Burns Night haggis with neeps, tatties and a whisky sauce Recipe | Food Network UK
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Cooking tools:
- Cake ring
- Tin can
- Can opener
- Pastry brush
- Potato masher
- Pot
- Saucepan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Stove
- Oven
- Baking sheet
- Lighter
- Plate
Ingredients
- 500g good quality haggis
- 450g potatoes, peeled and quartered
- 400g turnip or swede, peeled and quartered
- 100g unsalted butter
- 8 spring onions, trimmed and roughly chopped
- 30ml double cream
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 small onion or shallot, finely diced
- 500ml double cream
- 2 tsp wholegrain mustard
- 2 tsp Dijon mustard
- 2 tsp Laphroaig
- ½ lemon (juice only)
- A pinch of sea salt & freshly ground white pepper to taste
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