• Vegan
    (3)
  • Pesticide free
    (1)

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Haggis, Neeps and Tatties

Celebrate the famous Scottish poet and lyricist with this traditional Burns Night supper.

Ingredients

    2 x haggis puddings (230g each)
    500g maris piper potatoes
    1 swede (approx. 500g)
    1 cabbage

    300 ml beef stock

    Splash of red wine

Method


1. For the haggis: cook according to the packet instructions, then slit with knife when cooked.
2. For the tatties: place in salted cold water and bring to the boil. Once boiling reduce to a simmer and cook for around 20 minutes. Drain, steam dry and mash with a knob of butter, salt and pepper.
3. For the neeps: chop the swede into chunks and boil in salted water until tender. Drain and roughly mash with a knob of butter, salt and pepper.
4. Boil or steam half a cabbage to have on the side.

5. For the gravy: Melt a knob of butter in a pan and add 1 tbsp of plain flour. Let the flour cook for 1minute and then add the stock and wine a bit at a time making sure there are no lumps of flour. Simmer for 5 mins until thickened.


  • Picture of Maris Piper Potatoes (1kg)

    £1.19
    Qty.

    From Ansi McCready of Jacobs Farm, Maldon, Essex


    Great all-rounder - Good for chips, roast, wedges, mash, boiling and jackets.


    Vegan

  • Picture of Maris Piper Potatoes (3kg)

    £2.89
    Qty.

    From Ansi McCready of Jacobs Farm, Maldon, Essex


    Great all-rounder - Good for chips, roast, wedges, mash, boiling and jackets.


    Vegan

  • Picture of Swede (apx 750g)

    £1.09
    Qty.

    From Roy & Rita, Wild Fields Farm, Tolleshunt D'Arcy, Maldon, Essex.


    Vegan, Pesticide free