Burns supper recipe: Haggis, neeps and tatties with a whisky sauce

Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!

Wednesday January 25 marks Robert Burns birthday and it’s tradition to celebrate the life of our dear bard with a Burns supper.

The hearty meal consists of haggis, neeps (turnip) and tatties (potatoes) and it’s delicious… if it’s cooked correctly.

Not sure how to rustle up the dish? Let Scottish chef Jacqueline O’Donnell show you how.

Burns immortalised the dish of haggis in verse and it remains at the heart of every Burns supper to this day.

Burns suppers have been part of our Scottish culture for around 200 years, after the poet’s closest friends decided to hold dinners in his honour after his death.

Planning your own Burns bash? Check out Jacqueline’s how-to guide in the video player above and in the recipe below. Of the veggie persuasion? Swap meat haggis for the vegetarian option.

Ingredients for the Burns supper:

1. 1.2-1.5kg haggis: look for the best quality you can find - it is now found in many butchers and supermarkets or order it in if you have to)

2. Tatties (potatoes)
• 600g Rooster potatoes, peeled and roughly chopped
• 60ml milk
• 4 tbsp butter
• Generous pinch of grated nutmeg
• Maldon salt

3. Neeps (turnip)
• 600g Swede (turnip), peeled and roughly chopped
• 4 tbsp butter
• 3cm ginger, peeled and chopped or ground ginger
• Maldon salt and freshly ground black pepper

4. Whisky mustard sauce
• 200ml double cream
• 25ml whisky
• 1tbsp wholegrain mustard
• 1 tsp chopped chives
• 2tbsp gravy granules

Method for the haggis
1. Place the haggis in a large saucepan and cover it with cold water
2. Bring the water to a strong simmer then reduce the heat to a gentle steady simmer and cover the pan
3. Leave the haggis to cook for 40 minutes per 500g

Method for the tatties
1. Place the potatoes in a saucepan and cover them with cold water, bring the water to the boil then reduce it to a strong simmer
2. Leave the potatoes to cook for 20-30 minutes until they are tender
3. Drain the potatoes well and return them to the pan
4. Return the pan to the low heat and dry the potatoes for a couple of minutes
5. Add the butter and milk to the pan and mash the potatoes with a fork or potato masher
6. Add the nutmeg and a little salt to the potatoes and beat them to a smooth mash

Method for the neeps:
1. Place the Swede (turnip) in a saucepan and cover them with cold water
2. Place the pan over a high heat and bring the water to a boil, reduce the heat to a strong simmer and leave the Swede to cook for 20-30 minutes until they are tender
3. Drain Swede and return them to the pan
4. Place the saucepan over a low heat and cook the Swede to dry it out for a couple of minutes
5. Add the butter and ginger to the pan and cook them with the Swede for a minute
6. Mash the mixture with a fork or potato masher. Season the Neeps with a little salt and pepper and beat it until smooth

Method for the whisky mustard sauce
1. Make up the gravy with 100ml of water add the mustard and cream and bring to boil simmer for two minutes
2. Add the add whisky just before serving pour over the haggis

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