This is what you’ll need:

21.5kg haggis (our MacSween brand is the best)
1¼ lb/600g potatoes, peeled and roughly chopped
1¼ lb/600g yellow turnips (Swede) peeled, roughly chopped
A generous pinch of grated nutmeg
4 tbsp milk
4 tbsp butter
Sea salt and pepper

Haggis
Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through.

Neeps, Tatties & Whiskey Sauce
Cook the potatoes and yellow turnips (Swede) at the same time as the haggis is cooking, as follows.

Tatties – In a larger saucepan cover the potatoes with cold water, add a pinch of salt, put a lid on the pan and bring the potatoes to the boil. Reduce to a simmer and cook until tender (approx 20 mins). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash.

Neeps – Place the turnips in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the turnips to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the turnips and keep to one side. Add half of the butter and half the milk to the pan the turnips were cooked in. Melt the butter and warm the milk, add the cooked turnips and mash.

Whisky Sauce

500ml/17fl oz double cream
2 tsp wholegrain mustard
1 tbsp Dijon mustard
2 tsp whisky
Sea salt and freshly ground white pepper
1 tbsp chopped fresh chives
½ lemon, juice only

Heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Slowly increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat, season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.

To Serve: Once cooked remove the haggis from the tin foil. Place on a serving dish and cut it open with a knife and serve with the tatties and neeps and spoon the Whisky sauce over each portion of haggis.