We've glammed up this iconic Scottish dish to make it fit for any party or celebration!
Makes: 20 celebration canapés
- 1 haggis (with natural casing)
- 400g Scottish neeps (aka swede, yellow turnip)
- 20 small Scottish tatties (potatoes)
- milk (optional)
- salt and pepper to taste
- Heat oven to 190C/170C fan/gas 5 ready for the potatoes. Then, for the haggis: Bring a largeish saucepan of water to the boil. Place the haggis in the pan and lower the heat so that the water simmers gently - you don't want the haggis to burst! Wrapping your haggis in foil can help prevent this. For a 1kg / 2lb haggis, you'll simmer for a good 75 to 90 minutes, but ask your local butcher for best results.
- Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr.
- Peel your neeps. Cube them, then boil separately till tender (I start this about half an hour before my haggis is finished). Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.
- Once your haggis is ready, let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Serve each mini jacket potato on a serving spoon with a knob of butter, a dollop of neeps and a spoon full of haggies on the top. Garnish with chopped chives.