Burns Night 2018: From haggis, neeps and tatties to blackberry cranachan
It's the ultimate Scottish tradition that began humbly among friends 220 years ago, so keep it alive by learning the recipes to honour the Bard
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Prep: 20 minutes
Cook: 45 minutes
Serves 6
2 x 500g haggis
1.5kg King Edward potatoes, peeled and cut into large chunks
100ml whole milk
60g unsalted butter
1.5kg swede, peeled and diced
50ml whisky
For the gravy
1 tbsp sunflower oil
1 celery stick, roughly chopped
1 carrot, roughly chopped
1 small onion, roughly chopped
1 tbsp plain flour
1 tsp tomato purée
750ml beef stock
3 tbsp redcurrant jelly
1 splash Worcestershire sauce
1 splash Tabasco sauce
Preheat the oven to 180°C, gas mark 4 and cook the haggis according to pack instructions.
Meanwhile, make the gravy. Heat the oil in a large pan and fry the vegetables for 5 minutes until just brown. Add the flour and tomato purée and cook for 2-3 minutes. Slowly add the stock, stirring until smooth. Bring to the boil and simmer gently for 30 minutes, then pass through a sieve. Return the gravy to a clean pan and add the redcurrant jelly, Worcestershire and Tabasco sauces. Simmer for 5 minutes, then remove from the hob and reheat before serving, if necessary.
Place the potatoes (tatties) in a pan and cover with cold water. Bring to the boil and simmer for 12-15 minutes until tender. Drain, and allow to dry in the pan for 2-3 minutes, then mash. Warm the milk and half the butter in a pan until the butter has melted. Stir into the potato and season.
Place the swede (neeps) in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes until tender. Drain and return to the pan to dry out for 2-3 minutes. Mash, stir in the remaining butter and season.
Reheat the gravy, neeps and tatties if necessary. Remove the haggis from the oven. Make a slit through the casing and pour in the whisky. Serve spoonfuls of haggis with the tatties, neeps and gravy.
Vegetarian haggis with warm butter bean and spinach salad
Crispy pan-fried vegetarian haggis, with a vibrant warm salad of spinach, butter beans and peppers, makes a great seasonal starter or light lunch.
Prep: 10 minutes
Cook: 10 minutes
Serves 6
2 tbsp olive oil
454g vegetarian haggis, casing removed, cut into 2.5cm pieces
200g pack marinated and grilled red and yellow peppers (from the chiller cabinet)
2 tsp paprika
420g can butter beans, drained and rinsed
150g pitted black olives, drained
2 tbsp balsamic vinegar
225g bag baby spinach
Heat the oil in a large frying pan and gently cook the haggis for 4-5 minutes, stirring occasionally, until it starts to break up and turn crisp. Remove the pan from the heat and cover with foil to keep the haggis warm.
Meanwhile, place the peppers with their oil in another frying pan with the paprika and cook for 2 minutes, then stir in the butter beans and olives and cook for 2-3 minutes, until the beans are heated through. Stir in the vinegar, cook for 1 minute, then remove from the heat.
Place the spinach in a large mixing bowl, add the warm bean mixture and toss to combine. Divide between 6 plates, then spoon the haggis over the top. Serve immediately, with a wholemeal bread.
Blackberry cranachan
Prep: 10 minutes
Cook: 5 minutes
Total time: 15 minutes 15 minutes
Serves 4-6
80g dark brown sugar
40g porridge oats
300g blackberries
scant ¼ tsp cinnamon
350ml double cream
4-5 tbsp whisky
1 tsp vanilla extract
Put 4 tbsp sugar in a thin, even layer in a dry frying pan. Top with the oats and set over a medium heat, swirling the pan so the sugar melts evenly. After about 4 minutes, it should have melted. Pour onto a baking sheet; leave to set, then break into a gritty texture.
Crush ½ the blackberries to a purée with the cinnamon and the remaining sugar. Set aside a few berries, then stir in the rest, crushing once with a fork. Whisk together the cream, whisky and vanilla to soft peaks.
Stir in most of the caramelised oats. Layer or swirl the fruit and cream into glasses or bowls. Top each one with a blackberry or two and a sprinkling of the remaining oats.
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