The traditional feast for Burns Night, 25th January
1. Bring a pan of water to the boil.
2. Place the haggis in the pan and turn the heat down immediately. The water should only simmer, not boil as this may burst the case…resulting in a culinary disaster and a ‘murdert haggis’. Some haggis come in a ‘cook-in bag’ to avoid this problem – otherwise wrapping it in foil would help to protect the contents. The length of time it should be gently poached depends on the size of your haggis. As a guide, a 1kg haggis takes around 75 mins.
1. Remove outer plastic bag and wrap in aluminium foil.
2. Place in a casserole dish with a little water and cook in a pre-heated oven at 180 degrees C (Gas Mark 6) for around an hour, depending on the size of your haggis. To be on the safe side, test with a cooking thermometer to a minimum of 63 degrees Centigrade.
1. Remove outer bag and skin.
2. Cut into evenly-sized slices and heat on medium for around eight minutes – or as instructed on the haggis.
3. Halfway through cooking, mash with a fork to ensure an even temperature throughout.
1. Peel and quarter the turnip and boil for 25 mins or until soft.
2. Drain and mash with a little butter. Add a teaspoon of caster sugar and season to taste with salt and pepper.
1. Peel and quarter the potatoes and boil for 20 mins or until soft.
2. Drain and mash with a little butter and milk to get a smooth, creamy consistency. Season to taste with salt and pepper.