Haggis with swede
If you are thinking of having a Burn's Night celebration then you can't do it without roast haggis. Luckily you can buy haggis ready made but do try and make the traditional accompaniment, mash swede or neeps. Serve a shot of whiskey with this.
- 1 medium onionhalved and finely sliced
- 1 small swedepeeled and cut into medium chunks
- a splash malt vinegar
- 25g butter
- 1 small one (2-3 servings) haggis
- a capful whisky
- ketchup to serve tomato
Nutrition: per serving
- kcal922
- fat60.6g
- saturates32.1g
- carbs65.1g
- fibre7.6g
- protein27.4g
- salt4.76g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Put the onion and swede in a medium casserole dish and toss together. Splash with malt vinegar and add 50ml cold water. Dot with the butter and season with a little salt and lots of freshly ground black pepper.
step 2
Remove the wrapping from the haggis and re-wrap in foil. Nestle into the onions and swede. Cover with a lid and cook in the oven for about 45-50 minutes.
step 3
When the swede is tender and the onions are lightly browned, carefully slip the foil off the haggis. Then arrange the swede and onion on the plate with the split and scooped-out haggis. Sprinkle with whisky and serve with plenty of ketchup. a very warming dish indeed.