Here's a classic recipe for your Burns' Night supper from top chef Nick Nairn
Nick Nairn: "These are the classic accompaniments to haggis. Tatties are just mashed and the neeps are roughly mashed turnip (neep) or swede as they say in England, seasoned highly with salt and freshly ground black pepper and enriched with a knob of butter. The haggis should be cooked as per the producer’s instructions, which will depend upon the size and recipe of the haggis. This mash recipe will feed 8 as a starter, so there may be some left over."
For the gravy
Place the potatoes into a pan of salted cold water and bring to boil. As soon as the water comes to the boil, reduce to a simmer (it's important not to cook the potatoes too quickly), and cook for approximately 20 minutes.
Check the tenderness, the point of a sharp knife should feel little resistance when pushed into the potato. Drain in a colander and return to the pan to dry out over low heat for a few minutes. Mash them with a potato masher or pass them through a mouli or ricer into a bowl. Using a wooden spoon beat in the warm milk, then the butter vigorously, making the mash light and fluffy. (If you are going to reheat them, don't add the butter yet).
Boil the turnip in a large pan of salted water until tender then drain and roughly mash with some salt and pepper and a knob of butter.
To make the gravy, reduce the beef stock and red wine until thickened. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.
Cook your haggis according to packet instructions, then carefully lift out of the water and split open with a knife.
To serve, use a serving spoon to shape a spoonful of the haggis, neeps and tatties on the plate and spoon around some of the gravy.
Cook's tip: Take the presentation up a level and use a ring mould to create a tri-colour tower. Spoon in a layer of the mashed potatoes into a ring mould and press down firmly. Top with a layer of mashed turnip and again compress. Finally top with a layer of haggis, taking care to get an even top layer. Gently remove the ring mould and spoon around the gravy and serve.
Recipe by Nick Nairn
Burns Night is the culmination of Scotland’s Winter Festivals and with a jam-packed programme of events across the country there will be plenty for everyone to make the most of. More information about Burns, including ideas for hosting your own Burns Supper can be found at www.scotland.org/winter
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