🇬🇧 United Kingdom cuisine · #10

Haggis, Neeps & Tatties

Haggis, Neeps & Tatties
Time180 min
Serves6
Ingredients9

Scotland's national dish of sheep's offal with oats, onion and spices, served with mashed swede and potatoes on Burns Night.

Ingredients

Method

  1. Boil the offal for an hour, then mince.
  2. Mix with suet, oatmeal, onion, spices and some cooking liquid.
  3. Pack into a foil-covered basin.
  4. Steam for 2 hours.
  5. Serve with mashed neeps and tatties.
← Scotch EggWelsh Rarebit →

More dishes from United Kingdom

Welsh Rarebit

Welsh Rarebit

Toast topped with a mustardy Cheddar sauce and grilled until bubbling — from Wales.

⏱ 20 min
Lancashire Hotpot

Lancashire Hotpot

Lamb and onion stew in a casserole topped with overlapping potato slices that crisp in the oven.

⏱ 150 min
Toad in the Hole

Toad in the Hole

Sausages baked in puffy Yorkshire pudding batter, served with onion gravy — a funny name for a simple dish.

⏱ 50 min
Scones with Clotted Cream

Scones with Clotted Cream

Light, crumbly small cakes served with clotted cream and strawberry jam — the heart of English afternoon tea.

⏱ 30 min