Haggis, Neeps and Tatties

Ingredients:	Haggis
	Potatoes
	Swede
	Black pepper
	Butter
	Milk
	Gravy granules

What you do:

1. Wash your hands.

2. Wrap the haggis tightly in foil and put in a large billy.

3. Pour over boiling water from the kettle to cover the wrapped haggis and put on the heat and bring to the boil (bubbles rise rapidly to the surface), then lower the heat and continue to cook at a simmer (bubbles only rise now and then) with the lid on.

4. Keep an eye on the water level to make sure it does not boil dry!

5. Peel the swede taking off a thick slice then cut into 2 cm chunks. Put into a pan and cover with water and add a level teaspoon of salt and bring to the boil, then reduce the heat and cook at a simmer.

6. Peel the potatoes and cut into even sized chunks. Put into a pan and cover with cold water, add a level teaspoon of salt and bring to the boil then simmer until cooked.

7. When cooked drain the potatoes and swede and return each to it’s own pan.

8. Mash the swede and then add a knob of butter and plenty of black pepper and mash again. Keep hot.

9. Mash the potatoes and then add a knob of butter and a small pour of milk. Mash again. Keep hot.

10. When the haggis is cooked (about 40 minutes) carefully remove the foil parcel from the hot water with two big spoons. Put on a plate and unwrap the parcel with a knife and fork. Remove the foil.

11. Carefully pierce the haggis skin with a sharp knife and allow the contents to spill out and help them onto the plate. Keep hot.

12. Put the gravy granules in a jug and pour on about one pint of boiling water stirring all the time. The granules will melt and the gravy will thicken. Add more water if necessary.

13. Serve everything piping hot!