This Burns Night (25 January) we are taking the hassle out of cooking. Our special Burns Supper Box makes sure that your celebrations run smoothly, whilst your guests leave full and satisfied.

Featuring haggis, neeps* and tatties, follow our simple recipe for a successful night.

Haggis

Cooking our haggis really couldn’t be easier. Wrap the haggis in foil and place in a large saucepan of hot water and simmer for 60 minutes.

 

Neeps

  • Peel and dice swede (included in the Burns Supper Box) into chunks (approximately 2.5cm)
  • In a large saucepan bring water to boil. Add the swede and cook for twenty minutes (or until tender).
  • Drain and return to saucepan.
  • Add a good amount of butter and mash, whilst keeping it quite chunky.
  • Season with salt and pepper.

 

Tatties

  • Peel and dice potato into large chunks (included in the Burns Supper Box).
  • In a large saucepan bring water to boil. Add the potato and cook for twenty minutes (or until tender).
  • Drain and return to saucepan.
  • Add a good amount of butter and mash, whilst keeping it quite chunky.
  • Season with salt and pepper. 

 

Whisky Gravy

1 tbsp oil (olive or groundnut)

1 onion, roughly chopped

1 tbsp plain flour

3 cups beef stock

3 tbsp red currant jelly

1 cup whisky

 

  • Heat oil in large sauce pan and fry onion for 6 minutes, until lightly brown. Add flour and cook for 2 minute Add whisky and cook for 5 minutes.
  • Add stock and stir continuously until smooth, making sure there are no lumps.
  • Bring to boil and simmer for 30-40 minutes.
  • Pass through a sieve.
  • Return the gravy to the large pan and add jelly.
  • Simmer for 4 minutes.
  • Remove from the heat.