Delicious roast haggis recipe

    1 hour 10 min

    Recipe for a delicious roast haggis. If you are not a fan of stodgy boiled potatoes or turnips and prefer your haggis lighter and crunchier, then this recipe makes a delicious meal.

    14 people made this

    Serves: 4 

    • 500g baby potatoes
    • 1 good sized turnip or swede
    • handful coriander seeds
    • 2 haggis
    • olive oil as needed
    • 25g butter
    • small handful parsley

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 200 C / Gas 6. Leave the skins on the potatoes and put on to boil. Peel and dice the turnip. Crush the coriander seed in a mortar and pestle. Wrap the haggis in tin foil.
    2. Once the oven is hot put the haggis in the centre of the oven.
    3. Once they are fully boiled, take the potatoes off the heat and drain. After twenty minutes put some olive oil in a roasting tray in the oven.
    4. Once the oil is hot add the chopped turnip and crushed coriander seeds, and roast for 45 minutes.
    5. 5 minutes before the end of the cooking time, put the now cold potatoes in a pan and fry with the butter and parsley until brown and crispy on the outside.
    6. Put the turnip into a serving dish. Slice the haggis and empty into the roasting tray used for the turnips. Even out the haggis and garnish with a few sprigs of parsley.

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    Reviews in English (3)


     -  01 Feb 2012


    Made this for burns night 2012 - not a big fan of stodgy boiled haggis or neeps and tatties either but roasting it made all the difference  -  01 Feb 2012


    No need for potatoes to be stogy. If the are you have chosen the wrong variety. Don't forget that the hagis likes a dram so serve a large single malt to each guest to wash the feast down, and a wee nip to pour over the hagis and remember that to enjoy the full flavour of the meal, recite the Selkirk Grace immediately prior to serving.  -  21 Jan 2013