Almost as crucial to a Burns supper as the haggis, we've loads of neeps and tatties recipes to make your Burns Night complete. Check out our entire Burns Night collection for more easy recipe ideas.
This is the recipe you need if you want to know how to cook haggis, neeps and tatties for a traditional Burns supper. I get my haggis from the butchers but Macsweens do a nice one too.
My family have this every year for Burns supper. Leave out the spring onion if you don't like it.
This is a bit of an embellishment on the usual neeps and tatties. Omit the parsnips and substitute more swede if you'd like.
This is a Scottish dish to be served as a vegetable side or as an accompaniment to haggis, beef, pork, lamb or game.
Tatties or (mashed potato) are part of a perfect trio of neeps (swede) and haggis, most commonly eaten in Scotland on Burns Night in January.
This dish is restaurant quality and very easy to prepare at home, ideal for Burns Night. Look for good quality pre-sliced haggis, and quality neeps (swede) and tatties (potatoes). There aren't many components to this dish, so you want what you have to be the best it can be! If you wish, just simply substitute with sliced vegetarian haggis to suit preference.
Neeps or (mashed swede) goes hand in hand with tatties (potatoes) and haggis. This trio is commonly eaten in Scotland on Burns Night in January.
Because a whole haggis is too much for me to eat on me own - I shape it into small balls and cook it in beef stock, freezing any leftovers. I still eat it with neeps and tatties, washed down with the best Scotch. No one else in the house likes it, which is fine by me.
This accompanied my haggis at last year's Burns supper!