Haggis, Neeps and Tatties

Instructions

1. Prepare the haggis
   Wrap the haggis in foil and place in a large pot of simmering water. Cook according to package instructions, usually about 45-60 minutes. Ensure the water doesn't boil rapidly as this may cause the haggis to burst.
2. Cook the neeps
   While the haggis is cooking, place the swede (rutabaga) cubes in a large pan of salted water. Bring to the boil and simmer for 20-25 minutes until tender. Drain well, then return to the pan and add 40g of butter, 40ml of milk, and season with salt and pepper. Mash until smooth and keep warm.
3. Prepare the tatties
   In another pan, boil the potatoes in salted water for 15-20 minutes until tender. Drain well, then return to the pan and add the remaining 60g butter, 60ml milk, and the double cream. Mash until smooth and creamy. Stir in the wholegrain mustard and season with salt and pepper. Keep warm.
4. Make the whisky sauce
   In a small saucepan, gently heat the 150ml of double cream. When it starts to simmer, carefully add the whisky and stir. Allow to simmer gently for 2-3 minutes until slightly thickened. Be careful as whisky is flammable.
5. Serve the dish
   Once the haggis is cooked, carefully unwrap from the foil and cut open with a sharp knife. Spoon portions of haggis onto warm plates, accompanied by mounds of neeps and tatties. Drizzle with whisky sauce and garnish with chopped chives.
6. Traditional presentation
   For a traditional Burns Night supper, the haggis can be presented whole on a large platter, accompanied by bagpipe music if available. The host then recites Robert Burns' 'Address to a Haggis' before ceremonially cutting it open with a knife.