Haggis, neeps and tatties

Method

Peel and dice the swede into 2cm cubes, then boil in salted water for 20-25 minutes until tender. Simultaneously, peel and quarter the potatoes, boiling them in separate salted water for 15-20 minutes until soft. While the vegetables cook, boil the haggis according to packet instructions, typically 45 minutes in its skin in simmering water, or heat through if pre-cooked. Drain the swede and potatoes thoroughly, then mash separately with half the butter and milk each, seasoning the neeps with nutmeg and both with salt and black pepper. Serve the haggis whole or split on a warm plate, surrounded by mounds of buttered mash, with the swede and potatoes kept separate as is traditional.