Haggis, Neeps & Tatties

Scotland’s national dish and Burns Night staple

🥣 Haggis, Neeps & Tatties – Traditional Plated Favourite with Butcher’s Haggis from David Cox Butchers

🔥 Why Choose Our Butcher’s Haggis?
Made to a time-honoured recipe, our haggis is rich, peppery, and packed with proper Scottish flavour – available all year round.

🥩 Ingredients – Buy Fresh from Our Butcher’s Shop

1 Haggis (approx. 500g–1kg)
500g Potatoes, peeled
500g Turnip (swede), peeled
Butter & Milk (for mashing)
Salt & Pepper

🔥 How to Cook Haggis, Neeps & Tatties
1️⃣ Cook haggis – Follow butcher’s instructions (usually oven-baked or simmered in water for 45 mins–1 hour).
2️⃣ Mash tatties – Boil potatoes until soft, mash with butter and milk.
3️⃣ Mash neeps – Boil turnip until tender, mash with butter.
4️⃣ Serve – Plate up haggis in the centre with neeps and tatties on either side.

💡 Tips:
✔️ Warm a whisky cream sauce or add a drizzle of gravy if desired.
✔️ Serve with a dram of whisky for Burns Night.

🍽️ Serving Suggestions
✔️ Serve with whisky cream sauce or buttered kale.
✔️ Perfect with a dram of Highland single malt.