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What you'll need

Our 400g 2 star gold award winning haggis will feed two people. So it all depends on how many folk you’re having for dinner,or how hungry you are. Don’t forget the neaps and tatties.

The method

Wrap the haggis tightly in tin foil and place in a large saucepanof cold water. Simmer gently for 45 minutes per lb. but do not boil as this might burst the skin.If you would rather use an oven; place in casserole dish with a little water. Wrap in tinfoil to ensure haggis is kept moist and heat at 180°C (gas mark 6), until piping hot for approx. 1 hour .Cut your neaps and tatties into neat 2cm cubes, bring to the bold for about 20 mins, then add 200g of unsalted butter, 1 tbsp of double cream (if you’re feeling fancy) and from freshly ground salt and pepper.When ready to serve, remove from foil and drain off the excess water. Haggis is suitable for microwave. Make soure allow more cooking time for a larger haggis.