Haggis, a quintessential Scottish dish with a crumbly sausage-like appearance, boasts a coarse oaty texture and a warming pepper flavour. A true icon of Scottish cuisine, it is often accompanied by neeps (mashed turnip) and tatties (mashed potato).

Crafting haggis from scratch may pose a challenge for those unfamiliar with the process, but fear not, as the celebration of Burns Night beckons, and Scottish chef Stevie Cheape of Campbells Meat has the perfect guide for everyone to follow.

A Taste of Tradition: Cooking Haggis for Burns Night

As Burns Night, observed every January 25, approaches, haggis takes centre stage as the star ingredient for a classic Scottish feast. Lifestyle reporter Phoebe Cornish delves into the culinary realm with insights from Chef Stevie Cheape.

“What would Burns Night be without food?” Stevie Cheape pondered. “Each bite of haggis, every forkful of creamy neeps, and the hearty mash of tatties is an embodiment of Scottish culture. It reflects a time when resilience was as essential as the ingredients themselves, highlighting the importance of family togetherness and the warmth of hearty home-cooked meals.”

Stevie emphasised that, like any recipe, the key to outstanding haggis lies in starting with top-notch ingredients. “For a standout Burns Night, a premium haggis is a must – the difference lies in expert craftsmanship and the finest quality oats, lamb, and spices. There really is no comparison!”

Chef’s Secret Recipe

To embark on this culinary journey, Stevie Cheape recommends an oven temperature ranging between 160°C to 180°C. Simply unwrap the haggis, perforate it with a fork, wrap it in foil akin to a baked potato, and bake for approximately one hour, following packet instructions.

Once done, slice open the haggis with a sharp knife and delicately spoon the contents over a bed of neeps and tatties or serve them separately. For an extra touch of authenticity, Stevie proposes a Café Au Lait sauce as a delightful accompaniment to your Burns Night haggis.

The Traditional Sides

Stevie insists that maintaining tradition extends beyond haggis preparation. For neeps, dice the turnip, boil it, mash, and then infuse it with a blend of butter, salt, and pepper. As for the tatties, whip up mashed potatoes as usual, enhancing them with a hint of roasted garlic for an added layer of depth and flavour.

So, as the aroma of haggis wafts through the kitchen and the warmth of Scottish tradition fills the air, let Stevie Cheape’s expert guide lead you to a Burns Night celebration like no other.