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This is such a swanky way to serve Haggis Neeps and Tatties! We love it and it is surprisingly simple to do. Swedes are fabulous at the moment, sweet and nutty in flavour and full of vitamins C, E, K and B6. So why wait for Burn’s Night or St. Andrew’s Day, put it in your menu plan for this week.

Serves 4.

500g Macsween haggis (vegetarian or standard)
500g swede, peeled and chopped
500g potato, peeled and chopped
1 egg, lightly beaten
Cooking spray

And you’ll need 4 large stainless steel rings around 11 cm diameter.

Preheat the oven to 180°C

First you’ll need to cook your swede in slightly salted, boiling water. Cook until tender, drain really well and mash. Set aside.

Cook the potatoes in lightly salted, boiling water until tender, drain really well, start to mash then add most of the beaten egg (save some for brushing on top of your stack later) and mash until lovely and smooth. Set aside.

Spray the stainless steel rings with a little cooking spray and place on a baking tray.

Cut the haggis out of its wrapper and spoon into the rings pressing down into the bottom third with the back of a spoon. (You may have a little haggis left over, add it to a cottage pie, it’s delicious!)

Next spoon in the swede (neeps) and press gently down to take up the middle third.

Finally add the mashed potato, filling the final third and heaping up slightly on top. Brush with the remaining egg and cook in the oven for about 25/30 minutes or until piping hot.

Serve with griddled leeks, vegetables, gravy and a ‘wee dram’.