Haggis, Neeps & Tatties (haggis, turnip & potatoes…..lol!)

Haggis, Neep n Tattes      Hag Neep Tatt

One of my favourite Scottish meals!

1 x Scottish haggis (I used Halls, but McSweens or Grants are great too)

2 large Potatoes, I used Albert Bartlett potatoes (yum)

1 tunrip

pinch salt and pepper

50ml warm milk

1 knob of butter

Choice of sauce – the usual is whisky cream sauce but we’re not that keen, so a good old sweet gravy it is for us!


1. Cook haggis as per instructions, normally in a casserole dish at 190 deg for 1/5 hours.

2. Peel and dice potatoes and turnip,bring to the boil (in a separate pan) and then simmer for 25 mins, add in pinch of salt.

3. Once all cooked, mash potatoes with the warm milk and butter added so make a smooth consistency.

4. Also mash the turnip to a good smooth consistency.

5. Take a cookie cutter and lay on plate spoon in haggis first making sure it is well patted down, then lift the cutter up slightly but not out and then spoon the turnip on top of the haggis and pat down, repeat the same with the potatoes.

6. If you have any left over add to plate in your own design, pour over sauce and serve.  Yum Yum!

Egg Free Chocolate Cake

photo 5 photo 2 (2) photo 5 (1) photo 4

275g sifted plain flour

300g caster sugar

45g good-quality cocoa powder

125ml vegetable oil

300ml water

11/2 teaspoons bicarbonate of soda

1/2 teaspoon salt

11/2 tablespoons vanilla extract

  1. Preheat oven to 180 C on Multilevel or you can use the Cake setting. Grease and flour a small 15-18cm baking tin.
  2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
  3. Add oil, water and vanilla and mix thoroughly.
  4. Pour into prepared baking tin. Bake for approx. 45 mins or until skewer inserted in centre comes out clean.

For chocolate sauce:-

50g margarine, melted

45g unsweetened cocoa

75ml milk

1 teaspoon vanilla extract

250g icing sugar or 450g icing sugar if you want a frosting instead.

1. In a large bowl, beat margarine and cocoa together until combined.

2. Add milk and vanilla; beat until smooth.

3. Gradually beat in icing sugar until desired consistency is achieved. You may use less than stated. Adjust with more milk or icing sugar if necessary.