INGREDIENTS

INSTRUCTIONS

Remove the outer plastic wrapping from the haggis. Wrap in foil.  Place
in a pan, cover with water, bring almost to the boil and simmer  very
gently for 45-50 minutes or until piping hot. Take care not to  let it
boil otherwise the skin could burst.  Meanwhile, to make the mash,
cover the potatoes and the parsnips in  boiling salted water and simmer
for 15-20 minutes or until tender.  Drain and return to the pan. Add
the remaining ingredients and mash  well until smooth.  Converted by
MC_Buster.  NOTES : The traditional fare for Burns' Night on 25th
January is  haggis with champit tatties and bashed neeps (boiled
potatoes and  mashed turnip). We have replaced the neeps with another
tasty root  vegetable, parsnip, to make a wonderful warming dish for
late winter  days. The haggis is already cooked and simply needs
reheating, either  on the hob or in the oven. If you are cooking for a
number of people,  larger haggis are available from the prepacked
delicatessen  department. Both 3lb and 5lb Castle MacLellan haggis are
available to  order throughout the year.  Converted by MM_Buster v2.0l.

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