Haggis-Style Haggis with Neeps & Tatties

Ingredients

• 1½ lb Haggis
• 1 cup steel-cut oats
• 1 onion, finely diced
• 1½ lb Turnips, peeled and cubed
• 1½ lb Potatoes, peeled and cubed
• 6 tbsp butter
• 1 cup beef or vegetable broth
• 1 tsp ground white pepper
• 1 tsp ground coriander
• ½ tsp grated nutmeg
• 3 tbsp whisky (optional)
• Salt

Method

1. Toast the oats dry in a wide pan over medium heat until they smell nutty, 4 minutes, then tip them out.
2. Brown the Haggis with the onion in 2 tbsp of the butter, breaking it up, until well colored, 8 minutes. Add the white pepper, coriander, nutmeg, and 1½ tsp salt — haggis lives or dies on the pepper, so be generous.
3. Return the oats, pour in the broth and whisky, cover, and cook over low heat 25–30 minutes, stirring occasionally, until the oats are tender and the mixture holds its shape on a spoon.
4. Meanwhile, boil the Turnips and Potatoes in separate pans of salted water until tender, 20 minutes. Drain both, then mash the Potatoes with 2 tbsp butter and the Turnips with the last 2 tbsp and a hard grind of pepper.
5. Serve in three neat drifts on each plate. A dram alongside is traditional and, on a January evening, medically advisable.