If you like white pudding, you'll like this.


  • 1 haggis (raw or cooked) you can order from your butcher, or online
  • 2 turnips (peeled and chopped)
  • 4 large potatoes (peeled and chopped)
  • 0.5 onion (finely diced)
  • 0.5 onion (peeled and studded with cloves)
  • 0.5 cup buttermilk
  • 0.5 cup cream
  • 50 g butter
  • 2 bay leaves


  • In a large pot place the haggis in some water and cover.
  • Add the bay leaves, and studded onion.
  • Season.
  • If the haggis is cooked, simmer for 20 minutes to heat through.
  • If the haggis is raw, simmer for 1-11/2 hours depending on size.
  • Be sure not to boil the haggis as this will cause it to burst.
  • Remove from pot and serve immediately.
  • For the Neeps and Tatties:
  • Cook the turnip in water, when cooked crush with a fork.
  • Add cream and seasoning.
  • Cook the potato in water and when cooked crush with a fork.
  • Add the buttermilk and diced onion.
  • To Serve:
  • Slit the top of the haggis parcel and top with a knob of butter, serve with the neeps and tatties on the side.

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