Burns Night Supper – With The Farmer’s Son Haggis

January 25th marks the birthday of that renowned Scottish bard and poet, Robert (or ‘Rabbie’) Burns. And if you are planning on holding you own Burns Supper at home, we sincerely hope that you will be cooking a proper haggis – like the one’s we source from The Farmer’s Son, in Fife.

We sell these in the shop on the run up and if you have one in your possession, you are in for a real treat and are halfway there already.

However, you do need to know how to make proper ‘neeps and tatties’ – plus the traditional cream whisky sauce. So we thought we should give you the quick low down here.

Don’t forget to address the haggis!


1 Farmer’s Son Haggis – cooked to instructions

Neeps and tatties

1 large swede, approx 700g, peeled and cubed

4 large baking potatoes

50g butter, plus extra to serve

Salt and pepper to season

1 tsp chopped chives

Cream whisky sauce

500ml double cream

2 tsp Dijon mustard

25ml whisky (Single malt is best!)

Salt and pepper to season


To prepare your neeps and tatties, heat your oven to 200°C and pierce the potatoes all over.

Bake the potatoes in the oven for at least an hour, or until the skin is crisp.

Meanwhile, place the swede into a saucepan and fill with water and place on the hob. Bring the boil and then simmer for 30 minutes until soft, then drain. Place back into the saucepan and mash using half the butter.

Take the potatoes out and leave to cool and then split in half and scoop out all the cooked potato into another pan. Add the remaining butter and again, mash together until fairly smooth. Taste both for seasoning.

To make the whisky sauce, simply combine the cream, mustard and whisky in a small saucepan and place on the hob and reduce by half.

Taste for seasoning.

To present, split the haggis and spoon a portion onto the plate. Warm up and add a good dollop of each mash and a healthy drizzle of the whisky sauce.

Finish by sprinkling the chopped chives over the mash.

Serve with more whisky!

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