Haggis Recipe With Nips

Haggis with swede

  • serves 2
  • Easy

If you are thinking of having a Burn's Night celebration then you can't do it without roast haggis. Luckily you can buy haggis ready made but do try and make the traditional accompaniment, mash swede or neeps. Serve a shot of whiskey with this.



  • onion 1 medium, halved and finely sliced
  • swede 1 small, peeled and cut into medium chunks
  • malt vinegar a splash
  • butter 25g
  • haggis 1 small one (2-3 servings)
  • whisky a capful
  • tomato ketchup to serve


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Put the onion and swede in a medium casserole dish and toss together. Splash with malt vinegar and add 50ml cold water. Dot with the butter and season with a little salt and lots of freshly ground black pepper.

  • Step 2

    Remove the wrapping from the haggis and re-wrap in foil. Nestle into the onions and swede. Cover with a lid and cook in the oven for about 45-50 minutes.

  • Step 3

    When the swede is tender and the onions are lightly browned, carefully slip the foil off the haggis. Then arrange the swede and onion on the plate with the split and scooped-out haggis. Sprinkle with whisky and serve with plenty of ketchup. a very warming dish indeed.

Nutritional Information

  • Kcals 922
  • Carbs 65.1g
  • Protein 27.4g
  • Fat 60.6g
  • Salt 4.76g
  • Saturates 32.1g
  • Fibre 7.6g