Burns Night Supper

Tonight’s nod to tradition, haggis, mashed neeps and tatties. One slight alteration – for the first time in my  life I baked the haggis instead of simmering it.

Och, its just a wean.

The tatties, cup-up neeps (swede/rutabaga), and the poor wee thing. Och, I just remembered calling neeps, tumshies when I was a bairn.

After about an hour at 400 F (haggis was wrapped in foil)

I’m sold on this method, even before tasting.

The full meal deal.

A confession, I like HP sauce with my haggis.

  1. #1 by Angus on January 26, 2012 - 1:47 pm

    Warm-reekin, rich!

  2. #2 by Simon on January 26, 2012 - 10:39 pm


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