Are you planning a Burns night supper on Sunday? Richard Maggs, the AGA Cookery Doctor, tells us how to cook Haggis, Neeps and Tatties.
Place the haggis in a saucepan and cover with water. Bring to the boil on the boiling plate and then transfer to the simmering plate and cook for five minutes. Cover and transfer to the simmering oven and cook for the remainder of the called cooking time, as directed on the packaging.
For the neeps (swede or turnip) and tatties, peel and cut into even-sized pieces and place in the respective pans. Cover with cold water and add salt, if liked. Bring to the boil on the boiling plate and then adjust the pan by offsetting it on the hotplate to maintain a strong boil. Continue to boil in this way for 3-5 minutes. Drain off all the water and then cover and transfer to the simmering oven. Allow 45-50 minutes for neeps and about 30 for the tatties. Mash in the usual way, adding plenty of butter and black pepper, to taste.
Once mashed, both can be kept hot in their covered pans in the warming oven on four-oven models, or on a grid shelf on the floor of the simmering oven for up to 30 minutes without spoiling. To hot-hold for longer, slide a cold plain shelf onto the runners above and this will convert this oven to be more of a warming oven, so they will keep hot without overcooking.
Enjoy with a tipple of whiskey!
