The UK’s leading producer of haggis, Macsween, has expanded its range to include a gluten free haggis, certified by Coeliac UK. The Macsween gluten free haggis is packed with the same flavour and richness as their traditional haggis but uses gluten free oats as an alternative.
To celebrate, here is a recipe for a gluten free version of the celebrated traditional Scottish dish – haggis, neeps and tatties.
Whisky is also gluten free, so your Burns’ Night celebration should be a good one. *
For the haggis
For the neeps
- turnips (‘neeps’) 400g
- butter 50g
For the tatties
- potato 450g
- butter 50g
- sea salt
- STEP 1
Cook the haggis. Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for 2–3 hours.
- STEP 2
Meanwhile cook the turnips (or swedes) and potatoes in a separate pans of boiling water for 20-25 minutes. Drain the vegetables separately.
- STEP 3
Return the turnips to the pan and add 50gs of butter. Mash, although leave a little texture. Season to taste.
- STEP 4
Return the tatties to the pan too, melt 50g of butter. Mash until silkie smooth.
- STEP 5
Remove the cooked haggis, cut open and place a spoonful on each plate. Compliment with a dollop of neeps and tatties. Serve
Looking for more gluten free haggis recipe ideas?
*Please remember that, in order to avoid cross-contamination, it is important that the equipment you use hasn’t touched anything that contains gluten.