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 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?
For a contemporary take on this dish, try Tom Kitchen’s gluten-free haggis cakes with pickled neeps..
Macsween also suggests a gluten-free haggis koftas recipe which is a great dish to serve guests.
*Please remember that, in order to avoid cross-contamination, it is important that the equipment you use hasn’t touched anything that contains gluten.