Burns Night wouldn’t be the same without haggis, neeps and tatties. And if you follow a gluten free diet, enjoy the celebrations with Macsween’s delicious gluten free haggis option. Packed full of flavour including specially-sourced gluten free oats, it is an excellent alternative, and just as tasty as the traditional dish.

What is gluten free haggis?

Macsween is a third generation family firm, passionate about making great-tasting foods. They start with the best ingredients and use family recipes, which are virtually unchanged in 60 years. Even the gluten free haggis is packed full of the same wonderful flavours of lamb, beef, onions and the family’s special combination of peppery spices. The one, and most important, difference is that gluten free oats are used as an alternative.

This means Macsween’s Gluten Free Haggis is packed with the same flavour and richness as the original and is gluten free. It is certified gluten free by Coeliac UK. Check out the Crossed Grain symbol on the packaging.

For Burn’s Night, try this traditional Scottish dish – haggis, neeps and tatties.*

Whisky is also gluten-free, so your Burns’ Night celebration should be a good one.

RECIPE: HAGGIS, NEEPS and TATTIES

SERVES 4

• 600 g of gluten free haggis

For the neeps

• turnips (‘neeps’) 400g
• butter 50g

For the tatties

• potato 450g
• butter 50g
• sea salt

Method

• Heat the haggis following the instructions. (see our guide here)

• Meanwhile, cook the neeps (turnips and/or carrots) and tatties (potatoes) in separate pans of boiling water for 20-25 minutes. Drain the vegetables separately.

• Return the turnips to the pan and add 50gs of butter. Mash, although leave a little texture. Season to taste.

• Return the potatoes to the pan too, melt 50g of butter. Mash until silky smooth.

• Serve all together with hot haggis
  
  
  

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Looking for more gluten-free haggis recipe ideas?

For a contemporary gluten free dish, try gluten-free haggis cakes with pickled neeps..

*Please remember that, in order to avoid cross-contamination, it is important that the equipment you use hasn’t touched anything that contains gluten.