We love Scotland. It has to be our favourite holiday destination in the UK and we always leave with dreams of moving there one day. It is such a beautiful country, has lovely food and of course the best alcohol! So each year when Burns Night comes along we celebrate with a haggis served with neeps and tatties, all washed down with a wee dram, or two!
As much as we love haggis, it can be a bit a bit of a strong flavour for the children. That is how this recipe came about. But this also helps your haggis go that bit further if you are preparing a meal for more than 3 people. While we were in Scotland last year we had a fantastic haggis dinner at the Glenfiddich distillery. It was beautifully layered and came complete with a whisky sauce. This is where my idea for styling this dish came from. But what makes this haggis dish different is that it also contains Scottish Aberdeen Angus minced beef as well as other vegetables other than the classic neeps and tatties!
This is what I did...
This is what I did...
