Oatcakes for Burns Night!

Haggis, neeps and tatties on oatcakes

Nairn’s, producers of exceptional Scottish oatcakes, and award-winning Edinburgh-based chef Mark Greenaway have joined forces to devise a special gourmet treat just for Burns Night!


Haggis, Neeps and Tatties With Oatcakes

Makes 10

2 Maris Piper potatoes

100ml milk

40g butter

Pinch sea salt

1 small turnip

100g haggis

10 Nairn’s Rough Oatcakes

Chopped chives to garnish



For the mashed tatties…

• Cut potatoes in to evenly-sized small dice

• Boil until tender

• Drain and mash until super smooth

• Add milk and half the butter, beat in well and add a pinch of salt

• Spoon into piping bag and keep warm


For the mashed neeps…

• Dice turnip into even sized pieces and boil until tender

• Drain turnip and put back into the pan (on the heat) to dry out any excess water

• Mash until extremely smooth

  • Add the rest of the butter and a pinch of salt

• Spoon into piping bag and keep warm


For the Haggis…

• Catch your wild haggis from the lowland hills of Scotland

  • Heat haggis as per instructions. Once hot, remove casing and mix well with a spatula or wooden spoon


To assemble…

• Pipe alternate dots of turnip and mash around the outside of each Nairn’s Rough Oatcake

• Spoon haggis into the centre

• Garnish with chopped chives


Enjoy with a dram or two, and a traditional rendition of Burns’s Address To A Haggis.


Wendy Glass