Recipe - Haddock With Cabbage

1 450 g Castle MacLellan
haggis

FOR THE POTATO AND PARSNIP M
750 g Floury potatoes such as
Kerrs; (1lb 10oz)
Pink; Romano or King
; Edward, cut into
; chunks
375 g Parsnips; peeled and cut
into
; small chunks (13oz)
125 ml Warm milk; (4fl oz)
30 ml Double cream; (2tbsp)
Salt & freshly ground black
pepper

Remove the outer plastic wrapping from the haggis. Wrap in foil.

Place in a pan, cover with water, bring almost to the boil and simmer very
gently for 4550 minutes or until piping hot. Take care not to let it boil
otherwise the skin could burst.

Meanwhile, to make the mash, cover the potatoes and the parsnips in boiling
salted water and simmer for 1520 minutes or until tender.

Drain and return to the pan. Add the remaining ingredients and mash well
until smooth.

Converted by MC_Buster.

NOTES : The traditional fare for Burns' Night on 25th January is haggis
with champit tatties and bashed neeps (boiled potatoes and mashed turnip).
We have replaced the neeps with another tasty root vegetable, parsnip, to
make a wonderful warming dish for late winter days. The haggis is already
cooked and simply needs reheating, either on the hob or in the oven. If you
are cooking for a number of people, larger haggis are available from the
prepacked delicatessen department. Both 3lb and 5lb Castle MacLellan haggis
are available to order throughout the year.

Converted by MM_Buster v2.0l.