Ingredients
1 Keevil & Keevil Macsween haggis
1kg potatoes, peeled and cut into chunks
300g green cabbage, shredded
500g swede, peeled and cut into chunks
40g butter
Generous pinch ground mace or nutmeg
Salt and freshly ground black pepper
Parsley sprigs to garnish
Method
Cook the haggis in a large pot of simmering water, according to pack instructions.
Meanwhile, cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. At the same time, cook the cabbage for 5-6 minutes in lightly salted water, then drain thoroughly.
Drain the potatoes well and mash them thoroughly. Add half the butter and the cabbage, season with salt and pepper, then transfer to a 23cm (9 inch) buttered, round baking dish or cake tin. Brush a little melted butter over the surface. Transfer to the oven and bake for 20-25 minutes, until browned.
Meanwhile, cook the swede in lightly salted boiling water until tender, about 20 minutes. Drain and mash the cooked swede and add any remaining butter. Season with a little ground mace or nutmeg and some salt and pepper. Serve with the haggis and baked potato cake.
