Wrap the haggis in foil and put in an ovenproof dish with space around it. Pour in boiling water until it comes to around 2.5cm around the side of the dish.
Cook at 180 degrees for 1 hour and 45 minutes until piping hot throughout, topping up with water as needed.
Cut the haggis down the middle and scoop out the filling to serve.
For the Neeps & Tatties
Peel and chop both the potatoes and the swede, then cook separately until both are soft.
Once soft, mash the potatoes with a splash of milk and butter, plus your choice of seasoning.
Also mash the swede with butter and seasoning but avoid using milk.
