Haggis and neep parcels recipe

1. Put the swede in a pan, cover with cold water and boil for 12-15 mins until tender; drain and steam-dry for a few mins. Meanwhile, microwave the haggis to pack instructions; allow to cool. 
2. Transfer the swede to a bowl, roughly mash (keeping some texture), then stir in the haggis. Season with black pepper. 
3. Preheat the oven to gas 4, 180°C, fan 160°C. Lay a sheet of pastry on a flat surface, keeping the rest under a damp tea towel. Cut the sheet into 4 long strips. Working with a shorter side nearest you, place 1 heaped tbsp of filling in the bottom left-hand corner of the first strip and fold over into a triangle. Continue to fold over in a triangle shape until you reach the end of the strip. Place on a lined baking tray, brush with the melted butter and repeat with the remaining filo and haggis mix to make 24 parcels. Bake for 20-25 mins until golden. 
4. Meanwhile, bring the cream to a simmer in a small saucepan, season and mix in the mustard and whisky (if using). Once thickened slightly, transfer to a small bowl and serve with the parcels for dipping.

Freezing and defrosting guidelines

Freeze once baked; reheat in the oven from frozen. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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