To think that Tescos are ripping off Scots by selling teeny weeny neeps at 69p EACH

[bellissima]

Went down to get the essential 'puddin' and neeps yesterday. Even the woman at check-out raised an eyebrow at 69p each for turnips roughly three inches across. Tis disgosting.

(okay okay I'm really a Geordie. but we are talking solidarity here!)

I have sourced a £1.89 haggis from M&S. I don't currently have any gas so can't use the hob for anything at the moment, is there any other way I can prepare the requisite veg? Don't have a microwave either. Hmm.

Anyway, when I worked in a greengrocers as a student, swedes were 59p a kilo, and turnips 79p a kilo. Turnips were usually much smaller though.

You could probably take the inside of baked potatoes and mash that. Swede cooks ok in a stew, so I guess you could put it in some sort of casserole dish in the oven with a bit of water?

It can also be done in the oven - although it does mean that you can't do the "address to the haggis", as you have to take it out its casing. it can also dry out a bit, so watch it and maybe add a wee bit of water if it looks like it is drying out.

My Lidl haggis (454g) says for Oven Cooking: "Preheat oven to 190C, 370F, gas mark 5. Remove haggis from bag, completely wrap in foil and cook for 45 minutes. Fluff up lightly with a fork before serving."

Ddin't notice the bit about the veg. I agree with AMumInScotland about cooking the (diced) swede in some water/stock in the oven, until they are soft enough to mash. Some people swear by mashed potatoes made from baked potatoes, so that is definitely the way to go.

Thanks folks! I'm not Scottish, it's for DP, but want to make a decent go at it!

Thanks for the reminder! Dad is Scottish, so I've just been down to my butchers and got a big haggis in a proper skin. It is in the oven as I type.

I went to the local greengrocers, and they had net bags with 3 swedes inside, for £1 - Result!!

I am a Scot living in England our local Morrisons ordered in 350 haggis or should that be haggi and they were put out on Thursday and sold out by Friday night. So the butcher in there told me anyway. All gone in Tesco and Waitrose too. Luckily I had bought mine earlier in the week, I was looking for a Scottish friend

Dh has reminded me that what you sassenachs call "turnips" are what we Scots call (if we recognise them at all ) "baby turnips".

Must go and make my cranachan for tonight. Fortunately I found some home grown raspberries in the freezer, after dh and I decided that £2.99 for 200g of fresh raspberries at the local greengrocer was a bit excessive (had visions of making a stewed plum variation of cranachan as I have kilos of plums in the freezer)

Well many thanks for all the cooking tips (had no idea how long to boil the turnips for) - and a great Burns Night to all Scots (and faux Scots)

They have been that price for ages, I have to pay it and I am not a scot,

oh prettybird, whats your recipe for cranachan?

I love that!

ssd - good excuse to write it down while I remember, as I improvised it from a number of different recipes and even if I say so myself, it was very good.

Cranachan
Serves 4

300ml double cream
70g rolled porage oats (like Scott's)
35g soft brown sugar
2-3 tablespoons whisky (Ardmore, a smoky malt, worked well last night)
1 teaspoon runny honey
c.300g raspberries

Line a baking tray/dish with foil and grill the porage oats and sugar (mixed together), sirring it regularly and watching like a hawk as it will catch easily. Once the oats have browned and some of the sugar has melted, leave it to cool. Mix the whisky and honey into the raspberries (you may want to try warming the honey slightly and mixing the whisky into that to stop the honey "clumping"). Whip the cream. Fold the oats mixture and the raspberry mixture into the cream. Divide amongst four glasses and regrigerate.

thanks!

Why are you Scots eating Swedish people. Have you heathens now turned to cannibalism.

No we're not - we're eating neeps. You Sassesnachs are eating swedes!