A Guide to Neeps, Tatties, and Haggis
Every year, on January 25th, the Scottish town of Selkirk hosts a traditional “Haggis Hunt.” It’s an event where locals, clad in tartan, gather to search for the elusive wild haggis (Haggis scoticus), a creature believed to roam the hills. However, due to COVID-19 concerns in 2021, the hunt was canceled to protect this rare delicacy. While the hunt won’t take place this year, it’s still possible to celebrate Burns Night at home, focusing on the essential parts of the meal: haggis, neeps, and tatties.
What is a Burns Supper?
A Burns Supper is an annual celebration of Scotland’s national poet, Robert Burns, who was born on January 25, 1759. While the evening is intended to honor his poetry and life, it often turns into a lively event with friends and family gathering to enjoy hearty food, especially haggis, accompanied by a good drink of Scotch whisky. Although the poetry is significant, many attendees find that the meal—particularly the haggis—is the real star of the show.
In times when a haggis hunt might not be an option, why not consider growing your own Burns Supper ingredients?
Growing Tatties (Potatoes)
Tatties, the Scottish word for potatoes, are an essential part of any Burns Supper. These tubers are easy to grow and can be harvested in late summer, often keeping well into winter when stored in a cool, dry, frost-free place. For Burns Night, your tatties will still be in prime condition if properly stored.
To grow them, plant seed potatoes in mid-spring. A traditional method involves digging trenches, but for easier planting, simply bury individual tubers in holes. For those who prefer less labor-intensive gardening, the no-dig method, using a layer of mulch, can also work well. With plenty of water and some care, you’ll have a hearty crop by late summer.
Growing Neeps (Swedes)
In Scotland, “neeps” refers to what others call “swedes” or “rutabaga,” a root vegetable similar to turnips but much larger. Unlike tatties, neeps can even be left in the ground and harvested as needed, making them perfect for a Burns Supper in winter. If you want to avoid potential frost damage, though, it’s best to lift them before the first severe cold.
To grow neeps, ensure they are planted in moist, well-drained soil with a neutral to slightly alkaline pH. Regular watering is key for optimal growth, but avoid overwatering, as this can cause the roots to split. Like tatties, neeps are relatively easy to grow, and a mulch of organic matter helps keep moisture levels steady. Additionally, protecting them from pests like cabbage aphids can help you get the best harvest.
Cooking the Meal
Once you’ve harvested your tatties and neeps, it’s time to cook them. Neeps are best seasoned with salt and black pepper, and you can add a splash of milk and butter (or vegan alternatives) to make them creamy. Similarly, for tatties, butter and milk are traditional, but feel free to experiment. While it’s common to serve them mashed separately, some people (including myself) prefer to mix them together for ease and a unique flavor combination.
If you’re looking for a more sustainable or ethical alternative, consider using vegetarian haggis, which has become increasingly popular in recent years. It’s a great option for those who don’t consume meat but still want to enjoy the traditional flavors of Burns Night.
A Burns Supper to Remember
While this year’s haggis hunt may be off, it’s the perfect opportunity to enjoy a Burns Supper in a new way—by growing your own neeps, tatties, and perhaps even haggis. Whether you enjoy the meal with family and friends, or use it as a solo celebration, taking the time to cultivate and cook these traditional ingredients will surely leave you feeling connected to Scotland’s rich cultural heritage.