A warming winter meal with a thick and glossy gravy. A perfect dinner to mark Burns Night, or even just to warm up on a cold winter's evening!
Serves8
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins
Ingredients
3 500g packs Macsween Haggis
50g butter
1 onion, peeled and thinly sliced
200ml whisky
2 500g Heston from Waitrose Beef Stock
3 tbsp redcurrant jelly
Method
Preheat the oven to 180ºC, gas mark 4. Cook the haggis according to pack instructions.
Meanwhile, melt the butter in a large frying pan over a high heat. Add the onion then reduce the heat to low and cook for 15 minutes, stirring frequently until dark brown.
Increase the heat to high and add the whisky. Leave to bubble vigorously, stirring frequently, for 3-5 minutes until almost all has evaporated.
Add the stock and redcurrant jelly to the pan, bring to the boil, then leave to simmer vigorously for 30 minutes or until at least two-thirds its original volume, and the sauce is thick and glossy. Strain the gravy through a sieve. Serve the haggis at the table with the gravy alongside.
