Place the haggis in a saucepan and cover with water. Bring to the boil on the Boiling Plate and then transfer to the Simmering Plate and cook here for five minutes. Cover and transfer to the Simmering Oven and cook for the remainder of the called for cooking time, as directed on the packaging.
For the neeps (Swede or turnip, people argue about this!) and tatties, peel and cut into even-sized pieces and place in their respective pans. Cover with cold water and add salt, if liked. Bring to the boil on the Boiling Plate and then adjust the pan by offsetting it on this hotplate to maintain a strong boil. Continue to boil in this way for 3-5 minutes. Drain off all the water and then cover and transfer to the Simmering Oven. Allow 45-50 minutes for neeps (or either type) and about 30 for the tatties. Mash in the usual way, adding plenty of butter and black pepper, to taste.
Once mashed, both can be kept hot in their covered pans in the Warming Oven on four-oven models, or on a grid shelf on the floor of the Simmering Oven for up to 30 minutes without spoiling. To hot-hold for longer, slide a cold plain shelf onto the runners above and this will convert this oven to be more of a Warming Oven, so they will keep hot without overcooking.
By AGA Cookery Doctor, Richard Maggs.
