SHOPPING LIST: Haggis, Neeps and Tatties with a Creamy Mustard Sauce (4 portions)
Meal Plan Occasions 2, Burns Night main (serves 4, Scottish)

[ ] 454 g haggis (1 standard pack), in its casing or vacuum pack
[ ] 1 large swede (about 800 g), peeled and cut into 3 cm chunks (the "neeps")
[ ] 1 kg floury potatoes (such as Maris Piper), peeled and cut into chunks (the "tatties")
[ ] 60 g butter (30 g for the neeps, 30 g for the tatties)
[ ] 100 ml milk, for the tatties
[ ] black pepper (you need 1 pinch)
[ ] 1 small onion, finely chopped (for the sauce)
[ ] 15 g butter, for the sauce
[ ] 1 tbsp wholegrain mustard
[ ] chicken or vegetable stock cube (you need ½ cube)
[ ] 100 ml double cream

Cupboard check: black pepper, chicken or vegetable stock cube are probably already at home.
Haggis: one 454 g pack is a normal serving for 4 with generous neeps and tatties. Buy two if you have big appetites.
Swede: peeling it needs a strong knife, so be careful.
Cream: a small 150 ml pot also covers some of the cranachan (you need another 300 ml).