“As they bake, the flavours meld together, the edges crisp up and the centre becomes meltingly soft,” McNee explains. “It’s a dish that still feels rooted in Scotland’s traditions, but with a French twist that makes it perfect for a celebratory table. It’s proof that even the humblest ingredients can be transformed into something luxurious.” McNee likes to serve her dauphinoise with roast venison or lamb. “The richness of it balances beautifully with the meat,” she says.
2. Make hearty haggis Scotch eggs
“Haggis is such a versatile ingredient and I love finding new ways to showcase it,” says McNee. Wrap haggis around a soft-boiled egg to create what McNee calls “the ultimate bar snack, but with a Scottish heart.”
You can mix the haggis with sausage meat to give it structure, then add breadcrumbs and fry until golden. “The yolk should remain just runny, oozing into the peppery haggis when you cut in,” she advises. “Served warm with mustard mayo or even a whisky-spiked brown sauce, it’s hearty and cheeky; the kind of dish that makes people smile.”
3. Serve next-level haggis mac ‘n’ cheese
“Macaroni cheese is comfort food at its best, but adding haggis takes it to another level,” says McNee. Fold nuggets of haggis through the creamy pasta, so that every bite gets some of its peppery richness, then finish with an oat and breadcrumb topping for crunch. Bake the mac ‘n’ cheese until it’s golden and bubbling.
“It’s indulgent and family-friendly – a recipe that people ask for again and again because it feels both familiar and exciting,” says McNee. The haggis “adds depth without overpowering the cheese, and the oats on top give a nod to tradition while adding texture. For Burns Night, I sometimes drizzle over a whisky cream sauce to make it even more special.”
