Marks and Spencer will be selling a haggis neeps and tatties pizza for Hogmanay

Tuck into a traditional Scottish meal with a difference this Hogmanay.

Published 17th Dec 2020
Updated 9 th Aug 2023

Shoppers at Marks and Spencer will soon to be able to buy a haggis, neeps and tatties pizza, as the store gears up for Hogmanay.

The pizza will be on shelves from 18 December for £4.25 on its own or £10 as part of the pizza meal deal.

The M&S haggis pizza is topped with creamy bechamel sauce, mozzarella and crumbled haggis, finished with traditional roast potato and turnip.

Its hand-stretched dough is proved for 65 minutes before being topped with oil and dusted in semolina to create a golden colour.

It is then baked on Italian volcanic lava stones in a brick kiln oven for an authentic taste.

For those looking for a bargain meal this Hogmanay, the M&S pizza deal includes two pizzas and two sides, including: garlic dougballs, chunky chips, very veggie pizza and the new pizza - all for £10.

The new haggis, neeps and tatties pizza comes weeks after the brand announces its hugely popular festive food collection for 2020, which features the poplar light up snow glob gin liqueur and a festive Colin the Caterpillar cake.

April Preston, director of product development at Marks and Spencer said: “This year, customers have been telling us they want to embrace the spirit of Christmas more than ever.

“We won’t want to confine Christmas to one day, we’ll be looking to extend the festive season and turn it into a series of moments, celebrating with loved ones in whatever way we can.

“Christmas isn’t a time our customers want to hold back, and food will continue to play a central part in their celebrations.

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“Some of the festivities may look a bit different, some might even be virtual, but they will be more special than ever as we treat, thank, celebrate and unite with friends and family.”

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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