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Introduction

This is my take on a very traditional Burns night supper; I’ve added a beautiful Whisky sauce for a touch of indulgence.

Method

  1. For the haggis, bring a large saucepan of water to the boil then place the haggis in the pan and very gently simmer for 45 minutes reaching a minimum core temperature of 72°C - top tip: wrapping the haggis in foil will help prevent the haggis from bursting in the pan as it cooks.
  2. Whilst the haggis is cooking, boil the potatoes in one pan & the swede & carrot in another; add a little salt to each of the pans and boil until tender - this should take approximately 30 minutes.
  3. Drain the mash separately; adding half the butter to each pan & the milk to the tatties, season to taste with salt and pepper, adding a little nutmeg to the tatties.
  4. For the sauce, soften the shallot & garlic in a small amount of butter then add the stock & mustard, reduce by half then whisk in the remaining cold butter, finish by adding the whisky to taste, pass through a fine strainer and keep warm.
  5. To serve, spoon the haggis onto the warm serving plates alongside the neeps and tatties sprinkled with a few chopped chives, serve the sauce in a jug on the side & enjoy.