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