Haggis, clapshot and whisky sauce

Method

1. Preheat the oven to 180C/160C Fan/Gas 4.

2. Wrap the haggis tightly in kitchen foil and place on a baking tray. Bake in the oven for 45 minutes to 1 hour, or until cooked through.

3. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15–18 minutes, or until tender. Drain well.

4. Mix the drained swede and potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in a tablespoon of chopped chives. Set aside and keep warm.

5. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1–2 minutes.

6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in a tablespoon of chopped chives, then whisk in the lemon juice.

7. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce.