Ingredients

• 3 tbsp olive oil
• 200g/7oz potatoes
• peeled (roughly one potato per person)
• 80g/3oz haggis
• cut into two slices
• at room temperature
• 2 free-range eggs
• 50g/1¾oz pancetta
• finely chopped
• 75g/2½oz baby spinach
• 3 raw button mushrooms
• very thinly sliced
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 2 ripe tomatoes
• deseeded and finely chopped
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp grainy mustard
• 1 tbsp whisky
• freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Grate the peeled potatoes into a clean tea towel using the large holes on the grater. Wrap the tea towel around the grated potato and squeeze to remove the moisture.
• Heat a blini pan (or a frying pan) over a medium heat and add about a tablespoon of the olive oil. When hot
• place a heaped tablespoon of the dry grated potato in a mound in the pan and gently press down to form a neat circle. Leave to cook for a couple of minutes. Place a slice of haggis on top of each potato cake
• then cover with another heaped tablespoon of grated potato and gently press down.
• Cook until crispy and golden (4-5 minutes)
• then very carefully turn and cook on the other side for 3-4 minutes. Blini pans make this job easier
• but an alternative method is to cook them in a frying pan and cut out the neat finished rounds after cooking. Place in the oven for 5-6 minutes.
• Fry the eggs as you like them. I like mine cooked in a fair bit of olive oil over a high heat
• so they go a bit crispy while keeping the yolk runny.
• To make the salad
• in a pan set over a medium heat fry the pancetta until crisp in a little olive oil. Keep warm. Place the spinach
• mushrooms
• herbs and tomato in a bowl. When ready to serve
• stir the warm pancetta through the salad.
• Combine the olive oil
• vinegar
• mustard and whisky into a dressing and vigorously shake. Drizzle over the salad
• keeping a little back for serving.
• To serve
• place the warm dressed salad on serving plates
• topped with the haggis and potato pancakes and a fried egg. Grind over a little pepper and drizzle the remaining dressing around. Serve immediately.