Ingredients

• 500g/1lb 2oz haggis
• 500g/1lb 2oz floury potatoes
• such as Maris Piper or King Edward
• peeled
• chopped
• 500g/1lb 2oz swede (yellow turnip)
• peeled
• chopped
• 50g/2oz butter
• 75ml/2¾fl oz double cream
• sea salt and freshly ground white pepper
• 1 tbsp chopped fresh chives
• 500ml/17fl oz double cream
• 2 tsp wholegrain mustard
• 1 tbsp Dijon mustard
• 2 tsp whisky
• sea salt and freshly ground white pepper
• 1 tbsp chopped fresh chives
• ½ lemon
• juice only

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour
• or until cooked through.
• Meanwhile
• for the clapshot
• boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes
• or until tender. Drain well. Add the drained swede to the drained 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 the tablespoon of chives. Set aside and keep warm.
• 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.
• Remove the pan from the heat and season
• to taste
• with salt and freshly ground white pepper. Stir in the tablespoon of chives
• then whisk in the lemon juice.
• To serve
• divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce.