Ingredients

• 300g/10½oz haggis
• 300g/10½oz herby sausagemeat
• 2 tbsp heather honey
• 2 tbsp Scotch whisky
• 1 large swede
• peeled and chopped into rough cubes
• 2 large potatoes
• Maris Piper or similar
• peeled and chopped into rough cubes
• 30g/1oz melted butter
• plus extra for frying
• 75g/2½oz plain flour
• sea salt and black pepper
• olive oil

Directions

• Preheat the barbecue for direct grilling or a grill to hot.
• Combine the haggis and sausagemeat together in a bowl. Divide into 12 equal pieces and roll into balls. Thread three balls onto each skewer
• place on a plate or tray and refrigerate for 30 minutes
• or until firm.
• To make the neeps and tatties
• boil the swede and potatoes in a large pan of salted water for 20 minutes
• or until tender. Drain and leave in the saucepan with the lid off to steam dry for 10–15 minutes.
• Pass the swede and potatoes through a potato ricer or push through a coarse sieve into a large bowl. Stir in the butter until melted
• then stir in the flour and a plenty of salt and pepper.
• Set a cast iron pan over the barbecue to heat
• or heat on the hob. Pat the potato mixture into a large round
• or divide into quarters and pat into smaller rounds. Heat a splash of oil in the pan
• add a knob of butter and heat until foaming. Fry the potato cake for 4–5 minutes on each side until golden-brown
• then remove from the pan. If you make a larger cake
• leave to rest for 2 minutes then cut into wedges.
• Meanwhile
• grill the haggis kebabs for 8–10 minutes
• turning regularly. Towards the end of cooking
• mix the honey and whisky together in a small bowl and brush over the kebabs.
• Remove the kebabs from the heat
• give them a final brush of the glaze
• then serve with the potato cake wedges.