Haggis, Clapshot and Whisky Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 500g/1lb 2oz haggis
• 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward
• 500g/1lb 2oz swede (yellow turnip
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the haggis in a pan of boiling water, reduce to a gentle simmer and cook for about 60 minutes until it is heated through to 160°F (71°C) in the centre. Keep it warm.

2. Peel the swede and potatoes and cut them into rough 2-inch (5 cm) chunks. Put the swede in a separate pan of salted water, bring to a boil and simmer for 20 minutes.

3. Add the potatoes to the swede and simmer for another 15 to 20 minutes until both are very soft, then drain well and return to the warm pan.

4. Add the butter, 75ml (2¾ fl oz) double cream, a generous pinch of sea salt and white pepper, and half the chives. Mash until smooth and keep warm.

5. For the whisky sauce, pour the 500ml (17 fl oz) double cream into a small saucepan and simmer gently for 8 to 10 minutes until it thickens slightly.

6. Stir in the wholegrain mustard, Dijon mustard and whisky, and simmer for 2 more minutes. Squeeze in the juice from half the lemon and season with the remaining salt and pepper.

7. Stir the remaining chives into the sauce just before serving. Taste and adjust the seasoning if needed.

8. Spoon the clapshot onto warm plates, top with the hot haggis and spoon the whisky sauce over or alongside to serve.