Bacon & Haggis Balmoral Chicken With Whisky Sauce

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Remove the printed packaging, casing and clips from your haggis

Divide and shape the haggis into one log per person

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Wrap the flattened chicken around the haggis log[s], then wrap your smoked streaky bacon around everything – this is your Balmoral chicken

Add the Balmoral chicken to one side of a baking paper-lined baking tray (or two!)

Put the tray[s] in the oven for 30-35 min or until the bacon is lightly brown

Meanwhile, boil a full kettle and peel your potatoes and chop them into large, bite-sized pieces

Peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Return the potatoes to a low heat with a small knob of butter and a splash of milk, season with a pinch of pepper and mash until smooth and keep warm until serving

While the potatoes are cooking, wash your spring greens then pat it dry with kitchen paper

Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the sliced spring greens to a large piece of tin foil (or two!) with a large splash of cold water and a little butter, scrunch the foil around the spring greens to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels

Once the chicken has had 30 min, remove the tray[s] from the oven and add the foil parcel[s] to the other side of the tray[s], then return the tray[s] to the oven for a final 10-12 min or until the spring greens are tender and the chicken is cooked through (no pink meat!) – these are your buttery greens and Balmoral chicken

While the chicken is cooking, reboil half a kettle

Heat a small pot over a medium heat with a drizzle of vegetable oil, once hot, add the chopped shallot and chopped garlic, then cook for 1-2 min or until softened

Once softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add 100ml [130ml] [170ml] boiled water with your whisky paste, clotted cream and a generous pinch of pepper, then cook for 3-4 min or until thickened – this is your whisky sauce