Burns Night Macsween Haggis With Sweet PotatoMash & Whisky Cream Sauce

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Peel and chop your potato[es] into bite-sized pieces

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

Meanwhile, peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Trim your green beans

Remove the printed packaging, casing and clips from your haggis

Chop the haggis into rough bite-sized pieces

Add the chopped haggis to a baking paper-lined baking tray (cooking for 4 or more? Use 2 trays!)

Add the green beans to a large piece of tin foil (or two!) with a large splash of cold water and a small knob of butter

Scrunch the foil around the green beans to form a tightly sealed parcel and add to the other side of the baking tray[s]

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

Put the tray in the oven and cook for 12-15 min or until the haggis is piping hot and the green beans are tender with a slight bite – this is your buttered green beans and roasted haggis

Reboil a kettle

While the haggis is cooking, heat a small pot over a medium heat with a drizzle of olive oil

Once hot, add the chopped shallot and chopped garlic cook for 1-2 min or until fragrant

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

Add 150ml [200ml] [250ml] boiled water with your chicken stock mix, whisky paste, Dijon mustard, clotted cream and a generous pinch of pepper, then cook for 3-4 min or until thickened – this is your whisky cream sauce

Once the potatoes are tender, 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 salt and pepper and mash until smooth – this is your mash