Springtime Haggis With Garlic Butter Waxy Potatoes & Asparagus Salad

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

Chop your waxy potatoes in half

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

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot and keep covered until serving

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 (or two!)

Put the tray[s] in the oven and cook for 12-15 min or until the haggis is piping hot – this is your roasted haggis

Meanwhile, trim, then cut your asparagus in half

Trim, then slice your spring onion[s] finely

Grate your garlic

Chop your parsley finely, including the stalks

Combine your Dijon mustard and white wine vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 1/2 tsp [1 tsp] [1 1/2 tsp] sugar and a pinch of salt in a large bowl – this is your dressing

Add a generous knob of butter to a small bowl with the grated garlic and put it in the microwave for 20 secs or until melted

Add the chopped parsley with a pinch of salt and pepper – this is your garlic butter

When the potatoes are almost ready, add the trimmed asparagus to the pot with the waxy potatoes and cook for 2-3 min or until tender with a slight bite

Once done, drain and separate out the cooked asparagus and potatoes, returning the potatoes to the pot and keeping the asparagus in the colander

Stir the garlic butter through the cooked waxy potatoes – these are your garlic butter waxy potatoes

Rinse the cooked asparagus under cold water to cool them down

Wash your salad, then add it to the dressing with the cooled asparagus and toss – this is your asparagus salad