Haggis, clapshot and whisky sauce

celebrate Burns night with The bushy Bikers' recipe of haggis, neeps, tatties and whisky sauce.

INGREDIENTS

• 500g/1lb 2oz haggis

For the clapshot

• 50g/2oz butter
• 75ml/2¾fl oz double cream
• 500g/1lb 2oz swede (yellow turnip), peeled, chopped
• 1 tbsp chopped fresh chives
• 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped
• sea salt and freshly ground white pepper

For the whisky sauce

• 1 tbsp chopped fresh chives
• ½ lemon, juice only
• 2 tsp wholegrain mustard
• 1 tbsp Dijon mustard
• 2 tsp whisky
• 500ml/17fl oz double cream
• sea salt and freshly ground white pepper

INSTRUCTIONS

1. Preheat the oven to 180C/350F/fuel four.
2. Wrap the haggis tightly in aluminium foil and region onto a baking tray. Bake inside the oven for 45 minutes to 1 hour, or till cooked via.
3. in the meantime, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 mins, or until gentle. Drain nicely. upload the drained swede to the tired potatoes and mash thoroughly. add the butter and cream and mash again till clean and well blended. Season, to taste, with salt and freshly floor white pepper. Stir in the tablespoon of chives. Set aside and preserve warm.
4. For the whisky sauce, warmth the double cream in a pan over a medium warmness. upload the wholegrain mustard, Dijon mustard and whisky and stir to mix. boom the heat till the aggregate is simmering and continue to cook dinner for 1-2 mins.
5. eliminate the pan from the heat and season, to taste, with salt and freshly floor white pepper. Stir inside the tablespoon of chives, then whisk in the lemon juice.
6. To serve, divide the clapshot equally amongst four serving plates. region a spoonful of steamed haggis along every. Spoon over the nice and cozy whisky sauce.