Ingredients

Ingredients

• 500g/1lb 2oz haggis

For the clapshot

• 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped

• 500g/1lb 2oz swede (yellow turnip), peeled, chopped

• 50g/2oz butter

• 75ml/2¾fl oz double cream

• sea salt and freshly ground white pepper

• 1 tbsp chopped fresh chives

For the whisky sauce

• 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, juice only

Description

Celebrate Burns Night With The Hairy Bikers' Recipe Of Haggis, Neeps, Tatties And Whisky Sauce.

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