Haggis Gateau

Wrap your Haggis tightly in tinfoil and place in a saucepan of cold salted water. Bring to boil and simmer for roughly 45mins.

Peel potatoes and chop into even pieces. Place in a saucepan of cold salted water. Bring to boil and simmer for roughly 20mins or until soft. You can check this by pushing the sharp point of a knife into the potato – you should feel a little resistance. Drain in a colinder and return to the pan on a low heat. Mash with a potato masher, adding in the milk and butter until light and fluffy.

Peel turnip and chop into even pieces. Place in a saucepan of cold salted water. Bring to the boil and simmer for roughly 30mins or until soft. Drain in colinder and return to the pan on a low heat. Mash with a potato masher.

For the whisky gravy, reduce chicken stock and whisky over a high heat to thicken. Add butter and seasoning and simmer for a few more minutes to thicken further.

Place your gateau steel rings on a plate. Alternatively you can use any round, hollow object. Cut open your haggis and scoop the haggis into the ring. The amount you scoop is dependant on the size of your ring. Push down on the haggis with your spoon to enusre it fills any gaps. Then scoop a smaller amount of turnip into your ring and push down with your spoon. Lastly, scoop a larger amount of potato into the ring and push down, enusuring the top is as even and smooth as possible.

Carefully lift the ring to leave the gateau standing on the plate, Add your garnish and drizzle some of your gravy around the plate.