Iconic Scottish Haggis, Neeps & Tatties Stack

Heat the haggis thoroughly in the oven or simmering water.

Boil swede (rutabaga/neeps) until soft and mash with butter and plenty of black pepper.

Boil potatoes (tatties) and mash with butter and milk until smooth.

Make a whisky sauce by simmering double cream with a splash of Scotch whisky and a little mustard.

Using a food ring, layer the potatoes at the base, followed by the mashed swede, and top with a thick layer of haggis.

Carefully remove the ring and drizzle with creamy whisky sauce.