Recipe: Serves 4 1 Simon Howie haggis 700g dry mashed potatoes 400g kale, cooked and roughly chopped 1 egg Salt, pepper and grated nutmeg Plain flour for dusting

Vegetable oil for frying 2 shallots, finely chopped 1 clove garlic, finely chopped 125ml Glengoyne Highland Single Malt 400ml beef stock 50ml cream

Method

Wrap haggis tightly in tin foil, place into a large saucepan, cover with cold water and bring water to a very gentle simmer. Continue to cook until thoroughly heated.
Mix the potato, kale and egg in a large bowl and season with salt, pepper and nutmeg to taste.
Mould into 2cm thick patties. Chill in the fridge for at least 1 hour to firm the patties, making them easier to work with.
Dust patties in flour, shaking off any excess.
Heat a frying pan over medium heat, add the oil and fry the patties until golden brown on both sides and drain on kitchen paper.
Fry shallots and garlic together and allow to sweat. Add 100ml whisky and flame-off before adding the beef stock. Reduce the liquid by half and add cream for texture. Simmer for 2 minutes before adding 25ml whisky for added strength.

To Serve

Serve haggis alongside patties and drizzle the whisky sauce on top.