Haggis with Neeps, Tatties and Whisky Cream Sauce

From your local Aldi

1 Haggis, about 450g
2 large Potatoes, peeled and chopped roughly
1 medium Swede, peeled and roughly chopped
30g unsalted Butter
3-4 tbsp Milk
Salt
Pepper
1 wine glass of Water
½ Aldi Quixo stock cube
1 small glass of Whisky
250ml (½ pint) Double Cream

Preparation time: 20 minutes

Cooking time: 20-25 minutes

Serves: 4

Method

1. Place the potatoes into a saucepan and bring to the boil, cook until soft, then drain well and mash well, add 15g unsalted butter and the milk, then season with a little salt and pepper.

2. Boil the swede also, then mash, add 15g unsalted butter, and a little salt and pepper.

3. Warm the haggis according to the maker’s instructions, and then keep warm.

4. Place the water, stock cube, whisky and pinch of pepper into a pan and bring to the boil, boil for 5-6 minutes.

5. Add the cream and re-boil, cook for 2 minutes.

6. Serve all three and the sauce separately.

Tips

1. Don’t worry too much about the smoothness of the mash, the rougher the better in my eyes.

2. Double cream does not need too much cooking, just re-boil.

3. Add more or less whisky, it's up to you.

4. Add a pot of Aldi chopped parsley to the sauce as a twist.

5. Any leftover bits here make a great bubble and squeak, topped with a poached egg.