Ingredients

Haggis

• 1x500-700g haggis
• 50g plain flour

Burger

• 12 slices of buttered bread or bun
• 6 large flat mushrooms
• 180g good cheddar, sliced
• 2 large tomatoes, sliced

To Serve

• 60g rocket or watercress leaves
• 1 tbsp extra virgin olive oil
• 6 tablespoons of crowdie (Scottish curd cheese), creme fraiche or sour cream
• 6 small glasses of single malt whisky e.g. Oban (optional)

Chips

• 500g potatoes, peeled and cut into wedges around 1 cm thick and 3cm long, place them in a bowl of water
• 500g swede, peeled trimmed and cut into wedges around 1cm thick and 3 cm long, place them in a bowl of water
• maldon salt and freshly ground pepper

Method

1. Haggis: Remove the skin from the haggis and slice the haggis into 6 slices. Place the flour on a plate and season it with a little salt and pepper. Dust the haggis in the flour and set aside until ready to cook.
2. Burger: Place the mushrooms on a grill pan and cover them with slices of Cheddar. Set aside until ready to cook.
3. Chips: Heat oil in a deep fryer, saucepan or wok to 160C. Dry the potato and swede wedges thoroughly and fry them in batches in the hot oil for 3 minutes so that they float to the top and are tender but not crisp. Now heat the oil to 190C and fry the potato and swede wedges in it for 3 minutes, so that they are crisp and golden. Drain them on kitchen paper, season them with a little salt and keep them warm until ready to serve.
4. Heat a little oil in a large frying pan over a moderate to high heat. When the oil is hot add the haggis slices to it and fry them for around 3 minutes on each side so that they are hot and cooked through. Remove them from the pan and keep them warm until ready to serve.
5. While you are cooking the haggis. Preheat a grill to medium-high and place the mushrooms under it. Cook them for around 5 minutes until they are soft and the cheese has melted.
6. To Serve: Place a slice of bread each plate, you may wish to put a little chutney on the bread. Place a mushroom on each slice followed by the haggis, tomato and a tablespoon each of crowdie, creme fraich or sour cream. Place a second slice of bread on each burger and place handfuls of the rocket leaves on each plate drizzled with a little olive oil. Distribute the chips among the servings and place a small glass of whisky on each plate (optional). Serve.