This recipe comes courtesy of Monkey Shoulder Whisky.

Haggis and Pancetta Roulade with Neeps, Tatties and Whisky Sauce

Serves 4

For the roulade:

300g Haggis

1050g sausages

120g uncooked smoked pancetta

For the neeps and tatties:

2kg potatoes, peeled and cubed

2kg swede, peeled cubed

250g of fresh spinach

50g butter

Salt and pepper, to taste

For the whisky sauce:

250g shallots

100ml whisky

250ml stock (ideally beef stock)

1 tsp plain flour

A large knob of butter

Salt and pepper

Preheat the oven to 220c.

Remove sausage meat from the sausage skins and crumble into a mixing bowl. Discard the skins. Do the same with the haggis and add to the sausage meat – mix well.

Reserve 20g of pancetta and lay the remaining 100g of pancetta out along a piece of cling film, approximately 8” in length.

Press the meat mixture into a sausage shape 8” long and place in the middle of the pancetta.

Tightly roll the pancetta around the mixture into a roulade approximately 2” thick. Discard the cling-film once the roll is complete.

Slice the 20g pancetta into 2” lengths. Using these lengths, carefully seal over the join in the roulade, to prevent it splitting during cooking.

Transfer to a preheated oven tray and bake for 20 minutes at 220C.

Meanwhile bring two large pans of salted water to the boil. In individual pans, simmer the potatoes (tatties) and swede (neeps) until cooked (approx 15 minutes).

Drain, then mash the potatoes and swede separately, adding a large knob of butter and a generous grind of salt and pepper to each.

Then steam the spinach for two minutes above a pan of boiling water and season.

For the sauce: Melt the butter in a frying pan, and add the shallots and fry until golden brown. When the shallots are browned, add the whisky and continue to cook, stirring regularly for one minute.

Add 250ml stock and return to a simmer, season with salt and pepper to taste. Slowly add a teaspoon of flour to the sauce, stirring regularly to remove any lumps.

Once the haggis is cooked, slice into inch-thick slices and serve with the neeps, tatties and spinach and dress with whisky sauce.