Courtesy of St. Andrews Links‘ Culinary Team.

Yield: 4 Cooking Time: 30 Minutes Difficulty: Easy Full Episode: A Taste of Scotland (Season 7)


  1. Boil potatoes in a separate pan and turnip and carrots together in another pan until soft, drain. Once drained, add butter and cream to the potatoes. Create a mash, then chill. Place turnips and carrots in a food processor and blitz until smooth consistency.
  2. Slice the haggis (20cm). Using the metal ring, press down into slice of haggis to create the base to the cake - pipe the turnip mixture on top of the haggis and top with mashed potato fill the ring completely, use a palate knife to smooth and flatten the top of the cake. Bake the cake for 15 to 20 minutes at 190°C/375°F.
  1. Place the Whiskey into a pan and flambé, add the cream and chicken stock. Season and reduce. Finally add chives to the sauce. Enjoy.


50mm (2inch) Metal Rings approx. 60mm high
Potato Maser
Food Processor
Palate Knife (Offset Spatula)
Full Episode: A Taste of Scotland (Season 7)


  • Cake:
  • 200g Turnip
  • 200g Carrots
  • 200g Potatoes, peeled
  • 20g Butter
  • 50ml Cream
  • 300g Haggis (stick)
  • Sauce:
  • 60ml Whiskey
  • 25g Chicken Stock
  • 125ml Double Cream
  • 10g Chives
  • Salt and Pepper