Directions:

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.