Haggis, Neeps & Tatties. (vg)

Pepper Sauce.

1. Finely chop the onion and crush the garlic. Melt the butter/marge and sweat the onions, garlic, bay leaves, and rosemary over low heat until starting to break up but not brown. Keep the moisture in with the lid on or add a splash if needed.

2. Add a tbsp of black pepper, turn up the heat, and fry until fragrant. A minute or two. 

3. Add 2/3 of the whisky and deglaze the pan, cooking off the alcohol.

4. Add the stock, coconut cream, and soy sauce. Remove the bay leaves and use a stick blender to emulsify the onion and garlic. They will total disappear.

5. Add the remaining black pepper and white pepper, bring to the boil and simmer for 10 minutes.

6. Make a corn starch slurry and add gradually while whisking until the sauce has a thick but pourable consistency.

7. Add the remaining whisky.

8. Check seasoning. Some vinegar will brighten it up or honey to add a touch of sweetness.

Neeps.

1. Boil the neeps in unsalted water for 30 minutes.

2. Add the butter/marge, season lightly, and add plenty freshly grated nutmeg. The other elements will be plenty salty so be careful. 

3. Mash together, leaving some texture.

Tatties.

1. Peel and boil the potatoes in unsalted water until totally soft.

2. Drain, add the butter/marge, and other ingredients to taste. Mash until smooth but not gluey.

Haggis & Construction.

1. Boil the haggis following the instructions.

2. Once all the haggis is cooked, break up with a fork and layer on the bottom of a baking tray.

3. Next layer the neeps, then the tatties. Allow the tray to cool and store.

4. Reheat in the oven until hot through and serve with a jug of sauce.