Burn's night supper

… also known as, haggis neeps and tatties, with a whisky sauce.

The haggis was from Bracewell's butchers in Todmorden market hall - and is the best haggis I have ever tasted.

All ingredients from Tod market - except the whisky, which came out of the cupboard.

Haggis
Potatoes
Swede
Double cream
Butter
Black pepper
Whisky

1.  Cook haggis - I boiled ours for an hour.
2.  Peel and chop potatoes and swede, boil until cooked, then mash with plenty of butter and black pepper.  Transfer to an oven dish and bake while the haggis finishes.
3.  Simmer double cream, whisk in a splosh of whisky and simmer again for a couple of minutes, whisking occasionally.  This allows the alcohol to evaporate, but retains the flavour of the whisky.
4.  Serve, scoff … pipe Scottish tunes.
5.  Raise a wee dram to the timorous beastie.