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What you need:

1 x 907g or 2 x 454g haggis
1lb 2oz / 500g   swede
1lb 2oz / 500g  potatoes
1oz / 25g   butter
freshly ground pepper
1 glass whisky (optional)

What you do:

Bring a large pan of water to the boil and lower in the haggis. Cover and boil following pack instructions. Meanwhile, peel the swede and potatoes and cut into chunks. Cook in pans of boiling water for about 15 minutes or until tender.

Drain the swede and potatoes and mash each until smooth. Stir half the butter into each mash and season well with pepper.

Lift the haggis out of the pan and transfer to a warmed serving plate. Spoon the potatoes and swede around it. When the haggis is cut, pour the whisky into it before serving .

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What you need:

6 large eggs, beaten
12 oz / 340g whipping cream
Salt and pepper
10 oz / 300 g chopped fresh baby spinach, packed
1 lb bacon diced & cooked
12 oz / 340 g  grated cheese
1 frozen pastry sheet ( defrosted) &  fitted to a 9-inch glass pie plate

What to do:

Mix together the eggs, cream, salt, and pepper  with a mixer or in a food processor .

Layer the bacon, spinach, and cheese in the bottom of the pastry crust, then pour the egg mixture on top.

Bake for 35 to 45 minutes until the egg mixture is set.

When cooked cut into 6 – 8 portions.

Serve hot or cold.

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