A perfect introduction to haggis for the uninitiated. You could even forgo the salad to make a delicious breakfast treat.
Preheat the oven to 200C/400F/Gas 6.
Grate the peeled potatoes into a clean tea towel using the large holes on the grater. Wrap the tea towel around the grated potato and squeeze to remove the moisture.
Heat a blini pan (or a frying pan) over a medium heat and add about a tablespoon of the olive oil. When hot, place a heaped tablespoon of the dry grated potato in a mound in the pan and gently press down to form a neat circle. Leave to cook for a couple of minutes. Place a slice of haggis on top of each potato cake, then cover with another heaped tablespoon of grated potato and gently press down.
Cook until crispy and golden (4-5 minutes), then very carefully turn and cook on the other side for 3-4 minutes. Blini pans make this job easier, but an alternative method is to cook them in a frying pan and cut out the neat finished rounds after cooking. Place in the oven for 5-6 minutes.
Fry the eggs as you like them. I like mine cooked in a fair bit of olive oil over a high heat, so they go a bit crispy while keeping the yolk runny.
To make the salad, in a pan set over a medium heat fry the pancetta until crisp in a little olive oil. Keep warm. Place the spinach, mushrooms, herbs and tomato in a bowl. When ready to serve, stir the warm pancetta through the salad.
Combine the olive oil, vinegar, mustard and whisky into a dressing and vigorously shake. Drizzle over the salad, keeping a little back for serving.
To serve, place the warm dressed salad on serving plates, topped with the haggis and potato pancakes and a fried egg. Grind over a little pepper and drizzle the remaining dressing around. Serve immediately.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James is joined by chefs Paul Rankin and Nigel Haworth, plus actor Bradley Walsh.