½ haggis, cooked
½ swede, peeled and diced
salt and freshly ground black pepper
1 free-range egg, beaten
½pint beef stock
splash of red wine
knob of butter
salt and freshly ground black pepper
Cook the haggis in the microwave according to packet instructions.
Bring a pan of water to the boil and cook the swede for 8-10 minutes, until softened. Drain and mash until soft. Pass through a sieve until smooth. Season with salt and freshly ground black pepper.
Slice the cooked haggis and arrange in a chefs' ring placed on a plate. Spoon the mash on top and season with salt and freshly ground black pepper. Brush the top with the beaten egg and glaze the top using a blow-torch. Remove the ring.
To make the gravy, reduce the beef stock and red wine to thicken. Stir in the butter and season with salt and freshly ground black pepper. Simmer for a further few minutes to thicken further.
Drizzle the gravy over the haggis to serve.
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