Andy Waugh

Andy Waugh

16th April 2020
Andy Waugh


120 min

Feeds 4


  • Dirty buttery mash x 400g Swede puree x 400g Macsween haggis x 400g Whisky cream sauce x 320ml Fresh watercress x 40g


Heat your Macsween haggis log in a deep baking tray half submerged in water in the oven at 150’c for roughly 30 minutes.
Gently heat up your mash potato in a small saucepan.
Repeat the same process for the swede puree.
Heat your whisky cream sauce to a gentle simmer – do be careful not to boil as it will split the sauce.
Remove the haggis from its skin and place a 100g of haggis per portion on
each plate using a large serving spoon.
Follow with a large serving spoon of both swede puree & dirty buttery mash.
Finish with 80ml of your whisky cream sauce poured over the haggis and a pluche of fresh watercress.

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