How to Make the Perfect Burns Night Supper

Firstly, mix the haggis and dry mash and roll into a ball (approximately five centimetres in diameter) before placing it in the fridge until firm. Next, cook the swede in lightly-salted water until it becomes soft and then drain. Once drained, mash the swede until smooth and set it aside for later.

Put the plain flour into a mixing bowl and season with salt and pepper. Then, add the haggis ball into the bowl and lightly coat with the seasoned flour. In a separate bowl, gently roll the haggis ball in the beaten egg, until it is evenly coated. Next, place the haggis ball in the Panko breadcrumbs until it is fully coated and place to one side.

To cook the chicken, preheat the oven to 180C. Then, using a small frying pan, add a splash of vegetable oil and place the chicken breast (skin side down) onto the pan. Cook the chicken breast for three minutes before turning it over onto a baking tray and placing it in the preheated oven for twenty minutes.

While the chicken is cooking, create the sauce by adding the whisky to the pan and gently boiling it until it has almost evaporated. Next, add the beef stock and reduce the mixture by two-thirds. Add the cream and lightly simmer the mixture before removing the pan from the heat and seasoning it to taste.

Once cooked, remove the chicken breast from the oven before allowing it to rest on a tray for five minutes. While the chicken is resting, cook the haggis ball in a deep fat fryer at approximately 170C, until it is golden brown. Heat the buttered mash and spoon it onto your plate and repeat this process with the swede (neeps) and spinach. Then, place the chicken and haggis ball on the plate, alongside the mash, neeps and spinach. Finally, add the chopped tarragon to the whisky sauce and pour it over the chicken.

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