Burns Night Haggis

Cook the haggis in a large pot of simmering water, according to pack instructions. Meanwhile, cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. At the same time, cook the cabbage for 5 - 6 minutes in lightly salted water, then drain thoroughly. Drain the potatoes well and mash them thoroughly. Add half the butter and the cabbage, season with salt and pepper, then transfer to a 23cm (9inch) buttered round baking dish or cake tin. Brush a little melted butter over the surface. Transfer to the oven and bake for 20-25 minutes, until browned.

Cook the swede in lightly salted boiling water until tender, for about 20 minutes. Drain and mash the cooked swede and add any remaining butter. Season with a little ground mace or nutmeg and some salt and pepper. Serve with the haggis and baked potato cake.

Tip: If you prefer, just stir the cabbage into the mashed potatoes, without baking them further.