Aberdeenshire haggis, neeps and tatties oatcake

(SERVES 6) Ingredients

■ 285g tatties (peeled and chopped)

■ 285g neeps (peeled and chopped)

■ 450g haggis or vegetarian haggis

■ 1 egg yolk

■ 8 small round sweet baby beetroot

■ 4 oatcakes

■ Few drizzles of rapeseed oil (for greasing the tin)

■ Few pinches of sea salt

Equipment: 9 inch springform cake tin and baking parchment

METHOD

1. In separate pans, boil the potatoes and neeps until softened. Drain both pans, then season the potatoes with sea salt and mash until smooth and creamy. Take the pan with the neeps, again season with sea salt and mash. Set both aside and allow to cool.

2. Lightly grease with some rapeseed oil and line the bottom of a springform cake tin with baking parchment, ensure the tin clip is closed. Then take some more rapeseed oil and lightly grease round the sides of the tin.

3. Break the haggis into pieces using a fork, if it’s too hard or difficult to break up, heat the haggis slightly, and it should break down easily. This is going to form the base of the cake.

4. Using the back of a metal spoon, lightly press the crumbled haggis into the base of the cake tin, ensuring it is completely covered and the haggis is compact. Then do the same with the mashed neep and then top with the mashed potato, pressing right into the sides of the tin to create three even layers.

5. Take the egg yolk and using a pastry brush, brush the egg across the top of the mash.

6. Place the cake into a pre-heated oven at 200C/180 Fan/400F/Gas Mark 6 for 25 minutes. Remove from the oven and put the tin onto a cake stand, allow to cool slightly before removing the outer ring.

7. Decorate the cake by placing the baby beetroots around the edge at each slice portion, then arrange a piece of oatcake between each beetroot.

8. To serve, cut a slice of cake and place onto a plate and enjoy with your dram of choice.