Ingredients. (Serves 4)

4 slices of haggis

4 tattie scones

½ rasher of cooked bacon, per person, chopped & warmed.

Caramelised Onions

1 red onion, finely sliced

1 tbsp oil

2 tbsp Demerara sugar

1 dessertspoon vinegar

Whisky Sauce

1 dessertspoon oatmeal

1 measure whisky

250ml whipping cream

Method

Caramelised Onions

Place the onions, oil, Demerara sugar & vinegar in to a non metallic bowl. Stir & microwave on full power for 5 mins.

Alternatively, in a frying pan, sweat the sliced onion in the oil until soft & transparent. Add the sugar & vinegar. Stir whilst bringing to the boil and simmer for 2 mins, stirring occasionally.

Whisky Sauce

Place the oatmeal & whisky into a saucepan and allow the oatmeal to absorb the whisky. Add the cream and bring to the boil then simmer for about 1 minute, stirring occasionally until the required consistency is achieved. Season to taste and serve at once.

Haggis Hors D'oeuvre

Fry the tattie scones in a little oil. Cook the haggis (grill, fry or microwave to taste.) Place the haggis on top of the tattie scone.

Heap the warmed bacon on top of the haggis, spoon on the caramelised onions, then drizzle with the whisky sauce.

Sprinkle with chopped chives or parsley to decorate.