Haggis, neeps & tatties in a Mason jar? You have got to be kidding!!

No actually.

Contrary to the opinions of my children that I have spent too much time in hipster coffee houses in Edinburgh & Toronto, I really do think that the usual mess of ice cream scoops of haggis, neeps & tatties is much improved by layering in a jar. I like to serve it with a small jug of whisky cream sauce on the side too.

If I am cooking for squeamish, non-Scottish friends, I will use really small jars (200ml) and serve as a wee starter.

No recipe here for haggis - find a great butcher shop or a MacSweens haggis. I also use butternut squash instead of turnips - its easier to cook and tastes better ...

• 1000g haggis in a tube

• 1kg butternut squash

• 1kg Maris Piper potatoes

• 100ml milk, warmed in the microwave

• 80g butter

• salt and pepper to taste

For the whisky sauce

• 500ml/17fl oz double cream

• 2 tsp wholegrain mustard

• 1 tbsp Dijon mustard

• 2 tsp whisky

• sea salt and freshly ground white pepper

• 1 tbsp chopped fresh chives

• ½ lemon, juice only

Method

Heat the oven to 200 C, 400 F or Gas Mark 6. Peel the potatoes and squash, then cut the butternut into 8 bits and cut the potatoes into quarters. Gently boil the potatoes in a pan of salted water and the squash in a separate pan of salted water for 20-25 minutes until soft. Drain each pan separately and allow all the steam and moisture to evaporate. This will ensure creamy potatoes and squash that is not watery. To the potatoes, add 40g butter, the hot milk, salt and pepper to taste and mash well until creamy. To the squash add 40g butter, salt and pepper to taste and mash, retaining some texture.

Take 8 500ml jars (make sure they are wide-mouthed canning jars (heat-resistant) and start layering the ingredients as follows - A 4cm slice of haggis, then same amount of squash then potatoes.

Create a bain marie with a deep roasting tray half filled with boiling water, then put all jars in it. Put in the oven for 30 minutes.

Always be very careful when dealing with hot, boiling water.

For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.

Pull a little bit of potato to the side and pour the sauce in - it will go down through all the layers for a delicious and warming supper.