Sweat onion and thyme until softened, add whisky and allow cooling. Add to haggis and incorporate. Make a pocket in the chicken breast and add the stuffing. Wrap the pancetta around the centre of the breast. Seal the breast in a pan and finish in the oven.
For the potato rosti:
Boil the baking potato for 15 mins. Refresh in an ice bath. Peel the potato then grate into a bowl, season. Pan fry in oil and butter until golden brown. Turn over and repeat. Finish in the oven. Portion into a nice wedge and serve.
For the turnip sauce:
Cook the turnip in the stock until tender. Drain and reserve stock. Blitz the turnip until smooth and add the stock a little at a time to gain the required consistency.
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