Chicken Breast Stuffed with Haggis with Potato Rosti and Turnip Sauce

1. 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

1. 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

1. 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.