Burns Night recipes from Donald Russell -

Ingredients

• 4 Free-range Corn-fed Chicken Supremes
• 1 Haggis Pudding, 250g
• Salt and pepper
• 1 tbsp sunflower oil
• 1 bay leaf
• 200ml rich chicken stock
• 8 tbsp double cream
• 4 tsp wholegrain mustard
• 4 tbsp Scotch Whisky
• 1 pinch salt
• Generous grind of black pepper
• 2 large onions, sliced
• 2 tbsp beef dripping from your roast (can use lard or olive oil if you don’t have dripping)
• 1 kg potatoes, peeled and sliced thickly
• 500g leftover cooked meat, cut into 2-3 cm chunks
• Salt and black pepper