For the haggis:
500g Wild and Game minced venison
300g lambs’ liver, chopped into small pieces
1 large onion, finely diced
1 tsp ground coriander
1-2 tsp ground black pepper depending on taste
Half a tsp ground nutmeg
Half a tsp ground allspice
1 tsp sea salt
A knob of butter
A glug of vegetable oil
2 tsp dried thyme
150g coarse oatmeal
500ml beef stock
For the tatties and neeps:
400g swede, diced
550g potato, diced
5 tbsp vegetable oil plus a little to oil the baking sheet
A handful of fresh thyme
3 handfuls kale, coarsely sliced
Pre-heat the oven to gas mark 7, 225 degrees C.
Meanwhile, heat the knob of butter and glug of oil in a casserole dish, Dutch oven or similar hob to oven lidded pan and fry the onion until soft. Add the liver and cook for 5 minutes.
Transfer the liver and onion mixture to a food processor and briefly whizz until it’s finely chopped but not a paste. Return to the pan with a little extra oil and add the venison. Cook until browned. Add the nutmeg, thyme, allspice, coriander, salt and pepper and cook for a minute. Add the oatmeal and the stock and heat until bubbling.
Place in the oven for 15 minutes with the lid on, stirring occasionally, and while it’s cooking, start making the tatties and neeps (see below). After 10 minutes, remove the lid from the haggis and cook for a further 5 minutes with the lid off. The mixture should be quite dry by the end. When done, remove from the oven, adjust the seasoning and set aside while you complete the tatties and neeps. If you need to warm up the haggis later, you can do so on the hob.
While the haggis is cooking, place the swede and potato in a pan of boiling salted water, bring to the boil and bubble for 5 minutes. Drain and leave in the colander for a minute of two to dry out. Put the swede and potato back in the pan and add the 5 tbsp of oil. Put the lid on the pan and shake until combined. Tip onto an oiled baking sheet, add the thyme, salt and pepper and place in the oven for about 20-25 minutes, turning occasionally.
Finally, steam the kale for 6 minutes, top with a little butter and serve with the tatties, neeps and haggis.