Elements Haggis, Neeps & Tatties with a Wolfcraig Whisky Sauce

This year, to celebrate Burns Night, we’re partnering with Elements Fine Dining in Bearsden for an extra‑special, one‑off menu. Head Chef Gary Townsend has created a beautiful take on traditional Burns Supper favourites, with our Wolfcraig Gin and 14‑Year‑Old Deluxe Blend woven throughout. As a little treat, he’s also shared a recipe for you to recreate at home…

Ingredients:

Haggis

• 1 good-quality Scottish haggis
• Butter, for finishing

Pomme Mousseline

• 1kg Maris Piper potatoes
• 100g unsalted butter, cold and diced
• 120ml double cream, warmed
• Fine sea salt
• White pepper

Salt-Baked Swede

• 1 medium swede
• 1kg coarse sea salt
• 1 sprig thyme
• Olive oil

Wolfcraig 14 Whisky Sauce

• 1 small shallot, finely diced
• 20g unsalted butter
• 100ml chicken stock
• 60ml double cream
• 30ml Wolfcraig 14-Year-Old Second Edition Triple Sherry Cask
• 1 tsp wholegrain mustard
• Salt, to taste

Method

Salt-baked swede

Heat oven to 180°C.

Trim the swede but leave the skin on. Place it in a small roasting dish, scatter over the salt, add thyme and cover tightly with foil. Bake for 1½–2 hours until completely tender.

Remove from the salt, peel while warm and cut into generous wedges. Finish with a little olive oil and keep warm

Pomme mousseline

Peel and cut the potatoes into even chunks. Cook in well-salted water until tender. Drain and allow to steam dry for a minute.

Pass through a potato ricer or mash very finely. While still warm, beat in the cold butter a little at a time until glossy. Gradually fold in the warm cream until light, smooth and just holding its shape. Season with salt and a whisper of white pepper.

Keep warm over a bain-marie, stirring occasionally.

Haggis

Cook the haggis according to instructions.

Once cooked, cut into thick slices and lightly pan-fry in a little butter until just golden on the outside. This adds texture while keeping the centre soft.

Wolfcraig 14 Whisky Sauce

In a small saucepan, gently soften the shallot in butter over a low heat until translucent – do not colour.

Add the whisky and increase the heat briefly, allowing it to reduce by about half. This softens the alcohol while keeping the aroma.

Add the stock and reduce again until lightly syrupy. Stir in the cream and simmer gently for 2–3 minutes until the sauce coats the back of a spoon.

Finish with a pinch of salt and a touch of wholegrain mustard. The sauce should be silky, balanced and aromatic – the whisky present but not dominant.

To serve

Spoon the pomme mousseline onto warm plates. Add the haggis and swede, then finish with the whisky sauce poured around rather than over everything – letting each element shine.

Enjoy…