Chicken legs stuffed with haggis

Method

1. Preheat the oven to 170ºC/gas 3.

2. Open out the chicken legs and stuff with the filling from the haggis.

3. Pour over the whisky and then tie the chicken up into a tight parcel. Season with salt and freshly ground pepper.

4. Place the stuffed chicken legs in a roasting tray and roast in the oven for 40 minutes.

5. Meanwhile, prepare the jus. Heat the butter in saucepan and add in the garlic, onion, celery and carrot. Fry gently for 2-3 minutes.

6. Add in the water and bring to the boil. Reduce the heat and simmer for 30 minutes.

7. Strain and return the heat and cook briskly until reduced to an eighth.

8. To make the seed mustard mash, cook the potatoes in salted boiling water until tender.

9. Strain, return to the pan and dry off gently over a very low heat before mashing vigorously.

10. Add in the butter, cream and mustard and mix thoroughly.
Season with salt and freshly ground pepper.

11. To cook the spinach, heat the butter in saucepan. Add in the spinach and fry, stirring, for 2-3 minutes. Season with the nutmeg.

12. Remove the chicken from the oven, sprinkle with the just and serve with the mash and spinach.

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Ingredients

2 chicken, corn-fed
250g haggis, skin removed
50ml whisky
1 pinch salt and fresh ground black pepper

Jus

1 Butter, knob
600ml water
1 garlic clove, chopped
0.5 onion, sliced
0.5 celery stick, chopped
1 carrot, chopped

Seed mustard mash

2 large Maris Piper potatoes, peeled and chopped into even-sized chunks
55g Butter
100ml double cream
1 tbsp seed mustard
1 pinch salt and fresh ground black pepper

Wilted spinach

1 Butter, knob
150g Spinach, leaves
1 tsp ground nutmeg

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