Method
Recommend using an electric fryer.
Cut swede into quarters and bring to the boil until 2/3 cooked. Using a melon baller, press into the turnip and scoop out into ball/pearl shapes.
Add the whisky, butter and sugar into a shallow pan and reduce until syrupy then add the turnip pearls and cook for a few minutes until pearls are nicely glazed and golden.
Poach individual haggis for 15 minutes in light simmering water.
Peel and cut the potatoes into matchsticks and rinse in cold water. Drain and pat dry, then gently fry at 170c until golden (be careful as they cook quickly). Bring the double cream and malt whisky to the boil and reduce slightly. The mixture should be sticky enough to coat the back of a spoon.
To serve, place a spoonful of the Straw potatoes onto plate and place the haggis in the centre.
Place the turnip pearls around the haggis and drizzle the Chive and Malt Cream Sauce over the dish