Instructions: Preheat the oven to 190C/375F/gas mark 5.

For the stuffing, place the haggis in a deep saucepan and cover with water. Bring to the boil and simmer for 30 minutes, remove and drain.

Cut open the haggis and place in a bowl. Add the remaining stuffing ingredients and season to taste. Stuff the necks of the pheasants and secure.

Add the oil to a hot enamelled casserole or roasting tray. Season the birds well with salt and pepper and brown the pheasants all over.

Remove and add the onions and vegetable and lightly brown. Return the pheasants to the pan and pour over half the whisky. Flame, and when the flames die down, add the stock and juniper berries. Cover well and bake in the oven for about 45 minutes, or until tender. This could take a little longer depending on the age of the birds. Remove the birds and cut into 4 joints, 2 legs and 2 breasts.

To finish the dish, keep the joints warm in a serving dish while making the sauce. Strain the juices and return to the pan. Now add the remaining whisky, cream and lemon juice and reduce to a good consistency. Season to taste and serve around the pheasants.

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