Instructions: 1 Remove the core from the apple and cut into wedges. Cut the potatoes into chunks and cook in a pan of boiling water for 12-15 minutes, or until tender.

2 Add half the apple wedges to the pan halfway through cooking. Put a steamer above the pan, fill with the broccoli florets and steam until tender.

3 Dip the haggis slices into the beaten egg and then into 115g/4oz breadcrumbs to coat.

4 Heat 2 tbsp olive oil in a frying pan, add the haggis and cook each side for a few minutes until golden brown and cooked through.

5 Heat 2 tbsp olive oil in a small wok, add the onions and cook until golden. Mix together the lemon juice, 2 tbsp olive oil and garlic, then season, add the steamed broccoli and toss to coat.

6 Mash the apples and potatoes with the milk, spoon onto a plate and arrange the haggis slices on top.

7 Sit the broccoli around the edge of the plate and serve with the fried onions.

8 Heat 25g/1oz butter and 1 tbsp olive oil in a wok, add 55g/2oz breadcrumbs and cook until golden brown.

9 Tip out the breadcrumbs, add the remaining apple wedges to the wok with 15g/ 1/2oz butter and soft brown sugar and cook until just tender and browned.

10 Heat the whisky in a small pan and bring to the boil. Add the honey and 40g/1 1/2oz chilled butter cubes and whisk in.

11 Spoon the breadcrumbs into the bottom of a cooking ring, top with the apple wedges, remove the cooking ring and pour over the whisky sauce.

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