Recipe of the month- Main course

Breast of chicken stuffed with haggis and black pudding, accompanied by a whiskey and pepper sauce. (serves 4)

For the chicken you will need:

• 4 medium sized chicken supreme
• 4 slices of black pudding
• 4 slices of haggis
• 16 slices of panchetta or streaky bacon

For the sauce

• 200ml gravy
• 1 shallot finely diced
• cracked black pepper
• 100ml double cream
• 25ml whiskey

firstly, pre-heat the oven at 200 degrees.

Then, butterfly the chicken supreme- place the supreme skin side down and make a slit under the fillet which will make a pocket, and stuff with the haggis and black pudding inside.

Wrap each chicken with 4 pieces of panchetta or bacon and seal in a frying pan with hot oil.

Place in the oven for about 20-25 minutes.

Whilst the chicken is in the oven, fry the shallot in a pan until soft, then add the pepper an whiskey and keep on the heat until reduced.

Then add the gravy and the cream and reduce until it is a thicker sauce

To serve, slice the chicken in half so that the haggis and black pudding are exposed and drizzle the sauce over.