Haggis, neeps and tattie stack

Preparation

Bash the neeps.

Method

1. 1 Heat the oven to 175c
2. 2 Take 4 large stainless steel rings around 110 cm diameter and 6cm deep, place on a lightly oiled oven tray, brush the inside of the rings with a little oil
3. 3 Fill the bottom of the rings with 175 grams of haggis, press down firmly
4. 4 Spoon in 130grams of bashed neeps
5. 5 Add 130grams of mashed potato piped onto the neeps to form a nice pattern, brush with egg yolk
6. 6 Bake the stacks for about 25/30 minutes until piping hot
7. 7 Cut the asparagus to about 8cm long blanch in boiling salted water until just cooked, drain and put into iced water to cool
8. 8 Cut each slice of streaky bacon in half
9. 9 Wrap the rasher around 3 asparagus tips to form a tight roll
10. 10 Bake the asparagus parcels for 15 minutes until golden brown
11. 11 Why not serve with a lovely a Whisky sauce..