To start, we had haggis topped with a spot of whisky and a dollop of whipped cream.
The main was:
- chicken breast stuffed with MacLeod’s of Stornoway black pudding, wrapped in bacon
- roasted Chantenay carrots
- creamed potatoes
- creamed neeps (aka swede)
I had to improvise dessert and came up with a cranachan/Eton Mess mix: whisky cream mixed with crushed meringues and slices of orange.