Scotland has made some wonderful contributions to the world of food. From haggis to tattie scones, from oatcakes to cranachan! This week, Munch takes on the challenge of a whisky sauce - and it's surprisingly easy. It's the perfect accompaniment to your haggis, neeps and tatties. Why not make it for a Burn's Night Supper? Whisky Sauce - Recipe Ingredients
30ml Whisky 150ml Double Cream Salt & Pepper
Instructions
Pour the whisky into a hot pan.
Burn off the alcohol by setting the whisky alight. Be incredibly careful as the flames can get quite high.
Add the double cream to the pan and season with salt and pepper. Reduce the heat and cook for a few minutes. Pour over your haggis, neep and tatties and enjoy.

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