Step 1 Preheat oven to 190°C/170°C fan/gas mark 5.

Step 2 Roll the haggis into two sausages.

Step 3 Make an incision in the chicken fillets to create a pocket. Put the haggis into the pocket and pat down to seal. Wrap the chicken tightly in cling film and place into fridge. Allow to cool.

Step 4 In a hot pan sear your chicken breasts, skin side down first until crisp and golden. Place on a baking tray, lined with baking parchment and cook for 25 minutes.

Step 5 Meanwhile, heat the double cream in a pan over a low to medium heat. Add the mustards and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.

Step 6 Remove the pan from the heat and season to taste with salt and freshly ground black pepper. Stir in the chives and lemon juice.

Step 7 Delicious served with Dauphinoise potatoes and shredded cabbage or neeps and tatties!