Carefully boil the potatoes in salted water until just tenderise,
around 20-30 proceedings. Drain and dry out in a low heat oven for 10
proceedings.

Take out the dried potatoes and mash them in a trough. Add the melted butter,
olive oil, spring onions and flavour. Mix well together and keep tender.

Empty the haggis into a bowl and add the yolk, this will help to bind
the mixture unitedly.

Roll out mixture on a floured surface and cut into rings astir 2 inches in
diameter and 1/2 an inch thick.

Dip rings of haggis into flour, egg and breadcrumbs. Place chopped shallots
in a pan and add white wine and lamb jus. Reduce by one-half. Add double cream
and cook until the sauce covers the back of a spoonful.

Add whisky and temper. Keep tender.

Lag, heat some olive oil in a frying pan and cook haggis patties
until golden embrown.

Heat some olive oil in a clean pan and deep fry the shredded spring onions
until toast.

Place mashed potatoes in the middle of a plate. Top with the haggis and
crispy spring onions. Spoon the sauce around and garnishee with diced tomato.