For the tatties: Preheat the oven to 180C/Gas Mark 4. Prick the potatoes, place the sea salt on a baking tray and put the potatoes on top. Bake for 1½ hours or until the potatoes are soft. Once cooked, cut in half and scoop out the potato, then slowly add the butter, milk and season. Set aside.
For the neeps: Peel and dice the neep, then cook in a pan of salted water until tender. Drain and mash with butter, salt and nutmeg and set aside.
For the potato crisp: Peel the potato and slice into thin strips. Mix with clarified butter and salt. Place into a non-stick pan in the shape you wish, and then gently heat until crispy.
For the haggis: Bring a large pot of water to the boil. Wrap the haggis in foil and lower into the pan. When the water comes back to a simmer, turn the heat right down and leave to cook slowly for two to three hours.
To serve: Open the haggis and serve with equal amounts of neeps and tatties, crispy potato and a wee dram.
