Anna Haugh served up BBQ haggis kebabs with neeps and tatties cake on Rpyal recipes with Michael Buerk.

The ingredients are: 300g haggis, 300g herby sausagemeat, 2 tbsp heather honey and 2 tbsp Scotch whisky.

For the neeps and tatties: 1 large swede, peeled and chopped into rough cubes, 2 large potatoes, Maris Piper or similar, peeled and chopped into rough cubes, 30g melted butter, plus extra for frying, 75g plain flour, sea salt and black pepper, olive oil.

See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef, available from Amazon now.