Scottish chef Jaqueline O’Donnell makes crispy haggis with creamed tatties to celebrate Burns Night in Scotland in today’s ITV This Morning kitchen.

Jaqueline also serves her crispy haggis dish with malt whiskey neep pearls and brought into the studio a number of whiskeys for host Eamonn and Ruth to try. Their favourite was the Three Wood triple distilled Auchentoshan single malt Scotch whisky.