Put the sultanas and whisky into a small bowl and leave to soak whilst you prepare the remaining ingredients

Melt the butter in a saucepan, then sieve in the cocoa powder and stir until you have a smooth paste

In a separate bowl, whisk the sugar and egg together until pale and creamy

Place the shortbread in a zip lock bag and bash it with a rolling pin. You want a mixture of chunks and crumbs

Combine the chocolate mixture with the sugar/egg mix and stir in the shortbread, chopped mixed nuts and the whisky soaked sultanas, plus any remaining whisky

Lay out a double thickness of cling film and tip the chocolate mixture out onto it, forming a haggis shape

Roll up and continue to manipulate into shape, tying a knot at each end of the cling film

Chill in the fridge for 4 hours or overnight to harden

Remove the cling film, slice and serve alongside a wee dram