WINTER SLAW WITH CHIVES AND WATERCRESS

10 MINS

SERVES 4

— 500g large pasta shapes (I like conchiglioni)

— 2 tbsp sunflower or vegetable oil

— 500g haggis, or vegetarian haggis, removed from wrapping and cut into 3cm slices — 2 pints (approx 1.1 litres) full-fat milk

— 1 small onion, peeled and cut into quarters

— 2 bay leaves

— 75g butter

— 75g plain flour

— 180g mature cheddar — 1 tbsp Dijon mustard — 30g Parmesan, grated

Boil the pasta in wellsalted water until al dente, following the timings on the packet. Drain and set to one side.

In a frying pan over a moderate heat, add the oil and fry the slices of haggis for 2-3 minutes on each side, until crisp. If the slices disintegrate a bit while frying, no matter, some smaller scrappy pieces and some bigger, softer pieces are fine. Remove from the heat and put to one side.

Heat the milk in a pan over a moderate heat along with the onion and bay leaves until very hot. Strain off the onion and bay, and keep warm to one side.

In a saucepan over a moderate heat, add the butter and melt until foaming. Add the flour and mix well with a wooden spoon to form a paste. Cook the butter and flour for about two minutes, until the mixture begins to stick to the bottom of the pan. Gradually add the hot milk, whisking until all the milk is incorporated, then switch back to a wooden spoon, stirring often until the sauce is thickened. Add the cheddar and Dijon, stirring through to melt, and season well with salt and freshly ground black pepper to taste.

Preheat the oven to 200C/180C fan/gas mark 6.

Mix the sauce through with the cooked pasta and about two thirds of the haggis and then place in a baking dish measuring approximately 30 x 20cm. Top with the remaining cooked haggis and finally the Parmesan.

Place the dish in the oven and cook for around 35 minutes, until bubbling and golden.

Remove from the oven and leave for five minutes before serving.