HOW TO COOK THE MASTERCHEF WAY

ROAST WOOD PIGEON WITH WILD MUSHROOM, NEEP FONDANT, RED ONION AND AYRSHIRE BACON CONFIT, MASHED TATTIES, CRISPY FRIED HAGGIS AND A PIGEON BROTH

For the pigeon 1 wood pigeon 50g unsalted butter 2 sprigs of thyme

Bone the wood pigeon and marinade it in the thyme and some oil. Cook the pigeon in a hot pan once cooking of the following elements of the dish have been completed.

Haggis 300g haggis 2 sheets of brick pastry 1 egg for wash

Break down the haggis in a food processor. Roll it into 15cm lengths approximately 10mm thick.

Half the sheets of brick pastry and brush them with egg wash. lay the haggis on top and roll up tightly. Place them on silicon paper with the join touching the paper and place in the fridge until required.

Red onion confit 20ml vegetable oil 100g Ayrshire bacon (streaky bacon would also work) cut into 2mm dice 3 red onions, sliced 100ml port 1tsp redcurrant jelly 3 sprigs of thyme, picked and chopped

Heat the oil in a pan and cook the bacon until lightly coloured. Turn down the heat, add the red onion and cook gently for 10 minutes.

Add the port, redcurrant jelly and thyme. Cook until reduced and adjust the seasoning to taste.

Turnip fondant 1 large turnip (yellow swede)

500ml salted water with a pinch of saffron 50g honey 50g butter

Peel and cut the turnip into slices approximately 10mm thick. Boil the water and poach the turnip in it with the honey and butter until cooked.

Allow the turnip to cool then cut the slices into neat rectangles. Scoop out the centre with a parisienne spoon and set aside.

Pigeon broth Pigeon bones 2 large carrots 2 sticks of celery Half a leek 30g barley 250ml brown chicken stock 30ml whisky Arrowroot 1tsp chopped chives

Roast the pigeon bones and legs in the oven until golden brown.

Finely dice the carrots, celery and leek and blanch in salted water, then refresh and drain. Cook the barley in boiling water, refresh and drain.

Reduce the stock to intensify the flavour, add half the whisky, adjust the seasoning and thicken with a little arrowroot. Add more whisky if you desire.

Add the barley and vegetables and heat through, finishing with the chives.

Mashed potatoes 125g potatoes (2 large potatoes) 25ml double cream 15g unsalted butter 5g seasoning A pinch of nutmeg

Boil the potatoes in salted water until cooked.

Drain and dry the potatoes out on the stove then mash them in the pan.

Bring the cream and butter briefly to the boil in a pan and beat them into the mash with the nutmeg. Adjust the seasoning to taste.

Gary Maclean's dish of roast wood pigeon with crispy fried haggis and other accoutrements