CRISPY HAGGIS FRITTERS WITH A NEEP AND TATTIE SALAD

Serves 4

A FANTASTIC way of serving up the great Scottish classic - these nuggets of delight are encased in a crisp crumb with the Lanark Blue drizzled over, if you can’t get hold of it Gorgonzola is another option.

Ingredients:

200g Haggis – lining removed and cut into cubes

200g black pudding – cut into discs 55g flour One egg – lightly beaten 100g bread crumbs Vegetable oil for deep frying One egg yolk One tablespoon white wine vinegar

One teaspoon Dijon mustard 100ml olive oil 25g Lanark blue cheese One small swede – cut into chunks, then boiled until soft

One potato – cut into chunks, then boiled until soft

One tablespoon white wine vinegar

Three tablespoons olive oil

Few strands of fresh tarragon

To serve:

One head red chicory One head white chicory

A few bull’s blood leaves

Bunch Mizuna leaves

Method:

1. Take the haggis and black pudding and toss in the flour, the egg and then the breadcrumbs, place in the fridge until ready to use. 2. For the dressing, blend the egg yolk, vinegar and mustard together, drizzle in the oil and then the cheese. 3. Combine the swede and potato, mash slightly then add the vinegar, oil and tarragon, season to taste. 4. Heat the vegetable oil to 180C and deep fry the haggis and black pudding until golden, drain. 5. Arrange the chicory, bull’s blood and Mizuna on a plate, place the neeps and tatties in the middle, arrange the black pudding and Haggis and finally drizzle over the dressing.