Homemade haggis with mash, turnip confit and beef sauce

By Callum Gilmour, Head Chef at The Saint in St Andrews Serves 4 Ingredients For the haggis:

1kg lamb plucks 220g pinhead oats 400g white onions, dice 300g beef suet

10g cayenne pepper 10g nutmeg

20g garlic powder

30g ground all spice 30g cracked black pepper 30g ground sea salt

For the mash:

8 white potatoes 20ml double cream 30g unsalted butter

For the confit turnip:

½ turnip, cut into squares

50g duck fat

1tsp fresh thyme, chopped 1tsp fresh rosemary, chopped 4 cloves of garlic, roughly crushed For the beef sauce:

200ml beef stock

50ml red wine

20ml whisky

20ml cream

Method

1. For the haggis, place lamb plucks in a pot and cover with water – bring to boil and simmer for around an hour. Take out of water and leave to cool. Fry onions in a pan until golden and add the beef suet, spices and pepper. Add the oats and enough of the cooking liquid from the lamb to cover the oats. Grate the lamb plucks and add to the food processor. Mix together thoroughly and taste season with salt and pepper. Take off the heat and leave to cool. Cover in plastic wrap and shape into rugby ball.

2. Next, make the mash. Take boiled potatoes, add butter and the cream and then mash with a ricer or hand-held masher. Season with salt and pepper.

3. To make the confit turnip, preheat the oven to 120°C. Warm the duck fat until it has turned to a liquid. Place the turnip, herbs and garlic in tray and cover with the fat. Cover with tinfoil and put in oven to cook for around 40 minutes. Baste twice, once after 15 minutes and again after 30 minutes.

4. Next, make the beef sauce. Place the wine and beef stock into pan, bring to a boil then reduce to a low heat for 5 to 8 minutes. Add the cream and reduce until the sauce starts to thicken. Add the whisky and season to taste.

5. To serve, first place the mash and confit turnip on the plate before topping with the haggis and finally the beef sauce.