Haggis spring roll, neep chutney, pomme puree For the turnip: For the haggis: To serve:

INGREDIENTS

SERVES 4

500g Albert Rooster bakers

100ml milk

100ml double cream

100g unsalted butter

Seasoning

DIRECTIONS

Bake the potatoes in the oven.

Place the milk, cream and butter in a pan; bring to the boil and reduce by half.

Once potatoes are baked scoop out the centre out and place in a bowl and whisk in the cream mix to create the pomme puree

1 turnip

250g caster sugar

250ml white wine vinegar

DIRECTIONS

Peel the turnip and cut into small dice.

Place in a pan and boil until the turnip is cooked through and the sugar and vinegar has reduced to a syrup.

3 sheets of spring roll pastry

4 egg yolks

120g haggis

DIRECTIONS

Break down the haggis and make it pliable.

Roll it into small sausage shapes.

Cut the pastry sheets in half, then cover with egg wash Fold either side of the pastry over the haggis and roll. Place in the fridge until the pastry has firmed up, then deep fry until golden brown.

Spoon the pomme puree onto middle of plate, top with the neep chutney, then place the haggis spring rolls on top.

Garnish with a potato crisp and pea tendrils.