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Ingredients

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• 50ml malt whisky
• 450g Macsweens haggis
• 225g ready rolled "on a roll" puff pastry
• Beaten egg

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Method

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Crumble the haggis into a bowl, add the whisky & evenly fold through. Form the haggis into a fat sausage, about 7cm in diameter.

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Roll a suitable length of pastry out on the work surface. Place the haggis sausage on the pastry, just off centre. Brush the perimeter of the pastry with egg wash, fold the pastry over the haggis sausage, crimp down the edges of the pastry with a fork. Brush the outside of the sausage roll with egg wash.

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Place sausage roll on a baking sheet & put in a pre-heated 180°C oven for 30 minutes until the pastry is puffed up & golden & the haggis is piping hot.

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HP (Houses of Parliament) sauce was first spanked onto plates in 1899; try making it yourself with tomatoes, malt vinegar, black treacle, dates, tamarind & anchovies. Follow the principles of a chutney method. These days HP is veggie friendly – Heinz omit the anchovies. For the following HP jus I use the bottled variety.

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Ingredients

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• 1kg lamb bones, raw
• 1 large carrot, roughly chopped
• 1 large onion, roughly chopped
• 2 sticks celery, roughly chopped
• 50ml HP sauce

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Method

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Place the lamb bones in a roasting tin & place in a pre-heated 180°C oven for 40 minutes, thereafter drain off any rendered fat from the roasting tin & discard. Tip the bones into a large sauce pan, add the carrot, onion & celery, cover with cold water, bring to the boil, allow to slowly simmer for 6 hours. After this time strain the meat & bones out of the remaining stock into a small sauce pan & gently reduce it until you’re left with about 200ml. The stock should now be reduced & sticky. Add 50ml HP sauce to the reduced jus.

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Serve this gravy with the sausage roll. Try with a fried duck egg! Delicious.

Ingredients

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• 250g smoked salmon trimmings
• 2tsp freshly grated horseradish root
• 1 tbsp crème fraîche
• 1 tbsp lemon juice to taste
• Freshly ground black pepper
• Handful of dill, finely chopped
• Pinch of paprika

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ÌýMethod

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Put half the salmon in a food processor with the horseradish, crème fraîche & lemon. Blitz until smooth. Chop the remaining salmon & fold into the blended mixture with pepper & dill. Two different textures of salmon.

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Try it on toasted rye bread, raw grated beetroot on top – a treat. Sour cream & caviar, even better.

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Smoked salmon trim works best for this recipe. This is usually from the outside of the fish – has a dryer & extra smoky flavour. Even better if you come across Bradan Rost – salmon kiln baked in a sea salt & Demerara crust, then smoked.

Condé is a name given to various methods of dishes – dedicated to a French General Condé the Great (1621-86). There are savoury dishes & cakes but perhaps the most well-known are the cold desserts based on rice & poached fruits.

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First Step

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Ingredients

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• 50g short grain rice
• 30ml caster sugar
• 568ml creamy milk
• 1tsp vanilla essence

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ÌýMethod

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Put rice & sugar in heavy based sauce pan, add the milk & cook over a low heat, stirring frequently until bubbles begin to form around the edge of the pan. Reduce the heat, pop the lid on & simmer for 30 minutes until the rice is tender & creamy. Remove from the heat, add vanilla. Allow to cool.

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Second Step

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Ingredients Ìý

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• 200g raspberries or raspberry compote
• 100ml malt whisky
• 100ml double cream
• 100g caster sugar

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ÌýMethod

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Divide raspberries between six soufflé dishes, tea cups or large ramekins.

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Stir the whisky & double cream through the cool rice pudding; divide the rice mixture between the six dishes, spooning over the raspberries. Refrigerate for 2 hours to completely chill.

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Thereafter, divide the caster sugar between the six dishes, sprinkling evenly over each. Place the dishes under a very hot grill & melt the sugar ‘crème brûlée’ style & serve.

For the Crêpes

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Ingredients

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• 100g flour, white or wholemeal
• Pinch of salt
• 1 egg
• 250ml milk, whole or skimmed
• 10g melted butter, margarine or oil
• Oil for frying
• 50g sugar, caster or unrefined

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Sieve the flour & salt into a bowl & make a well in the centre. Add the egg & milk into the well & mix gradually incorporating the flour from the sides; whisk to a smooth batter. Mix in the melted butter.

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Heat the pancake pan & clean thoroughly. Add a little oil & heat until smoking.

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Add enough mixture just to cover the bottom of the pan thinly. Cook for a few seconds until brown before turning & cooking on the other side. Turn out onto a plate. Sprinkle with sugar, fold in half & then in half again.

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When making a batch of pancakes it’s best to keep them all flat, one on top of the other, on a plate. Sprinkle sugar between each. Fold them all when you are ready to serve, sprinkle again with sugar & dress neatly overlapping on a service dish.

ÌýFor the Sauce & Final Cooking

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Ingredients Ìý

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• 100ml malt whisky
• 2 tbsp Dundee marmalade
• 100g unsalted butter

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Method

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Get a heavy based saucepan very hot. Add the whisky, burn off the alcohol for 30 seconds, add the marmalade, remove from the heat (there’s enough heat in the base of the pan to melt the marmalade), stir with a wooden spoon until the marmalade & whisky homogenise. Stir in the butter & pour over your pancakes.