1. Blanch the cubes in boiling salted water 5 minutes for the carrot and swede and 2-3 minutes for the turnip, cool in ice water.
  2. In the meantime reduce the wine to a glaze that will coat a spoon and pass off the aromatics.
  3. Prick the haggis and wrap in foil, Simmer the haggis in salted water for 60 minutes do not boil as the haggis will burst. Cool down in the stock and remove the foil and stomach skin. (This will be more than you need for the recipe but it’s fantastic as part of a fry up instead of black pudding). Cut four slices and set aside ready to fry.
  4. Slice the parsnip very finely and fry gently in the butter in a saucepan, add the dairy and some seasoning and cook until soft. Blend in a jug blender and pass through a fine sieve. Set aside in a small saucepan to keep warm wrapped in cling film.
  5. Now reheat the vegetable dice with salt pepper and a small amount of butter and water.
  6. Fry the haggis on both sides to achieve a nice crust and keep warm in a metal tray.
  7. Cook the scallops in the wine glaze basting as you cook for 1-2 minutes until the scallops turn purple. Season with maldon salt.
  8. Plate the parsnip purée, a slice of haggis, the glazed scallop and scatter around the root vegetables.

Relevant Recipes


Becky’s Spanish Tortilla

Who doesn’t like a Spanish tortilla? Up there with Jamon, the tortilla could well be one of Spain’s greatest gifts to the culinary world....


On The Pans – The Foreshank Redemption

February this year is the 100th anniversary of the battle of Verdun between French and German soldiers. Verdun is pretty close to Germany, as...

Screen Shot 2016-03-01 at 13.52.45

D.I.Y Fermentation

Fermentation! It’s responsible for beer, for pickles, for kimchi and sauerkraut and relish. It’s all down to micro-organisms, present on the surface of the...