Fair Fa' your honest, sonsie face

Great Chieftain o' the puddin race

By

Robert Burns

Haggis is an old Scottish dish made from meat, spices and oatmeal. Unlike the recipes of many years ago, modern preparation of haggis ensures a healthy,and delicious meal. It is mainly served with mashed neeps(turnip/swede) and tatties but can now be incorporated into almost any cuisine.

Try this recipe for turkey breasts stuffed with haggis, inspired by my recent trip to the Highlands of Scotland. Haggis can be bought in most supermarkets either as a round (Macsweens is good) or out of a can (Grants, also good). Macsween's haggis can be bought online. www.aubreyallen.co.uk

Turkey Breast stuffed with Haggis

Served with Sweet Potato Mash - Peas - and Mushroom Sauce

Ingredients

4 turkey breasts

1 small haggis

2 slices seeded brown bread, made into breadcrumbs

1 egg

2 tbsp flour, seasoned with salt and pepper

Vegetable oil for frying

Place the turkey breasts between two slices of cling film, flatten with a rolling pin until approximately twice the size.

Peel off any wrapping from the haggis and cut into thick slices. Place on a microwavable plate and cook on high for 4 minutes. Allow to cool. If you are using tinned haggis, remove from the can and cook for two minutes in the microwave.

Place a ball of the haggis stuffing inside each turkey breast, roll up and secure with a wooden cocktail stick. Coat each one with the seasoned flour, dip into the beaten egg and then into the breadcrumbs to coat.

Heat the vegetable oil, the temperature will be right when a cube of bread turns golden brown and floats on top.

Preheat the oven to 190C/375F/ gas 5

Deep fry the turkey breasts in the hot oil for 4-5 minutes. Transfer to the oven for 12-14 minutes until golden brown.

For the sauce

200 mls Creme Fraiche

6 chestnut mushrooms, thinly sliced

1 tsp wholegrain mustard

2 shallots, finely chopped

1 clove garlic, crushed

1 tbsp olive oil

50 g butter

Salt and freshly ground pepper

Heat the oil and butter in a saucepan and gently cook the shallots and garlic for 5 minutes to soften.

Add the mushrooms and mustard and cook for a further 5 minutes.

Add the Creme Fraiche and bring to the boil, simmer for a few minutes until the sauce thickens.

For the sweet potato mash

3 large sweet potatoes

1 tsp salt

50g butter

Peel the sweet potatoes and cut into chunks. Place in a saucepan and cover with cold water, add the salt.

Bring to the boil and simmer until tender, about 15 minutes.

Drain and mash with the butter.

Cook 250 g frozen garden peas according to the instructions, or fresh peas if you have them. Keep them warm until serving.

Serve the turkey breasts with sweet potato mash and peas, spoon over the sauce.