Dessert apple 1, cored, quartered and each wedge cut into 5 slices
Scottish honey 1 tbsp
Cider vinegar 2 tbsp
Whisky 4 tbsp
Dijon mustard 2 tsp
Put celeriac in a pan, cover with cold water, bring to boil and simmer for 20 minutes or until tender. Drain, dry off in a pan, transfer to a food processor and whizz until smooth, adding cream gradually. Season.
Meanwhile, preheat oven to 150°C/130°fan/Gas 2. Slice each haggis into 10 rounds. Heat oil in a frying pan, add haggis and cook over a low heat for 3 minutes, then flip slices and cook for 2 minutes until crispy. Remove from pan to a warm oven. Wipe pan with kitchen paper. Add butter to pan, increase heat, add scallops and cook for 1½ minutes each side. Remove from pan with a slotted spoon and put in oven.
Add apple to pan, cook until coloured. Add honey and cook until caramelised. Stir in vinegar, whisky and mustard; heat through to make a glossy sauce.
Spoon purée onto hot plates. Arrange haggis on top, then scallops and apple and spoon sauce over.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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