Now that Burns' night is behind us, my immediate thought for this week's column was how best use up the haggis leftovers.
But there's no such thing as leftover haggis really, is there? It's so delicious that it seems to be all eaten up on the night.
I'm just back from Marrakesh, so with that in mind, I wondered if I could adapt their national cuisine into something a little more British.
I like to think of corned beef as the English version of haggis, and so I used it as the starting point for this week's recipe.
Don't worry - there's a Scottish element in there too with the legume allumetes - which is where we cut Scottish root vegetables into fine strips to make a sort of beautiful, healthy spaghetti.
The word allumete is French for illuminate because the strips are match-like in shape - clever, right? I'm nothing if not multi-cultural.
Corned beef cous cous with legume allumettes - serves four.
For the cous cous
1 Take a pint of water and add chicken stock. Add 8 oz of cous cous, two knobs of butter and cover with cling film. The beauty with cous cous is that you can leave it for up to an hour in its cling film-covered container while you get on with the rest of the recipe. It won't go soggy - just fluffy.
2 Grate 4 oz of corned beef, a large onion and crush enough garlic to your tastes. In a lidded saucepan, sweat the onion and the garlic in olive oil for 15 minutes, then add the corned beef and cook for another 15 minutes.
For the legume allumetes
1 Take enough potatoes, carrots, swedes and turnips for four people. Mixing these vegetables ensures you get a wonderful mixture of colours - orange, yellow and white.
2 Cut into wafer fine slices. The way I do it is to peel the veg, cut in half length-ways, then turn and slice sideways and straight on. Wash and dry the vegetables. Put your 'spaghetti' into a deep fat fryer for 4-5 minutes then leave to dry out before adding salt, pepper and lemon.
For the sauce
1 Boil salt, pepper and garlic in half a pint of water in a saucepan for five minutes. Add 8 oz of frozen garden peas and simmer for another five minutes.
2 Take off the boil, drain and put the peas in a blender (or ask a strong husband to mush it up) and add salt and pepper. Leave out lemon juice here - it'll taint the colour of your sauce. For a rustic sauce leave as is, but if you want something smoother then press it through a sieve with a ladle before adding warm milk.
Add the corned beef to the cous cous, and choose whichever spices you'd like to heighten the taste. You could try cardamom, cumin, onion powder, paprika and cayenne pepper to start, which will give a Moroccan flavour. Also worth considering is a handful of currents.
I'd consider ketchup as a final worthy addition - yes, really. It has a sweetness that's hard to beat. If HP sauce is more your thing, then go for it.
Take your legume allumetes, corned beef cous cous and serve with crusty bread or flatbread.
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