For the haggis:
1kg lamb plucks
220g pinhead oats
400g white onions, diced
300g beef suet
10g cayenne pepper
10g nutmeg
20g garlic powder 
30g ground all spice 
30g cracked black pepper 
30g ground sea salt 
For the mash:
8 white potatoes
20ml double cream 
30g unsalted butter 
For the confit turnip:
½  turnip, cut into squares
50g duck fat 
1tsp fresh thyme, chopped
1tsp fresh rosemary, chopped 
4 cloves of garlic, roughly crushed 
For the beef sauce: 
200ml beef stock 
50ml red wine 
20ml whisky 
20ml cream 


1 For the haggis, place lamb plucks in a pot and cover with water – bring to boil and simmer for around 1 hour. Take lamb plucks out of water and leave to cool. Fry onions in a pan until golden and add the beef suet, spices and pepper. Add the oats and enough of the cooking liquid from the lamb to cover the oats. Grate the lamb plucks and add to the food processor. Mix together thoroughly and season with salt and pepper. Take off the heat and leave to cool. Cover in plastic wrap and shape into rugby ball. 

2 Next, make the mash potato. Peel the potatoes, place in a pot and cover with cold water. Boil until soft and then drain. Add butter and the cream and then mash with a potato ricer or hand-held masher. Season with salt and pepper. 

3 To make the confit turnip, preheat the oven to 120°C. Warm the duck fat until it has turned to a liquid. Place the turnip, herbs and garlic in tray and cover with the fat. Cover with tin foil and put in oven to cook for around 40 minutes. Baste the turnip twice, once after 15 minutes and again after 30 minutes.

4 Next, make the beef sauce. Place the wine and beef stock into pan, bring to a boil then reduce to a low heat for 5 to 8 minutes. Add the cream and reduce until the sauce starts to thicken. Add the whisky and season to taste. 

5 To serve, first place the mash and confit turnip on the plate before topping with the haggis and finally the beef sauce.  

By Callum Gilmour, Head
Chef at The Saint in St Andrews

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