First make the filling in a casserole dish. Render down the fat and trimmings. Once rendered, discard any of the larger pieces left in the dish.
Role the mutton cubes in flour and fry in the rendered down fat until brown.
Set the mutton aside while you sweat off the onions, carrots, leeks and celery in the same fat and cook for about 5 minutes until the onion has turned transparent. Add the garlic and sweat for a further minute.
Return the meat to the pan and add the Madeira and stock.
Season with a little pepper, cover the dish and braise gently for 2 to 2½ hours at about 170C/325F/Gas 3 until the meat is tender and then leave to cool.
Once cooled, add the chopped anchovies and capers along with the parsley and finally check for seasoning.
Now make the crust. Mix the flour, suet, rosemary, sage and salt together in a bowl. Then slowly add water at room temperature until a firm dough is formed. Knead in the egg yolk and set aside to chill in the fridge for about an hour.
Take a ball of suet and roll out thinly to form a round shape. Using the end of a rolling pin, fold the dough over the edges to make a ‘cup’ shape.
Place the buttered and floured pudding basin on top and then turn upright and remove the rolling pin. This will ensure that the suet crust lines the basin properly.
Fill with the meat and top it up with a little of the cooking liquid to keep them moist.
Roll out a smaller ball to make the lid, place on top and brush with a little beaten egg around the edges.
Use a rolling pin to roll around the edge of the top to trim and seal the top to the sides.
Double wrap tightly with foil and steam for approximately 30 minutes in a covered pan of boiling water or steamer.
Method for the gravy
Pass the remaining contents of the casserole dish through a sieve and strain the liquid from the cooking juices into a saucepan.
Add a little more Madeira and return to the heat to burn off the alcohol. Keep warm and set aside to be used for serving.
Method for the fondant potatoes
Peel the potatoes, then using a knife, cut a flat top and bottom. Use a pastry cutter to cut out a round shape leaving perfect cylinders around 2cm high.
Using a potato peeler, neatly cut around the top edge at 45 degrees to make bevelled edges.
In a medium saucepan melt the butter, put in the crushed garlic and add the potato rounds. Be careful not to burn the butter and cook until golden brown on the bottom.
Once golden, turn them over, add the stock and season well. Cover with a piece of grease proof paper and simmer gently until the potatoes are cooked through.
Method for the honey glazed baby vegetables
In a pan, heat the butter until it foams. Add the caraway seeds, thyme and blanched vegetables.
Season with salt and freshly ground white pepper and add the honey.
Cook until all the vegetables are al dente and the honey has thickened.
Just before serving, drizzle over a little balsamic vinegar.
Method for the tempura haggis
Heat a pan of vegetable oil for deep frying.
In a bowl, mix the flour, cornflour, bicarbonate of soda, baking powder, ice water and egg together to form a batter.
Dip the haggis balls into the tempura mix and drop carefully into the heated oil.
Once golden brown, remove and drain on kitchen paper.
Place a spoonful of the pureed turnip on one corner of the plate and top with the haggis tempura.
Remove the pudding from the basin and place on the opposite corner and drizzle with a little extra sauce if necessary.
Place a fondant potato and glazed baby vegetables either side of the plate and drizzle the sauce to finish.