Dumfries & Galloway County Cook Off recipe ...


  • Ingredients for the crust

  • 375g self raising flour

  • 200g beef suet

  • 1 tsp sea salt

  • 1 egg yolk and 1 beaten egg

  • 1/2 tsp finely chopped dry sage

  • 1 tsp finely chopped dry rosemary

  • water at room temperature

  • Ingredients for the filling

  • 500g shoulder of mutton (trimmed and cut into 1 cm cubes, save the fatty bits for rendering)

  • 2 tbsp plain flour

  • 1 onion finely chopped

  • 1 carrot finely chopped

  • 1/2 stick of celery finely chopped

  • 1 leek finely chopped

  • 1 clove of garlic finely crushed

  • 100ml Madeira

  • 500ml beef stock

  • 10 anchovy fillets finely chopped

  • 2 tbsp capers finely chopped

  • 2 tbsp chopped parsley

  • Ingredients for the fondant potatoes

  • 4 potatoes

  • 1 clove of garlic

  • 150g butter

  • 75ml chicken stock

  • sea salt

  • black pepper

  • Ingredients for the honey glazed baby vegetables

  • 250g baby carrots peeled, trimmed and blanched

  • 250g baby leeks trimmed and blanched

  • 250g baby beet root trimmed and blanched

  • 50g butter

  • 1 tbsp caraway seeds

  • 100m runny honey

  • 1 tbsp thyme

  • 1 tsp balsamic vinegar

  • Ingredients for the spiced puree of turnips

  • 1 small turnip peeled and cut into a large dice

  • 1/2 tsp ground ginger

  • 1/2 tsp freshly grated nutmeg

  • 2 tbsp cream fraiche

  • sea salt

  • ground white pepper

  • Ingredients for the haggis tempura

  • 4 x 30g haggis balls

  • 70g plain flour

  • 60g corn flour

  • 1tsp baking powder

  • 1tsp bicarbonate of soda

  • 1 beaten egg

  • 100ml iced sparkling water

  • vegetable oil for deep frying

  • 4 small pudding basins, floured and buttered


  • Method for the mutton and caper pudding:

  • 1.

    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.

  • 2.

    Role the mutton cubes in flour and fry in the rendered down fat until brown.

  • 3.

    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.

  • 4.

    Return the meat to the pan and add the Madeira and stock.

  • 5.

    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.

  • 6.

    Once cooled, add the chopped anchovies and capers along with the parsley and finally check for seasoning.

  • 7.

    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.

  • 8.

    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.

  • 9.

    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.

  • 10.

    Fill with the meat and top it up with a little of the cooking liquid to keep them moist.

  • 11.

    Roll out a smaller ball to make the lid, place on top and brush with a little beaten egg around the edges.

  • 12.

    Use a rolling pin to roll around the edge of the top to trim and seal the top to the sides.

  • 13.

    Double wrap tightly with foil and steam for approximately 30 minutes in a covered pan of boiling water or steamer.

  • Method for the gravy:

  • 1.

    Pass the remaining contents of the casserole dish through a sieve and strain the liquid from the cooking juices into a saucepan.

  • 2.

    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:

  • 1.

    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.

  • 2.

    Using a potato peeler, neatly cut around the top edge at 45 degrees to make bevelled edges.

  • 3.

    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.

  • 4.

    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 :

  • 1.

    In a pan, heat the butter until it foams. Add the caraway seeds, thyme and blanched vegetables.

  • 2.

    Season with salt and freshly ground white pepper and add the honey.

  • 3.

    Cook until all the vegetables are al dente and the honey has thickened.

  • 4.

    Just before serving, drizzle over a little balsamic vinegar.

  • Method for the tempura haggis:

  • 1.

    Heat a pan of vegetable oil for deep frying.

  • 2.

    In a bowl, mix the flour, cornflour, bicarbonate of soda, baking powder, ice water and egg together to form a batter.

  • 3.

    Dip the haggis balls into the tempura mix and drop carefully into the heated oil.

  • 4.

    Once golden brown, remove and drain on kitchen paper.

  • To Serve:

  • 1.

    Place a spoonful of the pureed turnip on one corner of the plate and top with the haggis tempura.

  • 2.

    Remove the pudding from the basin and place on the opposite corner and drizzle with a little extra sauce if necessary.

  • 3.

    Place a fondant potato and glazed baby vegetables either side of the plate and drizzle the sauce to finish.

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