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  • ½ onion, diced

  • 1tsp picked thyme leaves

  • 25ml whisky

  • 30g haggis

  • 1 chicken breast

  • 4 slices wafer-thin pancetta

  • For the rosti

  • 1 baking potato

  • Olive oil

  • Turnip sauce

  • 100g turnip, in 1cm dices

  • 300ml vegetable Stock


  • 1.

    Sweat onion and thyme until softened, add whisky and allow cooling. Add to haggis and incorporate. Make a pocket in the chicken breast and add the stuffing. Wrap the pancetta around the centre of the breast. Seal the breast in a pan and finish in the oven.

  • For the potato rosti:

  • 1.

    Boil the baking potato for 15 mins. Refresh in an ice bath. Peel the potato then grate into a bowl, season. Pan fry in oil and butter until golden brown. Turn over and repeat. Finish in the oven. Portion into a nice wedge and serve.

  • For the turnip sauce:

  • 1.

    Cook the turnip in the stock until tender. Drain and reserve stock. Blitz the turnip until smooth and add the stock a little at a time to gain the required consistency.

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