A Taste of
Scotland

Ingredients

• 320g Ready-rolled puff pastry
• 250g Pork sausage meat
• 150g Haggis, casing removed
• 40g Caramelised onion chutney
• 12g Wholegrain mustard
• 1 Beaten egg
• 8g Sesame seeds (optional)

Method

1. Mix sausage meat, haggis, chutney and mustard.
2. Cut the pastry lengthways into two strips. Divide filling into two logs and roll tightly, sealing the edges.
3. Cut each log into 10 pieces. Chill, brush with egg and scatter with sesame seeds if using.
4. Bake at 190°C fan for around 20–25 minutes, until golden and the pork filling is safely cooked (75°C centre or equivalent validated combination).

Ingredients

• 4 Small ready-baked croissants
• 80g Scottish mature cheddar
• 80g Smoked streaky bacon
• 80g Red onion
• 5g Unsalted butter
• 4g Soft brown sugar
• 5ml Balsamic vinegar
• 6g Dijon mustard

Method

1. Cook bacon until crisp. Slowly cook sliced onion in butter, then add sugar and balsamic and reduce until sticky.
2. Split croissants and spread lightly with mustard. Add bacon, onion and grated cheddar.
3. Bake at 170°C convection for approximately 8–12 minutes until the cheese melts and filling is hot.
4. Halve each croissant to serve.

Ingredients

• 500g Boneless Scottish beef joint
• 40g Plain flour
• 1 Large egg
• 60ml Whole milk
• 20ml Water
• 25g Beef dripping
• 50g Crème fraîche
• 18g Horseradish sauce
• 4ml Lemon juice
• 10ml Rapeseed oil
• 12g Butter
• 2 cloves Garlic
• 4g Fresh thyme
• 10g Watercress
• to taste Salt and pepper

Method

1. Prepare beef using a validated safe roast or low-temperature cooking procedure. For chilled cooked beef, follow safe cooling, storage and reheating guidance.
2. Whisk flour, egg, milk, water and a pinch of salt until smooth; rest chilled.
3. Heat a mini muffin tin with a little dripping in each cavity. Fill each cavity about one-third with batter and bake at 220°C conventional (or 200–210°C fan) for approximately 12–18 minutes.
4. Mix crème fraîche, horseradish and lemon. Finish the beef with oil, butter, garlic and thyme on the induction hob, following your safe cooking plan.
5. Thinly slice beef and assemble with Yorkshire puddings, horseradish cream and watercress.

Ingredients

• 12, about 540g Baby potatoes
• 120g Haggis
• 85g Scottish mature cheddar
• 75g Crème fraîche
• 6g Fresh chives
• 15ml Rapeseed oil
• 1g Smoked paprika
• to taste Salt and pepper

Method

1. Cook potatoes until tender, then drain and dry. If preparing ahead, cool promptly and refrigerate.
2. Toss potatoes with oil, paprika and seasoning. AirFry at approximately 200°C for 12–18 minutes if pre-cooked and chilled, until crisp and thoroughly heated.
3. Cook haggis thoroughly according to pack directions. Split potatoes, fluff centres, add hot haggis and cheddar.
4. Finish with crème fraîche and finely chopped chives.

Ingredients

• 2 Large plain croissants
• 90g Scottish raspberries
• 60g White chocolate
• 120ml Double cream
• 80ml Whole milk
• 1 Large egg
• 24g Caster sugar
• 3ml Vanilla extract
• 6g Butter for greasing
• 6g Icing sugar

Method

1. Butter a small shallow ovenproof dish. Tear croissants into pieces and scatter with raspberries and white chocolate.
2. Whisk cream, milk, egg, sugar and vanilla; pour over croissants and allow to soak for 10–15 minutes.
3. Bake at 170°C convection for approximately 25–35 minutes until the custard is set and safely cooked. Adjust for dish depth.
4. Rest briefly, dust with icing sugar and cut into nine squares.

Ingredients

• 120g Unsalted butter
• 160g Plain flour
• 40g Rice flour
• 60g Caster sugar
• 1g Fine salt
• 12g Extra caster sugar

Method

1. Cream butter and sugar lightly. Mix in plain flour, rice flour and salt to make a soft dough.
2. Roll to 7–8mm thick; cut 18 small rounds and prick with a fork. Chill until firm.
3. Bake at 160°C fan for approximately 15–20 minutes until just pale golden at the edges.
4. Sprinkle lightly with extra caster sugar and cool on a rack.

Ingredients

• 200g Self-raising flour
• 40g Cold unsalted butter
• 24g Caster sugar
• 4g Baking powder
• 112ml Whole milk
• 1 Beaten egg for glaze
• 140g Scottish raspberry jam
• 160ml Double cream
• 1g Fine salt

Method

1. Rub butter into flour, baking powder, sugar and salt until crumbly.
2. Add milk and mix lightly to a soft dough. Pat to around 2.5cm thick and cut 12 mini rounds.
3. Brush with beaten egg. Bake at approximately 200°C convection for 10–14 minutes, testing an appropriate steam-assisted mode if desired.
4. Cool slightly, split and serve with raspberry jam and softly whipped cream.