Preheat the oven to 230C/475F/Gas 8.
For the lamb jus, roast the lamb bones in the oven for 10-15 minutes, or until golden-brown.
Heat a drizzle of olive oil in a large deep pan and fry the carrots and onions for 5-6 minutes, or until caramelised. Add the roasted lamb bones to the pan, followed by the peppers, tomatoes, fennel seeds and cardamom seeds, cover with cold water and bring to the boil. Reduce the heat and simmer for three hours, skimming any scum that rises to the surface every so often during the first hour.
Strain the jus through a sieve lined with a muslin cloth and reserve. Discard the solids left behind in the cloth. Measure out 1 litre/2 pints of the jus for the trotters and reserve the remaining jus for serving.
For the trotters, heat a drizzle of olive oil in a pan and fry the carrots, onions and fennel for 5-6 minutes, or until caramelised. Add the garlic and thyme, then deglaze the pan with white wine, scraping up any browned bits from the bottom with a wooden spoon. Cover with 1 litre/2 pints of the lamb jus. Add the trotters and braise over a medium-low heat for 4-5 hours, or until tender. Drain and set the trotters aside.
For the haggis, poach the haggis for one hour and 30 minutes in a pan of simmering water. Slice open the haggis, then discard the casing. Roughly break up the cooked haggis with a fork in a bowl.
For the chicken mousse, blend the chopped chicken breast with the egg whites in a food processor until smooth. Pass the chicken mixture through a sieve, then mix in the creams and season with salt and freshly ground black pepper. Mix the cooked haggis in with the mousse.
Lay a sheet of aluminium foil on the work surface. Roll out the braised trotters, then layer the chicken mousse over. Roll the foil up into a tight sausage, then steam for 15 minutes, or until cooked through. Chill in the fridge until firm, then slice into 7.5cm/3in thick rounds.
For the neeps, bring the water to the boil along with the sugar, garlic, thyme and vinegar. Poach the turnip slices in the pan for 2-3 minutes, or until softened but retaining a crunch. Drain and set aside.
For the tatties, fry the potato strips in the butter for 3-4 minutes, or until the strips are soft and pliable. Season with salt and freshly ground black pepper then shape, while still warm, into small nests, using a fork.
Heat the vegetable oil in a deep, heavy-based pan to 140C/275F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potato nests for 30 seconds, or until golden-brown and crisp. Remove with a slotted spoon and carefully drain on kitchen paper.
For the peas and broad beans, cook the peas and broad beans in a pan of boiling salted water for 3-4 minutes, or until tender. Drain, then toss with the thinly sliced shallots, chervil and chives.
To serve, reduce a small amount of the remaining lamb jus in a saucepan until it reaches a syrupy consistency. Place a nest of golden tatties on one side of each serving plate, top with a round of haggis roll and place another small nest of tatties on top. Place the peas and broad beans mixture next to haggis and a spoon the reduced jus around each plate. Garnish with the pea shoots and amaranth cress and serve with a shot of single malt whisky.
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