Spiced vegetarian haggis parcel with Scottish potato scone, neep 'n' tattie crisps and wee dram pearls

Preparation method

1. For the vegetable stock, put the vegetables, bay leaves and black peppercorns in a large saucepan and cover with water. Bring to the boil and simmer for 30 minutes. Strain the stock through a sieve and set aside.

2. For the scones, boil the potatoes until tender. Drain, mash until smooth, and season to taste with salt and freshly ground black pepper. Gradually add the flour and knead until the mixture is soft and no longer sticky. Turn the mixture out onto a lightly floured surface and knead gently until smooth. Roll the dough to a thickness of 0.5cm/¼in, and then cut out 7cm/2¾in rounds using a pastry cutter.

3. Heat a griddle pan over a medium heat. Brush each scone with a little olive oil and grill for two minutes on each side. Keep warm until serving.

4. For the haggis parcels, mix the haggis in a bowl with the dried parsley, ground nutmeg and cayenne pepper. Season to taste with salt and freshly ground black pepper.

5. Blanch the cabbage leaves in boiling water for two minutes, drain well and refresh in ice-cold water. Pat dry and cover firmly with a tea towel to remove any excess moisture. Fill each leaf with a small, sausage-shaped piece of haggis, and then roll up tightly. Roll each parcel in cling film and set aside.

6. For the sauce, heat the whisky in a saucepan for two minutes until the alcohol has evaporated. Add the stock and mustard, and then simmer for 20-25 minutes, or until reduced. Add the cream, a knob of butter and season with salt and freshly ground black pepper. Reheat gently before serving.

7. For the whisky pearls, heat the whisky in a small saucepan and reduce the volume of liquid to 100ml/3½fl oz. Allow the whisky to cool and add the sodium alginate. Blend the mixture in a food processor until smooth.

8. Whisk the calcium lactate into 200ml/7fl oz water until dissolved, and pour into a small baking tray or mixing bowl. Fill a syringe with the whisky mixture, then carefully drop single droplets into the calcium lactate mixture. Lift out the pearls with a small slotted spoon and transfer to a bowl of water. Remove the pearls from the water with a small slotted spoon and use as a garnish.

9. For the crisps, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)

10. Carefully place the potato and swede in the hot oil and deep fry until crisp and golden-brown. Remove from the oil using a slotted spoon and drain onto kitchen paper.

11. Steam the haggis parcels for eight minutes. Once cooked, unwrap the clingfilm from the parcels and cut diagonally in half.

12. To serve, place a potato scone on the centre of each plate with a haggis parcel on top. Serve the crisps and sauce on top and garnish with the pearls and a sprig of chervil.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4