Spiced vegetarian haggis parcel with Scottish potato scone
A vegetarian dish of haggis-stuffed cabbage, perfect for an alternative Burns Night supper.
For the vegetable stock
For the potato scones
For the haggis parcels
For the sauce
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.
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.
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.
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.
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.
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.
Steam the haggis parcels for eight minutes. Once cooked, unwrap the clingfilm from the parcels and cut diagonally in half.
To serve, place a potato scone on the centre of each plate with a haggis parcel on top. Serve the sauce on top and garnish with a sprig of chervil.