Ingredients

Ingredients For the lamb jus

• 2 kg/4lb lamb bones

• drizzle olive oil

• 4 carrots, peeled

• 2 onions, peeled

• 2 red peppers, seeds removed, chopped

• 5 tomatoes, chopped

• 1 tbsp fennel seeds

• 1 tbsp cardamom seeds

For the trotters

• drizzle olive oil

• 10 carrots, peeled and chopped

• 3 onions, peeled and chopped

• 2 fennel bulbs, thinly sliced

• 2 bunches fresh thyme

• 2 heads garlic

• 1 tbsp black peppercorns

• 1 litre/2 pints white wine

• 1 litre/2 pints lamb jus (from above)

• 8 lamb's trotters or 4 pig's trotters, bones removed

For the haggis

• 2 haggis

For the chicken mousse

• 4 skinless, boneless chicken breasts, chopped

• 2 free-range egg whites

• 500ml/17½fl oz whipping cream

• 500ml/17½fl oz double cream

• salt and freshly ground black pepper

For the neeps

• 1 litre/2 pints water

• 250g/9oz sugar

• 1 head garlic

• 1 bunch fresh thyme

• 50ml/2fl oz white wine vinegar

• 2 orange turnips, thinly sliced

For the tatties

• 20 potatoes, peeled and thinly sliced on a mandoline, then cut into strips

• 100g/4oz clarified butter

• salt and freshly ground black pepper

• vegetable oil, for deep-frying

For the peas and broad beans

• 200g/7oz peas

• 200g/7oz broad beans, out of their pods

• 10 shallots, thinly sliced

• 1 bunch fresh chervil, chopped

• 1 bunch fresh chives, chopped

To serve

• 1 bunch pea shoots

• 1 bunch red amaranth cress (available from specialist suppliers and online)

• single malt whisky shots

Description

Recipe Uses 2 Kg/4lb Lamb Bones, Drizzle Olive Oil , 4 Carrots, Peeled, 2 Onions, Peeled, 2 Red Peppers, Seeds Removed, Chopped, 5 Tomatoes, Chopped,...

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