Ingredients

Ingredients For the mushrooms

• 300ml/½ pint chicken stock

• 15g/½oz dried mixed mushrooms, such as chanterelles or ceps

• 225g/8oz mixed mushrooms, such as chestnut and ceps (whatever you can find or forage), cleaned, chopped

For the leek and potato cakes

• knob of butter

• 1 leek, washed, trimmed and finely chopped

• 225g/8oz mashed potato

• salt and freshly ground black pepper

• plain flour, for dusting

• oil, for griddling

For the haggis

• 1 good-quality haggis

• 8 very thin rashers smoked streaky bacon

• small knob butter, melted

For the sauces

• 2 tbsp olive oil

• 2 shallots, finely chopped

• 150ml/¼ pint Irish stout

• 150ml/¼ pint champagne

• knob butter

• 1 fat garlic clove, crushed

• 1 sprig thyme

• 1 sprig rosemary

• 175ml/6fl oz pale cream sherry

• 150ml/¼ pint chicken stock

• 150ml/¼ pint double cream

• freshly chopped mixed herbs, to serve

Description

Show Off With This Very British Dish Of Haggis Wrapped In Bacon Served With Two Sauces - A Deep Champagne Mushroom Sauce And A Cheffy Frothy...

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