Whisky and haggis stuffing

Alan Coxon

Give your roast some Scottish edge and keep your guests guessing what that special mystery flavour might be!

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HOW TO PREPARE

Serves 4. Cooking time is short.

INGREDIENTS

1 x 250g of chestnut tomato puree
250g / 8oz smoked streaky bacon
250g / 8oz apricots
55g/ 2oz white breadcrumbs
2 tbsp chopped fresh sage
1 onion diced
1 tbsp brown sugar
2 egg yolks
1 haggis
1 tsp paprika
1 apple
3 tbsp whisky
1 tbsp butter

Recipe continues

METHOD

Melt the butter into the frying pan.

Add the diced onion and sweat off and meanwhile chop the apricots and pour over the whiskey to soak. Remove and cool the onions once translucent.

Add all the ingredients to the apricots. Mix thoroughly and it's ready to go.

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