Gary Maclean's Crispy Fried Haggis | Simon Howie RecipesPreparation timeCooking timePreparation timeCooking time

Method For the haggis…1. Break down the haggis.2. Roll into 15cm lengths approx 10mm thick tubes.3. Half the sheets of filo pastry and egg wash, lay on the haggis and roll up tightly.4. When you are ready to serve shallow fry your pastry wrapped haggis until crisp, turning frequently. For the turnip…1. Peel and cut the turnip into small dice.2. Place into a pan with the butter and herbs and slowly cook.3. Baste the turnip with the butter.4. Cook until turnip starts to caramelize. For the mash…1. Boil potatoes in salted water until cooked.2. Drain and dry out on the hob.3. Beat in the butter add the nutmeg and season to taste.For the red onion chutney…1. In a thick bottomed pan, heat the oil, add the sliced red onion and cook down gently for 10 minutes.2. Add the port, redcurrant Jelly and the chopped thyme.3. Cook till reduced and sticky. Serve:Pipe or spoon the mash on to the plate. Slice the haggis and place on top. Serve with the turnip and onion marmalade and gravy if desired.