haggis and peas
a mixture of vegetable stock and white wine, just before
serving, whisk in some butter.
fresh peas. (I have not tried this with mushy peas, but it might
a food ring on each plate and half fill with peas, crush down lightly with
a potato masher, then fill rest of food ring with haggis, press down lightly.
Remove food ring and gently place scallops on and around. Drizzle a pool
of the stock around. The peas/haggis combination is in my opinion very
good and haggis goes as well with scallops as black pudding.
is a couple of garlic scapes).
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