I'd Kale For Some Haggis

Ingredients

4 tablespoons Olive oil

1 tablespoon Balsamic vinegar

Vegetable oil for deep frying

350 grams Haggis

225 grams Self-raising flour

250 grams Curly leaf kale, stalks removed and rinsed

6 Unpeeled whole garlic cloves

1 lrg Potato, peeled

3 Rashers dry cured streaky bacon, diced

2 tablespoons Double cream

1 Egg yolk

1 dsh Worcestershire sauce

150 ml Red wine

1 tablespoon Chopped onion

1 teaspoon Tomato puree

Salt and pepper

Preparation

Preheat oven to 220c/425f/Gas 7.

1 Mix together 3 tbsp olive oil and the balsamic vinegar. Fill a deep pan one third full with vegetable oil and heat. Break up the haggis and shape two-thirds to make five 'sausages'.

2 Place the flour in a bowl, add 300ml/ 1/2 pint water and mix to make a batter. Add the sausages, coat in the batter and deep fry until golden brown and cooked through. Drain on kitchen paper.

3 Add the kale to a large pan of boiling water and cook for 2-3 minutes until wilted. Drain the kale well. Serve the battered sausages with half the wilted kale and drizzle over some of the balsamic vinegar dressing.

4 Place the garlic in a pan of boiling water and blanch for 2-3 minutes.

Drain. Cut the potato into six pieces and use a small sharp knife to 'turn' cut off any edges to give a rounded shape - retaining the trimmings.

5 Par-boil the turned potatoes for about five minutes in a pan of boiling water and drain. Heat 1 tbsp olive oil in a frying pan, add the turned potatoes and garlic cloves and cook for 2-3 minutes until golden brown.

6 Place the potatoes, garlic and bacon on a baking sheet and cook in the oven for 6-8 minutes, or until browned and the bacon is crisp. Serve the roasted potatoes, garlic and bacon with the remaining kale.

7 Cook the potato trimmings in a pan of boiling water until tender and drain. Warm the double cream in a small pan, pour onto the boiled potato trimmings, add the egg yolk, season and mash.

8 Heat a frying pan, add the remaining haggis 'mince', cook for 2-3 minutes and add 2 tbsp water and a dash of Worcestershire sauce. Cook for a further 1-2 minutes and season.

9 Place a large cooking ring on a baking sheet and fill with the mince mixture. Spoon the mash over the top and bake in the oven for 10-12 minutes, or until golden brown.

10 Heat the red wine in a pan and simmer rapidly for about two minutes to reduce. Add the chopped onion, tomato puree and a dash of Worcestershire sauce and cook for a further minute. Season.

11 Carefully remove the potato topped haggis from the baking sheet and take off the ring, drizzle over the balsamic dressing and serve with the sauce.