Recipes

Chosen from Britain's Best Dish (DK £20), This recipe for vegetarian haggis pakoras, with a duo of chutneys, is an enticing blend of Scottish and Punjabi ingredients.

For the Rhubarb chutney

    2-3 sticks rhubarb, chopped
    1 tsp nigella seeds
    1/2 tsp freshly ground black pepper
    1/2 tsp red chilli powder
    1/4 tsp salt
    1/2 tsp garam masala
    2-3 tbsp granulated sugar
    6 cloves

For the Fresh mint and apple chutney

    1 large cooking apple
    1 large onion, chopped
    1 tbsp oil (optional)
    1 bunch of fresh mint
    1 bunch fresh coriander
    Juice of 1 lemon
    3 fresh green chillies, chopped
    2 tomatoes, chopped
    1 tsp freshly ground black pepper
    1/2 tsp salt
    1/2 tsp garam masala

For the Pakoras
 
    250g gram flour
    1 tbsp garam masala
    1 tbsp dried fenugreek leaves
    Pinch salt
    1 tsp ajwan seeds
    Chilli powder, to taste
    3 tbsp plain yoghurt
    1 small vegetarian haggis
    3 fresh green chillies
    2-3 green cabbage leaves
    2 large potatoes, grated
    1 large onion, sliced
    Sunflower oil for deep-frying

Method

To make the rhubarb chutney, put all the ingredients in a large pan with 2-4 tbsp water. Bring to the boil, reduce the heat slightly and simmer for 5-6 minutes. Remove the pan from the heat and leave the chutney to cool for 15-20 minutes, then decant into a sterilized jar. Set aside.

For the mint and apple chutney, peel and chop the apple and the onion. (if you like, heat the oil in a frying pan over a medium heat and gently sweat the apple and onion for about 5 minutes until soft; otherwise omit both this step and the oil to make a really fresh chutney.) Roughly chop the herbs. Put the apple, onion and herbs in a blender with the remaining ingredients and blend well. Decant into a sterilized jar and put in the refrigerator.

To make the pakora batter, put all the dry ingredients in a large bowl and mix. Add the yoghurt and stir, drizzling in water gradually, until the batter is smooth but not thick.Set aside for 5-10 minutes.

Steam the haggis for 20 minutes, then leave to cool a little. Finely chop the chillies cabbage. Mix these into the batter with the potatoes and onion.

Heat enough oil in a deep heavy pan to come halfway up the sides, until the temperature of the oil reaches 170C/340F on a cook's thermometer. Scoop out a small spoonful of haggis and drop it in the pakora batter to coat. Carefully lower the haggis pakora into the hot oil (the oil should sizzle straight away) and deep-fry for 2-3 minutes until golden brown, turning repeatedly to ensure even frying. Remove from the pan and leave to drain on kitchen paper. Keep warm while you fry the remaining pakoras.

Serve the hot crispy pakoras on a bed of fresh salad made with finely shredded carrot, cucumber, red onion, and iceberg lettuce, with the chutneys in small bowls as accompaniments.