This vegetable haggis from Graham Campbell has all the herbs, spices and binding oats of a conventional haggis, but as it's meat-free, it's particularly suitable for vegetarians and those put off by the thought of eating offal.
The country’s top chefs compete to win a place cooking at a final banquet, this year, to celebrate the anniversary of the foundation of the Women’s Institute (WI). Expect a lot of twists to traditional and national favourites
Fillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jus
Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon - Graham Campbell. Seaside flavours of cod and samphire are mingled with terrestrial potatoes and pancetta for a superb main course that would be a real showstopper, whether for a dinne
Ham hock and chicken terrine with tonka bean mayonnaise and toasted brioche