Ingredients

Ravioli

• 600-750g haggis
• 30ml whisky (optional)
• 60-80 wonton or gowgee skins (dependant on size of portion)

Asparagus and Mushrooms

• 300g young asparagus trimmed or asparagus tips, blanched in boiling water until just tender and refreshed in ice cold water
• 300g chestnut or button mushrooms, cleaned and sliced
• 3 garlic cloves crushed
• 100ml extra virgin olive oil
• 1 tbsp butter
• maldon salt and freshly ground black pepper

To Serve

• deep-fried shredded parsnip, optional (see below)
• pine nuts, roasted
• truffle infused oil

Method

1. Ravioli: Cook the haggis so that it is just ready. Remove the haggis meat from the skin and place it in a bowl, stir in the whisky (if using), taste the haggis and season it with salt and pepper if needed. Allow the haggis to cool. Lay half the wonton or gow gee skins on a work top. Place a generous teaspoon of haggis in the centre of each wonton or gow gee skin. Dampen around the edges of each skin and seal with the remaining wonton or gow gee skin. Using a biscuit cutter a similar size to the ravioli and trim each one (optional). Place the ravioli on a tray and store in the refrigerator until ready to cook.
2. To Cook: Bring a large saucepan of water to the boil. Place 6-8 ravioli in the boiling water and cook them 2-3 minutes, drain them and keep warm while you cook the remaining ravioli.
3. Asparagus and Mushrooms: Heat the olive oil in a saucepan over a moderate high heat. Add the garlic, mushrooms and butter to the pan and cook for 2-3 minutes so that the mushroom is just tender. Toss the asparagus in the pan and allow it to cook for a minute until hot. Season to taste.
4. To Serve: Distribute half the asparagus and mushroom mixture among 4-6 bowls. Then place the ravioli on top. Finish each serving with the remaining asparagus and mushrooms. Drizzle a little truffle oil over each serving, scatter over the pine nuts and place a handful of shredded parmesan in the centre (optional). Serve at once.

• Deep-Fried Shredded Parsnips: Peel 1 large or 2 small parsnips and shred them finely into long strips with a mandolin, Japanese slicer or grater. Place the shredded parsnip in a bowl of water for 5 minutes then drain and dry thoroughly. Deep-fry the handfuls of parsnip in oil heated to 180-190C in a deep fryer, wok or deep saucepan, until the parsnip is crisp and golden (this will take about 30 seconds). Drain the parsnip on kitchen paper and set aside while you cook the remaining parsnip.