Haggis hodgepodge

For the gravy, melt the butter in a medium saucepan over a medium-high heat, then add the shallots and a pinch of salt. Cook, stirring occasionally, until the shallot is tender, about 5 minutes.

Add the flour and stir in well, then add the Worcestershire sauce, 1 tbsp soy sauce, both stock pots and 1L boiling water – add it gradually while you stir, so the flour doesn’t clump together. Bring to a boil, add the 50g haggis, then lower the heat to a quick simmer and cook until reduced by at least ½ – about 30 minutes. Stir in the chutney and season to taste, adding another 1 tbsp soy sauce, if needed.

Meanwhile, preheat the oven to 230ºC, gas mark 8. Scatter the chips onto a baking sheet, then dot with the 100g haggis and bake for 25 minutes, until everything is fairly crispy and the haggis is piping hot throughout.

Once cooked, toss the haggis and chips into a smaller roasting dish to compact, then dot in the mozzarella balls – I nestle some of them beneath the chips and leave a few on top. Pour over most of the gravy – reserve some for dipping – then top with the cheese. Return to the oven for 10-15 minutes, or until the gravy is bubbling and the cheese has melted. Finish with a few dollops more of chutney and serve.