Haggis with Scallops, Apple & Whisky Sauce

Put celeriac in a pan, cover with cold water, bring to boil and simmer for 20 minutes or until tender. Drain, dry off in a pan, transfer to a food processor and whizz until smooth, adding cream gradually. Season.

Meanwhile, preheat oven to 150°C/130°fan/Gas 2. Slice each haggis into 10 rounds. Heat oil in a frying pan, add haggis and cook over a low heat for 3 minutes, then flip slices and cook for 2 minutes until crispy. Remove from pan to a warm oven. Wipe pan with kitchen paper. Add butter to pan, increase heat, add scallops and cook for 1½ minutes each side. Remove from pan with a slotted spoon and put in oven.

Add apple to pan, cook until coloured. Add honey and cook until caramelised. Stir in vinegar, whisky and mustard; heat through to make a glossy sauce.

Spoon purée onto hot plates. Arrange haggis on top, then scallops and apple and spoon sauce over.