A Winter Warmer

Roasting Hot Stuffed Baked Potato & Mustard Butter & Curly Kale (serves 4)

Ingredients:

• 4 x Medium baking potatoes
• 160g Haggis
• 160g Turnip peeled and cut into 1 cm cubes
• 12 x Rashers of pancetta – preferable dry cured pork belly or streaky bacon
• 20ml Rapeseed oil
• Sea salt flakes
• 160g Curly kale picked and washed
• 60ml Vegetable stock
• 30g Butter
• 30g Arran grain mustard

Method:

For the potato:

• Washed and dried your baking potatoes, prick several times with the point of a sharp knife
• Pour the rape seed oil in a bowl sprinkle in some sea salt, then rub on to the potatoes
• Place on a tray in the oven 180 degrees for roughly 1.5 hours depending on potato size
• When they are ready, they will be golden brown and when you squeeze then they will feel soft

For the filling:

• Allow them to cool, slice through the potato long ways and scoop out leaving a potato skin shell, mash the scooped out potato and season with salt and pepper
• Roll the mashed potato into 4 ball shapes
• Boil the turnip, drain and mash, season with salt & pepper and allow to cool
• After the turnip has cooled roll the turnip as you did with the potato
• Roll the haggis into 4 balls as well
• After you have rolled the haggis, turnip and potato, wrap the balls in the rashers of pancetta
• Place one of each of the balls in the baked potato shell
• When the oven has reached 180 degrees, roast them in the oven for 20 minutes till piping hot and pancetta crisp.
• Sauce
• In a saucepan add the vegetable stock, butter & Arran grain mustard and bring it to the boil
• Add the curly kale and cook for 2 minutes
• Serve the sauce with the stuffed baked potato

Happy cooking, share your photos with us at @stirlingcastle using the #HSEat

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