1 Remove the core from the apple and cut into wedges. Cut the potatoes into chunks and cook in a pan of boiling water for 12-15 minutes, or until tender. 2 Add half the apple wedges to the pan halfway through cooking. Put a steamer above the pan, fill with the broccoli florets and steam until tender. 3 Dip the haggis slices into the beaten egg and then into 115g/4oz breadcrumbs to coat. 4 Heat 2 tbsp olive oil in a frying pan, add the haggis and cook each side for a few minutes until golden brown and cooked through. 5 Heat 2 tbsp olive oil in a small wok, add the onions and cook until golden. Mix together the lemon juice, 2 tbsp olive oil and garlic, then season, add the steamed broccoli and toss to coat. 6 Mash the apples and potatoes with the milk, spoon onto a plate and arrange the haggis slices on top. 7 Sit the broccoli around the edge of the plate and serve with the fried onions. 8 Heat 25g/1oz butter and 1 tbsp olive oil in a wok, add 55g/2oz breadcrumbs and cook until golden brown. 9 Tip out the breadcrumbs, add the remaining apple wedges to the wok with 15g/ 1/2oz butter and soft brown sugar and cook until just tender and browned. 10 Heat the whisky in a small pan and bring to the boil. Add the honey and 40g/1 1/2oz chilled butter cubes and whisk in. 11 Spoon the breadcrumbs into the bottom of a cooking ring, top with the apple wedges, remove the cooking ring and pour over the whisky sauce. NOTES : Chef - Richard Cawley with Claire Goose Recipe by: Celebrity Ready Steady Cook
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 374 (43%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 1057.8mg||325 %|
|Sodium 1074mg||37 %|
|Potassium 609.4mg||16 %|
|Total Carbohydrate 83.1g||24 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 76.6g|
|Protein 44g||63 %|
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Calories per serving: 867
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