Two lamb breasts, one extraordinary centrepiece. Stuffed with wild garlic, toasted pistachios, anchovy and goat's cheese, rolled and braised low and slow until deeply tender and melting. The best-value cut on the counter, done properly.

A simple small-batch fermented rhubarb made with forced rhubarb and a salt brine. Savoury, seasonal, and ready in ten days. Best served alongside game, pork, and rich sauces.

Thin, crisp biscuits with golden syrup caramel, mixed nuts and dried fruit, dipped in dark chocolate. Completely flexible recipe using whatever you have in the cupboard.

Messy, indulgent haggis toastie with slow-cooked whisky shallots and melted Scottish cheese. Perfect for using up leftover Burns Night haggis.