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.

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

Crisp golden courgette flowers stuffed with goats cheese and herbs, drizzled with honey and served with a fresh herb salad.