2 carrots, finely chopped
3-4 garlic cloves, sliced
2 garlic cloves, chopped
1 onion, finely chopped
1 large potato, sliced thinly on a mandoline
4 sprigs thyme
1 turnip, thinly sliced
100ml/3Β½fl oz chicken stock
1 bay leaf
200g/7oz caster sugar
6 peppercorns
5 peppercorns
salt, to taste
400ml/14fl oz veal stock
1 litre/1ΒΎ vegetable stock
200ml/7fl oz white wine vinegar
200ml/7fl oz port
75g/2Β½oz unsalted butter
butter, for greasing
4 tsp clarified butter
1 whole haggis (cooked)
Β½ pork belly skin
200ml/7fl oz Madeira
1 bouquet garnis, including celery, thyme, bay and parsley
100ml/3Β½fl oz brandy
500ml/18fl oz red wine