Galgorm Resort head chef Chris Bell serves up some great recipes to brighten up these gloomy January days.
What you'll need
1 swede, chopped
16 leaves of sage
200g of haggis
Place chopped swede in a pan and cover with cold water.
Cook until soft, blend in a food processor and season.
Deep fry sage leaves until crisp and drain. Shape haggis into barrel shapes, cut potatoes into fine julienne strips and wrap around the haggis.
Deep fry haggis and drain.
Roast scallops in a hot pan for 2-3 minutes.
Spoon the turnip puree onto the plate, place haggis to the side of puree, and place scallops on top.
Garnish with deep fried sage leaves.