Ardross Farm Shop has teamed up with bespoke hospitality company Elemental Kitchen to provide you with the perfect Burn’s Night meal.

Using their private dining and event experiences at residences and luxury holiday homes across Europe, Elemental Kitchen have created a fantastic, easy to follow recipe which combined with the award winning local ingredients from Ardross Farm Shop will make your stay in the East Neuk unforgettable with a Burn’s Night meal to remember.

Here’s what Head Chef James recommends:

Roast chicken with crispy haggis crouton, neep fondant and mustard sauce

I wanted to take the elements of a burns supper and approach the ingredients in a different way to give an alternative to the traditional ‘haggis neeps and tatties’ while retaining the core of what makes it such a fine meal. In fact, there are no ‘tatties’ here, the neep being treated like potato in the form of a rich, buttery fondant and served with a crispy haggis ‘cake’.

This dish is really just about assembly of the four main elements, so I will describe them separately.

For the neep fondant:

Peel the turnip and cut into thick slices – the width of your thumb. Take a pastry cutter and stamp out discs approximately 2 inches in diameter. Heat a pan that will take the fondants in a single layer, then lightly oil, and add the neep discs. Cook without turning until they colour, then flip over and just cover with chicken stock. Add cubes of butter to the pan, about 15g for each portion. As the stock and butter heat, the neep will cook and absorb the liquor. When halfway down the side of the discs, turn them again, and continue to cook until the liquid is absorbed / evaporated and they begin to colour in the remaining butter. When done, they should be soft on the inside, and beautifully caramelised on the outside. You may not need to season, depending on the saltiness of your stock, or if you used salted butter.

For the haggis ‘croutons’:

Slice refrigerated haggis in the same manner as the fondants above, but slightly thinner, again, cutting out with a pastry ring. Dust with flour, then dip in beaten egg before dousing in breadcrumbs which have been blitzed in a food processor with a a handful of fresh parsley and a few thyme leaves. Refrigerate until needed, then pan fry the cakes in a little groundnut oil, until coloured evenly, before finishing in a hot oven until the haggis is cooked through and the coating crisp.

Sear well seasoned chicken breasts in a hot pan with a little olive oil  and transfer to a hot oven to cook through;  when done, rest in a warm place until ready to serve. I’d suggest that one chicken breast will serve two people for this recipe, as the rest of the dish is quite rich.

For the mustard sauce:

Sweat finely chopped shallots in a little butter, salt and pepper; deglaze the pan with a good glug of Madeira. Once reduced to a syrup over a high heat, add  half a cup of chicken stock with half a cup of double cream and a teaspoon of Dijon or wholegrain mustard, and boil until reduced and thickened – the sauce will coat the  back of a spoon when ready. Taste and season with salt, pepper and lemon juice, as required.

To serve:

Place the warm fondant on the plate with a haggis cake on top; slice the chicken and fan around the base, before drizzling the sauce around. Serve with shredded winter greens.

Click to read more about the The Elemental Kitchen, or find out how to buy all your ingredients at Ardross Farm Shop