Ingredients
One lb White Granulated sugar
150m   Water
90g      Butter, unsalted
5ml       Lemon juice
1.5ml    Cream of tartar
1.5ml    Vanilla extract
Oil        for greasing a baking tin
Directions
Well oil an 11" x 7" (28cm x 18cm) shallow baking tin. Put the water and lemon juice in a heavy-based saucepan and heat until slightly warm. Stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil.

Stir in the cream of tartar and bring to the boil to 115C/242F on a sugar thermometer (or until a teaspoon full of the mixture forms a soft ball when it is dropped into a cup of cold water.

Remove from the heat and beat in the butter. Return to the heat and boil to 138C/280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers)

Remove from the heat and beat in the vanilla essence (extract). Pour into the oiled tin and leave until it is almost set. Then mark into small rectangles with a knife. When it is completely set, break into pieces and store in an airtight container.

Cock-a-Leekie Soup

Ingredients
4 lb      Whole chicken, cut into quarters
3 Pc     Bacon, chopped.
1 lb      Leeks, cleaned and cut into 1-inch pieces

Directions
Put the chicken and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Haggis

Ingredients
1 Set    Sheep's heart, lungs and liver (cleaned by a butcher)
1          Beef bung (casing)
3 cups Finely chopped suet
1 cup    Medium ground oatmeal
2          Medium onions, finely chopped
1 cup    Lamb or Beef stock
1 Tsp   Salt
½ Tsp  Pepper, Black Ground
1 Tsp   Nutmeg
½ Tsp Mace

Directions
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)
Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Ingredients
450g    Ground lamb
1 cup    Large white onion, small diced
2 cups Carrots, small diced
1 cup    Mushrooms, sliced
1          Bay leaf
25 g     All purpose flour
1 tbsp   Tomato paste
300 ml Lamb or beef stock
700g    Yukon Gold Potatoes
25 g     Butter
4 tbsp   Milk
50 g     Cheese

Directions
Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre ovenproof serving dish.
At the same time, cook the potatoes in seasoned boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.