Ceps Stuffed with Haggis



  • 3 large ceps
  • 4 slices of bacon, chopped
  • ½ small pepper, red or green
  • 1 small clove garlic
  • a small haggis or if you are not a haggis fan use good-quality sausage meat


Wash the ceps carefully, removing spongy part if green. Cut away any buggy bits and put the stalks to one side. Prepare the stuffing by frying the bacon with a dribble of oil or dripping if you’ve got it. Chop up a small piece of garlic very finely together with half a small pepper, fry everything until brown and crisp, then add the meat of one haggis sausage (having carefully removed skin). Pile the mixture into the ceps and bake in a hot oven 220˚C (425˚F, Mark 7) for about 15 minutes or until mushrooms feel soft when prodded.

This recipe is from Nicky Foy. It works well with any good-quality sausage meat but Nicky had the idea of using haggis when staying in Scotland; where ceps were plentiful and so was haggis!