Ceps Stuffed with Haggis

• 3 large ceps
• 4 slices of bacon, chopped
• ½ small pepper,

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). Pi