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
© 1986 All rights reserved. Published by Macmillan.