‘Pie Room’ cookbook: Recipes from haggis scotch egg to cauliflower pasties

These pastries from chef Calum Franklin will wow at your next dinner party (or if you’re looking for an extravagant snack)

So good you won’t want to share any of them (John Carey)

Haggis scotch egg

A well-made scotch egg with a warm, jammy yolk, juicy forcemeat and crispy breadcrumb coating is a thing of beauty. A near perfect snack, the scotch egg can be a vehicle for so many variations on the original recipe. This is one of my favourites. The flavours are simple and clean, relying purely on quality ingredients being handled with a little care. If the idea of eating haggis has previously felt intimidating, this is a great way to try it and then, inevitably, fall deeply in love with it.

Makes 4