Lamb and haggis Wellington

To begin, make the chicken mousse – you will want to place the bowl of your blender in the freezer or fridge for 3–4 hours to chill before starting, as this helps prevent the mixture from splitting

Dice the chicken breast and add to the chilled blender. Add the egg white, a splash of double cream, salt and pepper. Blend until completely smooth, then place in the fridge

To make the crepe, place the flour and salt in a large mixing bowl and make a well in the centre. Crack the eggs into the well and add the sunflower oil and 50ml of the milk

Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once smooth, gradually whisk in the remaining milk, a splash at a time, until you have a smooth batter

Preheat a large frying pan with a dash of oil and add a ladleful of the crepe mixture, gently tilting the pan so the batter forms a nice even layer. Cook until pale golden on the underside, then flip the crepe and allow to cook through

Place a separate frying pan over a high heat and add another dash of oil. Season the lamb cannon and sear all over until a nice dark golden exterior forms. Remove the lamb from the pan, rub with the mustard and allow to cool

Lay the crepe on a work surface and remove the chicken mousse from the fridge. Mix the crumbled haggis into the mousse until combined, then spread the mixture over the crepe in an even layer

Place the lamb cannon on top and roll the crepe around it, forming a neat cylinder

Lay the puff pastry sheet next to the lamb cannon and brush with egg wash. Place the lamb on top and roll the pastry firmly around it, neatening the edges and shape as much as possible

Preheat the oven to 250°C/gas mark 9

Use a lattice cutter to cut the other sheet of puff pastry and wrap it around the Wellington. Alternatively, you can make decorations for the Wellington by cutting out designs from the second piece of pastry, using a little egg wash to stick them in place. Brush the decorated Wellington all over with the remaining egg wash and place on a baking tray

Cook the Wellington in the oven for 5 minutes, then turn the heat down to 160°C/gas mark 3 and cook for 10 minutes. Use a temperature probe to test the core – it should read 32°C

Allow to rest for a few minutes, then use a sharp serrated knife to trim the ends of the cylinder – this will allow the steam to escape. Rest for a further 15 minutes before slicing into portions and serving