Chef - Zoltan Szabo

Ark of Taste Products - Tamworth, Gloucester Old Spot and Herdwick Lamb

Producer - Sillfield Farm

Haslet comes from the French hastilles meaning entrails, and this gives you an idea of what goes into this particular meaty product. The heart, lungs, liver and stomach are all ground into this meat loaf, traditionally a peasant meal. Zoltan's recipe elevates this pauper's morsel into a princely dish.


To cook the chicken

– Heat the rapeseed oil in a heavy based frying pan. Season the chicken with salt and white pepper, then pan sear the chicken breasts skin side down.

– Add the garlic, thyme and butter and cook in the oven for 12 minutes or till thoroughly cooked and the skin is crisp golden.

Haslet bonbons

– Roll the haslet into medium sized balls.

– Beat the egg with a pinch of salt. First roll the haslet in flour, then dip into the egg mix then into the panko bread crumbs.

– Deep fry on 180°C till golden just before serving.


– Heat the oil and butter then add the halved shallots. Cook on moderate heat till soft and golden brown, about 2-3minutes on both sides.

– Remove the shallots and keep warm. Add the mixed mushrooms and potato gnocchi to the pan then gently fry with the thyme – continuous tossing till the mushrooms wilts and the gnocchi is golden.

– Remove the thyme sprigs, adjust the seasoning and add the chopped herbs just before serving.

Cep puree

– Heat the butter and oil then add the shallots and mushrooms, and soften.

– Add the ceps and the cep infused water then bring to the boil. Add the cream and reduce by half.

– Blitz with a hand blender then adjust the seasoning, set aside.

For the sauce

– Heat the oil and butter, then add the shallots and garlic, thyme and cook gently on a moderate heat for 2minutes or till soften.

– Add the Madeira wine then reduce by half. Add the chicken stock and reduce by 2/3. Add the cream and reduce by 2/3. by this stage the sauce should be light and just coats the back of a spoon.

– Pass the sauce through a fine mesh sieve and blend in the truffle butter and truffle oil. Adjust the seasoning. Froth up the sauce just before serving.

Ingredients - Serves 4

For the chicken

1tbsp Scottish butter, unsalted

30ml Scottish rapeseed oil

4 corn-fed free range chicken supreme

2 clove of garlic, crushed

4 sprigs of thyme

Seasoning to taste

For the Haslet

120g Sillfield farm haslet

30g plain flour

1 egg, beaten

70g panko bread crumbs

Pinch of salt

Oil for frying the haslet bonbon

For the Gnocci

50g Scottish butter, unsalted

30ml Scottish rapeseed oil

200g potato gnocchi

2 sprigs of thyme

80g mixed forest mushrooms

4 banana shallots, peeled & halved

1tbsp finely chopped chives & parsley

Seasoning to taste

For the cep pureé

1tbsp Scottish butter, unsalted

15ml Scottish rapeseed oil

0.5 banana shallots, sliced

80g mixed forest mushrooms

10g dried ceps, re-hydrated in 100ml cold water

50ml double cream

Seasoning to taste

For the sauce

1tbsp Scottish butter, unsalted

15ml Scottish rapeseed oil

1 banana shallot finely chopped

1 clove of garlic finely chopped

50ml Madeira wine

10ml chicken stock

1sprig of thyme

50g Truffle Hunter’s black truffle butter

15ml Truffle Hunters white truffle oil

30ml double cream

Seasoning to taste