Calum: "So I'm going to get my sauce on the go and then I'm going to blanch off my offal for the haggis."

"This dish is called "Crofter's Revolt". It's based on a poem from Sorley Maclean, who is one of the foremost Gaelic poets. Crofters refused to pay their rents because their unfair conditions."

Calum: "I'm making haggis from a little Hebridean sheep, using the pluck and then cooking the rumps. I'm also making a little hot smoked cauliflower gratin there,"

Calum: "The cauliflower has been smoked for about three hours, I would say."

Calum: "Also, there's a date and sherry puree and then some Alexander's (watercress). Finally, some malt jus."

Notes Taken during cooking

"Calum's haggis is more orthodox. He's using sheep's offal. And the rump off cuts alongside plenty of spices. He's poaching it prior to mincing."

"He also makes a start on his smoked cauliflower gratin with a leek bechamel."

Host: "Smoked cauliflower gratin.. What a thing. Just the smell of those smoky cauliflowers"

Aktar Islam: "Will the creamier, cheesier elements hold up with that much smoke? And is that going to dominate everything else on the plate?"

Calum: "I'm just getting started on my sauce now. I've got some good caramelization on the meat."

Calum's malt sauce is made with lamb trimmings, shallots, wine, and malt alongside foraged Isle of Sky aromatics.

Calum: "I'm adding a little bit bog myrtle to my sauce there."

Calum is moving on to his date and sherry purée.

Aktar Islam, tasting ...

"How prominent is this going to be on the plate?"

Calum: "So it's going to be quite a small part of the dish."

Aktar Islam, behind the scenes: "It's definitely heavier on the date. It's a lot sweeter than I expected."

Plating

With his roasted lamb rumps ready to rest and his smoked cauliflower gratins baked, the foraged peppery Alexander (watercress) leaves just need pan frying.

Haggis is heaped into pewter jugs.

The haggis is garnished with more foraged flavors (some reindeer moss with some dried mushrooms and then some hogweed.)

The date puree and the watercress leaves are plated.