Justin Maule, Wild Fig Food


Ayrshire Bacon, Apple and Shallot Tart Tatin, Stornoway Black Pudding Hash, Strathdon Blue, Rocket, Pickled Beetroot

Serves 1



  • 100g new potatoes, diced and boiled
  • 1 banana shallot
  • 1 slice Stornoway black pudding
  • glug of olive oil


  • 1 pkt butter puff pastry
  • 3 banana shallots peeled and halved to equal size
  • 2 slices smoked Ayrshire bacon
  • 1/2 green apple sliced
  • small splash of olive oil
  • small knob of butter


  • bunch of wild rocket
  • crumbled Strathdon blue cheese
  • 3 slices pickled beetroot




  • sauté cooked potato pieces, add the shallot and black pudding
  • cook till potatoes are browned and black pudding is cooked
  • keep warm



  • warm a blini pan with the bacon strips and cook to render fat, remove
  • half the shallots and cut the bacon into strips
  • arrange shallots in blini pan and cook over a medium heat
  • return bacon to centre of shallots
  • arrange apple slices round the outside of shallots and cook till soft (5 mins)
  • cut pastry to fit over the blini pan and place on top of shallot, bacon and apple, tucking in to encase the tart
  • place in oven till pastry has risen and browned


To Serve

  • plate tart with warmed hash
  • crumble cheese and mix with rocket place beside tart and garnish with pickled beetroot