Fusion Food Recipes: Haggis Arancini, Bao Buns & Churro Cobbler

by Barry Lewis

Ingredients Method

Ingredients

Haggis Arancini with Whisky Mustard Sauce

 For the Arancini:

  • 400g pre-cooked risotto (leftovers or a quick-cook version)
  • 200g crumbled, store-bought haggis (one small pack works well)
  • 1 egg, lightly beaten (optional, to help bind if needed)
  • 70g breadcrumbs (panko works nicely for extra crunch)

For the Whisky Mustard Sauce:

  • 2 tablespoons (30ml) English mustard (or Dijon for a milder flavour)
  • 1 tablespoon (15ml) whisky (a light Scotch is ideal)
  • 1 teaspoon (5ml) honey

 Fish and Chip Bao Buns

 Bao Buns:

  • 300g plain flour
  • 7g instant yeast (one sachet)
  • 2 tbsp caster sugar
  • 1/4 tsp salt
  • 180ml warm water
  • 1 tbsp vegetable oil

Fish:

  • 4 white fish fillets (e.g. cod or haddock, approx. 150g each)
  • Salt & pepper, to season
  • 50g plain flour (for dusting)
  • 100g plain flour (for batter)
  • 150ml cold beer (or sparkling water for a non-alcoholic option)
  • Vegetable oil, for frying

Chips:

  • 2 large potatoes, peeled and cut into chips
  • 1–2 tbsp oil
  • Salt & pepper, to taste

Minty Peas:

  • 200g frozen peas
  • A small bunch fresh mint, roughly chopped (about 20g)
  • 1tbsp butter for frying

To serve:

  • Tartare Sauce

Apple Churro Cobbler

 Apple Filling

  • 1 kg apples (Bramley or other baking apples), peeled, cored, and sliced
  • 50g caster sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • A pinch of ground ginger (or a hint of cayenne, if desired)
  • Zest of 1 orange
  • Juice of 1 lemon
  • 1 tbsp plain flour
  • Extra Cinnamon Sugar: 1–2 tbsp (plus extra for dusting the dish)

 Churro Crumble Topping

  • 200g self-raising flour
  • 50g panko breadcrumbs (for extra crunch; alternatively, use rolled oats)
  • 80g caster sugar
  • 100g cold unsalted butter, cubed
  • 150ml milk
  • Additional 1–2 tsp ground cinnamon

Optional Toppings

  • Powdered sugar, for garnish
  • 100g chocolate (milk or dark, as preferred)
  • A splash of cream (approximately 2–3 tbsp)
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Fusion Food Recipes: Haggis Arancini, Bao Bun Fish & Chips, and Apple Churro Cobbler

Looking for exciting fusion food recipes? This fusion feast brings together Scottish, Italian, British, Chinese, Mexican, and American flavours in three incredible dishes: crispy haggis arancini, fluffy bao bun fish & chips, and a self-saucing apple churro cobbler.

Each dish had its own twists. The arancini tasted best when fried, the bao buns took the longest but were well worth the effort, and the churro cobbler created amazing flavour-packed islands. Let’s dive in, this was a rather epic cooking session!

Haggis Arancini with Whisky Mustard Sauce

This Scottish-Italian fusion dish takes haggis and risotto and transforms them into crispy golden bites. Air frying worked, but deep frying gave a much better crunch and richer flavour. The whisky mustard dip adds just the right amount of heat and sharpness to balance everything out.

Method:

  1. Prepare the Mixture (5 minutes)

    • Mix the crumbled haggis into pre-cooked risotto.
    • Season lightly with salt and pepper.
    • If the risotto is too soft, stir in the beaten egg to help bind.

  2. Shape & Coat (10 minutes)

    Roll small portions into bite-sized balls.

    • Coat in breadcrumbs for extra crispiness.

  3. Fry (8–10 minutes)

    • Heat oil in a deep pan to 180°C.
    • Fry the arancini in batches until golden and crispy.
    • Drain on kitchen paper.

  4. Make the Whisky Mustard Sauce (2 minutes)

    • Mix mustard, whisky, honey, and a pinch of salt until smooth.

  5. Serve

    • Plate up hot with the dipping sauce on the side.

Bao Bun Fish & Chips

This British-Chinese street food mash-up combines crispy battered fish, soft bao buns, chunky chips, and fresh minty peas. The bao buns were the most time-consuming, but the result was worth it. I used store-bought tartare sauce to save time, and it worked perfectly.

If you want to see how traditional fish and chips are made, head here.

Method:

  1. Make the Bao Dough

    • Mix flour, sugar, salt, and yeast in a bowl.
    • Add warm water and oil, then knead for 10 minutes.
    • Cover and let rise for 1 hour.

  2. Shape & Steam

    • Divide dough into small balls and place in a parchment-lined steamer.
    • Steam for 10 minutes until soft and fluffy.

  3. Prepare the Fish

    • Season fish fillets and dust with flour.
    • Whisk flour and cold beer (or sparkling water) to make the batter.
    • Dip each fillet and fry in 180°C oil until golden and crisp.

  4. Make the Chips

    • Cut potatoes into chips, toss in oil, season, and roast or air fry until crispy.

  5. Make the Minty Peas

    • Boil peas in a frying pan with the butter added, let the watter simmer off, toss in chopped mint, mush lightly in the pan.

  6. Assemble & Serve

    • Slice open each bao bun.
    • Fill with crispy fish, a few chips, and a spoonful of minty peas.
    • Drizzle with tartare sauce and serve.

Apple Churro Cobbler

This Mexican-American inspired dessert turned out to be a real winner. The churro crumble topping baked into little flavour-packed islands, and because of the extra cinnamon sugar, it self-sauced beautifully. I finished it with a dusting of icing sugar and a drizzle of warm chocolate sauce with cream.

Method:

  1. Preheat the Oven (190°C fan-assisted).

  2. Prepare the Apple Filling

    • Toss apples with sugar, cinnamon, nutmeg, ginger, orange zest, lemon juice, and flour.
    • Stir in extra cinnamon sugar for added depth.
    • Dust the baking dish with cinnamon sugar before adding the apples.

  3. Make the Churro Crumble Topping

    • Mix flour, panko (or oats), sugar, and cinnamon.
    • Rub in cold butter until crumbly.
    • Stir in milk to form a slightly sticky dough.

  4. Assemble & Bake

    • Spoon the apple filling into the dish and sprinkle more cinnamon sugar on top.
    • Dollop over the churro crumble.
    • Bake for 35–40 minutes until golden and bubbling.

  5. Finishing Touches

    • Dust with icing sugar.
    • Drizzle with warm chocolate sauce (melted chocolate + cream).
    • Serve warm.

Watch the Full Video

If you want to see how these fusion food recipes turned out in action, watch the video above or head here.

Final Thoughts on These Fusion Food Recipes

This fusion food experiment was a huge success. The haggis arancini worked best when fried, the bao bun fish & chips were worth the effort, and the churro cobbler was ridiculously easy but full of flavour.

If you love fusion food recipes UK, try these at home. Let me know in the comments—what’s your favourite food mash-up?

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