In a small pot, bring the water & vinegar to the boil with the star anise, cinnamon & cloves. Once boiling whisk in the sugar & set aside to cool.
20 minutes before serving, submerge the baby vegetables in the pickle liquor. Remove the baby veg and pat dry with a clean, dry cloth ready to serve.
For The Haggis Soil:
In a large, non-stick frying pan, fry the haggis over a medium heat until golden brown & crispy. Season with a pinch of salt & pepper.
Tip the haggis “soil” onto a clean, dry cloth to remove any excess oil & keep in a warm place until ready to use.
For The Parfait:
In a heavy based pot, fry the shallots, garlic, butter & thyme leaves until the shallots are soft & caramelised. Add the mushrooms & season with salt & pepper. Once the mushrooms are soft add in the double cream & the tarragon & leave to simmer for 5 minutes.
Using a food processor or a stick blender, blitz the parfait mix until completely smooth & slightly aerated. Transfer to a piping bag & shake out any air pockets.
Cut a hole in the end of the piping bag & pipe a 2-inch layer of parfait into the bottom of your serving dish then top with a layer of haggis soil & repeat until you reach the rim, ensuring that the top is a layer of soil. Top the parfait with the baby veg & serve with some warm crusty bread.