5 MINUTE HAGGIS, BEANS + KALE RECIPE
- 4 slices of haggis
- olive oil
- 1 tin of black eyed beans
- a handful of kale
- a bunch of spring onions
- 2tbsp whisky
- 1tbsp redcurrant jelly
Heat a large frying pan with a dribble of olive oil. Add the haggis and cook until browned on one side. Turn and cook on the other side.
Heat another pan and add a spoonful of oil. Slice the spring onions and add to the pan. Cook for a few seconds while you open the tin of beans, drain and rinse them. Add to the pan and heat through.
Meanwhile heat a knob of butter in a small pan.
Trim the leaves from the kale, rinse them and chop them. Add to the pan, put a lid on and cook over a high heat until softened.
Season the beans and kale with salt and pepper. Pile the beans on a plate and top with the kale. Arrange the haggis on top.
Stir the whisky into the haggis pan, let it bubble up, then add the redcurrant jelly and a splash of water. Pour over the haggis and serve.
Recipe by Xanthe Clay via telegraph.co.uk