By: Sarah    Date: 01/18/17


By: Sarah Date: 01/18/17 Category: Recipes

 Serves 2

  • 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