Blog Recipe Of The Week

Haggis with Cauliflower and Leeks

Join in the celebration of Scotland’s national poet Robert Burns, and treat friends, family and yourself to a warming traditional Burns Night meat – haggis. Taken with hesitation and suspicion, haggis is not often found in our kitchen, but with flavorsome accompaniments we find it to be a delicious choice for festive eating. Only just into January we want to hold to our healthy resolutions, this light winter haggis dish features leeks, eggs and cauliflower florets – a great alternative to starchy potato or pasta. It is easily adaptable so you can include a variety of herbs, spices and vegetables, we suggest savoy cabbage for a winter favourite.


500g cauliflower florets

108g leeks finely sliced

2tbsp rapseed oil (or any cooking oil)

225g cooked haggis broken up

2 fresh hard boiled eggs, peeled

instructionsCook the cauliflower in a pan of boiling salted water for 3 minutes, drain and refresh under cold running water, drain again and pat dry with kitchen roll. Heat half the oil in a frying pan and fry the leek for 2-3 minutes until softened. Remove with a slotted spoon and transfer to a plate. Add the crumbed haggis to the pan and fry, breaking the lumps up with a fork until all the pieces are separate and golden. Transfer to the plate with the leeks. Heat the rest of the oil and fry the cauliflower until slightly golden on all sides, add the leek and haggis and keep over a low heat. Take the yolks from the hard- boiled eggs and crumble or grate and finely chop the whites. Serve the cauliflower mixture and top with a scattering of the egg.

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