Haggis is the centrepiece of any traditional Burns’ Night supper. Served with ‘neeps and tatties’, or turnip and potatoes to you and me, it’s one of the most traditional Scottish meals of the year, hosted to celebrate Scotland’s national poet, Robert Burns.
Whilst Burns Night is steeped in traditions, such as presenting haggis to the table to the sound of bagpipes and washing it down with fine malt whisky, yours needn’t be. To show you just how versatile a haggis super can be, the Fragata team has developed a vegetarian Burns’ Night Supper, with a Spanish twist!
- 2 Teaspoons Olive Oil
- 454 Grams Vegetarian haggis, casting removed and cut in to 2.5cm pieces
- 230 Grams Fragata Pimiento Piquillo Peppers
- 2 Teaspoons Paprika
- 420 Grams Butterbeans (canned)
- 150 Grams Pitted black olives
- 2 Tablespoons Balsamic vinegar
- 225 Grams Baby spinach
1. Heat the oil in a large frying pan and gently cook the haggis for 4-5 minutes, stirring occasionally, until it starts to break up and turn crisp.
2. Remove the pan from the heat and cover with foil to keep the haggis warm.
3. Meanwhile, place the peppers with their oil in another frying pan with the paprika and cook for 2 minutes, then stir in the butter beans and olives and cook for 2-3 minutes, until the beans are heated through.
4. Stir in the vinegar, cook for 1 minute, then remove from the heat.
5. Place the spinach in a large mixing bowl, add the warm bean mixture and toss to combine. Divide between 6 plates, then spoon the haggis over the top. Serve immediately, with wholemeal olive bread.