Baked haggis
Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour
- Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.
- To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
174 kcalories, protein 6g, carbohydrate 11g, fat 12 g, saturated fat 6g, fibre 0g, salt 1.1 g
Recipe from Good Food magazine, January 2004.
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http://www.bbcgoodfood.com/recipes/1675/
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Ingredients
- 450g haggis
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Highland beef with pickled walnuts & puff pastry tops
A rich beef stew that gets better the longer it's kept. The pickled walnuts add a tangy touch. Make up to three days ahead
10
ratings
'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis
5
ratings
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour
Ingredients
- 450g haggis
174 kcalories, protein 6g, carbohydrate 11g, fat 12 g, saturated fat 6g, fibre 0g, salt 1.1 g
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