The best haggis there is... and its kind of healthy
This controversial opinion could get me murdered by a Highlander unless they like the recipe at the bottom
Watched James May recently do a video on his attempt on making Haggis and will fully admit when I first saw his choice, I was sceptical. The tinned stuff immediately brought back memories of an old relatives kitchen, filled with tins of things that you should never wish to see in a tin. I'm talking about Diced Chicken, Mixed Vegetables, Steak & Kidney Pies and of course Grants Premium Haggis (all beside two tins of emergency Spam)
However due to these being times of "light hearted doom prepping" I happened to have three tins in the cupboard (due to it and curry beans being the only things not touched by lunatics at the start of lockdown in the supermarket tinned section) and figured it was time to try them and decided to make a Lasagne with a couple tins for the whole family. Aside from one fussy 5yr old, we all loved it. But here's the thing, I never told them until afterwards it was tinned, they all thought it came from the local butchers.
Which leads me to my point, I'm now convinced this is the best (and going by the health info possibly the healthiest) Haggis you can buy. So much so I've since put eight tins in the cupboard. Plus they have a four year shelf life (going by the use by date... which is only a suggestion) I'll probably never buy a Haggis from a Butchers ever again unless its to eat as it is on Burns Night.
So there it is, I'm convinced and wish I'd known sooner that the cheapest option for my nations favourite dish is also the best.
- 1 tin of Grants Premium Haggis
- 1 tsp of crushed chillies
- 1 jar of tomato pasta sauce
- Some Jack Daniels Fire (can sub with IrnBru if worried about the alcohol for kids)
- 100g Spaghetti
- 1 spring onion chopped
- 1 tbsp of Bovril
- 25g cube of Garlic Butter
- 1 cup of salad cream
- 2 cups of grated mozzarella
- Cook Spaghetti in pan then leave to the side once drained
- Melt butter in pan, add Haggis in stir for a few minutes until lightly browned
- Pour in a drop of JD Fire, then add Bovril and chillies then stir a couple minutes more.
- Put sauce, spring onions and salad cream into jug and blend.
- Add sauce to the Haggis in the pan then bring to the boil.
- Simmer for a further 30mins then mix in spaghetti, then 5 mins more.
- Serve with grated mozzarella over top and garlic bread.
There would be a photo of the finished recipe... but I ate it all before I could find the camera, it's that good.
A former Mechanic turned Bus Driver (basically someone who cannot be blamed for any food poisoning claims)