Mixed Game Haggis

Based on a traditional recipe but with a twist, these are packed full of game including pheasant, partridge, venison and mallard.

Minimum weight- 450g

Lamb Offal, Beef Suet, Pork, Venison, Partridge, Pheasant, Mallard, Oatmeal, Onion, Heart, Soya, Spices.

ALLERGENS IN BOLD

Haggis Kebabs with Neeps and Tatties Cake

Ingredients :

• 300g Haggis
• 300g Herby sausagemeat
• 2tbsp Heather Honey
• 2tbsp Scotch whisky

For the Neeps and Tatties

• 1 large swede, peeled and chopped into rough cubes
• 2 large potatoes, Maris Piper or similar, peeled and chopped into cubes
• 30g melted butter, plus extra for frying
• 75g plain flour
• sea salt and black pepper oilve oil

Method :

1. Preheat the barbecue for direct grill to hot .

2. Combine the haggis and sausage meat together in a bowl. Divide into 12 equal pieces and roll into balls. Thread three balls onto each skewer, place on a tray and refrigerate for 30 minute, or until firm.

3. To the neeps and tatties, boil the swede and potatoes in a large pan of salt water for 20 minutes, or until tender. Drain and leave in the saucepan with the lid off to steam dry for 10-15 minutes.

4. Pass the swede and potatoes through a potato ricer or push through a coarse sieve into a large bowl. Stir in the butter until melted, then stir in the flour and plenty of salt and pepper.

5. Set a cast iron pan over the barbecue to heat, or heat on the hob. Pat the potato mixture into a large, round, or divide into quarters and pat into smaller rounds. Heat a splash of oil in the pan, add a knob of butter and golden-brown, then try and remove from the pan. If you make a larger cake, leave to rest for 2mins then cut into wedges

6. Meanwhile, grill the haggis kebabs for 8-10minutes, turning regularly. Towards the end of cooking brush over the kebabs.

7. Remove the Kebabs from the heat, give them a final brush of the glaze, then serve the potato cake wedges.