Got some leftover haggis from Burns Night?  Don’t throw it in the bin, or even in to your food waste caddy.  Instead why not try some of our delicious haggis leftovers recipes?  Or check out the recipe ideas from Love Food Hate Waste Scotland.  Any you can’t use can be frozen for between 3-6 months if it hasn’t been previously frozen.


Neep and Tattie Scones

300g tatties mashed
200g needs mashed
100g plain flour (approx)
50g butter
1.  Mix tatties and neeps together
2.  Add flour and mix by hand. The mix should be dry enough to form a dough.
3.  Empty on to a floured surface and roll out to a thickness of around 3mm.
4.  Either cut into circles with a cookie cutter or form onto a round and cut into wedges.
5.  Cook in a little melted butter until sides are brown. 2-3 mins each side.

Haggis Lollipops

250 g (approx) Left over haggis veggie or meat
100g plain flour
1 large egg beaten
100g breadcrumbs
1.  Form the haggis into meatballs
2.  Coat with flour
3.  Dip in egg
4.  Roll in breadcrumbs
5.  Fry in oil (oil should be half way up the frying pan) Turn over to create a golden colour all around.
Serve as bite sized canapés or put onto sticks as lollipops
Goes well with the beetroot slaw. 

Beetroot, Carrot and Neep Slaw

2 carrots grated
1/4 raw turnip grated
3-4 cooked beetroots grated
1 red onion finely sliced
6 tablespoons orange juice
6 tablespoons sunflower oil
2 table spoons vinegar
1/2 teaspoon mustard
1 clove of garlic crushed
Put all of the vegetables into a bowl.
Make up vinaigrette and coat the veg with it.
Chill for 30 mins before serving