Meals for Under £10: Haggis Scotch Eggs

IF you fancy a change from haggis, neeps and tatties, these haggis Scotch eggs are just the job.

They’ve been created for Macsween by top Edinburgh chef Tom Kitchin.

They’re incredibly easy to make and work equally well for a snack or for packed lunches.

And as an added bonus, they’re gluten-free, so suitable for many restricted diets.

You’ll need

500g gluten free haggis, cooked

Small quantity of gluten-free flour

5 hard-boiled eggs, with shells removed

Pinch of mace, salt, freshly ground pepper

1 large raw egg

85g of dry, gluten-free breadcrumbs

Method

Dust the hard boiled eggs in a little flour. Season the haggis. Wrap/mould the haggis round the egg, making sure there are no gaps.

Beat the large egg and coat the haggis-covered egg with this and then breadcrumbs.

Deep fry in hot oil, taking care as you put the eggs into the oil.

Cook for about 5/6 minutes. If you don’t have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.

Drain and serve hot.