One thing I love about making big batches of recipes is leftovers. I enjoy thinking about what should I do eith whats left after one meal. Here I give you a couple of ideas that you can do with my Vegan Haggis recipe (you can find it here).

Vegetarian Scotch Eggs

Ingredients:

2 cups or vegan haggis

2 eggs

Breadcrumbs

Olive oil or any other vegetable oil for frying

Maldon salt

Cheddar

Branston pickle or any other brand of your choice.

Method:

Boil the eggs leaving the yolk raw. It will take approximately 5 minutes for medium sized eggs, a little bit more if they are large.

Once you’ve boiled them, rinse them with cold water and peel them.

Cover the whole boiled eggs with the cooked haggis and then cover with breadcrumbs.

Use just a bit of oil (as the haggis is already cooked you wont need to deep fry them, just make sure all your sides are golden brown).

Once it’s done, take out of the pan and cut in half. Add some maldon salt on top of the yolk.

I always seve them with pickle and vintage cheddar, but you can serve them with a salad, sweet potato fries or any other side dish that you like.

Using the same ingredients we used for the Scotch eggs, so you don’t have to think about what to use for your sandwich.

Haggis Vegetarian Sandwich

Ingredients:

2 loafs of sandwich bread

Olive oil to brush on the bread

1 cup of vegan haggis

100 gr vintage cheddar

3 tbsp pickle

Method:

Brush one side of the bread and toast on a pan. Fill with cheddar and warm haggis. Add the pickle and cover with the other loaf (oily side up)

Turn when the cheese is a little bit melted. Cook until golden brown.

Enjoy with walnuts and cashew nuts (that you already used for the vegan haggis)