Recipe

Rustle up an indulgent pasta filled with Scottish flavour from haggis to whisky.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 20 minutes

Scottish   |   Main

  

Ingredients

• 200g Raw haggis
• 100g Streaky Scottish bacon
• 400g Penne pasta
• 1 x Large onion
• 3 x Cloves garlic
• 200ml Scottish double cream
• 80ml Scottish whisky
• 20g Pine nuts
• 60g Baby spinach
• 60g Scottish Vintage cheddar cheese
• 30g Salted Scottish butter
• 1 x Heaped tsp paprika
• 20ml Scottish rapeseed oil
• 1 x Chicken stock pot
• 200ml Water
• Extra finely grated Scottish cheddar cheese to sprinkle

  

Method

1. Cut the haggis into small cubes.
2. Peel and finely chop the onion.
3. Peel and mince the garlic.
4. Chop the bacon into small pieces.
5. Chop the spinach roughly.
6. Grate the cheese.
7. In a large frying pan melt the butter and heat the oil.
8. Add the onions, saute on a low light till the onions are transparent.
9. Add the garlic and bacon and cook for a few mins till the bacon starts to crisp.
10. Then add the haggis – cook stirring for about 5 mins.
11. Then add the pinenuts and whisky and cook for another min.
12. Add the water, stock pot, paprika and cook for a few more mins.
13. Pour in the cream, cheddar cheese and the spinach and cook gently for a couple of mins.
14. Cook the pasta as directions on the pack – then drain.
15. Serve the pasta with the sauce – topped with a little extra finely grated cheddar cheese.