By now you’ll all know of my fascination for all things Scotch Eggs, and all of the wonderful variety of flavour combinations that you can possibly come up with!

So with Burns night fast approaching, 25th January, here’s a simple, easy to make, tasty gluten free haggis scotch egg recipe for you all to try,

They’ll take minutes to make, I love cutting into them and seeing the runny yolk, but if you prefer your eggs hard, just cook for 10 minutes, I’m using a mixture of haggis and Cumberland sausage meat, I just like the meaty mix, but you can just use all haggis if you want? Why not? The splash of whisky is optional, but hey! It’s a great addition

Recipe will serve 4 people

Shopping list

300g of cooked haggis (gluten free)

200g of Cumberland sausage meat (gluten free)

Splash of whisky (optional)

4 hard-boiled eggs ( 10 minutes) or 4 soft boiled ( 6 minutes)

1 large raw egg

Splash of milk

500g of dry gluten free breadcrumbs

Pinch of mace, salt, freshly ground pepper

Small quantity of gluten free flour for coating the eggs

Method

1. Boil your eggs for the required time and cool quickly under cold running water

2. In a bowl mix the sausage meat, haggis and a good splash of whisky, mix really well

3. In another bowl mix the mace, good pinch of salt and pepper

4. Dust the hard boiled eggs in a the seasoned flour.

5. Carefully Wrap/mould the haggis and sausage meat around the egg, making sure there are no gaps.

6. Beat the large egg with a splash of cold milk and coat the meat-covered eggs with this and then breadcrumbs.

7. Deep fry in hot oil, 185c, taking care as you put the eggs into the oil.

Cook for about 5 minutes. If you don’t have a deep fat fryer, they can be cooked in the oven turning frequently to ensure the eggs are well cooked and golden brown

8. Drain well on kitchen towel and serve hot, dare I say I love my haggis scotch eggs with the well known brand of brown sauce! But the choice is yours

Enjoy these fantastic tasty scotch eggs

Happy cooking

Jon

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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