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Haggis recipes for Burns Night by Scotland's National chef Gary MacLean

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dailyrecord.co.uk

It’s time to celebrate Scotland’s Bard.Homes across the country are getting ready to give their Address to the Haggis to mark poet Robert Burns birthday on 25th January.But what if you want an alternative to a plate of traditional haggis, neeps and tatties this Burns’ Night?Here Scotland’s national chef, Gary Maclean, shares some of his favourite recipes that give a twist to our national dish.* All Recipes from Gary Maclean’s Scottish Kitchen, Black & White Publishing *HAGGIS AND SWEET POTATO SAUSAGE ROLLSHaggis sausage rolls are a great way to use haggis as a party snack.I’ve added lots of ingredients, including sweet potato, which works well with it and gives it a bit of colour and a different texture.MAKES 4 PORTIONSINGREDIENTS2 shallots, chopped100g (3½oz) sweet potato, peeled and diced200g (7oz) pork sausage meat (you can use a couple of sausages for this)200g (7oz) haggis1x 350g (12oz) frozen puff pastry or 370g (13oz) ready-rolled1 egg yolk15g (½oz) vegetable oilMETHOD1.

In a small pan, heat a little oil, then add the shallots and the sweet potato and cook slowly. Once the shallots have become translucent and the sweet potato is almost soft, remove from the heat.2.

Meanwhile, remove the sausage meat from their skins and pop into a bowl with the haggis. Once the shallot mix has cooled, add to the bowl also.

Mix well.3. You are on to the fun part now. Remove the pastry from the packaging and carefully roll it out. When doing so, be very gentle.

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