Nothing could be easier - or tastier! Macsween do a very good veggie haggis which is widely available. Serve with mashed neeps and tatties, green veg, salad or a veg and bean stew.
- 2 large red peppers
- 454g pack vegetarian haggis
- Grated cheese, about 75g
- Preheat the oven to gas mark 7, 220°C or 425°F.
- Cut the peppers in half, slicing through the stalks so that they look good and will keep their shape in the oven. Carefully cut away the core, seeds and any white membrane.
- Crumble the haggis and pack it into the pepper halves, place them in a baking dish then top with the grated cheese. Bake for 20-30 minutes - the peppers will cook quicker in a tin than in a ceramic baking dish. Serve immediately.
To print or download this recipe, click here.
The largest grower of peppers in the UK is Tangmere Airfield Nurseries in my home village. There's a great video and lots of info about them here.
Whisky suggestions for the peppers. Are you new to whisky? If so try AnCnoc 12 yo, a stylish, easy-drinking new generation Speyside whisky. If you like a complex whisky, a Dance-of-the-Seven-Veils type whisky which just keeps revealing new tastes, try Oak Cross - a stylish boutique blend from Compass Box.