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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Baked haggis
Baked haggis
A star rating of 3.9 out of 5.26 ratings

Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven

Nutrition: per serving

  • kcal155
  • fat10g
  • saturates4g
  • carbs10g
  • sugars9g
  • fibre4g
  • protein6g
  • salt0.34g
    low
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Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Tip the swede, olive oil, 40g of the parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.

  • step 2

    Sprinkle over the remaining parmesan, dot with butter, then add the garlic cloves. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.

RECIPE TIPS
GREAT WITH...

Steak and a simple green salad, roast haddock with steamed broccoli, or alongside haggis

DID YOU KNOW?

Swede, a root vegetable, originated as a cross between the cabbage and turnip. You can also eat the green leaves; look for them at farmers’ markets.

Recipe from Good Food magazine, April 2008

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Comments, questions and tips (26)

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Overall rating

A star rating of 4.3 out of 5.28 ratings

sophiespraggett6dXMC8-z

These were beautiful cooked in the air fryer for 20 minutes at 200°C. A really interesting and delicious way to spruce up a root veg!

JKCowie

A star rating of 1 out of 5.

These were in the oven for 50mins and they were still not cooked through. Don't bother!

lizleicester

A star rating of 5 out of 5.

This recipe transforms the humble swede into something really delicious.

vickyeds avatar

vickyeds

Delicious! Cooked through and crunchy on the outside. 35 mins was perfect time. A hit with the family will defo cook again!

Cdub

Boiled the night before so I could just pop it into a hot oven with the Parmesan etc beside the main dish. Still had a touch too much crunch even though I thought it was cooked enough. Didn't love but would try again. With this method, the Parmesan needed more time to get crispy and brown, and…

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