snacks and sides | serves 8–10 as a starter

A good introduction for those who are nervous about trying haggis.

1. Cook the potatoes in salted boiling water for 25–30 minutes, till tender. Drain, then mash through a ricer. While hot, add the cheese, flour, eggs, haggis and plenty of salt and pepper. Mix well, then cool.
2. Dust a baking tray with flour. Working with walnut-sized pieces, roll the mixture into finger-shaped croquettes, then place on the tray. You should get about 45. Heat the oil in a frying pan, add the croquettes in batches and cook for 1–2 minutes until golden brown. Remove to kitchen paper to drain. Serve hot with tomato chutney.