Jamie Magazine
By Abi Fawcett
About the recipe
A good introduction for those who are nervous about trying haggis.
Recipe From
Jamie Magazine
By Abi Fawcett
1kg potatoes
200g cheese, such as Cheddar
4-6 tablespoons plain flour, plus extra for dusting
2 large free-range eggs
200g cooked quality haggis
400ml vegetable oil, for deep-frying
Tomato chutney
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