Vegetarian haggis with warm butter bean and spinach salad

  • Serves 6

Try this Scottish classic with a modern twist!

Vegetarian Haggis

Recipe and image courtesy of Waitrose & Partners



  • Olive oil 2 tbsp
  • Vegetarian haggis 454g, casing removed, cut into 2.5cm pieces
  • Grilled Red and Yellow Peppers 200g pack
  • Paprika 2 tsp
  • Butter beans 420g can, drained and rinsed
  • Pitted black olives 150g, drained
  • Balsamic vinegar 2 tbsp
  • Baby spinach 225g bag


  • Step 1

    Heat the oil in a large frying pan and gently cook the haggis for 4-5 minutes, stirring occasionally, until it starts to break up and turn crisp. Remove the pan from the heat and cover with foil to keep the haggis warm.

  • Step 2

    Meanwhile, place the peppers with their oil in another frying pan with the paprika and cook for 2 minutes, then stir in the butter beans and olives and cook for 2-3 minutes, until the beans are heated through. Stir in the vinegar, cook for 1 minute, then remove from the heat.

  • Step 3

    Place the spinach in a large mixing bowl, add the warm bean mixture and toss to combine. Divide between 6 plates, then spoon the haggis over the top. Serve immediately, with a wholemeal bread such as Waitrose Organic Old Fashioned Wholemeal Batch.

Cook's tips

Alternatively, for a non-vegetarian option, use traditional haggis. Chop as above, then cook as in Step 1, following pack instructions for timings.