Recipe and image courtesy of Waitrose & Partners


  • 2tbsp Olive oil
  • 454g Vegetarian haggis casing removed, cut into 2.5cm pieces
  • 200g grilled red and yellow peppers
  • 2tsp Paprika
  • 420g Butter beans drained and rinsed
  • 150g Pitted black olives drained
  • 2tbsp Balsamic vinegar
  • 225g bag of baby spinach


  • 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.

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