Makes 16 Poppers in 30 mins
Friends coming over? Rustle up this simple and delicious haggis canapé and be sure to impress them! It can be made ahead of time, and can also work as a starter!
2 slices/200g Farmer’s Son Haggis 1 tsp Chopped Thyme 3 tbsp Greek Yogurt/Dairy Free Yoghurt
8 Mini Peppers 1 tbsp Oil
Preheat the oven to 200C/400F/Gas 6. Cut a slit in one side of each pepper from stalk to tip, rub with a little oil, put onto a baking sheet with the haggis. Roast in the oven for 15 mins. Remove from the oven, put the haggis into a bowl and mix with the yoghurt and thyme. Using a teaspoon, scoop the seeds out of the peppers. Fill the peppers with the haggis mixture, put back into the oven for 10mins. Once ready, eat warm with either a salad and new potatoes or as a snack with drinks.
Allergens: Gluten (Oats), Milk (Yoghurt)
Tip: Also delicious with Black Pudding as an alternative!
Nutritional Information Per serving Kcals 255 Fat 14.2g Saturates 5.5g Carbohydrate 24.7g Protein 8.3g Sugar 4.7g Salt 1.36g