To a samosa

Published on Tuesday 22 January 2002 00:00

BURNS Night suppers this week are set to include the spicy taste of Bombay after an Edinburgh firm unveiled the first haggis samosa.

Students at Queen Margaret University College looking for ways to incorporate either haggis, lamb or salmon into new "fusion foods" have spent 18 months mastering the delicacy.

Following a partnership with Mrs Unis Spicy Foods, backers hope to top 100,000 in sales of the dish this year.

Managing director Shaheen Unis, said: "We are trying to fit the palate of the mainstream but also of the ethnic communities who want to try it." The product consists of Macsween’s vegetarian haggis, neeps, tatties and eastern spices wrapped in a light crispy samosa pastry. It is served with chilli sauce and comes complete with yellow tartan packaging.

QMUC retail graduate Ashley Wallace, who was seconded to the firm to help find new business opportunities, added: "The Scots love Indian food and everyone recognised the quality of Scottish produce. The haggis samosa brings all these elements together in a winning combination."