Haggis recipe: Haggis Lasagne

Serves 4

Ingredients:

1 large haggis, approx 900g

250g lasagne sheets

4 Tomatoes, sliced

1 pinch black pepper

3 tbsp finely grated Parmesan

1 dash of Olive oil

For the white sauce:

40g Butter

40g plain flour

500ml Milk

1 pinch black pepper

Method:

1. Preheat the oven to 180C/gas 4. Cut open the haggis and crumble with your fingers. Scatter some over the base of a buttered lasagne dish.

2. Top with a third of the lasagne sheets then top with more haggis. Top with the tomatoes, season well with salt and freshly ground pepper, top with lasagne sheets and the remaining haggis.

3. To make the white sauce, melt the butter in a heavy-based saucepan, then add the flour, stirring to form a roux. Gradually add the milk, stirring or whisking to form a sauce. Stir for 4-5 minutes then season with salt and freshly ground pepper.

4. Pour the white sauce over the lasagne, top with the Parmesan and a drizzle of olive oil. Bake in the oven for 45-55 minutes until golden.

5. Rest for 10 minutes or so before cutting. Serve the haggis lasagne with salad.