If you are celebrating Burns’ Night on January 25 with the traditional Burns’ supper of haggis, neeps (swede) and tatties (potatoes) you may well have some leftovers. Leftover haggis is always a welcome treat: heated until piping hot it’s delicious spread on hot toast or served as part of a cooked breakfast.

Alternatively, you could just buy a small haggis and treat yourself to a toasted sandwich for lunch or supper. Crisp golden toast filled with haggis, neeps and tatties is bound to cheer you up on a cold winter’s day.

You will need a 70s-style toasted sandwich maker, that seals the sandwiches as they cook, for best results

Makes 2 toasties

Approximately 4 rounded dessertspoons of pre-cooked haggis

1-2 level dessertspoons each of diced cooked swede

1-2 level dessertspoons of diced cooked potato

Coarsely ground black pepper to taste

4 slices of bread, whichever kind you prefer but a seeded wholemeal works well

Butter for spreading

Set the toaster to heat and butter the bread. Position the bottoms in the sandwich toaster, butter side down and quickly divide the haggis between the two. Divide the potatoes and neeps in the same way, season with pepper and put the tops on, butter side uppermost.

Toast until golden brown and the filling is piping hot: around 5-10 minutes.

Allow to cool a little before serving. Happy Burns Night!

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