This delicious recipe is bold, hearty, and perfect for Burns Night! Haggis might be a traditional favourite, but we’re giving it a modern twist with crunchy walnuts, spaghetti, and a generous sprinkle of Parmesan.
Serves: 4 | Prep time: 15 minutes | Cooking time: 20 minutes
Ingredients
- 300g haggis (vegetarian or traditional, your choice)
- 400g spaghetti dried
- 2 tbsp olive oil
- 50g unsalted butter
- 2 garlic cloves, finely chopped
- 80g walnuts, roughly chopped
- 1 tsp freshly chopped thyme
- Zest of 1 lemon
- 50g freshly grated Parmesan cheese (plus extra for serving)
- Handful of fresh parsley, chopped
- Salt and pepper, to taste
Here’s How
Prep the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente (usually 9–11 minutes). Reserve about 150ml of the pasta cooking water before draining.
- Cook the Haggis: While the pasta cooks, heat 1 tbsp of olive oil in a large frying pan over medium heat. Crumble the haggis into the pan and cook for about 5 minutes, stirring occasionally, until it’s golden and slightly crispy. Remove from the pan and set aside.
- Toast the Walnuts: In the same pan, add the walnuts and toast them for 2–3 minutes with the thyme until fragrant. Scoop them out and set aside with the haggis.
- Create the Sauce: Add another tablespoon of olive oil and the butter to the pan, followed by the garlic. Sauté for 1 minute until fragrant but not browned. Add the lemon zest and a splash of the reserved pasta water, stirring well to create a silky sauce.
- Combine: Add the drained spaghetti to the pan along with the cooked haggis and toasted walnuts. Toss everything together to coat the pasta in the buttery sauce. If it’s a little dry, add more of the reserved pasta water to loosen it up.
- Finish with Parmesan: Stir in the grated Parmesan and season with salt and black pepper to taste.
- Serve: Divide the spaghetti into bowls, sprinkle with fresh parsley, and add an extra handful of Parmesan for good measure.
The Perfect Pairing
To round out the meal, pour yourself a glass of our Beefsteak Club’s Malbec. Its bold, fruity notes and smooth finish perfectly complement the rich flavours of the haggis .
Cheers to your Burns Night feast!
Recipe by Peter Sidwell