I’m half Scottish and though I haven’t spent a lot of time in Scotland despite only being a few hundred miles away, my dad imparted his love for his native food on me. In particular, I really love haggis. It’s meaty, peppery and dense. It’s definitely not for the faint of heart, but it’s a staple in my house, despite my husband not being the biggest fan of it.

I had some leftover cooked haggis and decided to use it to make another scottish delicacy; the scotch egg. A scotch egg is a boiled egg, which is wrapped in sausage meat and then breadcrumbed before frying to perfection. They’re pretty popular across the whole of the UK, not just Scotland. For example, a Manchester based variety is mixing black pudding in with the sausage meat. So it’s pretty much the perfect application for leftover sausage of any kind.

All you need to do is make some boiled eggs cooked to your preference, wrap in the sausage meat, then dip in flour and egg before breadcrumbing. I chose to air fry these and they came out perfectly.