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BBQ Haggis

Serve with (or without) sunshine.

Prep: 30 mins Cook: 10 mins


  • 1 packet canapé haggis
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  • 6 mushrooms, roughly chopped into large chunks
  • 2 peppers, roughly chopped into large chunks
  • 1 onion, roughly chopped into large chunks


  1. Mix the oil and vinegar and add the chopped vegetables.
  2. Season with salt and pepper, then cover and put aside for at least 30 minutes, longer if you have time.
  3. Thread canapé haggis onto a skewer (with their skins still
    on), interspersed with some mushrooms, onion and
    pepper chunks.
  4. Barbecue once the coals are smouldering.
  5. Try to keep the skewers away from the most intense heat of the barbecue and eat once they are piping hot throughout. This will take approximately 5–10 minutes
    depending on the intensity of your barbecue.
  6. Delicious served with a tomato and chilli dip. You can eat the skins of the haggis or peel them off, as you prefer.