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January 25-27


June 11, 2018
Chef’s Choice

Haggis paratha

Justin Maule, Wild Fig

Recipe by Justin Maule, of Wild Fig Catering

Makes 4


200g Macsween haggis, cooked and forked through
75g spelt flour
125g plain flour
flaky sea salt
knob of butter


In a bowl or stand mixer combine flours and a good pinch salt. Slowly start to mix, adding water until the dough begins to come together. Continue to knead dough till it becomes smooth, cover and rest for 10 mins


Divide haggis and dough into four equal amounts and shape into balls.


Flatten and roll out dough, taking care to roll thinner round the edges and keeping it raised in the middle. Place haggis ball on the raised middle of the dough and pull the edges over to cover. Make sure all haggis is enclosed, then gently flatten and begin to roll out.
Continue to roll, turning and dusting with flour if required until haggis stuffing has been evenly incorporated.


Heat a dry non-stick pan on the hob, when hot enough place paratha in pan to cook.Carefully turn over when first side is cooked and brush cooked side with a bit of butter. Flip again brushing the other side with butter.


Serve hot with some daal, chutney or dip of your choice, it’s also a great snack on its own.