Instructions: 1 Combine the haggis with the egg and season generously with salt and freshly ground black pepper. Form into patties. Blend the peppers to form a puree.

2 Pour into a saucepan with the tomato puree, chilli flakes and wine.

Reduce for 6-8 minutes until reduced and thickened. Heat a pan and add 1 tbsp sunflower oil.

3 Fry the haggis patties on both sides until golden. Halfway through the cooking, add the onions to the pan and fry with haggis until cooked through.

4 Deep fry the bread quarters until golden and crisp. Drain well. To serve, place the haggis patties into the middle of the plate with the sauce spooned on top and the bread quarters around.

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