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Haggis lends itself perfectly to this delicious Keema and what better to pair it with than swede, cooked in a Saag Aloo. Traditional spices with not so traditional ingredients!

Serves 4

For the haggis kheema Cooking spray1 medium leek (250g), finely sliced
1 large onion, peeled and chopped
1 tsp Lazy Ginger, finely chopped
2 garlic cloves, peeled and minced
1 green chilli, very finely chopped
500g haggis
150g frozen peas, defrosted2 tsp ground coriander2½ tsp ground cumin½ tsp turmeric50g fat free yoghurt

In a large frying pan, heat the cooking spray oil over a medium heat.

When hot, add the leek and onion and cook until soft and translucent.

Add the ginger, garlic and chilli, stir to mix and cook for another couple of minutes.

Crumble in the haggis and cook, stirring frequently, until cooked through, about 10 minutes, it will stick to the bottom of the pan but don’t worry, that’s where are the delicious flavours are.

Add the peas and stir through.

Stir in the ground coriander, cumin, turmeric and yoghurt, cook for a further four minutes, then taste and season.

Serve with the swede saag aloo.

For the Saag Aloo

Vegetable oil cooking spray
1 onion, peeled and finely sliced
1 clove garlic
1 red chilli, deseeded and sliced
½ tbsp Lazy Ginger
1 level teaspoon mustard seeds
1 level teaspoon cumin seeds
1 level teaspoon turmeric
500g swede, scrubbed and cut into chunks
200-250g bag kale, washed
Salt

In lightly salted water boil the swede until just starting to soften. Set aside.

Spray the pan with cooking spray and add the onion and cook for 4-5 minutes over a medium heat, until it starts to soften. Add the garlic, chilli, ginger and spices and cook for 1 minute.

Add the swede back to the pan and cook for about 5 minutes, stirring occasionally.

Add the kale and stir until it wilts into the mixture. Season the saag aloo with salt and serve.