Haggis 'caviar' loaded chips

Name: Haggis 'caviar' loaded chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 500 g pack Macsween Haggis; 150 g packs salted crisps (we like crinkle cut); 3 tbsp Aspall Apple Balsamic Vinegar; 300 ml soured cream; 20 g pack chives, chopped

Crispy haggis and soured cream piled up on crisps is an epic sharing snack. Tartan tableware optional.

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Serves6
CourseSnack
Prepare10 mins
Cook20 mins
Total time30 mins

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500g pack Macsween Haggis
2 x 150g packs salted crisps (we like crinkle cut)
3 tbsp Aspall Apple Balsamic Vinegar
300ml soured cream
20g pack chives, chopped

Remove the skin from the haggis and cut into 1cm slices. Break these into bite-sized pieces. Heat a large nonstick frying pan over a medium heat and add ½ of the haggis. Cook gently, breaking up with a spoon, for about 10 minutes until crisp and darkened. Stir in 1½ tbsp vinegar, cook for 30 seconds more, then season and put in a serving bowl. Repeat with the remaining haggis and vinegar.
In a bowl, mix the soured cream with ½ of the chives, then season. Pile the crisps onto a platter. Set out the haggis, soured cream mixture and the remaining chives to let guests load up their crisps.

Typical values per serving (for 6) when made using specific products in recipe