About twelve years ago I developed a deep-fried version of this. The haggis is encased in a mixture of neeps and tatties, rolled in bread crumbs and flash-fried. This gives it a golden colour but, because no batter is involved, little oil is absorbed. The result is something which looks a bit like a scotch egg and can be heated in a microwave oven. Yesterday I introduced my coleagues in Keep Scotland Beautiful to the product. As has happened every time previously, it went down beautifully. They loved it.
I have offered the product to many Scottish food manufacturers but until now with no success. Much to my annoyance, I am now going to talk to English companies about manufacturing deep-fried haggis, neeps and tatties under licence. Haggis is a uniquely Scottish food but Scottish manufacturers are missing the opportunity. Over 200 taste tests with only one negative reaction, from a man who did not like haggis, confirms that there is a market for the idea. I shall report on my progress later.