Name: Air-Fried Haggis-Stuffed Beef Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Scottish
Ingredients: 2 large beef tomatoes, tops sliced off and centres scooped out (reserve the flesh and juices); 250g haggis, crumbled; 1/2 small onion, very finely diced; Black pepper, to taste; 1 medium courgette, cut into thin ribbons or strips; 1 tsp olive oil; Black pepper, to taste; Reserved tomato flesh and juices; 400g tin chopped tomatoes; 2 garlic cloves, finely chopped or crushed; 1 tbsp tomato purée; 1 tsp dried oregano; 1 tsp dried basil or Italian mixed herbs; 1/2 tsp sugar, optional; 1 tbsp olive oil; Salt and black pepper, to taste; Small handful fresh parsley or basil, chopped (optional); 400–500g new potatoes; 1 tbsp butter, or to taste; Fresh parsley, optional

Method

15 mins prep25 mins cook40 mins total

Heat the air fryer to 180°C if preheating is recommended for your model. Slice the tops from the tomatoes and scoop out the flesh and juices without piercing the skins; reserve the tomato flesh for the sauce.
Season the tomato cavities with black pepper. Mix the crumbled haggis with the diced onion, then pack the filling into the tomatoes, mounding it slightly.
Place the stuffed tomatoes in the air fryer and cook at 180°C for 18–22 minutes, until the tomatoes are tender and the haggis is piping hot throughout.
Toss the courgette with 1 teaspoon of the olive oil and a little black pepper. Add it to the air fryer for the final 8–10 minutes, turning once, until tender and lightly coloured.
Meanwhile, heat the remaining olive oil in a saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, then stir in the reserved tomato flesh, chopped tomatoes, tomato purée, oregano, basil and optional sugar.
Simmer the sauce uncovered for 15–20 minutes, stirring and breaking up the tomatoes, until thick enough to sit on the plate. Season with salt and black pepper and add the fresh herbs if using.
Boil the new potatoes in salted water for 15–20 minutes, until tender. Drain and toss with the butter and a little parsley if using.
Spoon the reduced sauce onto two plates and serve with a stuffed tomato, the courgette and buttery new potatoes.