Jam

Melt down the suet in a saucepan and add the haggis to the pan.
Once added, break down the haggis with the back of a spoon and gently fry for 3-5 minutes, until cooked through and beginning to crisp.
Remove the haggis from the pan and pass through a sieve, reserving the fat that passes through.
Using the reserved fat, cook the apple and onion for 5-10 minutes. The apple and onion should be soft and translucent, with no colour.
Return the haggis to the pan with the apple and onions. Once the haggis is in the pan, add the vinegar, sugar, coffee, port and Caorunn Gin.
Gently cook over a low to medium heat for 10-15 minutes, until the contents become a jam-like consistency.

Toastie

Lightly butter 1 x side of each slice of your chosen bread.
Using the non-buttered side of your bread, layer the Caorunn haggis jam with a large scoop of haggis and top with a handful of cheddar.
Using the non-buttered side, place the second handful of cheddar onto the other slice of bread.
Place both slices butter side down into a dry frying pan.
Fry on medium to low heat, leaving until golden on the bottom and the cheese begins to melt.
Add a handful of rocket on top of the slice with the Caorunn haggis jam.
Place the slice of bread with just the cheese on to the haggis heap.
Keep flipping the toastie until the cheese is fully melted.
Remove from the pan, slice in half and enjoy with a Caorunn perfect serve in hand!