Gregg Boyd served up tasty morning rolls with hot sauce on Saturday Kitchen.

The ingredients for the hot sauce are: 500ml Irn-Bru, 2 Scotch bonnet chillies, seeds removed and roughly chopped, ½ onion, roughly chopped, 1 garlic clove, 50ml lemon juice, 50ml white vinegar, pinch MSG and 50ml vegetable oil.

For the morning rolls: 375g very strong white bread flour, plus extra for dusting, 4g sugar, 4g salt, 5g dried active yeast, 30g lard or vegetable shortening, 300ml cold water and rice flour, for sprinkling.

To serve: haggis, oil, for frying, 6 slices Lorne sausage, 6 tattie scones and 6 free-range eggs.

See more hot sauce recipes in the book titled: Hot Sauce Recipes Cookbook available from Amazon now.