Not for the faint hearted, Haggis is Scotland’s favoured dish on Burn’s Night. Warm and delicious, Haggis is a perfect meal for these cold winter months.

Ingredients

One sheep’s stomach or ox secum, cleaned and thoroughly scalded, turned inside out and soaked overnight in cold salted water.

Heart and lungs of one lamb.

450g/1lb beef or lamb trimmings, fat and lean.

2 onions, finely chopped

225g/8oz oatmeal

1tbsp salt

1tsp ground pepper

1tsp ground dried coriander

1tsp mace

1tsp nutmeg

Stock from lungs and trimmings

Method

1. Wash the lungs, heart and liver (if using). Place in a large pan of cold water with the meat trimmings and bring to the boil. Cook for about two hours.

2. When cooked, strain off the stock and set the stock aside.

3. Mince the lungs, heart and trimmings.

4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.

5. Spoon the mixture into the sheep’s stomach, so it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode whilst cooking.

6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.

7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed suede or turnips) and tatties (mashed potatoes).