Haggis at its best.

Haggis, a traditional Scottish dish, is very tasty and just perfect on a cold wintry evening. Why not make one yourself?

To make a haggis, take a sheep’s stomach, clean thoroughly and turn inside out. Take the heart, liver and lungs of the sheep. Boil all these for 30 minutes in salt water. Take out the offal and mince it very finely, except for part of the liver which must be allowed to get quite cold so that it can be grated.

Spread the mince on a table and season with salt, pepper, nutmeg, cayenne pepper and chopped onion. Add the grated liver, a handful of oatmeal and 500g (18 oz or 4 cups) of chopped beef suet. Now fill the stomach with the mixture, a little more than half full, leaving plenty of space at the top to prevent it from busting during cooking. Add a glassful of good gravy. Prick the haggis here and there with a large needle and sew up the opening. Place in a large pan with plenty of water and boil for 3 hours.

It sometimes happens that the bladder bursts during cooking and spills out its contents. To avoid this, wrap the haggis in a napkin, as though it were galantine, before putting it into boiling water. Haggis is normally served wrapped in a well-starched napkin and whisky is the traditional drink that goes with it.

Hope you enjoy your Haggis and your nip (or two!) of Scotch whisky by a lovely roaring log fire - a great way to enjoy it. Don’t forget to play some bagpipe music in the background to give an authentic atmosphere, with all your friends and family. Wishing you all a great evening.

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