Haggis, Neeps, and Tatties

		It may not be the nation’s absolute top choice for a “National Dish”, but this “Great Cheiftan o’ the puddin’ race”, as Burns put it in his “Address to the Haggis”, still made the number six spot. No, the haggis is not a five-legged bird found on deeply heathered Highland hillsides, and only to be shot with a full moon shining. The original dish may be Roman rather than Celtic in origin. It’s a stuffed sheep’s stomach, and we highly recommend you buy one from your local butcher, or order by mail order, rather than go through the process of making your own beastie.

Ingredients:

It’s full of oatmeal, sheep’s liver, lights (lungs), heart, onions and suet, and plenty spices. Although it may not sound the most appetising dish, it can be delicious, and it is very nutritious.

Recipe:

1. Purchase haggis, and simmer in boiling water to cook for two + hours (Cooking length depending on size).

2. Peel potatoes and a turnip (Swede rather than small white), boil and mash separately, with plenty butter and freshly ground pepper.

3. Either mix the two veg. together (called ‘Clapshot’), or serve individually, heaped on a hot plate with the steaming haggis.

4. Pour everyone, except the kids, a dram of whisky to go with it.

5. Toast the Immortal Memory of Robert Burns and enjoy.