Haggis

Note: For the offal, I’m giving you an estimated weight – measured when cooked – as the size of a lamb varies in different countries.

Makes 2 large haggises, or 3 smaller ones. The large one would serve 6, or more if used as a starter or spread on oatcakes as an appetiser.

a sheep’s stomach, ox bung (intestine) or plastic wrap and pudding cloth

2 lamb’s kidneys, cleaned (about 80 g/2¾ oz when cooked)

2 lamb’s hearts (about 90 g/3¼ oz when cooked)

l pair of lamb’s lungs (about 70 g/2½ oz when cooked)

2 onions, roughly chopped

1 tablespoon each of finely chopped parsley, savory, hyssop, sage and mint (if using dried herbs, use double)

1 teaspoon salt

1½ teaspoons black pepper

200 g (7 oz) shredded suet

200 g (7 oz) pinhead oatmeal (steel-cut oats), soaked in water overnight

4 eggs, beaten

Soak the sheep’s stomach or ox bung overnight in salted water, or prepare the plastic wrap on the day.

Rinse the offal, put it in a saucepan with cold water and bring to the boil. Leave to simmer for 1 hour. When cooked, allow to cool, then weigh the pieces. In the bowl of a food processor, combine the cooked offal, chopped onion and herbs and salt and pepper. Process until it forms fine grains. Taste and add more pepper or salt if you like. Then add the suet and oats, and fold in the beaten eggs. The mixture will still look quite dry, but that’s okay.

Now stuff the stomach, bung or plastic wrap. Sew or tie up the casing using kitchen string, leaving some room for the pudding to expand.

Bring a large saucepan of water to the boil, turn down the heat and put in the haggis, tying it to the handle so it doesn’t touch the bottom of the saucepan.

Simmer for 2 hours, if making three, or 3 hours if making two large ones. Very importantly, don’t take your eyes off it: you need to prick the casing with a sharp needle or it will blow up. It needs pricking all over roughly every 10 minutes. In Scotland they call the haggis ‘the Beast’ you need to keep an eye on ‘the Beast’!

Serve with ‘neeps and tatties’ for a traditional Burns Night supper, or spread on oatcakes or toast as an appetiser. Haggis freezes well.