|Not a haggis.|
As the uber-Scot Sir Sean Connery once asked whilst playing an immortal Spaniard, who was actually an ancient Egyptian, in the film Highlander, ‘What is a haggis?’
Well, first here’s what it’s not. It is not a small animal indigenous to the Highlands of Scotland and, therefore, does not have legs of any length. It has not been hunted to extinction in the wild and is not, as a result, the subject of an intensive WWF-funded breeding programme at a safari park just outside Auchtermuchty. And it is not – WE REPEAT, NOT – only to be eaten on Burns Night.
What haggis is is delicious, easy to cook, i.e. microwavable, fantastically adaptable and vegetarian-friendly (for 25 years and counting). Just ask Jo Macsween! Scion of the legendary haggis makers, Macsween of Edinburgh, Jo is a food lover and blogger and a passionate and enthusiastic ambassador for haggis. Never afraid to mix it up, she’s always on the look out for new ways to cook with it. Hence a brand new book on the ‘great chieftain o’ the puddin’ race’ - The Macsween Haggis Bible.
If you want the lowdown on the perfect traditional Burns Night fare, then look no further, but there’s more to haggis than tatties and neeps and tartan. If you’re having a fancy bash how about SOS canapés? Or stir things up at dinner with veggie crumb cake with crème fraîche or haggis bobotie. It’s an everyday ingredient that you can dress up as haggis Benedict, dress down as haggis nachos or see if they even notice with something as innocent as haggis lasagne. Head over to our website for a free recipe.