Perhaps the most famous of Scottish dishes, certainly the most maligned, hag-gis is traditionally served on Burns Night (January 25th), the birthday of the poet, Robert Burns. This tasty dish consists of the heart, lungs (lights) and liver of a sheep, finely minced and highly seasoned, combined with oatmeal, suet and gravy and traditionally cooked in a sheep’s stomach. Today haggis is com-mercially produced and sent all over the world, though some purists have been horrified to find the sheep’s stomach replaced by a plastic bag!

The haggis is boiled and is opened at the table. The traditional accompani-ments are potatoes and mashed buttered swedes or turnip – and, not surprisingly, whisky.

At a Burns supper, the haggis is piped to the table and the poet’s famous ode ‘To a Haggis’ is read.