Haggis

An ancient Scottish dish of sheep’s stomach stuffed with chopped sheep offal, including the pluck (that is, the lungs and heart), highly seasoned and mixed with oatmeal and suet, which is then sewn up and poached.

Haggis is traditionally served with ‘bashed’ or mashed neeps (swede) and potatoes, notably at Burns’ Night suppers. The done thing is to pour a little whisky over the haggis on the plate and to drink a great deal more of the same while eating it.