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It just wouldn't be Burns' Night without haggis, the round, savoury 'pudding' of offal, oatmeal and onion. Traditionally, the serving of the haggis is a ceremonial affair. The cook places it on a platter and carries it into the dining room (preferably following a piper). Someone recites the Burns' address To a Haggis, then the haggis is sliced open with a ceremonial dirk (though any sharp knife will do) and a little is spooned onto each plate. One 450g haggis will serve 3-4. Larger 1.3kg haggis are available, but two small ones take less time to cook.
Serves: 6 - 8
This recipe was first published in January 2002.