Haggis

Method

1. Place the onions, hearts and liver in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 40 minutes, then drain, reserving a little of the cooking water.

2. Pass the meat and onions through a mincer or chop finely in a food processor. Stir in the oatmeal, suet, sage, spice, a little cooking liquid and plenty of pepper.

3. Grease an 800ml ovenproof pudding bowl. Place the haggis mixture in the bowl, cover with greased foil and tie the foil on with string.

4. Place the bowl in a saucepan on a trivet. Fill the pan with boiling water to come half way up the sides of the bowl, cover, then return to a gentle boil and steam the haggis for 2 hours, topping up with boiling water as necessary.

5. Turn the haggis out and serve sliced, with roasted parsnips and potatoes, both dusted with curry powder.

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Ingredients

2 Onions
2 sheep's hearts
400g lambs liver
50g oatmeal
75g shredded suet
2 tbsp chopped sage
pinch of Mixed spice
freshly ground black pepper
Butter, for greasing

To serve:

roast parsnips
roast potatoes
curry powder

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