RecipeMuncher

I was required to track down a proper haggis (read lamb pluck stuffed stomach) for Burns Night on the 26th of February , many of the cheaper versions are made with pork offal I dutifully schlepped around two farmers markets, the main town market, three butchers but finally tracked one down with the requisite ingredients , lamb pluck , plenty of spices and pinhead oatmeal, for Burns Night I served it was traditional with mashed swede (neeps) and potatoes (tatties). It was a very large haggis a (...)