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Champion haggis maker John Potter, who relocated from his native Scotland to Merseyside, filling sheep's stomachs with freshly-cooked haggis at Braveheart Butchers which he owns in Wallasey, Wirral. Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. It is a traditional Scottish dish usually served with "neeps and tatties" (swede, yellow turnip and potatoes, boiled and mashed separately) and a "dram" of Scotch whisky), especially as the main course of a Burns supper.
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