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Freshly-cooked haggis on a tray at Braveheart Butchers in Wallasey, Wirral, owned by champion haggis maker John Potter, who relocated from his native Scotland to Merseyside and continues to make award-winning haggis. 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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