With Burns Night fast approaching – it’s on 25th January – you’ll be pleased to know that our Haggis have arrived from Scotland – and ‘No’ they didn’t walk all the way. If you’re planning to celebrate Burns Night please come to the shop soon to ensure your supplies. The cooking instructions are here:

In the Oven

Preheat your oven to 180°C (160°C fan) mark 4, remove the outer packaging of the haggis – a 900g haggis (serves 4-5), but don’t remove the tight casing.

Wrap the haggis in foil, place in an ovenproof dish with some space around it, then pour in boiling water so it comes about 2.5cm (1in) up the sides of the dish.

Cook for about 1 hour 45 mins until piping hot throughout (topping up water as needed).

Remove skin and clips before serving. Please adjust the timings based on the weight of your haggis,

In a Pan

Bring a pan of water to the boil, remove any outer packaging but not the tight casing, and submerge the haggis.

Turn the heat down immediately as the casing of the haggis should not split and, gently poach for about 1 hour and 15 minutes for a 900g haggis – adjust cooking time based on weight.