HAGGIS IN SCOTLAND

The national dish of the Scots is haggis – a combination of sheep’s heart, liver and lung, mixed with onions, oats, spices and stock. The mixture is encased in a sheep’s stomach and baked for about an hour, or it can be slow-cooked in a pot.

This dish has been eaten for more than 600 years and is the main course at a luncheon on annual Robert Burns Day (25 January). The Scottish honour this 18th-century poet by tucking into haggis served with turnips and potatoes, washing it down with whisky.

These days you can buy readymade haggis in supermarkets.