Cooking With Richard

Haggis (recipe, originally from this Guardian article) — the ultimate in Scottish indulgence, and it turns out to be surprisingly easy to make.

The basic ingredients are oats, suet, onion,

and about 1lb / 500g of lamb hearts:

The suet, onion and hearts are browned and minced:

We add allspice, salt, pepper, thyme and lamb stock, and simmer for 3 hours.

Just before the end of cooking, add the oats and cook for another 10 minutes.

Come back to see how it looks when I’ve finished. It smells absolutely amazing.

Update - it’s finished

This was fantastic. Even though I was using just hearts (and not lungs and livers as you’re supposed to), the taste was better than any shop-bought haggis. I won’t be buying haggis again, especially not on 25th Jan. Could have done with a bit of whisky though …

This entry was posted on Wednesday, January 3rd, 2007 at 5:53 pm and is filed under photos, food, recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.