January the 25th is ol’ Rabbie Burns’ 255th birthday, which can only mean that it is time to crack out some boiled offally sheep bits. He famously wrote a poem claiming haggis to be the Great chieftain o the puddin’-race, and boy he wasn’t wrong.
The humble haggis lands in all six of our London shops tomorrow (Saturday 11th) in time for Burn’s Night and the onslaught of ceilidhs; the best dish to set you up for a bit of ‘Strip the Willow’, a ‘Gay Gordons’ or an inadvisable amount of Scotland’s best spirit.
Our haggiseseses (haggi? Wee yins?) are made by Les, head of the bakery at t’farm in North Yorkshire. He starts by boiling lamb offal (lung, liver and heart – don’t be put off, it’s delicious), then adds onions, lemon juice, mixed spices, beef suet or mutton meat and black pepper. Once simmered for 3 ½ hours, the flavours blend together and the tasty mix is popped into casings (sadly not actual lamb stomach as the shelf life is very short) and allowed to cool. Traditionally haggis is served with tatties (potatoes) and neeps (turnips), however for something a bit more exciting try haggis and cheese on toast with a shake of Worcester sauce, or stuff a chicken breast with it and serve with leek and cabbage fried in butter. It’s one of the few occasions where we’ll actually urge you to reach for a bottle of tomato ketchup! Now, where did we leave our ceremonial knife?