Donald Russell direct - Haggis Pudding
By: 25 January is Burns Night when Scots celebrate the great man, consume vast quantities of haggis and a modicum of whiskey.
Haggis is one of those foods that most people dislike without ever giving it a chance. It's true that sheeps entrails cooked with oatmeal in a sheeps stomach may not sound great. However, good food is more than the prime cuts - so get over the irrational fears, try a haggis and be surprised.
A good haggis is a wondrous combination of meat, oatmeal, onions and spices and is certainly more than the sum of it's parts. If you fancy making your own you can find a good recipe in "Nose to Tail Eating" by Fergus Henderson.
In an effort to help us experience this beast, Donald Russell have put a good haggis filling into a large sausage - so it's easy to cook with no faffing around with a misshapen ball shaped thing. Instead you get a hefty pudding which you can either boil or bake. Ingredients are lamb, beef, oatmeal, onion, salt, pepper and spices. It has a peppery kick and a loose texture. This is a tasty haggis that is very approachable and was enjoyed by 5 years olds and haggis sceptics alike. It's available by mail order as part of the Scottish Pudding box (with black and white pudding) at £19.90 (reduced to £17 until 28 Feb) for 1.8kg of offal delights. Give it a go - you might know what your missing!