Saturday, 23 June 2007


Haggis always bursts, in my experience. So here's my solution to the problem:

1 haggis
A large saucepan of water.

  1. Place the haggis in a pudding basin. Put on the lid, or tie on a paper cover.
  2. Put the basin in the pan of water.
  3. Bring to the boil and boil gently for an hour or more.
  4. Lift out the basin, remove the haggis and serve on a plate (the contents will burst out when you cut off the end, if the end hasn't already burst loose).
Serve with bashed neeps (that is mashed swedes with butter and black pepper) and potatoes, boiled or mashed.

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