Haggis

When Burns immortalised haggis in verse, he created a central link that is maintained to this day.... Burns and haggis, haggis and Burns.

If you thought there was only one kind of haggis, you would be wrong.  One of the most famous haggis makers and suppliers in Scotland, the Macsween family of Edinburgh, were the first to make the meatless haggis for vegetarians in 1984.

Also the McKean family of Glasgow are a well-known supplier of haggis.  Check out their superb range of haggis on their website www.scottishhaggis.co.uk

However, closer to home is the only haggis maker in Ireland, John's Butchers, 330 Woodstock Road, Belfast, who have kept on the tradition and they can be contacted on 028 (048) 9045 1569.  Major national grocers such as Marks and Spencer and Sainsbury's are also known to stock Haggis especially in January.

Cooking a Haggis
The safest way of reheating a whole cooked haggis is in the oven.  Wrap it in foil, in its skin and heat it through in the oven gas mark 4/180C/375F for 30minutes per 250gm/8oz of haggis.

For reheating in the microwave oven, the outer casing should be removed.

Allow approximately 8-10 minutes on high for 500gm/1lb haggis.

Re-boiling in hot water is risky since the haggis may burst and does not make good soup.

Basically, the food reheating safety rules applies to haggis as it does to any meat-based food.  The haggis should be as fresh as possible and stored at the correct temperature before use, heated right through and served piping hot.