It’s that time of year again, when our Scottish supermarket shelves are stuffed with haggis in anticipation for Burns’ Night on the 25th January.
Each brand has a different recipe for haggis, but it is basically onions, spices, oats and lamb, including offal. You can also get vegetarian haggis these days with vegetables and pulses instead of the meat. You can’t go wrong with Macsween, so if you are confused by which haggis to choose, opt for their one!
Haggis can be quite fatty and so often gets a bad rep but the 25th January is one night to forget about that and enjoy the Scottish national dish. In terms of saturated fat and salt content, haggis isn’t much different to sausages, but I wouldn’t recommend eating either of these every day. Haggis is rich in vitamin A due its offal content and paired with the traditional neeps (turnip) and tatties (potato), the dish offers a variety of nutrients. Potato and turnip both contain a good amount of vitamin C and plenty of fibre.
Burns’ night celebrates the life of Robert Burns, a Scottish poet, who turned the humble haggis into a celebrated dish with his “Address to a Haggis”. Every year the nation hold Burns’ suppers to mark his birth and have a good feast really! They usually go something like this…
To start: scotch broth or cullen skink (both traditional Scottish soups)
Main: haggis, neeps and tatties
Pud: cranachan (a lovely combination of raspberries, oatmeal, cream and whiskey)
Now is the time to try to haggis if you haven’t already. Who knows, you might even like it…