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Glossary of food terms: H
Haggis
A dish that strikes fear in the squeamish, haggis is a traditional Scottish sausage, made of a sheep's stomach stuffed with the diced sheep's liver, lungs and heart, oatmeal, onion, suet and seasonings.
Most haggis is part-cooked before being sold and needs long slow cooking - simmering in boiling water - usually for about one to one and a half hours. You can also buy vegetarian haggis based on beans. It's traditionally served with 'neeps 'n' tatties' - mashed swede and potatoes - and whisky on Burns Night, which celebrates the birthday of Scottish poet Robert Burns on 25 January.
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