It’s Robert Burns day. Get into the spirit of the Scottish Bard and make some haggis for tonight or for the weekend. “For a’ that, an’ a’ that, It’s coming yet for a’ that, That Man to Man, the world o’er, Shall brothers be for a’ that.”
Robert Burns, is Scotland’s Bard. His works, life, song, poetry and Haggis are celebrated by Scots around the world on his birthday, 25 January. The main culinary event, is the Haggis, something else for which Scotland is famous. Interestingly, Haggis may not be Scottish after all. The Romans and Vikings have been credited with a similar creation and the first time a recipe for it appeared in print was in the 1400s in Lancashire.
What is Haggis you ask? Before we realised that using animals for our pleasure and convenience is unnecessary, it was a combination of sheep’s heart, liver and lungs, mixed with oats, onion, spices and stock and baked in the sheep’s stomach. The vegan version is a delicious, savoury and satisfying mixture off all the flavours that make haggis, haggis! I make haggis a few times a year, not only on Burns Night.
Haggis takes some time…
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