British

Haggis

Name: Haggis
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 1 serving
Cuisine: British
Ingredients: 60 g lamb's heart; 60 g lamb's liver; 60 g lamb shoulder or neck; 20 g beef or lamb suet; 40 g pinhead oatmeal; 50 g onion; 0.5 tsp salt; 0.5 tsp black pepper; 0.25 tsp ground coriander; 0.25 tsp ground mace; 1 pinch grated nutmeg; 1 pinch cayenne pepper; 100 ml reserved offal cooking stock; 1 sheep's stomach bag or ox bung, cleaned and soaked

The traditional Scottish savoury pudding: lamb's heart, liver and shoulder minced with toasted pinhead oatmeal, onion, suet and plenty of pepper and mace, packed into a casing and gently simmered until it swells and sets. Made here as one small pudding for a single supper.

Lunch & dinner 25g+ protein

175 min25 prep · 150 cookMedium618 kcalper serving

Method

Rinse the 60 g of lamb's heart and the 60 g of lamb shoulder well under cold water, put them in a small saucepan and cover with cold water by 3 cm. Bring slowly to the boil, skim off the grey foam, then cover with the lid ajar and simmer very gently for 1 hour. Slip the 60 g of lamb's liver in for the last 10 minutes only — it must stay pink-brown inside or it will turn bitter and dry.
Lift the meats onto a plate to cool until you can handle them, and strain and reserve 100 ml of the cooking stock. Skim most of the fat from the surface of the stock but leave a little for flavour.
Meanwhile, toast the 40 g of pinhead oatmeal in a dry frying pan over a medium heat, shaking constantly, for 4-5 minutes until it is pale gold and smells biscuity. Tip it straight out of the hot pan so it cannot scorch.