We hope you enjoy cooking these traditional British meals.

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A dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours.
The haggis is memorialised as the national dish of Scotland by Robert Burns' poem Address to a Haggis in 1787.


  • 1 sheep's stomach bag
  • 1 sheep's pluck - liver, lungs and heart
  • 3 onions
  • 8.5oz beef Suet
  • 5.5oz oatmeal
  • salt and black pepper
  • a pinch of cayenne
  • 150mls of stock/gravy

How to Prepare:

  1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
  2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
  3. Mince the heart and lungs and grate half the liver.
  4. Chop up the onions and suet.
  5. Warm the oatmeal in the oven.
  6. Mix all the above together and season with the salt and pepper. Then add the cayenne.
  7. Pour over enough of the pluck boiled water to make the mixture watery.
  8. Fill the bag with the mixture until it's half full.
  9. Press out the air and sew the bag up.
  10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.
  11. Serve with neeps and tatties.


  • 2 lamb kidneys
  • 12oz lamb shoulder
  • 4.5oz beef suet
  • 8.5oz beef liver
  • 1 cup of oatmeal
  • 1 cup of stock (tastier if you reserve this from when you boil the meat)
  • 2 pureed onions
  • salt and pepper

How to Prepare:

  1. Boil the meat for about an hour and allow to cool.
  2. Then chop the meats into wee pieces but grate the liver.
  3. Toast the oatmeal in the oven in a shallow dish and shake occasionally.
  4. Mix all the ingredients together.
  5. Pop into a well greased glass bowl and cover with several layers of foil and steam in a pan of boiling water for two hours.
  6. Serve with neeps and tatties

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