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This recipe comes from The Geat British Kitchen web site and has been reproduced with the permission of The British Food Trust which runs the site.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

To visit the The Great British Kitchen web site for recipes or to find out more about The British Food Trust <click here>

The haggis has been the subject of much ridicule and endless bad jokes. Scotland abounds with picture postcards of humanised haggis, or three-legged haggis being hunted through the heather! Traditional haggis recipes call for the savoury meat mixture to be boiled in a sheep's paunch, but as this is difficult to obtain by modern cooks, this recipe is steamed in a basin.

(For detailed information about the Haggis visit the Wikpedia online encyclopedia - click here)


225 Gram Liver (8 oz)
150 Gram Oatmeal (6 oz)
2 Medium Onions
225 Gram Minced lamb (8 oz)
150 Gram Shredded suet (6 oz)
Pinch Grated nutmeg
Salt and pepper


  • Put the liver in a saucepan and cover with cold water. Bring to the boil and boil for 5 minutes. Drain the liver, reserving 4 tablespoons of the water.
  • Toast the oatmeal under the grill or in the oven until it is golden brown. Allow to cool slightly.
  • Meanwhile, mince the liver with the onions. Add the oatmeal, minced lamb, suet, nutmeg, salt, pepper and the reserved cooking liquid to the minced mixture and combine thoroughly.
  • Spoon into a greased pudding basin and tie a lid of greased greaseproof paper and foil on top. Make a pleat in the lid to allow for expansion.
  • Steam the haggis for 3 hours, replenishing the boiling water when necessary.

Serve hot with bagpipes and plenty of Scotch whisky!

Serves 6 - 8