Ingredients:
1 sheep's pluck (liver, heart and lights) (??)
salt and pepper
8oz / 225g block of butcher's suet (?????)
2 large onions
6oz / 175g pinhead oatsmeal (??)

Recipe:
Traditionally the haggis is cooked in the stomach bag of a sheep, but as this is almost impossible to obtain you can cook your haggis in a basin. Cover the pluck with cold water and rinse it; then drain and put it on a pan, allowing the windpipe to hang over the side. Put a metal plate underneath the windpipe to catch the drips. Pour on boiling water and add 1 teaspoon salt. Allow to simmer for 2 hours, then remove from the pan and cut off the windpipe and any other gristle. Mince the meat coarsely. Grate the suet and peel and finely chop the onions. Add to the meat. Spread the oatmeal on a piece of foil and toast it under the grill, shaking it about all the time, until golden. Add to the meat and moisture the mxture with a little of the cooking water. Season very well with salt and pepper and press the mixture into a large basin, allowing plenty of room for expansion. Cover with greased greaseproof paper, pleating it to allow for expansion, then with foil. Steam the pudding for 4 hours. Serve with 2oz / 50g hot mashed potatoes and 3oz / 75g hot mashed swedes per person.

Serves: 8 (or none???)
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