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This Saturday is Burns Night – a celebration of Scottish poet Robert Burns – which calls for a proper Burns supper. Crack out the whisky (it is a Saturday night, after all), stock up on Macsween haggis and don your tartan glad rags.
You don't just have to eat it served with neeps and tatties. Haggis is really versatile and can be used in lots of classic dishes.
1. Make a haggis
. Just mix it with sausagemeat - there's no need to season as haggis is already well seasoned.
2. Try it stuffed in a chicken breast and wrapped in Parma ham, or make a haggis
with onion, breadcrumbs and eggs.
3. Fry with your leftover veggies in a bubble and squeak for Sunday brunch.
4. Crumble it onto
with tomatoes, basil and a drizzle of whisky for lunch - now that's fusion food!
5. Some of us in the office hadn't tried haggis before, and we found this
recipe to be the perfect introduction. Haggis is precooked, so it'll take you next to no time to whip up this supper, which means less time spent in the kitchen and more time singing yourself hoarse to Auld Lang Syne.
If you want to find out more about Burns Night, the Macsween website is full of information and inspiration.
If you have vegetarian guests, use vegetarian haggis instead, which is made from kidney beans, lentils and root vegetables.