Description
Scotland’s national dish is best known for its annual appearance on Burns Night, when it is traditionally served with neeps and tatties.
But the humble haggis has far more to offer than this.
Haggis aficionado Jo Macsween shows how it can be imaginatively used in 50 recipes, from nachos and canapés to lasagne, pies and warm salads. There is also a selection of Veggie Delights, using vegetarian haggis.
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