In this house, haggis is for life not just for Burns Night. It is something that we eat throughout the year when we are looking for something full of flavour, spice and comfort, yet is easy to cook and can be served in a myriad ways.
Haggis is so easily available now (in the UK at least, I think America is no longer banning it either), and there are plenty of varieties including vegetarian, wild boar and Moroccan spiced. I’ve even had a couple of examples of Lancashire haggis, so it pays to try a few and find the one you like. I actually really like the veggie version, although I haven’t used it here, and I think you wouldn’t miss the meat in this dish at all if you wanted to use one. (more…)