In preparation for Burns Night, celebrated next Friday, 25 January, Paul Wedgwood of Wedgwood Restaurant, Edinburgh, prepares this easy haggis recipe

Haggis is a dish consisting of oatmeal, spices and ground heart, liver and lungs, boiled in a stomach casing, traditionally made using only sheep, however variations now exists using beef.

Try to ensure windpipe is still attached to the lungs

Heart, liver, lungs, tongue of 1 sheep

500g lamb meat minced

2 large onions, very fine dice

250g oatmeal

1 tbsp salt

1 tbsp fresh ground black pepper

1 tbsp ground coriander

1 tbsp ground cinnamon

1 tsp ground nutmeg

1 tsp dried mixed herbs

50ml whisky

Sheep’s stomach or a haggis oven bag- available from good butchers


Wash the offal well in cold water. In a pan of salted boiling water add heart, liver, tongue and lungs. Leave the windpipe trailing over the side of the pan. This should allow any impurities to be released. Cook for 2 hours. Remove from pan. Do not discard the stock.

Carefully remove the windpipe and mince offal and mix with all dry ingredients. Add Whisky.

Use the reserved stock to moisten the mixture to desired consistency and pack into sheep’s stomach or oven bags and bake in oven 180’C for 90 minutes. Remember to prick the casing. Put small amount of stock in tray. When cooked, open bag very carefully – check seasoning and serve topped with a layer of mashed neeps and followed by a layer of creamed potato.

Where to buy haggis

Alan Elliott of Dalbeattie in Dumfries & Galloway – which is where Robert Burns spent his adult life – was crowned World Haggis Champion in 2008 and was awarded the title UK Young Butcher of the Year shortly after. Alan has also been named as the World Black Pudding Champion and World Steak Pie Champion – and is the only person to hold all three titles.

Alan is developing ten new haggis dishes for his shop for Burns Night, which will go on sale from next