Haggis is the centrepiece of any traditional Burns’ Night supper. Served with ‘neeps and tatties’, or turnip and potatoes to you and me, it’s one of the most traditional Scottish meals of the year, hosted to celebrate Scotland’s national poet, Robert Burns.Whilst Burns Night is steeped in traditions, such as presenting haggis to the table to the sound of bagpipes and washing it down with fine malt whisky, yours needn’t be. To show you just how versatile a haggis super can be, the Fragata team has developed a vegetarian Burns’ Night Supper, with a Spanish twist!
"Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the â€œtrueâ€ ingredients of a Scottish haggis recipe are officially considered â€œunfit for human consumptionâ€ by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following recipe loosely resembles a true Scottish recipe and, in my humble opinion, tastes darn good and does a fine job of mocking â€œrealâ€ haggis.
March 27, 1306, Robert Bruce crowned himself King of the Scots. Traditionally, Scots celebrate this day by eating the national dish, haggis, made from a sheep?s stomach, pork lungs, lamb?s liver, onions, peppers, and oatmeal.