Order your free Scottish Gourmet Catalogue now. They’ve been supplying the very best of Scottish produce and made to order, ready cooked meals from their chef's kitchen to folk since 1977. The Scottish Gourmet menu contains the freshest and highest quality ingredients. Dishes include the best Scotland can offer in terms of Aberdeen Angus beef, Salmon, Highland Venison and Scottish smokehouse specialties. Wherever possible artificial additives and preservatives are avoided and genetically modified ingredients are not used at all.
 

Haggis is the most traditional of all Scottish dishes, eaten on Burns night and washed down with a glass of single malt Scottish whisky.

Sheep heart and lights, boiled and minced

2 lbs. dry oatmeal

1 cleaned sheep or lamb's stomach bag
1 lb. chopped mutton suet
1 lb. lamb or venison liver, boiled and minced
2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper

Toast oat meal slowly until crisp. Mix all ingredients (except stomach bag) together. Add stock. Fill bag to just over half full, press out air, and sew up securely. Get ready a large pot of boiling water. Prick the haggis all over with a large pin so it doesn't burst. Boil slowly for 4-5 hours. Serve with tatty, snips and wash down with the finest single malt whisky.