BURNS night is just around the corner. And it’s traditional to celebrate the bard, Rabbie Burns, by eating haggis, neeps and tatties for dinner. Even for Scots, cooking haggis can be ...

But now Scotland’s largest haggis maker is creating a new recipe for the dish in order to export it to the US for the first time in more than 50 years. Macsween of Edinburgh is developing a ...

Seventeenth-century cook Robert May (another Englishman) created three haggis recipes, two of which contain no offal or meat (besides suet) and one that’s laden with cream, raisins and herbs.

Macsween, a popular maker of the distinctive Scottish dish, has developed a recipe for the U.S. market that swaps sheep lung for lamb heart as a main ingredient.

WHEN it comes to Burns Night dishes, there’s no better person than Coinneach MacLeod to show what Scotland has to offer. Coinneach, better known as the Hebridean Baker, is renowned for his ...

Put the haggis in an air fryer liner and make a large slice across the top of the haggis casing. Remove the haggis from the air fryer and carefully remove the haggis from its casing. Discard the ...

Traditional haggis was banned by the US authorities in 1971 after they ruled food containing offal - sheep lung - was unfit for human consumption. Macsween are set to substitute sheep lung with ...

The first recorded recipes using the name 'hagws' or 'hagese' come from English cookbooks in the 15th century. No mention of haggis appears in any 'identifiably Scottish text' until 1513 ...

Macsween of Edinburgh is developing a version of Scotland’s national dish in which sheep heart is substituted for lung Scotland’s largest haggis maker is creating a new recipe to get around a ...

Given my restaurants 40 Dean Street and 64 Old Compton Street are both Italian, I admit neither might be the first place anyone would turn to for Burns Night, a celebration of the Scotland’s ...

Now Scotland’s biggest haggis producer is set to bring the traditional dish back to the US using a new recipe designed to crack one of the world’s biggest export markets. Macsween of Edinburgh ...

No Burns Night festivity would feel right without a traditional plate of haggis, neeps and tatties (parsnips and potatoes). Photograph by Lauri Patterson ...