Celebrate burns night in the traditional way with a tasty haggis.
£3.50 per chub
James Campbell cooking tips:
Your haggis is already cooked and only needs thorough re-heating. Wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per lb. but do not boil as this might burst the skin. If you would rather use an oven; place in casserole dish with a little water. Wrap in tinfoil to ensure haggis is kept moist and heat at 180°C (gas mark 6), until piping hot for approx. 1 hour. When ready to serve, remove from foil and drain off the excess water. Haggis is suitable for microwave if cut through first and skin is removed. Additional time should be allowed for larger haggis.