Every year we have haggis in stock in time for Burn's night (January 25th) and always have a huge demand for them.
As they are a Scottish speciality then it's only right for us to have them made by the experts. We always use the same supplier W J Macleman from Lossiemouth in Scotland.
Your haggis is already cooked and only needs thoroughly reheating. 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 may burst the skin. If you would rather use an oven; place in a casserole dish with a little water. Wrap in tin foil to ensure the haggis is kept moist, and heat at 1800C (gas mark 6) for approx. 1 hour. When ready to serve, remove from foil and drain off the excess water. Haggis is suitable for microwave cooking if cut through first and the skin is removed. Additional time should be allowed for larger haggis.
Cooking instructions available with haggis.