I like a haggis.  And while it tends to be only around 25 January that I actually remember that I like haggis, I am quite partial to eating one at any time of the year.

Bought ready-made (or ready-caught, if you are one of the 33% of Americans who believe that wild haggis roam free around the Scottish Highlands), it is no faff to cook, although it takes quite a long time: typically 45 minutes bubbling away in a pan on the top of the stove.

I don’t have neeps in my pantry, but I do have tatties to accompany it, and I improvise with carrots and cabbage.

Savoury, nutty, haggis is the kind of dish that you expect to be accompanied by an ASBO warning, but which is actually surprisingly palatable.  Better tackled without reference to its ingredients, it has a comforting, puddeny quality, like a sympathetic warm hug at a crime scene.

Plus, it is cheap.

It is Wetherspoons in food shape.

© Beery Sue

Beery Sue is Wetherspoons in human shape.