Haggis

1. Rinse the lamb heart, liver and stew meat well, place them in a large pot with the chopped onions, cover with cold water and bring to a boil, then simmer gently for about 1 1/2 hours until everything is fully cooked and tender.
2. Toast the oatmeal in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until lightly golden and nutty, then set aside.
3. Drain the cooked meats, reserving 1 cup of the cooking stock, and let the meat cool slightly before mincing or finely chopping it together with the cooked onions.
4. In a large bowl, combine the minced meat with the toasted oatmeal, grated suet, allspice, nutmeg, salt and plenty of black pepper.
5. Stir in the whisky and enough of the reserved stock to make a moist but not soupy mixture, then taste a small cooked spoonful and adjust the seasoning.
6. Pack the mixture into a greased pudding basin or wrap firmly in a double layer of parchment and foil, leaving room for the oatmeal to expand.
7. Steam the haggis over simmering water for about 2 hours, topping up the water as needed, until firm and heated through to at least 75 degrees Celsius, then serve hot with mashed potatoes and turnips.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk