Imagine everyone’s surprise when Macsween of Edinburgh, one of the leading producers of haggis in the country, reported that sales of its world famous haggis in England were outstripping those in Scotland, right throughout the year? In fact, when the sales figures were reported in June 2008, and again last January, 60% were in England.

Based in Edinburgh, the Macsween family have been working for three generations to perfect their haggis, now renowned throughout the world, with London featuring as the top haggis-eating city! Although haggis, as a dish, has traditionally been restricted to seasonal events around Christmas and Burns Night, it is beginning to make more regular appearances on menus, and dining-room tables, across the UK.

With demand so high, it’s little wonder that caterers and restaurateurs are increasingly including haggis on their menus. It’s peppery flavour and melt-in-your mouth texture makes haggis as versatile as mince, but with extra punch.

But, in this world where diners are increasingly concerned with the health and quality of their food, can Scotland’s national dish really cut the mustard?

Macsween Director, Jo Macsween, said “some consumers regard haggis as a meat by-product, full of poor quality ingredients and suitable only for the Scots on Burns Night.”

“Nothing could be further from the truth, though,” she said. In fact, Macsween haggis is made from Scottish ingredients, holds a Grade A BRC Global Food Standard, and has a nutritional profile similar to that of a lamb chop or roast chicken, with the skin left on.

Supported by Macsween’s veggie haggis (a nutty meat-free version that has been approved by the Vegetarian Society) and black pudding (moist and smooth, with a texture similar to a rich chocolate cake), Macsween has seen an increase in demand for its products in the catering and hospitality industries.

“So, in late 2008, we developed a range specifically aimed at caterers and chefs,” said Jo. With products suitable for anything from canapés to traditionally presented ‘haggis, neeps and tatties’, the catering package hinges around a 1.36kg pack that has a narrower diameter (to make slicing easier) and kitchen-friendly packaging, a range of information sheets, menu suggestions and recipes.

Piping hot haggis

For truly adventurous cooks, there are many recipes available to cook your haggis from scratch. But quality and flavour take time… and practice. Macsween haggis and black pudding products are ready made, and sold fresh or frozen. All that’s required is to heat them through until piping hot in the oven or microwave, and add them to your chosen recipe.

All Macsween products include clear and easy-to-follow heating instructions, temperatures and times on the packaging, too. Follow these, and you’ll be enjoying the spicy flavour in no time.

Something a little different

Haggis is emerging from its more traditional roots, with campaigns to encourage diners and caterers to try something a little different to the more traditional Scottish recipes for the dish. Some menu suggestions from Jo Macsween include:

Breakfast menu
Haggis on Toast or Vegetarian Haggis on Toast
Vegetarian Haggis & Portabello Mushroom
Black Pudding, Red Onion Marmalade & Apples

Cocktails
Baby New Potatoes Stuffed with Haggis (try it with traditional or vegetarian haggis)
Haggis Crostini
Barbequed Haggis
Vegetarian Haggis Spring Rolls
Vegetarian Haggis Pakora
Blue Cheese, Walnut & Black Pudding Canapes

Summer Luncheon
Haggis in Pitta with Tzatsiki (featured on Eat Out Magazine)
Haggis Panini
Warm Black Pudding Salad
Tex Mac Haggis Tacos (featured in Eat Out Magazine)

Simple Suppers
Haggis & Baked Potato (try it with traditional or vegetarian haggis)
Haggis Lasagne (featured in Eat Out Magazine)
Roast Chicken Armadillos (with black pudding)
Haggis Rosti
Black Pudding Rosti