How Do You Eat Your Haggis?

The Scotsman › January 26, 2004

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Summary

For every Burns purist out there who sticks rigorously to the time- honoured menu that makes the supper so memorable, there's a culinary experimentalist wondering if there's a new way of presenting the haggis. Could it be wrapped in filo pastry? What about deep-frying it and serving it with chips? Or perhaps use it as a filling for ravioli? The answer is that all of these options are possible, and more, as Scotland's chefs, manufacturers and home cooks are discovering.

At this time of year it's a dead cert that one enterprising restaurant will be adapting the national dish and making headlines in the process. This year it is the turn of Aberdeen's Gourmet Kamasutra restaurant, creator of the haggis pakora. Its plan for an alternative Burns Night only hit a snag when its owners couldn't find anyone to deliver the traditional Address to a Haggis.