Baked haggis

As ridiculous as this 'recipe' is, my main concern is how on earth a 450g haggis can be enough for 8 people???? I serve 1 between 3 of us and we have no problem eating it

Zero stars. I agree with other comments: this is not a recipe, even if haggis is delicious.

I love the Good Food website and have never thought to complain before, however, how you can justify "buy haggis, cook it" as a five star recipe I don't know. People on here are not THAT squeamish, give them a recipe to make their own!

Got a lovely haggis from Scotland (the Kingdom of Fife, no less)! This was a slow way to cook it (and an extravagant use of the oven as it was on its own in there)... However, it tasted delicious.

What can I say? Its a haggis baked in the oven. Why not 5 stars? Because I have always found it tastier when steamed!

Well I'm also from Yorkshire, and we've always called a swede a swede and a turnip a turnip, and we eat both. I have no idea what cattle eat - I thought it was grass. No problem with them eating turnip though, or even swede!

It's a common misconception that the English refer to Swede where the Scottish refer to Turnip. I come from Yorkshire, and we have always called a Swede a Turnip and a Turnip cattlefeed!

How disappointing it appears you don't know the difference between a recipe and a cooking method. To enlighten you for future reference this is a method not a recipe

I haven't tried this but had good ratings. 1 large knob butter, for frying 250 g shallots, finely chopped 100 ml whisky, preferably Monkey Shoulder 250 ml stock, preferably veal stock 1 tsp plain flour For the sauce: melt the butter in a frying pan, add the shallots and fry until golden brown. 9. Pour in the whisky and cook, stirring, for 1 minute, then add the stock and return to a simmer. Season with salt and pepper to taste. 10. Slowly add the flour to the sauce, stirring constantly to remove any lumps. At this point you can either strain the sauce through a sieve for a smooth finish, or leave the shallots in for a more intense flavour.

I still have some Haggis left from when i made Balmoral Chicken. So I'm going to soften some onion mix it with chopped mushroom and red sweet pepper, crumble in some stock cube then, stuff Petit Pans with it and roast in the oven. Yum.