Adapted from visitscotland.com, the official website of Scotland's National Tourist Organization, this recipe shows how to make a traditional Scottish haggis. The first step, cooking the sheep's pluck, should be done a day in advance. Haggis is most commonly served with neeps and tatties — bashed turnip and mashed potatoes and paired with a glass of Scottish whisky.

This classic haggis recipe shows a detailed method of haggis preparation and calls for all the traditional ingredients. The sheep’s stomach is soaked in water overnight, and the trick for cooking the sheep’s pluck is to let the windpipe hang over the edge of the cooking pot, which helps drain the impurities.

This recipe, adapted from scotland.org, the website set up by the Scottish government, shows how to prepare haggis, neeps and tatties, the traditional haggis side dish, and a whisky-based sauce. In this case, haggis is made with a pre-made mixture, which should be purchased from a good-quality butcher and cooked according to their instructions.

Although it sounds like blasphemy, vegetarian and vegan haggis are quite common in modern Scottish cuisine, and we're always up for promoting plant-based and vegetarian alternatives. This version combines lentils, kidney beans, oatmeal, carrots, and mushrooms to give a filling, richly spiced meal, which has an international twist thanks to garam masala and tamari or soy sauce.