Haggis is a traditional Scottish dish which involves stuffing the stomach of a sheep with other offal such as lamb lungs and heart. You also use some trimmings or offcuts of beef or lamb - these may come from different parts of the animal - as well as oatmeal, onions and stock. Traditionally the stock is also made from offal - boiling lungs, heart etc in water.

You mince all the meat and other ingredients, mix with the stock until crumbly and stuff the whole lot inside a sheep's stomach. You then boil it in water for about 3 hours and then serve it with mashed swede and/or turnips and mashed potatoes.

There are all kinds of variations on the basic recipe, and haggis is often used as a stuffing for other savoury dishes. You can also buy them in many supermarkets now if you don't fancy making one yourself.