Thanks to both kindly visitors, and online shopping, I am now hardly ever without a can or two of Haggis in the house.
People often wince when they hear the word 'Haggis', but let me assure you that it really is delicious. Think soft Lamb burger with a peppery edge.
These 392 gm cans of Grant's are probably the best introduction to this Scottish delicacy. I open both ends of the cans, then push the contents out before slicing it into 1 cm rounds. Fried for a few minutes in Olive oil until slightly crunchy on both top and bottom, it becomes a gourmet's delight.
In the past I've incorporated Haggis into stuffing for Chicken and Turkey, or layered it into the middle of a Pork terrine. Its uses are endless.
Above was my yesterday's breakfast. Need I say more?