To cook in water:

Wrap a traditional haggis tightly in foil and place in a large saucepan of cold water. Bring to the boil, and then simmer very, very gently, as you do not want to burst the haggis, for the following times:

60 minutes for a 1 lb+ (500g) haggis. Increase the time for larger haggis by roughly 10 minutes for every 200grams, up to a maximum of 2 hours. A 2lb+ (950g) will take 1 hour 15 minutes, and a 4 lb (1.9 Kg), 2 hours. Steaming will take about the same time.

Again, wrap the haggis lightly in foil and put in a lidded casserole dish with a little hot water.  Place in a heated oven at 180C for 1 hour for a 1 lb+ (500g) haggis, increasing the time as above. Add more water if necessary - Do not allow to dry out

Remove the skin, slice, and tip into a microwave safe bowl. Add a little water and a knob of butter(optional), cover and microwave on full power for 3.5 minutes, stirring after 2 minutes. When ready, remove, stir, cover, and allow to stand for 1 -2 minutes before serving.

Whether celebrating Burns night or craving for a winter warming dish, you can never go wrong with neeps (mashed swede or turnip) and tatties (mashed potatoes). Do not forget a glass of whisky to sip along with haggis as it will boost up your meal in a true Scottish style.