Instructions: Rinse the liver and heart thoroughly.

Peel and quarter the onions and put into a pan with the liver and heart.

Cover with water bring to the boil and cook gently for 40 minutes.

Leave until cool.

Reserve the liquid.

Process or mince the liver heart and onions using the medium cutter of the mincer and removing any tubes.

Put the oatmeal into a heavy frying pan and stir over a low heat until lightly browned. In a bowl mix the oatmeal with the minced ingredients the suet salt pepper and spices.

Add enough of the reserved liquid to make a dropping consistency.

Fry a spoonful of the mixture and taste for seasoning.

Adjust as necessary.

Put the mixture into a greased heatproof pudding basin and cover with a lid or greaseproof paper securely tied with string.

Steam the haggis in a pan of water (with the water coming halfway up the sides of the basin) for 2 hours.

Turn out and serve with mashed swede and creamed potatoes.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.