Somehow, by making it smaller and perching it on a stick, someone has actually managed to make haggis even less appealing than it already is by creating the haggis lollipop.
The recipe will show every home cook how to take all the ingredients of the traditional Scottish dish, and turn them into a boutique snack. That means shaping the offal (sheep’s heart, liver and lungs that’s boiled with fat and oats) balls into a sheep’s stomach, and then remembering that presentation is key – so the haggis is then pierced onto the end of a lollipop stick and ready for canapé snacking.
"We've put up with the misery of having to eat turkey and potatoes and chocolate and candy throughout the winter holidays, but now we can finally breathe a sigh of relief and tuck into that one meal we wait all year for: haggis," says the inventor of the dish.
Bon appétit.
