Haggis (Mock)

Directions

Boil the liver for five minutes.

Drain and put aside to cool. Toast the oatmeal in a dry frying pan or in the oven until it begins to turn a pale brown.

Peel and mince the onions and the liver. Mix all the ingredients with the seasoning and stir in some of the water in which the liver has been boiled.

The mixture should be thoroughly moist but not wet.

Have ready a greased basin large enough to give the mixture room to swell.

Cover with greaseproof paper and a cloth and boil or steam for three hours.

The traditional way to serve haggis is with mashed potatoes and turnips - tatties and neeps as they are called in Scotland - and to give the meal a truly Scottish flavour you should serve a glass of whiskey along with it.

I like to let the mock haggis go cold and then slice it and heat it through in a frying pan (without fat) until golden brown on both sides. This way it is very good with poached eggs and even with chips.