Aye, Johnnie, haggis is a rare treat, described in today’s New York Times in all its mouthwatering detail:

“For the uninitiated, haggis is chopped animal entrails – usually the heart, lungs and liver – mixed with congealed fat and spices and stuffed into a sheep’s stomach. ”

The only time I have been even slightly disappointed by haggis was in a restaurant near Loch Ness geared, shall we say, to the tourist trade. I was a tourist there myself so naturally I tucked into ‘Highland Pizza’ – pizza with haggis topping. Perfectly good, but, like those hybrid beings in alien abduction movies, it just didn’t seem quite right.