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Burns Night is just days away, so why not celebrate with your own homemade haggis. Danny Kingston shares his favourite recipe for this traditional Burns Night staple, which is surprisingly easy to make
Rinse the whole pluck in cold water. Trim off any large pieces of fat and cut away the windpipe
To check the seasoning, pan fry a tablespoon of the mixture for 2–3 minutes and taste. Add any extra salt, pepper or spice if needed
Traditional haggis