A savoury Scottish pudding, the earliest known written recipe for which dates back to 1430. A mixture of sheep's heart, liver and lungs minced with onions, oatmeal, suet, salt, spices and herbs is conventionally encased in a sheep's stomach and simmered for a few hours. Today, it is more common to wrap in sausage casing. Traditionally served with mashed potatoes (tatties) and turnips (neeps).

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Writer: Vanniya Sriangura
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