Scottish Haggis with Lamb Offal and Pinhead Oatmeal

What you need

• 1 lamb's heart, about 200 g
• 300 g (10 oz) lamb's liver
• 200 g (7 oz) lamb's lungs, where sold; otherwise use a second heart and 100 g more liver
• 150 g (5 oz) beef suet, shredded
• 250 g (9 oz) pinhead oatmeal, steel-cut oats
• 2 onions, finely chopped
• 2 tsp fine sea salt
• 1 tbsp black pepper, freshly ground
• 2 tsp ground coriander
• 1/2 tsp ground mace
• 1/2 tsp ground allspice
• 1 tbsp butter, for greasing

Method

Restated from the original video

1. 1

   Rinse the heart, liver and lungs under cold water. Trim away any thick fat and discard the windpipe if it is still attached.

2. 2

   Place the offal in a large pot with cold water to cover. Lungs bob up, so hold everything under with a small plate.

3. 3

   Bring to a boil, skimming off the scum, then simmer very gently for 2 hours.

4. 4

   Lift out the offal and leave it to cool. Strain the cooking liquid and boil it until about 500 ml (2 cups) remains.

5. 5

   Meanwhile, heat the oven to 180 °C (350 °F). Spread the oatmeal on a baking tray and toast until pale golden and nutty, 10-15 min.

6. 6

   Finely chop the heart and lungs, and coarsely grate the liver. A mincer with a coarse plate also works for all three.

7. 7

   In a large bowl, mix the chopped offal with the oatmeal, suet, onions, salt, pepper, coriander, mace and allspice.

8. 8

   Stir in enough of the reduced cooking liquid to give a soft, moist mixture, about 400-500 ml.

9. 9

   Grease a 1.5 l (6 cup) pudding basin with the butter and pack in the mixture, leaving 2-3 cm (1 in) of space at the top for the oatmeal to swell.

10. 10

    Cover with a sheet of baking paper and then foil, both folded with a pleat in the middle, and tie tightly under the rim with string.

11. 11

    Stand the basin on a trivet or folded cloth in a large pot. Pour in boiling water to come halfway up the sides, cover and steam over low heat for 2 hours, topping up the water as needed.

12. 12

    Check the centre with a thermometer: it should read at least 74 °C (165 °F).

13. 13

    Let it stand for 5 min, then uncover and spoon out hot.

Imported from souschef.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.