This was an easy recipe to make once I had made the haggis. It was merely a matter of grilling the top of the mushroom until it smelt cooked and juices started to run out of it, then I mixed some grated cheese with some haggis and pressed it into the cup of the mushroom, topped it with a little more cheese and grilled it under the cheese was golden brown. Easy. Served with tomato sauce and light green salad. Followed by some dancing to Scottish folk songs with Sylvia. Next time I want to try baked potatoes with haggis.
Happy Burns Night!
Update 2014: My new favourite way to serve haggis is to wrap it in pastry as a festive haggis wreath.
On the Stereo:
The Best of Scottish Folk: various artists