In the run-up to Burns Night, I tried a range of products available at my local supermarket, from a surprisingly flavoursome haggis ready meal to a tinned terror better left on th ...

WHEN it comes to Burns Night dishes, there’s no better person than Coinneach MacLeod to show what Scotland has to offer.

In Scotland, you'll find haggis served at the fanciest restaurants as well as battered and deep-fried in chip shops. The original recipes called for "sheep's pluck" — heart, liver, and lungs ...

I'd like to see something a little more similar to a traditional pakora here, with more of a batter to bind the dry haggis filling. A dunk into the sweet chilli dip saves this finger food from ...