A historian has claimed that a haggis recipe was published in an English book almost two hundred years before any evidence of the dish in Scotland. A book published in 1615 indicates haggis was first eaten in England and subsequently popularised by the Scots.
The Guardian reports that Thinking Chocolate, an Edinburgh-based chocolate maker, has given Scotland's national dish a cocoa-tinged makeover. Haggis-flavoured chocolates were originally prouced for a Burns' Night supper but the guests were so complimentary that they have started selling them commercially. However, there is no offal in the truffles. Instead, the chocolatier recreates the flavour of haggis by combining nutmeg, mace, black pepper and oatmeal.
On 27 January Infusion held another of its popular formal dining events - the proximity to Burns Night set the theme. With smoked salmon; haggis, neeps and tatties; and cranachan we were served fairly authentic fare, and the haggis was addressed. The room and tables at our venue, St Mary's church hall, had been tastefully decorated and the diners dressed up to match. The next dinner party will take place on Saturday 30th June.
Last year we held an Infusion Burns Night, albeit on the 27th January. Some of Rabbie Burns' poetry was read and we enjoyed our haggis, neeps and tatties - though sadly only as a starter.
I was pleased to read a recent Guardian piece on In praise of ... Scottish words but I recognise that not everyone has the privilege of growing up in
Fair fa' your honest, sonsie face,
Great chieftain o' the puddin'-race!
Two years ago Infusion organised a Burns meal - a introduction to the annual celebration of Rabbie Burns' birthday (and an introduction to haggis for some present!).
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