How can you tart up Haggis?

[TheDoctor]

The haggis is already caught. Went for free-range and heather-fed, as I don't agree with the principles behind intensive battery haggis farming, and I think you get a better taste from free range.

I don't usually have much with my haggis as I like the taste. But am now worried that having chosen to serve that this weekend it needs to look a bit more fancy and taste a bit more delectable.

OK I'll extend the question to gravy. How do you make a good gravy?

Meat juices and fat, flour to make a roux, bit of wine, stock and about 500 miles of distance between it and a haggis.

 

[Fnaar]

Meat juices and fat, flour to make a roux, bit of wine, stock and about 500 miles of distance between it and a haggis.

"And ah wid walk five-hundrit miles
and ah wid walk five-hundrit more
Just tae be the maaan who shoved
A piece o' haggis through yeer ma's front door..."

 

[Hilldodger]

Haggis, neeps (swede) and tatties. I need to glam it up a bit. Was thinking about maybe a whisky sauce to go with it but does anyone have any other suggestions?

Rose tinted spectacles?

Side order of deep fried Mars bar?

 

[TVC]

I know I'll be cut off from the clan MacDonald for this but I find that Haggis, like black pudding works very well with a poached egg - or at least the runny yolk anyway.
My old Scottish granny used to say that haggis should be well hung because you got a bit more meat

 

[snorri]

whiskey

NO, NO, NO!

 

[andygates]

It IS a noble peasant dish. Tarting it up would have the Impenetrable Poet spinning in his grave. If you don't fall on haggis with the hunger of half-starved wolves, go out and toil some more.

 

[TheDoctor]

It IS a noble peasant dish. Tarting it up would have the Impenetrable Poet spinning in his grave. If you don't fall on haggis with the hunger of half-starved wolves, go out and toil some more.

I'd sooner fall on the half-starved wolves myself.

 

[derall]

chicken breast stuffed with haggis covered in whiskey whisky sauce, is lovely.

The one and only time I've ever tried that was in Scott Skinner's in Banchory. Absolutely gorgeous so it was