Boil: Remove from the bag. Leave the casing with clips intact. Wrap the haggis in foil to help protect it, bring to the boil and then gently simmer for 45 minutes.

Oven: Remove from the bag. Leave the casing with clips intact. Wrap the haggis in foil to help protect it. Place in an oven proof dish and fill with water until half the haggis is underwater. Check water level from time to time during cooking and top up as necessary. Cook in a preheated oven for 75 minutes (190°c gas mark 5)

Microwave: Remove haggis from all packaging, including the casing and metal clips. Chop up in to chunks and place in a microwave dish, cover with clingfilm (you can sprinkle on a little water first to add moisture if you like) pierce film and then cook on full power (800 watt or category E oven) for 3 minutes. Peel back film, being careful of hot steam and mash haggis with a fork, recover and cook for a further 2 minutes. Be very careful of hot steam and ensure haggis is thouroughly cooked throughout before serving.

Pork Lungs (26%), Gluten Free Oatmeal, Water, Beef Fat (13%), Beef Liver (10%), Lamb Lungs (7%), Beef Heart (5%), Dried Onion, Potato Flakes, Salt, Spices (Ground Black Pepper, Pimento). Haggis filled into an inedible synthetic casing.

For allergens, see ingredients highlighted in Bold.

Typical values per 100g (uncooked): Energy 854kJ/204kcal, Fat 9.7g – of which saturates 3.9g, Carbohydrates 17.6g – of which sugars 0.5g, Protein 11.8g, Salt 1.4.