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Scotland’s best known and least eaten delicacy, haggis is made from a sheep’s heart, liver and lungs (collectively known as the ‘pluck’), which are cooked with oatmeal, onion and seasoning, then stuffed into a sheep’s stomach and boiled. Of obscure origins, haggis was originally a highland food, a frugal, yet hearty meal made from animal parts that would otherwise be discarded, and would last 1 or 2 weeks before it needed to be eaten. On Burns’ Night, January 25, the haggis arrives on a platter preceded by bagpipes, Burns’ poem ‘To a Haggis’ is read, and the haggis is ceremoniously stabbed with a sharp knife. It is accompanied by champit tatties, bashed neeps and a glass of whisky.