River Cottage Australia



This recipe for the traditional savoury Scottish dish of offal, oatmeal and spices is by Paul West of River Cottage Australia.


  • Brine solution

  • 1 cup (250g) cooking salt

  • 10 litres cold water

  • 1 goat stomach

  • 1 goat pluck – heart, lung, liver

  • 250g steel cut oats

  • 350g beef suet, roughly chopped

  • 2 onions, finely diced

  • 3 cloves garlic, finely chopped

  • 2 teaspoons allspice

  • 1 teaspoon ground cinnamon

  • 2 teaspoon ground coriander

  • 2 teaspoons cracked black pepper

  • 2 teaspoons sea salt

  • 2 cups (500 ml) beef stock

  • 3 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh thyme

  • Tattie Scones

  • 500g floury potatoes (Sebago)

  • 80g butter

  • 150g plain flour


  • 1.

    Put the salt and water into a large tub, stir until the salt dissolves.

  • 2.

    Soak the washed goats stomach lining in the brine solution overnight if time permits or if you are short on time for as long as possible.

  • 3.

    Peel off any brown grassy bits on the inside of the stomach and remove any tough membranes from the outside of the stomach.

  • The Next Day:

  • 1.

    Rinse the lamb heart and lung under cold running water until clean, then place them into a large pan of beef stock with the esophagus draining into a bowl on the stove beside.

  • 2.

    Bring the pluck to a gentle simmer, cook for 1 1/2 hours with the esophagus hanging out of the pan and draining down into a bowl. Remove and set aside to cool.

  • 3.

    Coarsely mince or finely dice the pluck.

  • 4.

    Roast the steel cut oats until nutty brown in colour, put into a large bowl, add the suet and mix well to combine. The heat in the oats should melt the suet.

  • 5.

    Add the coarsely minced pluck into the bowl, stir in the onion, garlic, spices, stock and herbs, mix well using your hands making sure none of the mixture is clumping together.

  • 6.

    Carefully spoon half the mixture into one half of the drained stomach and shape into a round ball.

  • 7.

    Sew the stomach up using kitchen twine leaving enough room for the filling to expand by about 30%.

  • 8.

    Return the uncooked haggis to the pluck poaching liquid and cook for 3 hours or until it has expanded. You may need to pierce the stomach with the needle if it looks like it is getting too tight- you don’t want your haggis exploding. Do not boil too rapidly or it will split the skin.

  • Tattie Scones :

  • 1.

    Cook the unpeeled potatoes in boiling water until they are very soft, drain and allow to sit until they are cool enough to peel.

  • 2.

    Mash the peeled potatoes with 30g butter then stir in the flour, mix until the dough comes together. Cut the dough in half.

  • 3.

    Roll the dough out on a lightly floured surface until 1 cm thick.4. Melt half the remaining butter in a large non-stick frying pan or on a griddle plate. 5. Add the potato pancake and prick all over with a fork, cook over a medium heat for 3-5 minutes or until crisp and golden on both sides.

  • 4.

    Remove from pan and cut into large wedges. Repeat with the remaining dough.

  • 5.

    Serve the haggis in the tattie scones.

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