I've just come back from a trip to the North East of Scotland where I picked up a nice big haggis from a good butchers shop. I think I'll just bake it in the oven for an hour or so sat in a little bath of water and eat it with some heavily buttered tatties and neeps.... but are there different things to do with haggis? I hear a nice whisky sauce goes well with the wee animal, anyone got a good recipe for a sauce? I have some Talisker sat on the shelf I could use. I've never tried it by the way, so it'll be a new one on me... is anyone else a fan of haggis, or do you have any thoughts or opinions on the chieftan of the puddin' race?