Oyama’s easy cooking tips.

How to cook haggis

Bring a large pan of water to the boil, place haggis inside, then turn down immediately to a gentle simmer. Calculate about 75 minutes per kg, or 35-40 minutes per lb.

In the meantime, to make the necessary accompanying “neeps and tatties” (turnips and potatoes), boil each separately in salted water until soft, pour off the water, mash with butter.

Slice the cooked haggis and put a scoop each of the neeps and tatties on the plate with it.

Don’t forget a liberal few drams of Scotch on the side!