Here are the three options, depending on what suits you:
The traditional way (hob)
- Gently simmer, not a rolling boil.
- Allow plenty of time rather than rushing it 45-60 minutes gentle simmer.
- Let it rest briefly before serving.
- Take care when removing from casing and break up with a fork
The oven way
- Remove the haggis from it casing and wrap the haggis well in foil.
- Pop it in a medium oven (170°c or 160°c fan oven) for 35-40 minutes inside of an oven proof dishes with a little water.
- Take care when removing from oven and break up with a fork
The microwave cheat (yes, really)
- Remove from casing
- Low to medium power
- Take it steady and don’t rush it – 1 minute then break up, then a minute at a time till heated to piping hot.
- Take care when removing from microwave and break up with a fork
Whichever method you choose, the key thing is the same: gentle heat and a bit of patience.
Optional: Add a knob of butter to any cooking method to enhance the richness