Did you have haggis at the weekend? We did. There was a traditional one with sheep’s offal for those of us who have the stomach for it, and a vegetarian version for those of a more delicate ...

Our haggis was, of course, Macsween’s. The Edinburgh family firm has been making it for more than 60 years and is now Scotland’s biggest producer of the dish. Their traditional haggis is ...

In the United States, which bans imports of haggis with sheep lung, some Americans of Scottish heritage have turned to the black market to get their hands on the real thing. Now Macsween ...

You can also try haggis in a pie topped with mashed potatoes. This one is from Rising Dough Scottish Bakery in Cambridge. (Jasmine Mangalaseril/CBC) "This is a very formal thing," said Stuart McTavish ...

MSP Emma Harper echoed support from world's biggest haggis producer for a presidential edict to allow the rise of Scottish delicacy in the United States.

Haggis maker Macsween of Edinburgh is currently developing a new version of haggis made without offal (sheep lung) to comply with regulations, with hopes the product will launch in time for Burns ...

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In the run-up to Burns Night, I tried a range of products available at my local supermarket, from a surprisingly flavoursome haggis ready meal to a tinned terror better left on th ...