4 oz / 100 g plain flour, sifted
2 oz / 50 g rice flour or ground rice

2 oz / 50 g caster sugar
4 oz / 100 g butter

1. Mix the flours in a bowl with the sugar.
2. Gradually work in the butter until the dough begins to pull together
3. Knead lightly into a dough and roll out to a round on a floured board to about 1 cm thick.
4. Place onto a lined baking sheet.
5. Prick with a fork and decorate as desired, eg flute the edges.
6. Bake at 350°F/180C/Gas mark 4 until beginning to colour slightly (about 20-30 minutes).
7. Cut into portions while warm and allow to cool on the baking sheet.

1. Clean stomach bag thoroughly and leave overnight in cold water to which salt has been added.
2. Turn rough side out.
3. Put heart, lights, and liver in a pan. Bring to the boil and simmer for 1 ½ hours.
4. Toast the oatmeal on a tray in the oven or under the grill.
5. Finely chop the heart, lights, and liver. Mix all the ingredients together with the suet, adding plenty of salt and pepper.
6. Keep mixture fairly soft and sloppy, using some of the liquid in which the liver was boiled.
7. Fill the prepared stomach bag a little over half full, as mixture needs room to swell.
8. Sew securely at each end and put in a large pot of hot water.
9. As soon as mixture begins to swell, prick with a needle to prevent bag from bursting.
10. Boil for 3 hours.
Serve hot with mashed potatoes (tatties) and mashed turnip (bashed neeps). Serves 6-8
ALTERNATIVELY, simply buy a haggis from a good butcher and cook (boil or microwave) according to instructions!

2 oz (50g) plain flour
oil for cooking

6 oz/150 g shortcrust pastry
2 oz / 50 g butter, melted
2 oz / 50 g caster sugar
2 free range eggs, beaten

1 oz/25 g ground almonds
2 oz / 50 g sultanas or raisins
2 oz / 50 g glace cherries, halved
water icing to glaze

1. Preheat the oven to 350°F/180°C or gas mark 4
2. Roll out pastry and use to line an 8" (20 cm) fluted flan ring.
3. Mix together the sugar and butter, then beat in the eggs.
4. Add fruit and almonds. Pour into the pastry case.
5. Cover with some flaked almonds if liked.
6. Bake in a moderate oven for 25-30 minutes until set and golden.
7. Return to the oven. Glaze with simple water icing. Serve in slices, hot or cold.

2 lb (900 g) plain strong flour
Pinch of salt
1 oz / 25 g fresh yeast
8 oz / 225 g sugar

4 oz / 100 g lard
4 oz / 100 g butter
¾ pt / 450 ml milk
1 lb / 450 g sultanas
Milk and sugar for glazing

1. Sift the flour into a bowl, add the salt. Cream the yeast with 1 tsp of sugar. Melt the butter and lard in a pan then add the milk and allow to cool until tepid (no warmer than body temperature).
2. Make a well in the centre of the flour and add the milk mixture and the yeast. Mix to a fairly soft dough then knead on a floured board for at least five minutes until silky smooth.
3. Put back into a floured bowl and cover with oiled cling film. Leave in a warm place until doubled in size. 4. Turn the dough out onto a floured board and work in the sugar and dried fruit.
5. Shape into four small or two large rounds. Place on a greased baking sheet and leave in a warm place till they have risen again, about 30 minutes.
6. Put into a hot oven [4250F/2200C/gas mark 7] for 15 minutes. Reduce the heat to 375°F/ 190°C /gas mark 5 and bake till golden-brown, about 25-30 minutes. Large ones will take rather longer.
7. Glaze with a little warmed milk and sugar just before the end of cooking time.
8. Cool on a wire rack. Serve sliced and buttered or toasted.

4 oz / 100 g medium oatmeal (or half fine and half medium oatmeal)
1 tbsp / 15 ml melted fat or oil (traditionally lard but olive oil works well)

large pinch salt
boiling water to mix (about 4 fl oz/100 ml)

1. Mix the oatmeal and salt. Stir in the fat.
2.Add enough boiling water to make a soft, firm ball of dough.
3. Knead lightly into a round and roll out on a floured board into a circle no more than 3-4 mm thick.
4. Allow to stand for 30 minutes.
5. Place on a pre-heated griddle (a steady slow heat is needed). Cut into quarters, or farls.
6. Allow to cook until they have begun to curl upwards. Turn and cook for a further 5 minues.
7. Cool on a wire rack.
8. Ideal served with butter and cheese or marmalade.