Ahead of Burns Night, the producer of the UK’s number one selling haggis, Simon Howie, has teamed up with Scotland’s new national chef, Gary Maclean to create new recipes for Scotland’s national dish.

Maclean, a self-proclaimed haggis lover, was a finalist on the BBC TV show MasterChef: The Professionals. Working with haggis supremo Simon Howie, they have created three exciting new recipes to include crispy fried haggis, haggis burgers and haggis Yorkshire puddings.

Haggis may be Scotland’s national dish, but sales south of the border have grown significantly in recent years – Simon Howie now sells nearly half of its haggis outside of Scotland.

Howie commented: “Haggis is such an iconic dish here in Scotland and is growing in popularity south of the border too, in fact almost half of our haggis sales are outside Scotland. We know families up and down the country will be celebrating Robert Burns’ birthday with haggis on or around 25 January, and we wanted to offer some new ideas on how to enjoy our national dish beyond the well-loved classic of haggis, neeps and tatties. And who could be better than Scotland’s very own national chef to come up with some inspiring new ideas for our national dish? We hope people have fun creating and sharing the dishes. We think Rabbie would approve!”

Scotland’s national chef, Gary Maclean, commented: “I absolutely love haggis. I’ve really enjoyed working with Simon Howie to create a few twists on our national dish. I have to say, I’m pretty excited about my Yorkshire pudding stuffed with haggis for something totally different plus a haggis burger recipe, sure to be such a crowd pleaser. I’ve also included what has really become a signature dish for me, and the one that got me through to the finals of MasterChef: The Professionals, my crispy fried haggis.”

Simon Howie, the family butcher, will be sampling some of their delicious, bestselling haggis on the run up to Burns night at the Morrisons in Edinburgh’s South Gyle on 14th January and Morrisons in Portobello on 16th January.