There was a time when if you were to ask an English person if they knew what was in haggis - Scotland’s national dish - they may very well have answered “haggis meat?” Some would extend that to haggis heart or lungs.
But no, now its more than just the Scots that are well aware haggis is is fact not a wee furry animal indigenous to the Highlands of Scotland, but in fact a dish consisting of sheep’s heart, liver, lungs, onion, oatmeal, spices and salt. The Burn’s/St Andrew’s Day favourite has now become just as popular among those south of Hadrian’s Wall.
In fact the major supermarkets in Britain are experiencing a previously unheard of demand for that dish which poet Robert Burns describes as the “Great chieftain o the puddin’-race”.
Marks & Spencers alone have enjoyed a sharp 35 per cent increase in haggis sales compared to the same period last year, while Asda, Waitrose and Sainsburys have each seen at least a 10 per cent increase.
So, for what reason do the strugglling supermarkets owe for this sudden interest in that mish mash of animal parts which are boiled in the sheep’s stomach? The credit crunch of course - families UK-wide are becoming more economic in preparing the daily meal. Coming in at around only £1.50 a head makes it a cheap and cheerful option, and its high fat content equals a full and satisfied belly.
However, it certainly is not the healthiest option around, but in these struggling financial times, it is harder than ever to eat healthily on a budget. In 2006 the Scottish government voiced concerns over the high fat and salt levels contained within haggis and delcared it to be in a similar rank as burgers and chips - food which under fives should only be eating no more than once a week.
Dr Elisabeth Weichelbaum, nutrition scientist at the British Nutrition Foundation, said, “It is important to remember that you can also eat healthily on a budget. You can get lean cuts of meat for a moderate price.”
Sales of offal and cheap cuts of meat have seen an increase in the last few months as families attempt to lighten the financial load. Mintel, the market analyst expects offal sales to reach £62m by the end of the year - which amounts to nearly 70 per cent more than in 2003. Offal’s popularity is partly thanks to celebrity chefs’ promotion of its various attributes.
Celebrity chef Tom Aitken said, “We do serve offal in my restaurants, but while I like haggis, it’s not something I’ve served, as some of my customers might not like it.”
