Haggis is wonderful. Mincemeat with cereal and allspice, basically.

I like to get a McSween haggis, spilt it open and lay it out in a casserole dish. I then put a layer of finely sliced spring onion and top with a mashed potatoe with mustard. (When I have been watching too many cookery programmes, I pipe the spuds, making nice twirls.). Take out of the oven after 20 mins and sprinkle grated parmesan and put back for five mins.

Possibly the best alternative take on cottage pie you can ever think of.

To be fair to you, I once had what was called haggis on the menu in Boston, when I was over, and that was no haggis. If your experience was that type, no wonder you'd not like it. Good haggis is to die for.

Ask Her Maj. McSweens have a Royal warrant to supply it to her.