* SIMMERING in water for fifteen minutes or so; great for larger groups and volume resale; serve on buns.

            * GRILLING over low flame or charcoal; once thawed, just place over the flames for a few minutes to heat them, tenderize the skins and give them extra color; great for picnics and patio parties.

            * SIMMERING in ale or Guinness for around an hour, with chopped onions, potatoes and maybe cabbage for a plate lunch see the section on Glorious Sides for serving suggestions.

            * SAUTEING in a skillet; in a little butter and mushrooms with a good splash of your favorite single malt; when you feel sorry for yourself because your significant other is working late.

            * MICROWAVING whenever you're in a hurry!

            * BASHED NEEPS -- mashed turnips, seasoned with butter, salt and pepper.

            * COLCANNON -- pureed potatoes and turnips, seasoned to taste; add a topping of grated raw onion.

            * GARLIC MASHED POTATOES -- your favorite potatoes mashed with butter, roasted garlic, salt and pepper.

            * CANDIED YAMS -- Yes, like Mom used to make.

            Almost anything spicy, sweet or piquant.

            Haggis Pups favorites: Fruit chutney, HP Fruity, honey mustard dijon, A-1, piccalilli, relish, chopped onions... wherever your taste takes you!

            Like Haggis Pups, the Chieftain ("Chieftain o'the Puddin' Race!") Haggis is fully cooked/smoked. If stored frozen, thaw for a day or so in the refrigerator prior to cooking. To prepare, steam for about two hours, with a half-hour to spare to let stand before serving. If "Piping in the Haggis," leave the casing intact until returned to the table or kitchen for slicing. When ready to serve, remove the casing carefully; slice according to your guests needs -- but don't be stingy!

           Don't forget to let us know new ways you find to serve and enjoy Scotsfare Haggis!