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We give haggis the taste test.

TO test if people can get a taste for haggis, we tried both meat and veggie haggis made by Scottish company Simon Howie.

The veggie one contains vegetables such as carrots, swede, leeks, celery along with spices.

The meat one contains lamb lungs, beef liver and beef heart.

Of the meat haggis, editor Roy Wright said: "Slightly dry, but might have been down to microwaving. Not particularly spicy with a hint of black pudding. Satisfyingly oaty.'' Executive editor Michael O'Connell added: "I was quite surprised by the flavour. It was like a meaty porridge - more delicate than I thought it would be and quite peppery. If you don't think about which bits of the animal you're eating it's pretty good!'' Head of content Andy Hirst said: "It had the consistency of dry mince and a heavy flavour, but fell short in the spice stakes.'' Multimedia desk editor Linzi Nicholson said: "Having a bit of Scottish heritage in my family - my grandad Jimmy Robertson came from Aberdeen - I enjoy celebrating the finest Scottish traditions. The meaty haggis was a pleasing dark colour but lacked sufficient seasoning and required that extra spicy 'kick' that would accompany a small glass of Glenturret perfectly.'' And the vegetable haggis? Editor Roy Wright: "Drier still and very crunchy (nuts pearly barley) and very spicy. Good, but not haggis.'' Michael O'Connell: "I really didn't like the consistency of this.

"The flavour wasn't too bad, but it felt too 'gluppy'. I definitely preferred the meat version.'' Andy Hirst: "The vegetable one was surprisingly far spicier than the meat one - and lucky too as otherwise it would have felt like eating pebbledash.''
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Publication:Huddersfield Daily Examiner (Huddersfield, England)
Date:Jan 25, 2010
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