Unconventional food fusion
By Fleur
@Fleura (36032)
United Kingdom
August 5, 2026 5:40am CST
Our Italian lodger Antonio, who I’ve mentioned a few times before, is a real foodie. He’s always willing to try something new and although with some Italian dishes he is quite particular that they should be made in the ‘right’ way, with many other things he is very willing and even keen to experiment. And he has a rather unexpected fondness for haggis!
His wife Paola is coeliac so he has sourced a supplier of gluten-free haggis and kept a stock in the freezer. We had some in the traditional way (‘haggis, neeps and tatties’), but then decided to try some variations. This was one of them, from a recipe book I had called ‘Posh Toast’ – haggis on toast with whisky onions. It was very good and I would definitely do it again.
Another thing we tried was haggis risotto. Apologies to any Italians on here (sorry @LadyDuck), I’m sure this is considered sacrilege and they definitely didn’t mention it to any Italian family members but actually it was very tasty!
All rights reserved. © Text and image copyright Fleur 2026.
6 people like this
6 responses
@AmbiePam (124141)
• United States
1h
I like to try new things, but since I got sick a few years ago some things just don’t sound worth trying. Knowing what haggis is, I’d give it a try so I don’t “yuck someone else’s yum”, but it would be tough. That being said, a really good cook could probably make me forget about what it is. It sounds like you guys are some really good cooks.
2 people like this
@DaddyEvil (176599)
• United States
Just now
I know how traditional haggis is made and I'd rather not eat that. The neeps and tatties would be fine, though. Maybe with meatloaf or a nice steak.
@JudyEv (385555)
• Rockingham, Australia
1h
I'd try it. I've never tried tripe but I'd have a go at haggis. I don't know why haggis sounds sort of okay but tripe doesn't.
