The article discusses the resurgence of interest in traditional Scottish dish, haggis. Here are some key points:
1. **Increased demand**: Haggis sales have been increasing, with the company Simon Howie Butchers accounting for around 60% of the roughly two million haggises produced every year.
2. **Versatility**: Haggis can be used in a variety of dishes, including fine dining alongside leaner meat like venison or as a stuffing for poultry and game birds.
3. **Cultural significance**: Haggis is an integral part of Scottish identity, and its consumption is often tied to cultural and family traditions.
4. **Ethnic diversity**: The increasing consumption of haggis in forms inspired by Scotland's ethnic minorities, such as Sikh community's haggis pakora, has contributed to the dish's growing popularity.
5. **Youth appeal**: Haggis is particularly popular among young people, with 14-year-old rugby player Ross O'Cinneide stating that he enjoys eating it because of its "warming feeling" and purely Scottish origins.
The article highlights the evolving role of haggis in modern Scotland, from traditional dish to a versatile ingredient used in innovative dishes, and its cultural significance as an integral part of Scottish identity.
1. **Increased demand**: Haggis sales have been increasing, with the company Simon Howie Butchers accounting for around 60% of the roughly two million haggises produced every year.
2. **Versatility**: Haggis can be used in a variety of dishes, including fine dining alongside leaner meat like venison or as a stuffing for poultry and game birds.
3. **Cultural significance**: Haggis is an integral part of Scottish identity, and its consumption is often tied to cultural and family traditions.
4. **Ethnic diversity**: The increasing consumption of haggis in forms inspired by Scotland's ethnic minorities, such as Sikh community's haggis pakora, has contributed to the dish's growing popularity.
5. **Youth appeal**: Haggis is particularly popular among young people, with 14-year-old rugby player Ross O'Cinneide stating that he enjoys eating it because of its "warming feeling" and purely Scottish origins.
The article highlights the evolving role of haggis in modern Scotland, from traditional dish to a versatile ingredient used in innovative dishes, and its cultural significance as an integral part of Scottish identity.
I mean, have you seen how many times it's been featured on TV recently? Like, every other food show is talking about it... sounds like a marketing stunt to me! 
And don't even get me started on the "warming feeling" thing, Ross O'Cinneide is probably just eating it because his mates are. I think haggis has been done before, you know? 
On the other hand, the idea of haggis pakora sounds kinda interesting... maybe I'll give it a try! 
But still, 60% of all haggises sold is just a lot, right? 
. I mean, it's always been a staple at family gatherings and whatnot, but now young folk are getting into it too! That 14-year-old rugby player seems like a true Scot - who knew haggis could be so appealing to the young blood? 
The fact that people from different ethnic backgrounds are adapting haggis to their own tastes is also pretty cool. It's all about embracing our Scottish heritage, right? 
! People always say it's an acquired taste but I actually love the way it tastes like a hearty blend of savory spices & meaty goodness 
. It's great to see young people embracing traditional Scottish dishes and experimenting with new recipes, like those Sikh community-inspired pakoras – diversity is key to foodies' minds 
! Ross O'Cinneide seems like a cool dude too 
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I mean, it's like someone just threw some sheep guts and oats together and hoped for the best... no offense to the Scots! But honestly, who thought putting haggis in a pakora was a good idea? 
Anyway, I guess it's cool that haggis is still going strong, even if it's not my personal fave dish. Maybe one day I'll be adventurous and try some... but only if there's a lot of veggie options on the side! 
... like we needed another excuse to eat sheep's heart, liver, and lungs 
. And kudos to Ross O'Cinneide for his... um, unique take on what makes haggis appealing - warm fuzzy feelings? I'm pretty sure that's just code for "I'm trying to fit in with the cool kids".
they're making it into pakora now? who thought that was a good idea 
not stuck in the same old patterns. it's beautiful to see young people like Ross getting excited about a dish that might've been stuck in the past, but at the end of the day, it's about embracing our heritage while forging our own paths 
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Still, it's not like anyone's forcing anyone to eat the stuff, so if you're into it, go for it!
14 year old Ross O'Cinneide sounds like a total haggis enthusiast btw. 
and i love how haggis pakora is giving scottish cuisine a fusion twist - it's awesome to see ethnic minorities bringing their own spin to traditional dishes. maybe we can expect more international versions of haggis on the menu soon?
. And you know what's even better? Seeing all these creative ways haggis is being used in modern dishes! Like, haggis pakora for the Sikh community - who knew? It just goes to show how food can bring people together and celebrate our differences 
. My kids are always asking me to try new foods, so I'm glad to see something like haggis getting a resurgence in popularity! Maybe I'll even try that haggis pakora... 
. It's all about appreciatin' where our food comes from and embracin' those traditions. I'm also lovin' the Sikh community's haggis pakora – fusion cuisine at its finest! 
I think it's awesome that people are getting creative with the dish, like making haggis pakora for their Sikh community gatherings 
. But you know what's even more interesting? The fact that a 14-year-old rugby player is into eating haggis because of its "warming feeling" 
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