Haggis is Scotland's national savoury pudding: sheep's pluck — the heart, liver and lungs — minced with suet, onion, oatmeal and a hard peppery seasoning, traditionally packed into a sheep's stomach and simmered until it sets into a warm, crumbly, spicy mass. Nutty, offal-rich and peppery, it is the ceremonial heart of Burns Night, piped to the table and served with "neeps and tatties" — mashed swede and potato — and a dram of whisky.