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Considered Scotland’s national dish, this mixture includes sheep’s heart, liver and lungs, onion, oatmeal, spices, and stock. Traditionally stuffed into a sheep’s stomach and simmered, this hearty dish dates back to the 1400s. Typically eaten with tatties and neeps (that’s mashed potatoes and turnips to you), Haggis is often served with a dram of Scotch whiskey to get it all down. Today, Haggis is conveniently available ready-made from the grocery store, and is a great source of iron and fibre.