From: Ian Watt

I cook haggis several times a year for various events-Clan gatherings and the like, and also for the Colorado Scottish Festival, held in Denver the 2nd weekend of August, for the past dozen years.

My recipe has been adjusted over these years to take account of which ingredients we can, and cannot use here in Colorado, despite the protests of the "experts" in the art of haggis making, who always show up for the free samples.

I have come to the conclusion the number 5, and multiples thereof, is the magic number in haggis preparation and the recipe for the Games in August, where a tasting is given away together with a dram of 12 yr old gravy from our sponsors Macallan and Grouse is as follows:

• 10 lbs of lambs heart
• 10 lbs of lambs liver
• 10 lbs of lambs kidney
• 10 lbs of ground lamb
• 10 lbs of steel-cut oats
• 20 lbs of onions
• rosemary, thyme, sage, white pepper, salt and garlic in copious amounts.