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Mention of the word can send many food lovers into a state of panic. After all, think of what goes into the traditional Scottish dish. Lamb's liver and sheep's pluck (stomach bag) don't exactly get the gastric juices flowing.

But the word from Steve Taylor, head chef at Nottingham's Canal House restaurant, is to give haggis a go. You might be pleasantly surprised.

He says it's content is no different to what goes into many sausages and, of course, you can always try vegetarian haggis, although the taste, says Steve, isn't quite the same.

So be brave and check out the following pages to enjoy the complete Burns night experience.