Onion gives the aromatic base, then the spices add lots of flavor. Some might seem unusual for a Scottish recipe, but they are the traditional flavors!
The meats are where this recipe is less traditional - it uses ground lamb and chicken liver. Pinhead oatmeal is the traditional 'bulk' for haggis.
Pour everything into a baking dish and transfer to the oven. This extra cook lets the oatmeal soak up all that tasty flavor and gives the right texture.
The traditional sides for haggis are mashed 'neeps' (rutabaga/swede) and 'tatties' (potatoes).
Burn's Night, the celebration of the Scottish poet Robert Burns, is on 25th January. Haggis is the star of the meal - at formal dinners it's piped in by bagpipe and addressed with Burns' "To a Haggis".