Jo Macsween loves haggis so much she has written a 'bible' about it She is passionate about the food, a whole-hearted ambassador for the dish, and has now gone the whole hog by writing a 'Haggis Bible'. As she admits, much of her passion springs from the fact she grew up doing her homework in the offices of her family's butcher shop where, as she recalls, she "inhaled the wonderful aroma of freshly steamed haggis." But her love affair goes deeper than a nostalgic fling with the past. Instead, Macsween is convinced that haggis is the perfect food for the future and has devised a string of recipes to demonstrate the myriad ways in which the dish can satisfy carnivores and vegetarians alike, as well as being ideal for turning into curries, kormas and chow meins. She has done her research and makes a strong case for Robert Burns being the patron saint of haggis. After all, his poem about it is celebrated throughout the globe every January. But, as Macsween argues, this shouldn't be a once-a-year flirtation, enjoyed with neeps and tatties on Burns Night. She said: "It has come a very long way in the last 30 years and I absolutely believe it is an incredibly versatile ingredient which can be used all the year round. From breakfast rolls to stunning canapes and supper recipes, haggis can even grace your summer barbecue. Being crumbly and savoury, it acts as a natural substitute when you would normally use lamb or beef. And it also makes a great stuffing with meat and vegetables and freezes extremely well. Her 'Bible' contains nearly everything you could imagine: from Torta Salgada to Haggis Armadillo, Caledonian Pakora to Veggie Crumb Cake with Creme Fraiche. There are toasties, nachos, paninis, bruschetta, tacos, tattie scones and "wee beasties of the glen." And if you want to know what the latter are, you'll need to get hold of a copy. But ultimately, Macsween's book - which is dedicated to her father, "Dad, my Great Chieftain" - is as entertaining as it is thought-provoking. You can find out further information about Jo's work and try her recipes here.