IT is the pride of Scotland and it is selling like hot cakes in Hampshire.

More than 500 haggis are expected to be sold at Uptons of Bassett in Southampton this week ahead of Burns Night celebrations tomorrow.

Hampshire residents will be donning their kilts and tucking into the lamb’s heart, liver, beef and oatmeal mix to mark the 250th anniversary of the Scottish national poet’s birth.

Simon Broadribb, owner of the award winning butchers, said: “It’s a good wholesome meal and especially when it’s cold outside it’s a hearty meal and I think that’s why its popular.”

The mashed up mix of meat, oatmeal, barley, stock and seasonings is said to taste a little like Scottish faggots, although it does have its own distinct taste and texture.

Having sold haggis for 14 years Simon believes it is growing more popular every winter.

Simon added: “It’s an easy dish to cook, people haven’t got a lot of time for dinner these days and all you need to do is simmer it in boiling water and 30 or 40 minutes later its done.”

How to make Haggis

● Costumes were provided by Just for Fun of Southampton and the haggis was supplied by Uptons of Bassett.