Haggis and Neeps and Tatties

There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. (This is cut out of a picture of a Scottish Goon I know, who argued this is the best possible food)