Vegetarian haggis is proving to be popular with Scots preparing for a healthier Burns’ supper tomorrow. Sales of the nut and bean-filled alternative have surged over the past decade as thousands of Scots fall out of love with the meaty dish. Nutritionists claim health-conscious Scots are turning their back on the traditional recipe of mashed sheep’s innards with oatmeal and spices, wrapped in a sheep stomach. Macsween of Edinburgh now make 750,000 portions of the meat-free pudding — a quarter of their total haggis production.