A very balanced diet Mike, I normally have haggis neeps and tatties for lunch and Lorne sausage for breakfast washed down with a pint of IRN BRU. Substitute the JD for a nice single malt and we're in a parallel universe
I developed a taste for haggis and neeps and taters when I was in Scotland. Truth be told, I found Scottish cuisine to be far more palatable than that which we were served in England. (I was in the minority in my group, however; no one else enjoyed black pudding or haggis.) But I found haggis to be a hot and hearty meal...something akin to a nice slab of meatloaf and mashed potatoes.