Part 9/10:
After 45 minutes of boiling, Ewan delicately removed the haggis, revealing an aromatic feast brimming with herby scents. The momentary uncertainty melted away as they sliced open the haggis. The flavors, although initially subtle, revealed themselves with subsequent bites, showcasing the distinct texture provided by the oatmeal amidst the savory meat mixture.
With conclusions drawn from the tasting, it became evident that the modern variant of haggis often interwoven with mashed potatoes and turnips paved the way for a different tasting experience. Yet the medieval aspect of haggis retained its unique charm, bereft of contemporary embellishments, and provided a true taste of history.