The Last Parsnip

A Truly Unbelievable Dining Experience from Chef Bryce Chartwell




Haggish, a distant cousin of its Scottish ancestor, first appeared in Wales during the 18th century. Lighter on the pallet, and infused with a strong leek flavor, the dish was a firm favorite during the Lloyd George government. Dylan Thomas was commissioned to write an “ode to the Haggish” in 1925 – though it never gained popularity beyond Bangor. More recently haggish has appeared on the menu of several Welsh tapas bars in the Cardiff area.



1 cleaned sheep or lamb's stomach bag

3 lb. dry oatmeal

1 lb chopped lard

1 lb goose liver, boiled and minced

1 pint (2 cups) vegetable stock

“The heart and lights of the sheep”, boiled and minced

1 large chopped onion

3 large chopped leeks

2 tbsp Welsh seasoning



Pan-fry oatmeal, tossing gently until lightly crisped.

Mix all remaining ingredients together (except “the hearts and lights of the sheep”, lard and stomach bag)

Pour in stock, mix ingredients and spoon into stomach bag.

Re-boil “the hearts and lights” of the sheep – until they remain firm to the touch

Mix in to stomach bag, and sew up securely.

Lower the haggish into a large pot of boiling water, and simmer for 7-8 hours.


Serves 16 Welsh people.


Inner Cooking Notes

If you are not sufficiently skilled to sew up the haggish then you can use a staple gun instead. Just make sure your guests are informed before consuming the dish.



Only consume “hearts and lights” that have been prepared by a skilled butcher. If you are in any doubt as to their authenticity we suggest substituting with a mild Italian sausage.


Key Facts

Preparation time: 2 hours

Cooking time: 8 hours