Could do Thursday if that suits you better, Octy.
Haggis sounds like an excellent option, erm. Just for information purposes - and not in any way questioning your culinary skill - I usually pop the Haggis or Hageye in the oven in a pyrex dish half filled with boiling water for 90-120 mins (you can't really overcook the fucker) and serve with potatoes and diced turnip which are boiled from cold together, simmered for 18 minutes and mashed with a little butter and cream or milk. For the sauce I just wash and slice a punnet of mushrooms, chuck them in a dry non stick pan on a high heat, add a little whisky or whiskey (don't overdo it), cook down for a couple of minutes and add a tub of cream. That can then simmer for anything between 12 and 24 minutes.