A family business has launched the "world's first" haggis, neeps and tatties flavoured crisps for fans of Scotland's national dish.
Mackie's Crisps has taken inspiration from the country's bard Robert Burns to recreate the flavours of the traditional meal in snack form in the run-up to Burns Night next month.
A limited run of 150,000 bags will hit the shelves in early January.
Non-meat eaters can also enjoy the snack, created using natural flavourings and high oleic sunflower oil, as the crisps are suitable for both vegans and vegetarians.
READ MORE: Alasdair Gray: Legendary Scottish artist and author of Glasgow epic Lanark dies aged 85
James Taylor, from the Perth and Kinross-based family business, said: "While we do push the boat out with exotic flavours, we do also like to look closer to home at some of the fantastic dishes from our heritage.
"Quite simply, there are none more iconic than our own national dish.
"We're fiercely proud of our Scottish roots and so narrowed down to a number of options for a limited run. When it came to the taste tests, haggis, neeps and tatties emerged as the runaway favourite."
Fans of the poet around the globe traditionally enjoy a meal of haggis, neeps (turnips) and potatoes at a Burns supper on January 25.
Mackie's Crisps is already known for its haggis and cracked black pepper variety, and also launched what it said was the world's first pigs in blankets flavour.
READ MORE: Wines Of The Year: 12 top drops we'd love to drink again
Research on the haggis, neeps and tatties flavour started in earnest in 2018 during a new product development push.
Mr Taylor said: "It's been many years in the making, so we'll be keeping in contact with our end customers and trade clients throughout to see what the appetite is like for our new flavour.
"Who knows, we may even be able to expand the run to make it a permanent addition to our range. We'd also love to be able to sell bags abroad, helping the wider world to experience the taste of haggis, neeps and tatties."
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here