Posted 25th January 2013 by Dawn Gay
Put on the tartan and crank up the bagpipes – tonight is 25 January and Burns Night!
Burns Night celebrates the life of Scottish poet Robert Burns, best known for penning the lyrics to the folk song ‘Auld Lang Syne’. It’s also a great opportunity to try something different for dinner – a hearty, Celtic-themed supper.
Traditional Burns Night fare is based on seasonal winter veggies - neeps (mashed turnips or swedes) and tatties (mashed potato) are piled high. Meat lovers dig into plates of traditional haggis, which is made from lamb offal, oatmeal and spices in a sausage skin. This Real Food recipe for haggis and mashed potato includes all of these Scottish delicacies.
If Scotch whisky is your tipple and you like the malty taste of a ‘wee dram’, try a hot toddy or other whisky-infused drink from the Real Food cocktail finder as a nightcap.
The next day, slice up any leftover haggis with mozzarella, basil and tomato for a haggis panini - the perfect, filling hangover food.
Happy Burns Night everyone!