Friday 25th January 2013 sees in another chance to celebrate the life and works of the Scottish Bard. And as with all good celebrations there’s food around to make this event special. Suppers can range from an informal gathering of friends to a huge, formal dinner full of pomp and circumstance.
Thinking of celebrating? Then there’s a few things you’ll need to know. You could go for the simple option, in which case all you’ll need is plenty of whisky (just please make sure it’s Scottish on this occasion!). Why not look up some of the many great whisky cocktail recipes that are around at the moment?
If you want to go the whole hog, you need to get prepared as there are a few formalities to consider. If you know a piper – go and pay him now to do your haggis the full honours!
Get down on your knees and say your prayers – yes, there’s a little ditty for the haggis. It goes like this;
Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.
Lastly someone addresses the haggis, then toasts it and finally you can eat…! But what? Try this;
Starter: Traditional cock-a-leekie soup;
Main course: Haggis, neeps & tatties ("Haggis wi' bashit neeps an' champit tatties");
Sweet: Clootie Dumpling (a pudding prepared in a linen cloth or cloot) or Typsy Laird (a Scottish sherry trifle);
Cheeseboard with bannocks (oatcakes).
The above is pure tradition of course, but variations are around if you’re not keen on the above. Try here for some ideas http://www.bbc.co.uk/food/occasions/burns_night
Finally - get your location looking right. From tartan napkins to flags, sashes and bow ties check out these sites to really get you in the mood;