Scots celebrate the life of poet Robert Burns (aka the Bard) on 25th January, traditionally with HNT (haggis, neeps and tatties).
Of course it’s not a Burns Supper without the HNT, but stovies – a meat and potato stew – is a good alternative and provides excellent digestive ballast for an evening of whisky tasting, poetry and song.
For a starter try smoked salmon and creme freche on potato scones, or canapé mac’n’cheese.
For dessert you can’t beat cranachan: toasted oats, cream, honey, raspberries and whisky. As a novelty try deep frying mini Mars bars in an Irn Bru batter (yes Scottish people really do this).
Have a great Burns Supper and should auld acquaintance be forgot …
Additional photography @kathryn_mcc..