Burns Night

25th January - the one day of the year when, traditionally, Scottish people are allowed to consume more alcohol and saturated fat than is recommended by their doctor....

I have a real fondness for Burns Night, perhaps because as an expatriate Scot living in the North East of England I feel I ought to celebrate my Scottish roots when I can, lest I become converted to the ways of the 'sassenach'! I like the fact that the food we eat for this celebration isn't the excess of the prime cut of meat or the enormous roasted bird that we associate with other annual festivities - in true Scottish spirit the haggis is a humble, thrifty food that all of us can afford, and in my view every bit as delicious as leg of lamb or a roast turkey. The main ingredients, of course, are the heart, liver and lungs from a sheep, plus beef suet, oatmeal, onion and spices. We get a little squeamish at the idea of offal these days - haggis comes from a time when we would never have dreamed of wasting any part of an animal, especially not when it tastes so good. Team this "chieftain o' the puddin' race" with 'bashed neeps' (mashed swede) and 'champit tatties' (mashed potato) and you have a meal fit for Rabbie himself, for little more than £1.50 a portion. For our Burns night we had a three course Scottish feast. First up, homemade oatcakes:

....with some Strathdon Blue highland cheese, homemade chutney and mustard pears:

Next, the main event! Macsween haggis, honey roasted 'bashed' neeps, buttery 'champit tatties' and a whisky cream sauce:

Bashed Neeps

The Chieftain

Making the first incision

Gently does it!

Thar she blows!

Let battle commence!

And, to finish, a seasonal take on a classic Scottish desert - Rhubarb and Whisky Cranachan! Rhubarb, honey, whisky cream and toasted oats in perfect harmony:

Happily, we had leftover haggis for the next day, which naturally enough found itself on top of a pizza, along with the rest of the strathdon blue and some shredded brussels sprouts. Even I was dubious about the wisdom of this combination, but I'm happy to report that it was delicious, although I fear it may not catch on in Italy:

Just like Granny used to make...?

Oh, and we had a little leftover rhubarb and cream, so a 'deconstructed cranachan' followed:

A good weekend for food, a bad weekend for my arteries!