The 25th of January marks the annual Burns supper celebrations, most people only associate Burns night with Scotland or Northern Ireland however it’s rising in popularity all around the UK. The traditional supper is all in aid of the life of Robert Burns, an influential Scottish poet who died in 1796.
For those of you unfamiliar with what a Burns supper involves, it’s usually a selection of Scottish staples like neeps, tatties, whisky and of course the mighty haggis taking pride of place. There are lots of Burns suppers taking place around both Yorkshire and Lancashire, so you’re sure to be able to get involved.
But if you’d prefer to stay in and celebrate it’s easy to recreate your own Burns night at home.
One of the things you need is traditional bagpipe music. Now mastering the bagpipes is a hard skill to acquire, so a great band that will show you how the music should be played is the Field Marshal Montgomery Pipe Band who have won a total of 56 major championships.
Next you need all the staples for the supper, a traditional haggis can usually be picked up from any good butchers or even some supermarkets and nowadays there’s even a veggie option made from beans. To go alongside your haggis you need the neeps and tatties and for anyone not from Scotland this might sound complicated, but trust us it’s not! Here’s one quick and easy recipe to get to grips with:
250g swede/turnip (cut into quarters)
2 tbsp double cream
Salt and pepper
400g potatoes (quartered)
Simply boil the swede and turnip (neeps) in pan with salted water until tender, (this should take around 25 mins). Drain and then mash with the butter and cream until smooth and then season. Keep this warm.
Repeat this process with potatoes (tatties).
You now have neeps and tatties ready to serve with your haggis for your traditional Burns night supper and the last little thing we would say you need is the Scottish whiskey!