Burns Night 2016: Delicious things to eat at a Burns Night supper

Many will already have started preparing for their annual celebration of Scottish poet and treasure Robert Burns.

Monday, 25th January 2016, 9:06 am
Updated Monday, 1st February 2016, 4:09 pm
How will you celebrate Burns Night?

On or around January 25 each year, Burns Night is held in honour of The Bard's life and work, which left a legacy for many.

And while the night focuses on paying tribute to the man, the food is a huge part of any celebration - and rightly so.

But as you prepare to have the family and friends round, what will you be serving up?

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Haggis, neeps and tatties: Need we say more? You couldn't get any more traditional, or delicious, with this dish.

Gamekeeper's pie: A warming alternative to a traditional haggis dinner, with all the trimmings.

Cock-a-leekie soup, cullen skink or Scotch broth: January is the perfect season for a rich soup, so why not pick one of these classics? Whether you like creamy, smoky or packed with flavour, one of these will suit you.

Skirlie mash: A Scottish twist on a family favourite. Mix your mashed potatoes with a crispy, crunchy, oatmeal to bring a new texture to the table.

Neeps and tatties cake: Prefer a roast potato? Look no further than this Scot-inspired potato rosti.

Cranachan: Indulge your sweet tooth with this rich mixture of berries, cream, honey and whisky - topped off with crunchy oatmeal.

Clootie pudding or dumpling: Perfect for Christmas and Hogmanay as well as Burns Night, this tasty dessert is packed with fruit, and perfect with your dram of whisky.

Oatcakes and cheese: What would a meal be without an after-dinner cheese course? Swap your usual cracker for a Scottish oatcake to really round off the meal

Home-made shortbread: If you're toasting the poet with a cup of tea instead of an alcoholic tipple, what better to go with it than shortbread. Chin chin!

Toast with whisky marmalade: If you're not one for a slap-up dinner, indulge with this delicious and comforting snack instead. Pop a couple of slices of your favourite loaf in the toaster, or under the grill, and liberally top it with a whisky-infused marmalade.