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  2. Burns supper - Wikipedia

    en.wikipedia.org/wiki/Burns_supper

    A Burns supper is a celebration of the life and poetry of the poet Robert Burns (25 January 1759 – 21 July 1796), the author of many Scots poems. The suppers are usually held on or near the poet's birthday, 25 January, known as Burns Night (Scots: Burns Nicht; Scottish Gaelic: Oidhche na Taigeise) [1] also called Robert Burns Day or Rabbie Burns Day (or Robbie Burns Day in Canada).

  3. Where to experience the best Burns Night in Edinburgh ... - AOL

    www.aol.com/where-experience-best-burns-night...

    A buffet of haggis, neeps and tatties fuels three hours of reels, waltzes and jigs in a vast hall. Don’t worry, there’s a master of ceremonies to talk you through the steps. January 24, 7pm; £59

  4. Burns Night: A classic haggis, neeps and tatties recipe and ...

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  5. Haggis - Wikipedia

    en.wikipedia.org/wiki/Haggis

    Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used ...

  6. Address to a Haggis - Wikipedia

    en.wikipedia.org/wiki/Address_to_a_Haggis

    Address to a Haggis (Scots: Address to the Haggis) is a Scots language poem by Scottish poet, Robert Burns in 1786. [1] One of the more well known Scottish poems , the title refers to the national dish of Scotland, haggis , which is a savoury pudding.

  7. Burns Night: Five top tips for hosting the perfect haggis dinner

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  8. Scottish cuisine - Wikipedia

    en.wikipedia.org/wiki/Scottish_cuisine

    Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.

  9. Rutabaga - Wikipedia

    en.wikipedia.org/wiki/Rutabaga

    In Scotland, separately boiled and mashed, swede (neeps) and potatoes are served as "neeps and tatties" (tatties being the Scots word for potatoes), in a traditional Burns supper, together with the main course of haggis (the Scottish national dish). Neeps mashed with potatoes are called clapshot. Roughly equal quantities of neeps and tatties ...