13 reactions | Here is the third in our series of Burns Night...

Burns Supper 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Taste Scotland: www.tasteatlas.com/scotland On January 25th, Burns Supper turns an ordinary winter night into a loud, proud celebration of Robert Burns, Scotland’s national poet, where food, poetry, whisky, and music collide. The evening famously begins with the ceremonial entrance of the haggis, often led by bagpipes, before Burns’s fiery Address to a Haggis is read aloud - part performance, part ritual. Between courses, guests hear Burns’s poems about love, rebellio

Have you tried Haggis? Why not celebrate the best of Scottish food this Burns night with my favourite way to eat Haggis, these bon bons with a mustard mayo dip! Ingredients, makes around 20 400g haggis, skin removed 100g plain flour 3 eggs, beaten 2 cups (60g) panko breadcrumbs 1 tsp smoked paprika vegetable oil (for frying) dip- 1 tbsp mayo, 1 tbsp creme fraiche, 1 tsp dijon mustard method 1. Roll the haggis into 20 balls. Dip into the flour, beaten eggs then the breadcrumbs mixed with smoked p