Tonight is Burns Night, otherwise known as the Burns Supper. It is a night to celebrate the life and poetry of Robert Burns. 
The Supper is held on the 25 January to mark the birthday of the Scottish Bard and is celebrated with food, drink and poetry.
The Burns Supper is a crucial date in the Scottish calendar, and a great chance to meet and celebrate with friends and family. Although traditionally a Scottish celebration, why not celebrate with our friends north of the border with a tasty Scottish dish?
The main course of the evening is haggis, served with ‘neeps and tatties’ (mashed potatoes with nutmeg and mashed turnip with ginger.) Haggis can be found in many butchers and supermarkets all around Britain. And British potatoes and turnips are both in season in January which makes them a wonderful addition to this meal.
If haggis is not for you, don’t worry, it’s not the only meal eaten on burns night. Why not try making a cock-a-leekie soup instead? The soup is usually served as a starter to haggis and it’s a great tasting and nutritious dish.
Two important ingredients for the famous Scottish soup are leeks and chicken.
Leeks grow in Britain from August – April, so at the moment the shops should be full of great tasting British leeks for the soup and it’s packed with nutrients and crucial anti-oxidants, great for fighting off winter colds and flu.
To find out more about British leeks, and for lots of great recipes that make use of the vegetable, visit www.british-leeks.co.uk.
The chicken in this recipe is full of protein and is a great source of vitamins B3 and B6 which provide energy and are great for cardiovascular health. For more information about chicken, including some great tasting recipes check out www.greatbritishchicken.co.uk.
More information about the Burns Supper, and some great tasting recipes for cock-a-leekie soup and haggis dishes can be found here.
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