Celebrate the birthday of Scotland's favourite poet and champion of the common people - Robert Burns - on the 25th of January. Mark the occasion with a wee dram, plenty of tatties and more haggis than you can shake a bagpipe at. Have a hootenanny with our recipes for smoked salmon starters, scotch broth, traditional or veggie haggis and buttery shortbread - pure food poetry! Why not Host your own Burns Night
Get your Burns Night supper off to a flying start with Scotland's culinary masterpiece - smoked salmon
Carol Wilson's Scottish recipe is as good to eat as it is cheap to make - a perfect accompaniment with hunks of crusty bread
Simon Rimmer's home-made haggis is packed with meat and herbs and steamed slowly, creating a wonderful depth of flavour
This Scottish favourite is given a vegetarian twist with nuts, lentils and mushrooms, from The Vegetarian Society
For a traditional Scottish soup with smoked haddock and potatoes, try Matt Tebutt's simple and tasty recipe
Carol Wilson's indulgent Scottish dessert combines tangy orange marmalade, cream and malt whisky - ideal for a special occasion treat
Neeps and tatties make a glorious soup to top with haggis croutons in this super soup recipe from Sue Lawrence
The orange pastry and filling is a nod to Dundee's marmalade heritage in Nell Nelson's fruity tart
In an intriguing twist on a traditional haggis, Eadie Manson shows-off his modern interpretation of a classic favourite for Burns Night
For a light buttery flavour try James Martin's grandmother's mouth-in-the-mouth shortbread
