Burns Night, held in honour of Scotland's most famous poet, Robert Burns, is celebrated each year on the anniversary of his birth, 25th January. The tradition started a few years after the poet's death in 1796.
So began the Burns Supper and more than two centuries later, it has become a nationwide event with recitals of his works and a haggis dinner.
The full ritual of the night involves whisky, haggis and poetry readings. Those who partake are piped in and then The Selkirk Grace – the prayer of thanks attributed to Burns – is said before dinner.
The prayer goes:
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat
Sae let the Lord be thankit.
Why not try this lovely recipe to round off your own celebrations for Burns Night 2017?
4 blush or blood oranges
50g pinhead oatmeal or rolled oats
150ml pot whipping cream
2 tbsp whisky
150g tub Greek yogurt
2 tbsp clear honey
, plus an extra drizzle to serve, if you like
Slice the top and bottom off each orange and sit them on a board. Using a sharp knife, cut down between the peel and flesh until all the peel and pith have been removed. Cut between each membrane to remove all the segments. Roughly chop and set aside.
Heat a non-stick frying pan over a medium heat. Dry-fry the oatmeal, stirring often, for 3-5 mins. It should start to smell nutty, but don’t let it burn. Tip the oatmeal onto a plate to cool.
Whisk the cream and whisky together to soft peaks. Carefully fold in the yogurt, oatmeal and honey until just combined. Spoon half the mixture into 4 serving glasses and top with half the orange. Repeat layer with the remaining ingredients and serve drizzled with extra honey, if you like.
Recipe from Good Food magazine, January 2010>