Yes, it's Burns supper time, and you're all invited :).
So what's on the menu?
To Start: Cock-a-leekie Soup (stop sniggering)
One whole chicken or several pieces of uncooked and boned chicken wings, legs or quarters
100g precooked prunes, stoned
2 litres chicken stock stock
One teaspoon brown sugar
Salt and pepper, bay leaf, thyme
Parsley for garnish
Optional:3 rashers chopped streaky bacon
1. Place the chicken into a large pot, add the soup stock. Bring to the boil. As any fatty scum appears at the top of the pot, remove and discard.
2. Wash the leeks and roughly chop. When the chicken has been boiling for about an hour, add the chopped leeks and the herbs.
3. Bring back to the boil, then simmer for two hours.
4. Season to taste. If used the bacon should be thinly chopped and added.
7 tbsp whisky
3 tbsp honey
Fresh mint, to garnish
1.Toast the oats in a frying pan, with a little sugar to taste, being careful not to burn them.
2.Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
3.Serve in dessert glasses garnished with a few raspberries and mint.
A fine French claret will be served with the meal, and afterwards the toasts (to the haggis, to the lads and to the lassies) will be in the malt whisky of your choice.
After which we'll have a ceilidh, with Scottish country dancing to traditional music, and be joined by today's guest of honour, Kimberly Killion!