Xanthe Clay’s Burns Night special recipes for the complete Burns Night experience - just add a dram - or two - of the finest Malt– for authenticity of course!

The Haggis is essentially pre-cooked, so it's just a case of heating it thoroughly before serving. Don't be tempted to boil it hard or raise the oven temperature, in case the Haggis bursts.

On the hob

Haggis can be cooked in a pan of water by taking off any packaging, wrapping it tightly in foil and simmering it for an hour and a quarter (for a 2lb/900g haggis) or an hour and three quarters (for a 4lb/1.8kg haggis).

It should be piping hot before serving. If you are making the Cock-a-Leekie soup to start, then you can be super fuel efficient by dropping the foil-wrapped Haggis in that pan to cook. While you serve the soup, leave the Haggis wrapped in foil so it stays hot.

In the oven

Preheat the oven to 350F/180C/Gas Mark 4. Take the packaging off the haggis, wrap it tightly in foil and put in a roasting dish. Pour in an inch (2.5cm) of water and bake for an hour (2lb/900g Haggis) or an hour and 45 minutes (4lb/1.8kg Haggis) until piping hot.

In the microwave

Remove the entire casing from the Haggis, slice or crumble the filling and microwave it for 5-10 minutes (depending on the microwave power and the amount of Haggis) until hot. This is hardly a splendid focus for a Burns Night dinner and so recommended for leftovers only.

Red Berry Sauce

This tart, sweet sauce might not be traditional but it goes very well with Haggis.

5oz/140g Rowanberry or cranberry Jelly
1 tbsp Whisky
3 sprigs of Thyme

Put the jelly in a small pan with 5 tbsp water and heat gently, stirring until the mixture is smooth.
Add the Whisky and Thyme, then simmer for a minute or so, until the sauce has the consistency of single cream

Bashed Neeps (Serves 6)

Neeps, or Swede to Sassenachs, has a powerfully peppery flavour, so is best boiled in plenty of water rather than steamed. Don't be mean with the Butter and Pepper - both are essential.

1 large Swede
Butter

Peel the Swede and cut into cubes.
Put the diced Swede in a pan of salted water, bring to the boil and cook for 20 minutes or so, until tender.
Drain and stir in the butter and lots of freshly ground Black Pepper.
Mash lightly, then taste and add more Salt if necessary.

Chappit Tatties (Serves 6)

These mashed Potatoes enlivened with some chopped greenery are great with Sausages as well as Haggis.

2lb/1kg potatoes for mashing (Desiree are a good bet)
A teacup of hot Milk
3 tbsp Butter
A small bunch of Flat Leaf Parsley, chopped
Bunch of Spring Onions, thinly sliced, including most of the green part

Peel and boil the Potatoes until tender, then drain into a colander and allow to dry for five minutes or so, covered with a tea towel.
Return to the pan with the hot Milk and mash until really fluffy.
Beat in half the Butter and then all the Parsley and Spring Onions.
Pile into a warmed serving dish and dot with the rest of the Butter.