Poetry, bagpipes and Burns celebrations

Sheep heart, lung of cow, liver of beast ... welcome to the Haggis

Hello Lemonistas,

Welcome to a special edition of The Lemon Grove, in which we take a look at Scotland and the annual January 25 commemoration of its celebrated storyteller, verse maker, and composer Robert' Rabbie' Burns. 

In this issue, you'll find a look at a beautiful part of the UK around the western port of Oban, a peak behind the scenes at the town;s whisky distillery, a quick look at haggis and a recipe for Cullen Skink. But more on that later.

Best wishes

Bruce

Robert Burns, Scottosh bard, musician, writer and folk hero

Burns Night, January 25

Celebrated across the country and amongst the Scottish diaspora, Burns Night suppers are organised from today, January 25, to around the middle of March. 

What they tend to have in common is a meal centred around haggis, neeps, tatties, some reciting of Robert Burn’s poetry, Scottish folk music and a final toasting with a dram of whisky. If you've room for pudding, then you'll likely have a traditional Clootie Dumpling (a steamed pudding made of dried fruits, such as raisins and currants, spices, flour, breadcrumbs, sugar, suet and milk) or a classic Cranachan (raspberries folded into cream flavoured with honey, whisky and toasted oatmeal).

Haggis offers intense flavours, so a robust red wine would make a good accompaniment. Other options include ales, lager, Scottish fruit wines or soft drinks (perhaps the teeth achingly sweet Irn Bru, Scotland's 'other national drink').