I made traditional Cullen skink and neeps and tatties for Burns Night

dailyrecord.co.uk:

The first time I came across Burns Night was just over ten years ago, when a newly appointed teacher from Oxford tried to drum up support for its celebration at school.I must admit, she didn't get very far.

Now, it's just a part of everyday life on the fringes.To mark the occasion, I sought advice from the Scottish members of our team to understand what people typically eat on Burns Night.

Although I initially suggested Rumbledethumps - a dish no one had heard of, despite its mention in Good Food magazine - I eventually opted for a traditional Scottish meal of Cullen skink and Neeps and Tatties, thanks to the guidance of our resident Scots.

Cheers, team, reports the Express. None of the dishes were unfamiliar, but it's always intriguing to explore another country's cuisine, especially when you wouldn't find it on a menu within 50 miles of London.The neeps and tatties are self-explanatory; potatoes and swede mashed together with a few dollops of butter, the perfect comfort food for a winter's day.As for Cullen skink, I'd only ever heard the name, not its reputation.