Head chef Alex Henderson sits down with Money to talk about his pet hate in restaurants and his go-to cheap meal at home.

What would Burns Night be without haggis, neeps and tatties? This simple recipe is made all the more enjoyable with a rich whisky sauce. If you'd like to have a go at the whole experience ...

While the star of the meal is always a freshly prepared haggis served with neeps and tatties, the starter is generally one of a handful of Scottish soups. If you’re keen to stick to a smaller ...

Nothing says Burns Night supper more than haggis, tatties and neeps. For us Southern folks, this translates as meaty sausage served with creamy mashed turnips and potatoes. Love it or hate it ...

Neeps are the Scots word for either turnips or swede and tatties are potatoes. Both are mashed and eaten with the haggis for the mains. Simon Howie Foods Burns Night dinner Simon Howie Foods Mash ...

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 ...

WHEN it comes to Burns Night dishes, there's no better person than Coinneach MacLeod to show what Scotland has to offer. Coinneach, better known as the Hebridean Baker, is renowned for his ability ...