Haggis from Ramsay of Carluke. This year I made neeps and tatties by boiling and mashing the swede with about half its weight of potato. Blanched some cabbage in the microwave and mixed with the mash. Then fried in goose fat like a bubble and squeak. Cheeses, Gruth Dhu and Caboc. Shortbread with assortment of malts. Attempt to recite Tam o'Shanter.
Never mind, I'm in good books as I had made the in-house editor a Santes Dwynwen card.
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