References in classic literature ?
He described the balls at Government House, and the manner in which they kept themselves cool in the hot weather, with punkahs, tatties, and other contrivances; and he was very witty regarding the number of Scotchmen whom Lord Minto, the Governor-General, patronised; and then he described a tiger-hunt; and the manner in which the mahout of his elephant had been pulled off his seat by one of the infuriated animals.
Morag Collins, 58, of Coltness, cooked up a steaming plate of haggis, neeps and tatties on Burns' night to share with husband John.
Figures have revealed that Scots throw away half a million tatties every day.
They'd also peeled and chopped tatties, parsnips and carrots, and vacuum-packed them for the journey.
What you had to say about your favourite fare Jen Robb, from Glasgow, said: "Haggis neeps and tatties all the way
neeps and Tatties INGREDIENTS: 1 swede, 2 baking potatoes, a large pat of butterand black pepper, to taste METHOD: 1.
Why not start with the mouth-watering Eggs royale with oak-smoked Scottish salmon, followed by haggis, neeps and tatties in a whisky sauce and for your main try wild Scottish venison medallions.
NEEPS AND TATTIES T WHILE your haggis is cooking, you can make your 'neeps and tatties,' the accompaniments for this famous Scottish meal.
Leaving the music on the ground floor, diners upstairs will eat a Burns Night meal of haggis, tatties and neeps courtesy of Soul Food Project.
It is being organised by the Bahrain Caledonian Society Awali, and will feature haggis, neeps and tatties, live music, guest speakers and some traditional Scottish dancing.
The first event will have a Scottish theme to mark Burns Night, with some stallholders offering Scottishthemed produce including The Gingerbread Mam with her ginger parkin, The Clucking Pig Company and their haggis Scotch eggs, Mellanby's Veg with their neeps and tatties and Sawley Kitchen with their shortbread.
The meal will begin with Scotch broth with beef shank followed by traditional haggis, neeps and tatties with a whisky sauce, and venison with bacon and vegetables; a classic Scottish cranachan dessert of raspberries, cream, honey and whisky topped with oatmeal will follow, then cheeses from the border.