Cock-a-Leekie soup
1 small chicken
8 soaked prunes (stones removed and saved)
100g bacon (diced)
500g leeks (washed and thinly sliced)
2l water
1 teaspoon chopped tarragon
salt and pepper

Remove the skin from the chicken and place in a large pan, together with the bacon and prune stones. Cover with water and bring to the boil. Keep covered and simmer for 2 hours.

Strain off the liquid, remove stones and roughly chop the chicken. Add the chopped chicken, leeks, tarragon, salt and pepper to the liquid and bring to the boil. Simmer for 20 minutes. Add prunes at the end of cooking time and serve.

Dare you eat the haggis?

Haggis, Neeps and Tatties
Haggis
For a 1 kilo haggis boil for approx. 20 minutes.

Neeps
4 large turnips
50 g butter
2 teaspoons caster sugar
1 teaspoon salt

Peel and quarter the turnips. Boil for 25 minutes or until soft. Drain and mash, add butter, sugar and salt.

Tatties
6 large Maris Piper potatoes
70 g butter
milk
salt and pepper

Peel and quarter the potatoes. Boil for 20 minutes or until soft. Drain and mash. Scald the milk by bringing it to the boil. Remove from the heat and add the butter. Add the milk mixture to the mash until preferred consistency. Salt and pepper to taste.

Online's Dan Sinclair tries out the cranachan

Cranachan
6 heaped tablespoons oatmeal
3 tablespoons honey
1.5 pints of double cream
150g raspberries
2 teaspoons caster sugar

Cover a baking tray with parchment. Preheat oven to 160C.
Mix the honey and oatmeal thoroughly, spread the mixture on the parchment into 10 thin round shapes. Cook for 10-20 minutes until golden brown. Allow to cool. These will become wafer like when cold.

Whip the cream and sugar together, add the raspberries and 2 of the wafers broken up. Gently stir the mixture to create a marble effect. Spoon into a cold bowl or glass dish and place a wafer on top.

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