Me and few friends are hosting a Burns Night meal this weekend. What would chef conjure up for all to feast on?

Luke Jones, Carnforth

'Great chieftain o the puddin'-race!' A poem written about a haggis, amazing man! It really has to be haggis on Burns Night, love it or loathe it, it’s the only thing to eat! Best steamed and then cut open at the table. Serve with some neeps and tatties, equal amounts of roughly mashed potatoes and swedes, generously buttered and seasoned. Serve your haggis with the neeps and tatties and make a little whisky cream sauce to serve alongside. Reduce some white wine and chicken stock together, add a good splash of double cream, reduce again, then finish with a generous amount of good Scotch whisky to flavour. For a starter, how about cock-a-leekie soup, a lovely chicken stock-based soup, finished with pieces of cooked chicken, leeks and prunes. For dessert, serve a cranachan, a dish of toasted oats, crushed raspberries, whipped cream and flavoured with heather honey and whisky. Strangely enough, Scotch whisky seems to feature heavily on a Burns Night supper!