In this episode of the Dales Chef we head North of the border to find out all about Burns Night.

Bruce looks at the traditions from piping in the haggis to the ode to the Haggis.

We look at what a good haggis tastes like and how to cook one.  And the traditional neeps and tatties as an accompaniment together with a whisky gravy.

Bruce as always has some fun facts and we cant let a Scottish traditional night pass without mentioning deep-fried Mars Bars!

Picture: Bruce Elsworth and Cameron the Piper at last year's Burns Night Supper at Elsworth at the Mill