Tonight, many a haggis will be piped in for the traditional Robbie Burn's celebration. But Scottish food is not all neeps and tatties and stuffed sheep stomach. Originally, a peasant cuisine, it blossomed during the 16th century when Mary Queen of Scots returned from France to take up the Scottish throne. She brought her French chefs who improved all aspects of the food, especially the baking. Growing up in Glasgow I never ate out-of-season fruits or vegetables and the local fish and meat was wonderful. However, we seldom ate out – Scots tended to eat at home and not in restaurants. Today that has all changed. Scottish chefs have developed the cuisine using the excellent products available as well as experimenting with different techniques and flavours. Their restaurants shine with accolades and stars.

Here are two modern Scottish recipes to try for your next dinner party and one that is considered practically the national dish of Scotland. First, we have mussel, fennel and kale chowder, followed by a Scottish sweetbread in whisky sauce.

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