An awful lot of cooking

Our annual Burns Night supper, six guests, so altogether a group of eight. This year, Cavendish and I came up with the following menu:

My Heart is in the Highlands

~Traditional: The Skye Boat Song~

1st course: Traditional Cullen Skink

~Toast to the Lassies: Afton Water by Robert Burns~

2nd course: Black and white pudding and pan-fried scallops with pea and mint puree at the side.

~Traditional: Come by the Hills~

3rd course: Haggis with pumpkin, mixed vegetables and mash at the side

~Traditional: Loch Lomond~

4th course: Apple Crumble with blueberries (absolutely delicious and kindly provided by one of our guests)

~Auld Lang Syne: Sing Along ~

All in all an awful lot of cooking, since I did most of the food from scratch. (Well practically everything except the Haggis and puddings, which were store-bought.) Never having done the pea and mint puree, black pudding, scallop dish before, I was rather worried about it and also rather surprised how well it turned out.