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Chef John Quigley and restaurateur Colin Clydesdale are on hand to help you come up with your perfect burns supper. They also have tips and inspiration on what else to do with haggis beyond serving it with neeps and tatties plus how to get the best out of veggie haggis.

If you are a traditionalist then hear how to make the best mash and how to cook neeps if you're just not keen on having them boiled and bashed.

Chef Michael Smith shows us how to make a perfect and very Scottish cranachan.

And if you've ever wondered why we have haggis, neeps and tatties to celebrate Burns night then cook and food historian Catherine Brown will be explaining about the origins of the Burns Supper.

And if your stomach churns at the thought of washing it all down with whisky, we'll try to convince you otherwise with a step-by-step guide to helping even the most hardened of whisky-haters to learn to love the grain! Plus matching whisky with haggis - which flavours go best together?