Bev and Mike Vinnicombe – mine hosts at The Star Inn, Périgueux – have kindly invited me to cook a special dinner for Burns Night next month. It is, of course, centred on the main course of Haggis (though I’m doing alternatives for vegetarians and non-Haggis fans). I absolutely love haggis and I’m doing it with a wonderful Whisky and Mushroom Sauce (sharp intake of breath by purists!) – it really gives a kick of richness to what can sometimes be a rather dry dish – and of course it comes with a traditional Tatties and Neeps (potato and turnip) Mash. The starter will be my own Smoked Mackerel Pâté with home-made Cheesy Oatcakes and I’m doing a Chocolate Pudding with Whisky and Stem Ginger Sauce for dessert (there’s a bit of a theme going on here!). It’s €15 a head and you can book by emailing me or by calling Bev and Mike (evenings only) on 05.53.08.56.83. If you fancy practising the address to the haggis, there’s a useful link to all things Rabbie Burns amongst the links on the right of this page. There’s a teaser on my poster. Enjoy!