As Scottish families the world over prepare to mark Burns Night, there's one culinary item that's almost certain to be on the menu.
We are, of course, talking about that most hearty of Scots dishes, the Great Chieftain o' the Puddin-race, haggis.
But while the famous meal, which is normally paired with neeps and tatties, is synonymous with both Scotland and Robert Burns, there is evidence to suggest that its rise was at least partly down to the culinary skills of one little-known Edinburgh cook.
