ROBERT Burns, or Rabbie as he is affectionately remembered, is a Scottish hero. The charismatic writer, born 215 years ago, is celebrated for his original poems and songs such as Auld Lang Syne – sung by many Scots while bringing in the New Year.

Doffing their caps to the national poet, many Scots celebrate his birthday (which is January 25) by having a traditional Burns Night Supper.

Of course the way this occasion is marked differs wildly.

Suppers can be anything from a light, relaxed gathering to a huge, formal dinner. But, if you hold a Burns Supper, whatever the scale, it’s crucial you serve haggis, a traditional Scottish dish made from lamb hearts and lungs (among other ingredients), cooked in a sheep’s stomach.

In some of the more affluent households, a Burns Night supper will start with a piper, who will play until the high table is ready to be seated.

After a few welcoming words, the meal will begin with the Selkirk Grace, which was written by Burns.

The haggis is then brought out to the sound of a piper and the guests, upstanding, slowly clap their hands.

More pomp follows as the host recites Burns’ famous poem To A Haggis, which is accompanied by a few flourishes of the knife as the speaker cuts the casing allowing its gushing entrails to spill out.

The address to the haggis culminates with the reader raising the dish in triumph as the final line of the poem is delivered.

Dinner is then served, traditionally cock-a-leekie soup kicks off proceedings, followed by haggis with bashit neeps and champit tatties – turnips and mashed potatoes. Pudding is clootie dumplin (prepared in a linen cloth or cloot) or typsy laird (a kind of Scottish sherry trifle).

Finally, cheese is served with oatcakes and washed down with whisky – happy birthday Rabbie Burns.