London North Eastern Railway has shared on YouTube an online cooking class to provide help and inspiration for people looking to cook haggis, neeps and tatties for Burns Night.

With lockdown restrictions in place, people will be at home for Burns Night, which is the annual celebration of Scotland’s National Bard, Robert Burns.

LNER Chefs created the online masterclass after the positive response to the recently launched LNER cookbook called Cooking for CALM, which was created by LNER chefs and colleagues.

More information about the LNER Cooking for Calm cookbook is available here 

Kate McFerran, LNER Director of Communications, said: “Burns Night is always something we look forward to celebrating, and at LNER we want to keep that spirit alive during lockdown. As we can’t celebrate in the usual way this year, we’re helping people make their own Burns Night supper, and what better way to do that than with haggis.”

“Celebrated chef Mark Greenaway kindly agreed to help by creating a modern, sophisticated take on preparing haggis, and worked alongside one of our LNER chefs Chris Murphy who whipped up a delicious, traditional version with neeps and tatties. They’ve both created inspired dishes that are sure to warm and comfort, and we think the hardest part will be deciding which one to make.”

Popular Edinburgh chef Mark Greenaway, who is known for creating Scottish fine dining dishes at his restaurant at Edinburgh’s Waldorf Astoria – The Caledonian, said: “Haggis is a well-known traditional dish for Scotland, and typically eaten at Burns Suppers across the country. The recipe can vary from butcher to butcher and it’s a great ingredient to add a twist to a dish. As a champion of Scottish cuisine, it was fantastic to be a part of this LNER video and to have Chris in the kitchen cooking alongside me for the day.”

Chris Murphy, LNER Chef from Edinburgh, said: “I am delighted to be involved in this video celebrating Burns Night and to work alongside Mark for the day, sharing tips and techniques, and getting to know different methods of cooking haggis.”

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