This month, we're heading to the Scottish Highlands with a three-course menu rooted in tradition.

Course 1: Haggis with neeps and tatties, a savory pudding made with minced lamb, onion, garlic, and oats, served alongside roasted turnips and potatoes.

Course 2: Cullen Skink, a hearty Scottish stew made with smoked haddock, potatoes, onions, leeks, cream, and parsley.

Course 3: Tipsy Laird, a trifle-style dessert with ladyfingers soaked in Scottish whisky, layered with vanilla custard, fresh raspberries, whipped cream, and toasted almonds.