Burns Night
Burns Night on the 25th January is considered to be Scotland’s “other national day”, alongside St Andrew’s Day in November. Celebrated on the same date each year, the night gives a nod to the life and work of the Scottish poet, Robert Burns. On Burns night everyone eats a hearty Burns night meal which traditionally starts with a soup course such as Scotch broth, potato soup, cullen skink or cock-a-leekie followed by haggis, neeps and tatties rounded off with drams of whisky and some of Burns’ poems and songs. We’ve put together some recipes for you to enjoy.
Haggis, neeps and tatties
Prep and Cook time: 7 hours
Serves 4
Cullen Skink
Prep and Cook Time: 1 hour
Serves 4
This rich, creamy smoked haddock soup is a Scottish classic, flavoured with leeks and chives and made silky with double cream
Recipe: Olive magazine, view the recipe here
Cock-a-leekie soup
Prep: less than 30 mins
Cook time: 1-2 hours
Serves 8
Source: BBC Good Food, view the recipe here
Vegan Haggis
Prep and Cook time: 1 hour
Serves 6
Want to celebrate Burns Night without the meat? This plant-based haggis, with lentils, mushrooms and a savoury kick of Marmite, will do just the job
Source: Olive Magazine, view the recipe here
Cranachan
Prep time: 5 mins
Cook time: 5 mins
Serves 2-3
Source: Carolines Cooking, view the recipe here
Clootie dumpling
Prep time: 25 mins
Cook time: 3 hours – 3 hours 30 mins
Serves 8
This traditional steamed Scottish pudding is made with dried fruit and spices. Enjoy on Burns night with a wee dram and custard or ice cream to serve
Source: BBC Good Food, view the recipe here