This recipe for haggis, neeps (in this case turnips) and tatties (potatoes) comes from chef Tom Kitchin. It’s an absolute Scottish classic and should certainly be enjoyed on Burns Night!
Celebrate Burns Night without the meat with this plant-based haggis, made of lentils, mushrooms and a savoury kick of Marmite.
This rich, creamy smoked haddock soup is a Scottish classic, flavoured with leeks and chives and made silky with double cream.
A classic Scottish dessert, cranachan is a beautiful medley of double cream, toasted oats, raspberries, honey and a great big slosh of whisky. It’s the perfect ending to a Burns Night feast.
This lovely, light, rillette-style pâté combines fresh Scottish salmon with smoked to add real depth of flavour. Clarified butter seals the pots, so these can be made a day or two in advance. This recipe was inspired by HIX bar.
A stylish starter, ideal from kicking off your Burns Night supper. Make your own zingy dressing and top with Marcona almonds.
This smart tartare makes for an impressive starter and combines two of Scotland’s most revered shellfish.
These smoked haddock and chive fishcakes would make a lovely starter for your Burns Night celebrations, and are a real celebration of Scotland’s tradition of smoked fish.
If you are thinking of having a Burn’s Night celebration then you can’t do it without roast haggis. Luckily you can buy haggis ready made but do try and make the traditional accompaniment, mash swede or neeps. Serve a shot of whisky with this.
This wellington is a great twist on a classic British favourite. Scotland is famed for its wild game, and here it will be the centrepiece.
Blood oranges have a very short season towards the end of winter so make the most of them while you can. Combine them with marmalade and the Scottish tradition of a steamed pudding and this light and delicious pudding lets their flavour shine through.
Sweet and salty flavours are an ongoing trend and this shortbread recipe is the perfect way to blend these flavours and nothing says Scotland like shortbread.
Turn your whisky sour into a sorbet! Our whisky of choice for this recipes is a fiery Islay single malt. You don’t have to add the egg white, but it is an authentic part of the drink and gives the sorbet body.
This has got to be our favourite whisky-laden dessert. They take a bit of time to prepare, but these little sugary pillows are so worth the wait…
One of our favourite ways to drink whisky, and one of the cosiest. Intensely nostalgic, it conjures images of crunching through piles of leaves, sparklers and toasted marshmallows. It’s the latter that has inspired this cocktail from the brilliant team at whisky bar Black Rock. There’s only a smidge of peaty Lagavulin in this, so it’s not too challenging if smoky whisky isn’t normally your thing.