Take your tastebuds on a Highland fling this Burns Night with classic Scottish dishes including haggis, neeps and tatties and a wonderful warming beef stew.

Burns night recipes

Take your tastebuds on a Highland fling this Burns Night with classic Scottish dishes including haggis, neeps and tatties and a wonderful warming beef stew.

  • Highland beef with pickled walnuts & puff pastry tops

    Tested

    Highland beef with pickled walnuts & puff pastry tops

    By Good Food

    Freezable
    Total time
    Ready in 3 hrs 30 mins

    A rich beef stew that gets better the longer it's kept. The pickled walnuts add a tangy touch. Make up to three days ahead

    5
 stars 9 ratings

    Easy

  • Mussel, bacon & brie tartlets

    Tested

    Mussel, bacon & brie tartlets

    By Nick Nairn

    Total time
    Ready in 1 hr 15 mins

    These rich tartlets, made with parmesan pastry, make a glamorous dinner party starter - perfect for Christmas or New Year

    5
 stars 1 rating

    Moderately Easy

  • Baked raspberry & bramble trifle with Drambuie

    Tested

    Baked raspberry & bramble trifle with Drambuie

    By Good Food

    Total time
    Ready in 1 hr 45 mins

    A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard

    5
 stars 10 ratings

    Easy

  • Seared salmon with heather honey dressing

    Tested

    Seared salmon with heather honey dressing

    By Good Food

    Total time
    Ready in 35 mins

    A light and colourful starter using Scottish salmon with an aromatic heather honey dressing

    5
 stars 2 ratings

    Easy

  • Griddled langoustines with hazelnut butter

    Tested

    Griddled langoustines with hazelnut butter

    By Good Food

    Freezable
    Total time
    Ready in 20 mins

    Langoustines, or Dublin Bay prawns, make a great started but can be fiddly for your guests to de-shell. Do it beforehand yourself for a fuss-free feast

    0
 stars 0 ratings

    Easy

  • Neeps & tatties

    Tested

    Neeps & tatties

    By Good Food

    Total time
    Ready in 2 hrs 15 mins

    'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis

    5
 stars 5 ratings

    Easy

  • Buttered leeks

    Tested

    Buttered leeks

    By Good Food

    Vegetarian
    Total time
    Ready in 35 mins

    A Scottish favourite, this is one of the best ways to cook leeks – slowly and gently in their own juice

    4
 stars 5 ratings

    Easy

  • Baked haggis

    Tested

    Baked haggis

    By Good Food

    Total time
    Ready in 1 hr

    Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that's pure heaven

    5
 stars 5 ratings

    Easy

  • Sweetcorn & smoked haddock chowder

    Tested

    Sweetcorn & smoked haddock chowder

    By Good Food

    Freezable
    Total time
    Ready in 30 mins

    Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder

    4
 stars 8 ratings

    Moderately Easy

  • Cranberry oatcakes

    Tested

    Cranberry oatcakes

    By Nick Nairn

    Vegetarian Freezable
    Total time
    Ready in 35 mins

    Add a little extra to your cheese board with these light and fruity oatcakes. Perfect with a chunk of Stilton and a glass of port

    3
 stars 5 ratings

    Easy

  • Prune & whisky tart

    Tested

    Prune & whisky tart

    By olive magazine

    Total time
    Ready in 45 mins

    Take your sense on a highland fling with this very Scottish - and very good - tart

    0
 stars 0 ratings

    Easy

  • Succulent braised venison

    Tested

    Succulent braised venison

    By Nick Nairn

    Freezable
    Total time
    Ready in 2 hrs 5 mins

    Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness - try it as an alternative to turkey, or for Hogmanay

    5
 stars 37 ratings

    Easy

  • Skirlie mash

    Tested

    Skirlie mash

    By Nick Nairn

    Vegetarian
    Total time
    Ready in 35 mins

    'Skirlie' is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato - try this as a side dish at your Hogmanay celebration

    4
 stars 1 rating

    Easy


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