Burns Night recipes
Showing 1 to 24 of 43 results
Selkirk Bannock
Serve this Scottish classic with plenty of butter. If you have any leftover, toast it for breakfast or use for a bread & butter pudding
Caramel & whisky sauce
This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts
Neeps & tatties
'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis. An ideal dish for Hogmanay celebrations, First footing, or a Burns Night supper.
Highland beef with pickled walnuts & puff pastry tops
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
Gamekeeper’s pie
Tailor this mash-topped stew to suit whatever game is in season - add more matured meat if you like a strong game flavour
Skirlie mash
'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
Cranberry whiskey sour
Give the classic whiskey sour a festive spin using cranberry juice. Garnish with frozen cranberries, if you have them, for an extra-Christmassy touch
Baked raspberry & bramble trifle with Drambuie
A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard
Shortbread recipe
Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Warm salad of red cabbage, black pudding & apple
A light lunch or chunky winter starter, all cooked in one pan. Try it with sausages instead of black pudding if you prefer
Pork with black pudding & roasted rhubarb
A great dinner party dish that can be prepared 24 hours ahead, leaving just the sauce to prepare on the day
Seared salmon with heather honey dressing
A light and colourful starter using Scottish salmon with an aromatic heather honey dressing
Griddled langoustines with hazelnut butter
Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast
Marmalade & whisky bread & butter pudding
The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer
Mussel, bacon & brie tartlets
These rich tartlets, made with parmesan pastry, make a glamorous dinner party starter – perfect for Christmas or New Year
Buttered leeks
A Scottish favourite, this is one of the best ways to cook leeks – slowly and gently in their own juice
Sweetcorn & smoked haddock chowder
Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder
Venison stew
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
Whiskey marmalade
Add a kick to a classic. Marmalade lovers won't be able to resist