burns night recipes
Scottish recipes for the 25th Jan (before and after, too!). If you'd like more recipes please have a look at our recipe index!
Smoked Haddock Chowder
Bashed Neeps
Champit Tatties
Cranachan with Raspberry Jam
print page
If you don't fancy hunting down a haggis, this Scottish soup is a lovely way to nod to the famous poet. Serves 2 as a hearty meal or 4 as a lighter lunch served with bread.
- 200g smoked haddock
- 1.2 litres veg or chicken stock
- 1 onion, finely chopped
- A pinch mace, or grating of nutmeg
- 1 bay leaf
- 1 stick celery, diced
- 1 carrot, peeled and diced
- 3 medium potatoes, diced
- 55g butter
- 40g flour
- 1-2 tbsp oatmeal
- 290ml milk
- Fresh parsley to garnish
Place the smoked haddock in a pan with the stock, bay leaf and mace. Simmer for 5 minutes until the fish flakes. Flake the fish and set aside, reserving the stock.
Melt the butter and sauté the onion, celery and carrot. Add the flour and cook for 2-3 minutes.
Add the reserved fish stock and bring to the boil. Add the oatmeal and simmer for 10 minutes.
Add the potato and fish and cook until the potatoes are tender (8 minutes). Add the milk and season well.
Garnish with roughly chopped parsley and serve.
back to top
A lovely side for anytime, and a great one if you do round up a haggis for the 25th! Serves 4-6 as a side.
- 500g swede, trimmed and peeled
- 2 tbsp butter
- 1 tsp freshly grated ginger root or pinch ground ginger
- Salt and freshly ground white pepper
- Handful fresh chives or parsley, roughly chopped
Place the swede into a large saucepan and cover with water. Bring to the boil and cook until tender.
Drain the swede and return to the pan. Place over a very low heat for a few minutes, stirring, to remove the excess moisture.
Add the butter and ginger to the pan and stir well. Cook for a few minutes, then mash with a potato masher until smooth. Season, to taste, with salt and freshly ground white pepper.
To serve, place onto serving plates and sprinkle over the chives.
back to top
Champit tatties are simply mashed potatoes – and they’re an essential side to haggis on Burn's night. Here, I've paired with me a good dollop of greens. This is a lovely recipe anytime of the year, not just 25th January. Serves 4-6 as a side.
For the greens
Either:
- 1 large handful nettle tops, chopped, OR
- 1 small handful fresh chives, chopped, OR
- 1/2 leek (white and light green parts), finely chopped, OR
- 2 tbsp chopped fresh parsley, OR
- 1 large handful fresh peas, or frozen (defrosted) peas
- 300ml/½ pint milk
For the mashed potatoes
- 1kg/2¼lb floury potatoes, cooked, peeled and mashed
- 125g/4½oz butter, plus extra, to serve
- salt and freshly ground black pepper
For the greens, place your chosen greens into a small saucepan with the milk and simmer gently for a few minutes until tender.
Place the milk and greens into a pan with the mashed potato and butter, season with salt and freshly ground black pepper and place over a low heat. Cook the mixture, stirring well, for a few minutes, until smooth.
To serve, spoon the tatties onto warm plates. Make a dip in the top of each portion and place a knob of butter into it to melt, 'Irish style', if desired.
back to top
Cranachan is usually made with fresh raspberries but since they're not in season for Burn's Night, you can enjoy this traditional Scottish pud with a swirl of raspberry jam, which is almost better! Serves 4.
- 250ml/½ pint fresh double cream
- 1 tbsp set honey
- 1 tbsp of whisky
- 2 heaped tbsps of toasted oatmeal
- 3 tbsp raspberry jam
Whisk the cream together with the honey and whisky. Fold in the toasted oatmeal. Swirl through the raspberry jam and serve, or chill up to 12 hours in advance.
back to top