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Occasion

Burns Night

The Burns supper on 25 January: menu and running order.

Glasses of cranachan beside a bottle of Scotch whisky
Photo: Saskia van de Nieuwenhof from Edinburgh, United Kingdom via Wikimedia Commons, CC BY-SA 2.0, cropped

Recipes

Burns Night recipes

A plate of clapshot, mashed potato and swede with chives, beside oatcakes

Recipe · 40 min

Clapshot

Orkney's buttery mash of potato and swede with chives: two Scottish staples better together, and ready in 30 minutes.

A bowl of cock-a-leekie soup with shredded chicken and leeks

Recipe · 2 hr

Cock-a-Leekie Soup

Chicken, leeks and a few prunes simmered into a clear, savoury broth: one of Scotland's oldest soups.

Glasses of cranachan beside a bottle of Scotch whisky

Recipe · 25 min

Cranachan

Toasted oats, whisky-and-honey cream and fresh raspberries: the Scottish summer pudding that ends a Burns supper.

A bowl of Cullen skink with a bread roll

Recipe · 45 min

Cullen Skink

A thick, creamy soup of smoked haddock, potato and onion from the Moray coast of Scotland.

Haggis served with neeps and tatties and gravy

Recipe · 1 hr 10 min

Haggis, Neeps and Tatties with Whisky Sauce

Happy St Andrew's Day: Scotland's national dish, made easy, with buttery neeps, fluffy tatties and a creamy whisky sauce.

A pile of rough Scottish oatcakes

Recipe · 45 min

Scottish Oatcakes

Crisp, rough oatcakes made with just oatmeal, a little fat and hot water: perfect with cheese, soup or stovies.

Part of British Isles cuisine.