Month: January 2019
Stuck for what to make for your Burns Supper later? Here at RBBM, we’ve got you covered. Below are some cracking recipes to get you out that inspiration rut.
Starting it off…
Given that Scotland’s got some of the best, why not kick off your Burns Night celebrations with some salmon? This smoked salmon pâté from Olive Magazine is a great option. Find it here.
Or maybe you want a soup to start? Both cullen skink or cock-a-leekie are classic (and delicious) options. This Nick Nairn recipe is sure to produce a show-stopping cullen skink – available here; and Tom Kitchin’s got you covered for a cock-a-leekie – available here.
Wee Beasties of the Glen
Of course, every Burns Supper needs a haggis to address! The great chieftain o’ the puddin race is much older than the man himself, but it’s on his birthday that most of us gather together to enjoy the dish.
Macsween have a hoard of fantastic recipes available on their website, many of which offer a wholly unexpected take on the humble haggis. One of our favourites are these Wee Beasties of the Glen’ – delicious bite-size haggis treats, coated in oatmeal and then fried. Find the recipe for these here.
Fortunately in these modern times, we can enjoy many different varieties including vegetarian, vegan, kosher and gluten-free – meaning everyone can help themselves to a plate of the good stuff!
You cannae have a Burns Supper without the neeps and tatties. But why not mix it up this year (literally) with a healthy serving of clapshot?
Originating from Orkney, this traditional dish combines both neeps and tatties, adding a wee bit of onion and some chives. Simple but delicious – clapshot is an excellent way to change up your usual Burns Supper.
Author of The Scots Kitchen, F. Marian MacNeill (a native Orcadian), has a traditional recipe for clapshot. You can find this – with a bit of history too – on the Scotsman’s Food and Drink page, here. If you’ve got any vegans at your table, you can swap out the butter for cooking oil.
A classic Scottish dessert – there’s nothing better than fresh raspberries after a hearty haggis meal. Top it all off (of course) with sweet honey, crunchy oats, a healthy dollop of cream and a swig of whisky.
Mary Berry’s take on cranachan is a winner, swapping the traditional crowdie for mascarpone – find her recipe here.
If you have any braw Burns Supper recipes of your own – we’d pure love to see them! Just don’t forget to finish your night off with a wee dram – it’s what Robert would want on his birthday.