The main purpose of a Burns supper is to celebrate the life and work of the Scottish poet, but your Burns supper needs to have some good authentic Scottish food and plenty of whisky if you want to ensure maximum enjoyment. We’ve collated some of our favourite recipes from our own Burns suppers.
This traditional Scottish soup is hearty and packed with vegetables. It’s also cheap which is always a consideration if you’re catering for a large supper!
Cock a Leekie is a good alternative to Scotch Broth. We like this one by Edinburgh based chef Tom Kitchin. According to Tom a good stock and fresh vegetables from a farmer’s market are the secret to a good Cock a Leekie.
Haggis, neeps and tatties is the staple of the Burns supper - that’s haggis (sheep or calf offal with suet and oatmeal), turnip and potatoes if you’re not Scottish. It’s a pretty straight forward dish to prepare and a good one for cooking in large quantities.
Clapshot is a simple dish that originates from the Orkneys, it often replaces the neeps and tatties part of haggis, neeps and tatties.
A simple whisky sauce only takes a few minutes to make but it will elevate your simple supper of haggis, neeps and tatties.
Cranachan A good meal requires an indulgent dessert to round it off (and possibly some cheese and port too!) Cranachan is like the Scottish version of Eton Mess, except instead of meringues you use toasted oatmeal, oh and whisky of course.
If you fancy a pudding then look no further than Clootie Pudding - a classic Scottish pudding packed with rich fruit. Serve with cream and more whisky!