Burns Night (64)

    Celebrate everyone's favourite Scottish poet with a traditional Burns supper. Find Burns Night recipes for neeps and tatties, cranachan, shortbread and more. And there's haggis of course, even one for Rabbie's vegetarian fans!

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    Top Burns Night recipes

     
    No reviews
     
    55min

    This dish is restaurant quality and very easy to prepare at home, ideal for Burns Night. Look for good quality pre-sliced haggis, and quality neeps (swede) and tatties (potatoes). There aren't many components to this dish, so you want what you have to be the best it can be! If you wish, just simply substitute with sliced vegetarian haggis to suit preference.

    Recipe by: geneviever

     
    5 reviews
     
    1hr50min

    This is my version of cock-a-leekie that uses chicken thighs. I like to add fresh thyme and parsley.

    Recipe by: briony

     
    30 reviews
     
    1hr20min

    This is a great sweet we have here in Scotland. It is a complete sugar rush. It may be too sweet for some people but I love it. Try it anyway and see what you think. Kids will love it!

    Recipe by: celticfc1888

     
    18 reviews
     
    1hr35min

    This recipe is originally my mother's, however I've taken my own twist with it, increasing the sugar and adding vanilla - removing the butter to create a perfect tablet every time that's easy for anyone to create. Family and friends and strangers from around the world have tried it themselves and sent me feedback stating that it's turned out perfect and tastes delicious. It melts in your mouth and is bursting with sweetness; the slight hint of vanilla is an added bonus that leaves for a great aftertaste.

    Recipe by: doodled186

     
    10 reviews
     
    35min

    This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

    Recipe by: Norma MacMillan

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