3-4 + Scottish recipes (28)

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Baked Chicken with Haggis

Recipe by: Janice

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This is a boneless chicken breast stuffed with haggis and wrapped in Parma ham.

Clapshot

Recipe by: liz

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Straight from Orkney, here's a traditional clapshot recipe for Burns supper. Serve hot with oatcakes or haggis.

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Cock-a-leekie soup

Recipe by: Maggie Pannell

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A real Scottish classic – serve this hearty combination of chicken, leeks, rice and prunes with wedges of warm soda bread spread thick with butter.

Cranachan

Recipe by: LYNN1979

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This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Oats are toasted, then folded into lightly sweetened whipped cream and topped off with berries and a splash of whisky. Finish your Burns supper with this delicious tradition.

Cream Crowdie

Recipe by: alwayshungry

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Also known as cranachan, this easy pud is perfect for Burns Night - or any night, really!

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Crowdie eggs

Recipe by: Chrissie Lloyd

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Crowdie is a Scottish fresh cheese, traditionally made by crofters. The name comes from the Lowland Scots word ‘cruds’, meaning curds.

Cullen skink omelette

Recipe by: Chrissie Lloyd

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The ingredients for cullen skink – a traditional Scottish soup based on smoked haddock and potatoes – are here turned into an omelette. For the best flavour, use traditional smoked haddock, which is free from artificial yellow dye.

Guinea fowl pudding

Recipe by: Norma MacMillan

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Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured potato pastry crust. Serve with Brussels sprouts and baby carrots.

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Haggis

Recipe by: SkyyFyre

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I made this haggis for Burns Night last year! Mum was Scottish, as I am, and taught me a lot. I have embraced the traditional Scottish dishes.

Haggis balls with neeps n tatties

Recipe by: Scott

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Because a whole haggis is too much for me to eat on me own - I shape it into small balls and cook it in beef stock, freezing any leftovers. I still eat it with neeps and tatties, washed down with the best Scotch. No one else in the house likes it, which is fine by me.

Highland Flummery

Recipe by: SkyyFyre

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This pud finished my Burns supper last year. Best served with my sweet wafers.

Hot butterscotch sauce

Recipe by: Jan Cutler

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Make your own homemade butterscotch sauce to serve over vanilla ice cream for a classic dessert.

Leek and broccoli soup with smoked haddock

Recipe by: Maggie Pannell

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Comfort food at its best, this soup is based on the traditional Scottish recipe ‘Cullen Skink’, but updated so it is just as satisfying but lighter in fat and calories, and with added broccoli for extra goodness. Serve with hunks of crusty wholemeal bread.

Mince 'n' Tatties

Recipe by: Neil

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This recipe is a firm favourite.

Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce

Recipe by: Grant

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A different way to use pheasant! Serve the sliced pheasant breast with clapshot, a distinctively Scottish side of mashed turnips and potatoes.

Potted Beef

Recipe by: HEATHER.WRAY

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Toothsome and economical, potted beef is a favourite on toast or in sandwiches.

Punchnep

Recipe by: SkyyFyre

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This accompanied my haggis at last year's Burns supper!

Raspberry cranachan

Recipe by: Norma MacMillan

Reviews(3)

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.

Sausage and Vegetable Stovie

Recipe by: dSquib

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This is a very easy and basic recipe adapted from the traditional Scottish dish. It's ideal for utilising leftovers or working from a limited kitchen.

Sausage Stovers

Recipe by: superpop

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This was a quick & simple meal my Mother in Law used to prepare,she came from Scotland near Oban and was a regular meal for the Family,cheap and very filling. When preparing do not add more than the amount of water stated, as a rule of the thumb,it should only cover 1/4 of the contents

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