My Favourite Burns Night Supper Recipes

January 25th is Burns Night, which we adore celebrating as a family with a hearty supper.

Scotland has a very special place in our hearts, and you don't have to be Scottish to celebrate Burns Night!

The purpose of the evening is to mark the life and celebrate the birthday of the Scottish poet and lyricist Robert Burns, widely regarded as the national poet of Scotland and perhaps most famous for penning Auld Lang Syne.

See below for the full recipes for my Haggis, Neeps, Tatties & Buttered Leeks followed by a delicious Raspberry Cranachan Trifle...

Haggis, Neeps & Tatties with Whisky Sauce & Buttered Leeks

Ingredients:

1.3kg haggis (serves 6-7)

1 swede - peeled and chopped into 2cm chunks

6-8 medium-size potatoes - washed and chopped into 2cm chunks

2/3 leeks - washed and finely chopped

A couple of sprigs of thyme

Salt & pepper to season

Butter

Extra virgin olive oil

For the whisky sauce:

2-3 tablespoons of whisky

100ml double cream

50ml veg stock

1 tsp Dijon mustard

Salt & pepper

1 shallot - finely chopped

Knob of butter

Haggis

For the haggis, preheat the oven to 160 degrees C or use the baking oven on the Aga.

Remove the outer packaging of the haggis, prick all over with a knife and wrap in three layers of tin foil. Pour a couple of centimetres of water into a roasting tin and place the wrapped haggis inside. Bake for approx. 2.5 hrs - do check the packaging for timings as it will vary depending on the size of your haggis.

Once the haggis is cooked, unwrap, slice open and spoon out the haggis.

Neeps

Place the peeled and chopped swede into a pan of cold water, season and add the sprigs of thyme. Bring to a boil and simmer for approx. 1 hr. I use the simmering oven of my aga for this.

Once they are soft enough to easily slide a knife through, strain them and add a couple of knobs of butter. Season them well and mash. These can be done in advance.

Tatties

Wash and chop your potatoes into chunks roughly 2cm in size. Add to a large pan of cold water, bring to a boil and simmer for 5 mins.

Strain the potatoes and let the steam out, then place them into a roasting tin with a couple of tablespoons of olive oil. Season with salt, pepper and some dried herbs, then place in the roasting oven of an Aga or 200 degrees C for 45 mins. Once fully cooked, gently mash - we are going for a rustic look!

Whisky Sauce

Melt the butter on medium to high heat and fry your finely chopped shallot for a few mins. Increase the heat to high and add in the whisky. Reduce for a minute, then add in the mustard and vegetable stock, stirring all the time. Add seasoning and then reduce the heat to low.

Add in the cream and stir in, then check seasoning, adjusting if needed.

This is best served warm.

Buttered Leeks

Wash and finely chop the leeks. Melt the butter in a frying pan and add in the leeks. Season with salt, pepper and add a splash of olive oil. Gently fry for 5 mins.

Raspberry Cranachan Trifle

Ingredients:

350g raspberries

200ml double cream

150g mascarpone

150g Greek yoghurt

2 tbsp of icing sugar

1-2 tbsp of demerara sugar

1-2 tbsp whisky

For the crumble topping:

60g plain flour

80g caster sugar

100g butter

3 tbsp honey

150g jumbo oats

80g chopped hazelnuts

For the crumble topping:

Melt the butter and honey in a saucepan on low heat.

Add the rest of the ingredients and stir well to combine.

Line a baking tray with parchment and spoon in the oat mixture, spreading evenly.

Bake at 160 degrees C for 20 mins until golden. Take out and set to one side to cool. Once cold, crumble up into small pieces.

For the trifle:

Whisk the double cream until it has soft peaks. Add in the mascarpone, Greek yoghurt, and icing sugar and gently whisk together.

Gently fold in the whisky, or whisk on a low setting.

Spoon some of the cream mixture into the bottom of the bowl or individual glasses if using.

Add a few raspberries, a little sprinkle of demerara sugar and some of your crumbled pieces. Repeat with more cream, raspberries, demerara and crumbled pieces.

Fill a piping bag with the rest of the cream mixture and pipe onto the top of your pudding. Chill in the fridge until you are ready to serve.

These will keep for a couple of days in the fridge so can be made in advance.

An excerpt of 'Address To A Haggis - Robert Burns' traditionally read as the haggis is cut! The whole poem is rather fun to attempt after a few whiskies...

"Ye Pow’rs wha mak mankind your care,

And dish them out their bill o’ fare,

Auld Scotland wants nae skinking ware

That jaups in luggies;

But, if ye wish her gratefu’ prayer,

Gie her a Haggis!"

I hope you enjoy, and Happy Burns Night to you all!

Love, Charlie x

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