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Burns Night recipes
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35
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Celebrate everyone's favourite Scottish poet with a traditional Burns supper. Find recipes for neeps and tatties, cranachan, shortbread and more. And there's haggis of course, even one for Rabbie's vegetarian fans!
Try these Burns Night recipes
Haggis
Clapshot
Cock-a-Leekie Soup
Champit Tatties
Cranachan
Vegetarian Haggis
Tablet
Selkirk Bannock
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Authentic Scotch Broth
(0 ratings)
Recipe by:
alwayshungry
An authentic Scotch broth recipe using the authentic lamb, rather than beef which you often see today. You can use beef if you prefer, though I adore the lamb.
Bacon Clapshot
(0 ratings)
Recipe by:
SHONAD
A flavourful, slightly spiced twist on clapshot, which features the addition of bacon and hails from northern Scotland. Perfect with roast meats or double the servings and serve as a tasty supper.
Bacon Turnip Mash
(0 ratings)
Recipe by:
Theresa H. Wessman
A delicious combo of my two favourite foods!
Baked Neeps and Tatties
(0 ratings)
Recipe by:
Christine L.
This is a bit of an embellishment on the usual neeps and tatties. Omit the parsnips and substitute more swede if you'd like.
Burns Night Haggis
(0 ratings)
Recipe by:
Holdenalix
This is a traditional haggis straight out of Scotland. Try making your own for Burns Night.
Burrebrede (Scottish Shortbread)
Reviews(1)
Recipe by:
TECHIMPAIRED
This shortbread recipe has been a Christmas favourite with my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in foil.
Champit Tatties with Spring Onion
Reviews(1)
Recipe by:
liz
My family have this every year for Burns supper. Leave out the spring onion if you don't like it.
Clapshot
(0 ratings)
Recipe by:
liz
Straight from Orkney, here's a traditional clapshot recipe for Burns supper. Serve hot with oatcakes or haggis.
Classic Cock-a-Leekie Soup
(0 ratings)
Recipe by:
liz
A classic Scottish soup - slow-cooked, wholesome and easy to make.
Cock-a-Leekie
(0 ratings)
Recipe by:
phyllis
I prefer cock-a-leekie a little lighter and have adapted my recipe accordingly.
Cock-a-leekie soup
(0 ratings)
Recipe by:
Maggie Pannell
A real Scottish classic – serve this hearty combination of chicken, leeks, rice and prunes with wedges of warm soda bread spread thick with butter.
Cock-a-Leekie Soup for a Crowd
(0 ratings)
Recipe by:
briony
This is my version - I like to add fresh thyme and parsley.
Cranachan
(0 ratings)
Recipe by:
LYNN1979
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
(0 ratings)
Recipe by:
alwayshungry
Also known as cranachan, this easy pud is perfect for Burns Night - or any night, really!
Creamy Clapshot
(0 ratings)
Recipe by:
Grant
This is a Scottish dish to be served as a vegetable side or as an accompaniment to haggis, beef, pork, lamb or game.
Cullen Skink
(0 ratings)
Recipe by:
t.mcleod
A classic Scottish soup originating from the village of Cullen in Morayshire.
Cumberland Sausage Roll Slice
(0 ratings)
Recipe by:
emsmiff
This has always been a favourite in our family since I was little. My mum gave me the recipe last year, when I cooked it for the first time. Now it's not just for Christmas anymore! It's fab warm, but also good cold. This can be made in advance and chilled in the fridge
Elleasha's famous millionaire Shortbread!!!
(0 ratings)
Recipe by:
elleasha101chhiber
I think its very easy, well most of it sure is anyway! The only bit that i really struggled on was the mixing of the ingredients, mixing it into breadcrumbs with your fingers bit i actually found that it was easier with the dough whisks. plus it deduces your mixing time by about 5-8 minutes. from then it gets pretty easy with the rolling and cuttting and everything...!
Haggis
(0 ratings)
Recipe by:
SkyyFyre
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
(0 ratings)
Recipe by:
Scott
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.
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