Burns Night food: classic Scottish recipes
How to make classic Scottish fare for the big Scottish celebration, which falls on 25th January this year
Click on the recipe names for your printable instructions...
Prima magazine's cullen skink - a creamy Scottish fish soup
SHE magazine's kedgeree - a fabulous smoked haddock and rice dish
Good Housekeeping magazine's Scotch Broth - a hearty starter or even a filling main course for lunch.
Homemade shortbread biscuits - crumbly, sweet and oh-so-Scottish.
Atholl Brose - a kind of Scottish ice cream sundae with raspberries, oatmeal, honey, cream and whisky
Real porridge - with cream and a little whisky, if you can handle it for breakfast!
Super stovies - bashed potatoes that taste oh-so-perfect. It's the bash at the end of the cooking that makes all the difference!
And as for the haggis...
Allaboutyou.com Food Consultant Emma Marsden says, 'People think haggis is really rich but actually it's light and flavoursome. You can get a small one (450g) for two people that only takes about half an hour to cook. Boil water, then simmer the haggis in it. You don't need to add anything at all to it. The key is to make sure you don't boil it so that it bursts.' Eat it with neeps an' tatties (mashed potato and mashed turnip) with ground white pepper (no heavy black pepper)'.
Visit www.eatscotland.com to discover more about Scotland's fantastic produce, foodie events and restaurants.
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Great British recipes
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