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 Celebrating Burns Night



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being made on the night

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50ml Feragaia / 20ml pear puree / 20ml egg white or aquafaba / 10ml ginger syrup / 10ml fresh lemon / grated nutmeg garnish. Or enjoy with tonic or ginger ale

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With thanks to our event partner the Glenlivet

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A traditional Burns Night menu

The first course is traditionally soup, either Scotch broth, cock-a-leekie or Cullen skink – all good Scottish recipes using fine Scottish ingredients.

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Haggis is then served either as the main course or an intermediate course.

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The haggis is accompanied by champit tatties (mashed potato) and neeps (mashed turnip). Sometimes carrot is mixed with the neeps, although this is not traditional. Many suppers now include a whisky sauce to accompany the haggis.

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If haggis is the intermediate course, it’s often followed by a main of Scottish salmon, Scottish beef, a steak pie or game such as grouse or pheasant. This would be accompanied by potatoes and seasonal vegetables.

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Scots are known for their sweet tooth, so pudding is an essential part of the meal! It might be a traditional Scottish trifle or cranachan, a dish of oatmeal, cream and raspberries with a hint of whisky.

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Finally, a cheeseboard is passed around, usually with a selection of fine Scottish cheeses such as Caboc, Arran cheddar, Dunlop cheese from Ayrshire (similar to cheddar) or a Lanark Blue, served with Scottish chutneys and oatcakes.

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This can be accompanied by port or whisky and followed by coffee and tea.

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 Fancy a twist on the traditional Burns Supper? Why not try out these



Recipe from the robert burns birthplace museum


1lb/500g self-raising flour

4oz/100g margarine

Pinch of salt

1oz/30g mature Scottish cheddar

2oz/60g grated uncooked haggis

2 beaten eggs



Set your oven to 165C/330F/Gas mark 3.

Rub the flour, margarine and salt together until the texture resembles fine breadcrumbs.

Mix in the cheese and haggis, and then add the eggs and enough milk to create a soft dough mixture.

Turn out onto a dry floured surface and roll to about 1.5 inches/4cm thick.

Use a scone ring cutter to cut out your scones.

You can brush the top of the scones lightly with milk or beaten egg to give a stronger colour if desired, but this is not essential.

Place them on a metal baking tray and cook in the oven for 15–20 minutes until lightly browned on top.





1 and a half cups plain flour
3 eggs beaten
1 and a half cup milk
2 tablespoons melted butter
1 tablespoon vegetable oil.


1) Whisk flour, eggs, milk, and melted butter until there are no lumps and let stand for 30 minutes.
2) Pre-heat your oven to 220°C or Gas Mark 7.
3) Put oil in non stick baking tin and pre heat the tin in the oven to make the oil very hot.
4) Take your haggis, pierce the skin and take all the contents out. Mash it up with the fork.
5) Take out the tin from the oven. Test the heat of the oil by dropping a little bit of batter in it. If it sizzles its ready.
6) Dollop lumps of the haggis into the tin and pour batter on top.
7) Bake for 30-40 minutes or until Batter is risen and golden brown. 

Finally serve up with neeps and tatties or the vegetables of your choice! You can also add some gravy if you fancy it too.




For the pizza dough (enough for 2 pizzas):

300g. strong bread flour

200ml warm water

1tsp instant yeast

1tbsp olive oil

For the topping:

Haggis for 2-3 people (I used vegetarian)

Grated turnip (1/3 average size)

Grated potato (1 medium sized)

Olive oil


Cook the haggis according to package instructions. Once cooked scoop the contents of the package into a bowl and separate with a fork. While the haggis is cooking (usually it takes over 50 minutes) prepare the pizza dough.

To make the pizza bases:

1. Put the flour into a large bowl, then stir in the yeast and salt.
2. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
3. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

Putting it all together:

4. Once you have prepared the pizza dough, grate the turnip and potato and set aside.
5. Roll out the pizza dough, making sure you cover the pizza trays with flour.
6. Once the Haggis is ready, increase the oven temperature to 200C.
7. Sprinkle the haggis, turnips and potatoes (in that order as the potatoes will moisten the rest of the ingredients) over the pizza bases. Drizzle plenty of olive oil on the pizzas.

Cook for 8-10 minutes and Buon appetito!

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