The best Burns Night recipes to cook for a traditional Scottish supper
telegraph.co.ukBurns night, an extravagant affair held at the end of January to celebrate the life of Scotland’s national poet Robert Burns, traditionally involves the shrill sound of bagpipes, creamy neeps and tatties, and lashings of fiery whisky sauce.The undisputed highlight of the evening is, however, the emphatic rendition of Burns's 'To a Haggis'.
During the poem, the savoury pudding is theatrically split open ('his knife see rustic labour dight'), with care being taken to ensure a good amount of its innards are exposed.
Make sure, though, to make your incision before the address – your fellow diners may not thank you when you go in to slit your haggis and it pops under the pressure, showering them in bits of scalding meat.For our Burns Night feast, we have looked beyond turnips and potatoes for a modern menu with Scottish significance.
Featured below, our favourite recipes will take you through from dawn to dusk...Start the day on a celebratory note with Flora Sheddon's Scotch pancakes with a bright pink rhubarb compote. Prep time: 10 minutes | Cooking time: 20 minutes roughly 15 pancakesFor the rhubarb compoteFor the pancakesTo serveIt wouldn't be Burns Night without a haggis to address – and Rose Prince has a twist that may convert skeptics (though traditionalists may prove harder to convince). Prep time: 45 minutes, plus chilling time | Cooking time: 15-25 minutesCanapés for 12For chef Tom Kitchin, no traditional Scottish meal is complete without a hearty Scotch broth.
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