Contemporary Burns Recipes
If haggis, neeps and tatties are not to your taste, you can still celebrate Burns Night using other great Scottish produce.
The following recipes offer a contemporary twist on a Burns Supper, or simply an alternative to haggis using the very best of Scotland's larder.
Fill in your details below to download some delicious recipes and alternative serving suggestions for whisky, including:
Arboath Smoke and blue cheese tart from Steven Craik, Executive Chef at The Famous Grouse Experience.
Venison producer Nichola Fletcher offers her alternative Burns Supper dishes, including venison
haggis with kale and knockit corn and game bird broth.
And award-winning food writer Sue Lawrence gives her recipes for haggis stuffed chicken, found in her latest recipe book 'A Cook's Tour of Scotland'.
Other recipes include:
Starter:
- Cock a leekie soup
- Game Bird Broth
Main:
- Salmon with an orange and fennel crust
- Castle Mey steak topped with smoked cheese and caper crust
- Contemporary haggis, neeps and tatties
- Venison haggis with kale and knockit
- Haggis stuffed chicken with Ayrshire bacon
- Butternut Squash Risotto
- Haggis and Baxters Cranberry
- Haggis Fritters served on a salad of garlic
- Hearty Haggis
- Salmon fillet with salad of Baxters garlic
- Seared Aberdeen Angus Steak with Baxters Chilli
Dessert:
- Berries in the Mist
- Cranachan
- Creme Brulee with whisky ice-cream
- Sheeps cheeses, beremeal bannock and butter
The Famous Grouse Cocktails:
- The Bard and the bird
- To a Grouse
- Red Red Rose (Red Red Grouse)
- Capercaillie
- Aye Fond Kiss