Burns Night recipes

Celebrate Burns Night and pay tribute to the life of poet Robert Burns with our Scottish recipes. It’s on the 25 January each year.

Once a year, haggis – the savoury sausage pudding made from sheep’s or cow’s meat – takes over menus and butcher’s counters across the country.

Traditionally Burns Night is celebrated with a meal of haggis, neeps and tatties, but we give you license to venture from the classic dishes here too. Indulge in comforting Scottish recipes such as pan haggerty, creamy neeps and haggis sausage rolls or give our roast chicken stuffed with haggis (aka chicken balmoral) a whirl. We’ve also done the hard work for you and put our favourite Burns Night recipes all into one menu, if you’re finding it hard to choose. Flexing your chef muscles? Our modern Burns Night menu from chef Roberta Hall-McCarron is a little bit different but equally delicious.

One thing’s for sure, the traditional Scottish dessert cranachan is the pudding for the job, and a wee dram of whisky is non-negotiable.