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Burns Night recipes: Haggis, Cullen skink, clootie samosa and oatmeal shortbread

Recipes from Tony Singh, Andrew Fairlie and Craig Wilson

Every year, thousands of Scots worldwide, including many Ulster Scots, commemorate the life of Robert Burns, Scotland’s national poet, by placing a humble haggis at the centre of the table and raising a glass.

Whether you want to hold a traditional Burns Supper, as people have been doing for hundreds of years, or want to bring the event into the modern age and serve delicious updated dishes, here are some fantastic Burns Supper recipes.

Cullen skink By Andrew Fairlie


1 tbsp olive or vegetable oil

1 leek, well-rinsed, chopped

and cut into rough 2cm cubes

1 litre fish stock

200g waxy potatoes, peeled and cut into roughly 2cm cubes

300g undyed smoked haddock fillet

1 bay leaf

Freshly ground pepper

2 tbsp whipping cream

Chives, roughly chopped

(Serves: 4)


Preparation Method

Warm the oil in a pan. Add the chopped leek, cover and gently cook for a few minutes until soft. Add the stock, bay leaf, potato and haddock. Season lightly with black pepper. Bring to the boil and simmer for 15 minutes.

Remove the haddock from the pan with a slotted spoon. When the fish is cool enough to handle, remove any skin and bones, then flake the haddock back into the pan.

Blend a ladle full of the soup in a liquidizer and return to the pan.Stir in the double cream and simmer for another 2-3 minutes. Add more black pepper if necessary, then sprinkle with the chopped chives and serve.

Serve with chunks of fresh wholemeal or granary bread.


Haggis with a neeps and tattie tikka By Tony Singh


600g of prime meat haggis cooked in boiling water and kept hot for service

For the tikki:

3 large boiled in their skins potatoes

Salt to taste

1/2 tsp ground black pepper

1 egg

200g neeps, mashed and drained

1/2 tbsp ginger, chopped

1/4 tsp garam masala

1/4 tsp salt

Red chilli to taste

1 tsp dry-roasted cumin seeds,

coarsely ground

Oil for pan-frying

Preparation Method

Place the mashed turnip in a bowl and add all of the stuffing ingredients. Mix well. Divide the mixture into six equal portions and keep aside.

Peel the potatoes and mash them very finely until smooth.

Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your hands and rub them with a little oil. Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about 1.5cm thick and place a portion of turnip stuffing in the centre. Fold the edges together very finely so that the mixture does not come out.

Now very gently flatten it into a 5cm patty. Repeat the procedure for all pieces. Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides until crisp golden brown.

To serve, place the tikki in the centre of a plate and place a ball of your pre-cooked Campbell’s haggis on top. Great with some brown sauce.


Clootie samosa by Tony Singh


For the Clootie filling

350g breadcrumbs

125g suet

250g mixed currants and sultanas

1 tbsp golden syrup

75g caster sugar

2 eggs, lightly beaten

1 tsp ground ginger

1 tsp baking powder

1 tsp cinnamon

4 tbsp of milk

For the chocolate and whisky sauce

150g dark chocolate (70%) 100g milk

20g caster

45g double cream

30g whisky

For the pastry

250g plain flour

4 tbsp veg oil

1 tsp salt

1/2 ajwain seeds (optional)

Water to bind



For the pastry

Mix all the dry ingredients together. Add oil into the flour and mix it all by taking small handfuls of flour and oil and rubbing it between your palms. Press the mixture into a ball by making a fist. The flour should hold together unaided.

Now add water in small portions to make pastry. Once the dough comes together, work it for another 5 minutes. Rest for half an hour, covered in a damp cloth.

Start by rolling a lime size ball of dough into a circle using a rolling pin. The flat circle should be around 11-12cm in diameter. Cut the big circle into two semicircles. Take about two spoons of clootie mixture, roll it into a ball and place it in the centre of the semicircle. Now dip your finger in water and rub it at the straight edge of the semicircle to make it wet so it sticks. Lift the pastry over the potato ball, covering it half way. Do the same with the second piece of pastry, covering the clootie to make a triangle shape. The two flaps should stick to each other right at the center of the samosa. The third side of the triangle should still be open. Use a little water to make it wet and stick the two flaps together with your finger. Repeat the process with the rest of the dough.

Fry in vegetable oil at 175°C/350°F/Gas mark 4 until golden and crispy. Serve with the whisky sauce and vanilla ice cream.

For the Cloothie filling

Rub the suet, sugar, cinnamon, ginger, baking powder and breadcrumbs together. Add the sultanas and currants. gradually add the eggs with the golden syrup and mix until all the egg is incorporated. Gradually add the milk (you may not need all the milk to obtain a good dough). Once the mixture is ready, leave aside to rest before forming into balls

For the Chocolate and Whisky sauce

Melt the chocolate. Bring the cream, sugar and milk to the boil. Emulsify with the chocolate. Stir in the whisky.

NB - The trick to kneading perfect dough is always add water in small portions. Dough for samosa pastry should be a little tighter than a normal short pastry.


Oatmeal shortbread, whisky chocolate, Scottish marinated raspberries and whisky caramel by Craig Wilson


For the oatmeal shortbread

100g plain flour

125g butter

62g icing sugar

62g cornflour

30g porridge oats

For the chocolate

500g dark chocolate (72%)

250g double cream

Whisky, to taste

For the marinated raspberries

2 punnets of fresh raspberries

Good quality whisky

50g icing sugar

For the whisky caramel

300g caster sugar

50ml good quality whisky

150ml water



For the oatmeal shortbread

Heat the butter in the microwave until melted. Mix all the other ingredients in a bowl and add the butter. Mix to form a paste. Let the paste rest in the fridge for 30 minutes then take out and roll on a floured surface to 1/2 cm thick. Cut into 10cm x 2.5cm wide pieces. Place the pieces onto a baking tray and cook in the oven at 130°C/275°f/Gas mark 1 for 45 minutes, then take out and allow to cool.

For the chocolate

Melt the chocolate over a simmering bowl of water. When melted, take away from the pot and add the cold cream and mix until smooth. Add the whisky to taste. Line a tray with cling film and pour the chocolate on the tray (the chocolate should be around 3 mm deep) and place in the fridge to set. When set, cut the chocolate a little bit smaller than the shortbread.

For the marinated raspberries

Mix all the ingredients together gently, trying not to break the fruit. Allow to sit over night.

For the whisky caramel

Put the sugar into a heavy-bottom pan. Add about 50ml of the water and mix to a light caramel. Using a sugar thermometer, heat to a temperature of 107°C. Very carefully take the caramel off the heat and add the rest of the water to stop the sugar cooking. Stir in the whisky and bring to the boil. Take off the heat and allow to cool.

To serve

In the middle of the plate, place the shortbread. Sit the chocolate on top and scatter some raspberries around the plate and on top of the chocolate. Drizzle with the caramel and spoon over some softly whipped cream.

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