The Alternate Burns Supper

Celebrate Burns Night in style with a Scottish dinner for all the family & friends.

A selection of Scottish recipes have been provided by Nick Nairn, a self-taught Scottish celebrity chef, who became the youngest chef to win a Michelin star in Scotland.

"The traditional Burns supper menu consists of cock-a-leekie soup, haggis neeps and tatties finished off with some clootie dumpling, however after many years of being invited to serve a good supper, I’ve found myself using it as an opportunity to celebrate Scottish ingredients with still a nod to tradition. I served this menu at a Burns Supper in New York a number of years ago and it was appreciated by guests from both sides of the Atlantic."

Crush the shells and drain away any liquid. Heat 4 tbsp of the oil in a pan, add the shells, star anise and white peppercorns and fry over a medium heat for 15 minutes, stirring every now and then. Add all the...

Hot smoked salmon with avocado salsa

Place the potatoes into a pan of salted cold water and bring to the boil. As soon as the water comes to the boil, reduce to a simmer (it’s important not to cook the potatoes too quickly), and cook for...

Haggis, bashit neeps an’ chappit tatties

Preheat the oven to 180°C/350°F/Gas 4. For the game gravy Roast the venison bones for approximately 30 minutes in the oven. Meanwhile, heat a medium-sized saucepan, add the sunflower oil and venison trimmings and...

Roast loin of venison, skirlie potatoes, braised red cabbage, game and blaeberry sauce

Butter a 3 pint pudding basin really well and choose a saucepan large enough to hold the pudding basin comfortably. we use a 3 pint plastic basin that has a matching lid; perfect for this recipe. Place the breadcrumbs,...

Hot whisky and marmalade pudding with Drambuie custard