The Best Burns Night Recipes To Try This Year

25th January is Burns Night – don’t forget to mark it down in your diary!

Burns Night is the anniversary of the poet Roberts Burns’ birth and celebrates his life, work and contribution to Scottish culture.

Part of the tradition is a Burns supper full of traditional dishes including haggis and neeps and tatties.

Not forgetting some scotch whiskey to drink with the meal and some poetry from the man himself. 

So why not try some of these recipes with your friends in your student accommodation to celebrate this occasion?

Here are a few Burns Night recipes you need to try…

1. Neeps & Tatties Soup

This recipe is Burns Night in a bowl!

Made up of swede, potato and haggis you will really get a taste of Scotland.

Ingredients:

• 25g butter
• ¼ tsp ground coriander
• 1 onion – chopped
• ½ medium-sized swede (200g) – peel and chop into small pieces
• 1 carrot – sliced
• 1 celery stick – sliced into small pieces
• 140g potatoes – chopped into small pieces
• Nutmeg – grated
• 400ml milk
• 140g cooked haggis or black pudding – chopped or crumbled into pieces
• 2 tbsp double cream
• a few celery leaves – torn

This recipe is pretty simple and takes only 50 mins to prep and cook, here’s how to make it. 

Start by melting the butter in a large saucepan on medium heat, add coriander and vegetables and fry for 4-5 mins. 

Cover with 400ml water and bring to the boil and then cook till vegetables are soft (20-25 mins).

Then season with salt, pepper and nutmeg, add the milk to then transfer to a blender to mix till it is smooth. 

Return to the pan to heat through. Whilst doing that you also need to heat the cooked haggis or black pudding in a frying pan till it is sizzling. 

It is now ready to serve – put the soup in a bowl and top with the haggis/black pudding, a swirl of double cream and celery leaves.

2. Scottish Tablet

Next in our guide to Burns Night recipes is Scottish tablet, a sweet treat similar to fudge but more crumbly.

Ingredients:

• 175g unsalted butter
• 450g caster sugar
• 75g sweetened condensed milk

This fun little recipe is quick to make as it takes only 30 mins to prep and cook. 

Firstly, you need to line a 22x18cm tray with baking parchment. 

Then put butter and 150ml water in a pan on low heat to melt the butter but don’t boil the water. 

Now tip in the sugar and dissolve it, making sure to stir often.

Then bring the water to the boil before turning it down to a simmer and add the condensed milk. 

Then cook for 20-30 mins, stirring often until the mixture becomes thick and a deep caramel colour. 

To test it – drop a little mixture onto a cold side plate, it should be thick and sticky after 30 seconds and not run.

Remove from heat and beat for 10-15 mins until it slightly thickens. 

You can then pour into the prepared tin and leave to cool for 30 mins. 

Once cooled it can be cut into squares.

3. Chicken Balmoral

Chicken Balmoral is one of our favourite traditional Burns Night recipes.

It’s perfect for celebrating alongside some scotch whiskey, make it yourself with this recipe! 

Ingredients:

• 4 free-range chicken supremes or large skin-on chicken breasts
• 100g haggis
• 1 tsp freshly picked thyme leaves
• 2 tbsp butter
• Dash of oil
• Neeps and tatties (mashed swede and potato)
• Steamed seasonal greens
• 100ml chicken stock
• Whisky
• 200ml double cream

This traditional recipe takes only 35 mins from start to finish so forget about cooking for ages! 

First eat the oven to 200/180 fan/gas 6.

Then cut each chicken breast almost in half horizontally to form a pocket, then ash the haggis and thyme together. 

Next, divide the mixture into 4 equal portions and stuff the chicken breasts using 1 or 2 cocktail sticks to secure the filling inside.

Heat the butter and oil in a frying pan on medium to high heat, add the chicken skin-side down and cook for 5 mins (or until golden brown). 

Turn the chicken over to brown the other sides for 3 mins, then transfer the pan to the oven and roast for 15-18 mins or until cooked through.

Remove the chicken and put on a plate to rest loosely covered with foil to keep it warm. 

Next put the pan back on the hob, pour in stock and use a wooden spoon to scrape up the browned bits from the bottom of the pan. 

Now stir in a splash of whiskey and double cream, then season with salt and pepper. 

It is then ready to serve with some neeps and tatties, steamed seasonal greens and a spoonful of the whiskey cream sauce.

4. Cranachan

This classic Scottish dessert is the perfect way to end a Burns Night feast and celebration.

Ingredients:

• 75g jumbo oats
• 500ml double cream
• 2 tbsp icing sugar
• 5 tbsp whisky
• 400g raspberries
• 2 tbsp runny honey

This tasty recipe can be quickly put together – taking only 15 mins to create. 

First toast the oats in a dry frying pan on medium heat, tossing regularly until golden, then leave to cool.

Pour the double cream into a bowl with icing sugar and whip until it holds soft peaks. 

Add the whiskey and beat a little to combine, then fold in ¾ of the raspberries and toasted oats. 

Divide between 6 glasses/dishes and top with the remaining raspberries and oats. 

Finish by drizzling the honey over the top.

5. Cullen Skink

This Classic Scottish soup is great for seafood lovers and what better time to have it than Burns Night!

This easy recipe only takes 1 hour to create, below is everything you need and how to make it. 

Ingredients:

• 300g smoked haddock
• 25g butter
• 1 onion – chopped
• 1 large leek – chopped, rinsed and drained
• 300g floury potatoes – peeled and cut into bite-sized chunks
• 750ml chicken stock
• 150ml double cream
• ground white pepper
• Chives -chopped to make 2 tbsp
• flat-leaf parsley – chopped to make 2 tbsp

To begin, put the smoked haddock in a baking dish and pour over a kettle full of boiled water.

Then cover and leave for 15 mins, then scoop out and drain on kitchen paper. 

Remove the skin and flake the flesh into large chunks – discarding the bones as you go.

Melt the butter in a large pan, cook the onion and leek for 15-20 mins or until soft. 

Add the potatoes and cook in butter for a minute, then pour in the stock and bring to a simmer. 

Cook until potatoes are tender, then use a masher to crush a third of the potatoes in the pan. 

Stir in the cream, haddock chunks and season with salt and white pepper. 

Bring back to a simmer for 2-3 mins or until the fish is heated through, then stir in the chives and parsley and serve.

Well that is our list of the best Burns Night recipes to try this year, how nice do these sound?! 

We hope you enjoy your feast and celebration this year, don’t forget to show us your recipes @urbanstudentlife. 

For more quick, easy and batch cooking recipes to make your life easier, check out our guide on 8 Batch Cooking Recipes For Students To Make Life Easier.