Burns Night supper 2022: How to cook haggis, neeps and tatties

People around the world celebrate the great bard with haggis and piles of tatties on January 25
Tom Herbert25 January 2022

Dig out your kilts and practice your Scottish, because Burns Night is just around the corner.

The annual celebration of all things north of the border falls on Friday, January 25 - just in time for you to wave goodbye to those January blues.

Held to honour the life of celebrated poet Robert "Rabbie" Burns, a Burns Night party is a chance to eat, drink and sing renditions of Auld Lang Syne.

And of course, nothing says a Burns Night supper party menu like mounds of piping hot haggis and tatties - it's what Rabbie would have wanted.

As the great bard once said: "The best laid schemes o' mice an' men gang aft agley.”

So if you want to throw the perfect Burns Night dinner party, we've got a great recipe for you to put together a menu to remember.

Boisdale

Burns Night supper ingredients (serves 2)

1 organic haggis

500g organic potatoes

300g organic swede

300g organic carrots

3 tbsp oats

butter for mash

salt

pepper

How to cook haggis, neeps and tatties

Shutterstock

Wrap the haggis in silver foil, bring to the boil and simmer gently for 45 minutes. Set your haggis 'free' by opening the casing down the middle and spooning onto plates.

If you'd like a crust, then remove from the skin a few minutes before the end and place under a hot grill.

Peel and dice the potato and swede. Pop into boiling, salted water and cook for 20 minutes until soft.

Repeat the process with the carrots.

Mash the potato and swede with some butter and milk until they turn into a smooth puree.

Season, stir through oats and pop under the grill.

Mash the carrots with a knob of butter and season.

How to make whisky sauce

Serve your Burns Night maincourse with a rich whisky sauce.

Heat double cream in a pan, add a splash of Scotch whisky for that extra kick, then simmer until the alcohol burns off.

Burns Night pudding

For pudding you can serve up a cranachan, which is a traditional Scottish dessert made with cream, seasonal fruit, toasted oatmeal and whisky.

Or for the more adventurous, try out a tipsy laird, which is a whisky-based trifle.

Round the evening off with a cheeseboard served with oatcakes and (even more) whisky.

Recipe and ingredients are available from farmdrop.co.uk

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in