Burns Night recipes

Burnsnight

Neeps & tatties soup

Serves 2

Ingredients

25g butter ¼ tsp ground coriander 1 onion, chopped 200g swede, peeled and chopped into small pieces 1 carrot, sliced 1 celery stick, thinly sliced 140g potatoes, chopped into pieces Good grating of nutmeg 400ml milk 140g cooked haggis or black pudding, chopped into pieces 2 tbsp double cream A few celery leaves, torn

Method

Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring to the boil. Cook until all the vegetables are soft – around 20-25 mins.

Season with salt, pepper and nutmeg, then add the milk. Transfer to a blender or blitz with a stick blender until smooth, then return to the pan to heat through. Check the seasoning, add a little more salt and nutmeg if you like.

Meanwhile, heat the cooked haggis or black pudding in a frying pan until sizzling. Serve the soup in bowls and top with the haggis or black pudding, a swirl of double cream and the celery leaves. of smell to tell you when it is nutty enough. Cool the oatmeal.

Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if needed.

Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Enjoy a taste of Scotland this Burns Night (25th January) with these delicious recipes

Cranachan

Serves 4

Ingredients

2 tbsp medium oatmeal 300g fresh British raspberries A little caster sugar 350ml double cream 2 tbsp heather honey 2-3 tbsp whisky, to taste

Method

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense

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