Burns Night (25th January) is fast approaching. Here are some menu ideas.
Scots celebrate the life of poet Robert Burns (aka the Bard) on 25th January, traditionally with HNT (haggis, neeps and tatties).
Of course it’s not a Burns Supper without the HNT, but stovies – a meat and potato stew – is a good alternative and provides excellent digestive ballast for an evening of whisky tasting, poetry and song.
For a starter try smoked salmon and creme freche on potato scones, or canapé mac’n’cheese.
For dessert you can’t beat cranachan: toasted oats, cream, honey, raspberries and whisky. As a novelty try deep frying mini Mars bars in an Irn Bru batter (yes Scottish people really do this).
Have a great Burns Supper and should auld acquaintance be forgot …
Additional photography @kathryn_mcc..