We’ll be giving you lots of ideas for non-traditional recipe ideas for your own Burns Supper between now and the 25th – but what better way to celebrate Burns Night than to make your own Great Chieftain o’ the Puddin Race?

Here’s our Haggis recipe …

  • 1 sheep’s stomach, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
  • the pluck (heart and lungs and lights) of one sheep
  • 450g/1lb beef or lamb trimmings, fat and lean
  • 2 onions, finely chopped
  • 225g/8oz oatmeal
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground dried coriander
  • 1 tsp mace
  • 1 tsp nutmeg
  • water, enough to cook the haggis
  • stock from lungs and trimmings
  1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
  2. When cooked, strain off the stock and set the stock aside.
  3. Mince the lungs, heart and trimmings.
  4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
  5. Spoon the mixture into the sheep’s stomach, so it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode while cooking.
  6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
  7. To serve, cut open the haggis and spoon out the filling. Serve with neeps and tatties.

If you don’t fancy making your own, here’s a list of ones you might like to get along to.

The Soil Association Scotland are having an Organic Burns Night at the Scottish Cafe 6-11 on 23 January with Alex Renton and newly appointed Chair of Soil Association Council, Dennis Overton. They say:

“Join us for an organic Burns Supper using the best Scottish local and seasonal produce. Tickets must be purchased in advance and are £30 (Soil Association members, £25). Please contact Erika. Email: emartin@soilassociation.org or Tel: 0131 666 2474 for a booking form.”

Also on the 23rd Classrooms for Malawi Burns Supper at the Glad Cafe, Shawlands Glasgow: “Music, poetry and of course whisky at this three-course dinner fundraiser for Classrooms for Malawi. Veggie options available.” £25 a head – More details from andrew.vincent@classroomsformalawi.org
or via www.thegladcafe.co.uk

Cornerstone and Help for Kids Burns Supper are also having their Burns Supper on the 23rd – at Invercarse Hotel, Dundee. £50 a head. Telephone: 01224 25600 or Email: nina.nurminen@cornerstone.org.uk

A traditional entertainment for a good old fashioned Burns Supper, raising funds for Cornerstone and Help For Kids.

Send us your suggestions and we’ll add them to the page.

One Comment
  • Kat Fox January 10, 2014 at 17:43

    My husband and I will be hosting a vegan Burns brunch on the 25th at 2PM in the Cellardyke Town Hall. People should bring a vegan dish to share. For recipe ideas, or any other info, please get in touch through the facebook page: https://www.facebook.com/groups/veganpotluckbrunches/