A Scottish feast for Burns Night

To celebrate the Scottish poet Robert Burns birthday, we have put together some recipes for your Burns Night dinner this Friday.

The traditional Burns Night menu consists of three main components: haggis, neeps (mashed swede) and tatties (mashed potatoes). For the purists, we’ve got an amazing traditional recipe to tickle your taste buds, but if you fancy trying something new, here are some awesome twists on the Scottish classics, plus a few extras suitable for any fantastic feast.

This take on haggis still uses those beautiful bits of offal that you’ll get in a traditional haggis, as well as the essential pinhead oats, but Jamie’s version is in the form of a shepherd’s pie. It’s completely delicious and uses all the bits a decent butcher will give you at a snip.

Neeps and tatties are the traditional accompaniment to haggis on Burns Night. We absolutely love these comforting and buttery mashed potatoes and swede, and white pepper brings refinement to these gentle veggies, proving that simple is so often best.

For a delicious way to start any Burns Night feast ,rustle up a batch of Jamie’s oat blinis (a super simple batter) and serve with an earthy beetroot and celeriac slaw and some silky smoked salmon. A simple yet sophisticated starter!

Cullen skink is a classic Scottish fish soup. Here Jamie’s given it a modern twist and served it up fishcake-style with a silky chive-green sauce. Give this a go for a tasty starter (or even lunch) on Burns Night.

If committing to a whole haggis feels a bit daunting, ease yourself in with these cute haggis croquettes that are much easier to handle. Serve hot from the fryer with tomato chutney.

But if haggis really isn’t your thing, try out these gorgeous highland-inspired recipes…

We love this fun side of salmon. You make little cuts along the length of the fish, then stuff with a mix of anchovies (if you like), olives, rosemary, capers and chillies. A fantastic centrepiece.

Use haggis spices and a touch of marmalade to flavour lamb shanks, then slow cook, until tender and falling off the bone. Served on a bed of creamy barley, this is a highland-style dish of epic proportions.

If you want to go all out, this seafood supper of langoustines cooked in lemon pepper and butter is quick, delicious and seriously impressive

Use up leftovers from your Sunday roast and transform them into a rustic pot of Scotch broth and enjoy with a hunk of crusty bread

Rich black pudding and delicate scallops are a dreamy duo in this hearty winter salad.

For a taste of real home cooking, try a beautiful pie of delicious, tender and sumptuous venison topped with rich, golden flaky pastry.

Inspired by the texture of a clootie dumpling, this fantastic veggie crown would make a regal vegetarian centrepiece. It’s packed with chestnuts, mixed grains, root veg, nutmeg and porcini mushrooms and can be baked in a bundt tin, pudding basin or springform cake tin… whatever you have.

Making a clootie dumpling this year? Check out our brilliant video guide to parcelling one up.

A super-indulgent side dish that would be fantastic with peppery haggis. Aniseedy fennel in a creamy cheese sauce – need we say more?

Give moules marinière a Scottish twist with a shot of whisky and serve with lots of sourdough for dunking.

And to round things off, try this gorgeous twists on the classic Scottish cranachan

We know you guys love shortbread – and we do too! Take your pick from Jamie’s flavour combos: caraway, chocolate & orange; lavender & honey; or lemon thyme & vanilla. Perfect with stewed fruit, on top of a trifle, or wrapped up and given as gifts to your guests.

For more inspiration, explore our full collection of Burns Night recipes.