If you’re hosting a Burns Night supper to celebrate renowned poet, Robert Burns then look no further. We’ve put together some traditional recipes below to make and enjoy with family and friends to host your own Burns Supper.
Burns Night is traditionally celebrated with meals consisting of haggis, neeps and tatties. This tradition came about in 1801, the fifth anniversary of the celebrated poet’s death, when his friends gathered at Burns Cottage in Alloway, near Ayr, in honour of his memory. 
His works and poetry were read aloud at this celebration, including, ‘Address to a Haggis’, ‘Tam O’ Shanter’ and ‘A Red, Red Rose’.
In the years following, Burns clubs began to emerge across Scotland to celebrate his life marking the tradition we all know and love today as Burns Night.
Neeps and Tatties Soup
Ingredients: 25g butter, ¼ tsp ground coriander, 1 onion (chopped), ½ medium-sized swede (peeled and chopped into small pieces), 1 carrot (sliced), 1 celery stick (sliced), 140g potatoes (chopped), grating of nutmeg, 400ml milk, 140g cooked haggis or black pudding, 2 tbsp double cream, 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 and 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.
Scottish Stovies
Ingredients: 30g butter, 1 onion (finely chopped), ½ swede (peeled and cut into 2cm cubes), 2 large carrots (peeled and cut), 1 celery stick (finely chopped), 500g leftover roast meat (lamb or meat), 700g potatoes (peeled and cut into 3cm cubes), 500ml beef or lamb stock, oatcakes or crusty bread to serve
Method: Heat the butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1hr 30mins or until the vegetables have softened and the potatoes have broken down completely. Serve with oatcakes, or crusty bread.
Cranachan
Ingredients: 40g oatmeal, 250ml double cream, 2 tsp vanilla, 1 tbsp honey, 290g fresh raspberries
Method:
Toast the oatmeal in an oil-free frying pan for 4-5 mins
Whip cream until stiff
Fold the honey and vanilla into the cream with a metal spoon
Mix the oats with cream
Layer with raspberries in glasses.
Tall, thin, sundae glasses are ideal