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Savour the Spirit of Scotland: A Burns Night Recipe

As the winter winds howl, there's no better time to embrace the warmth of a traditional Burns Night celebration. Named in honour of Scotland's national poet, Robert Burns, this event takes place on January 25th to commemorate the poet's birthday. A Burns Night supper is a time-honoured gathering filled with poetry, music, and, of course, delectable Scottish cuisine.

Haggis, Neeps, and Tatties

No Burns Night supper is complete without the iconic dish of haggis, neeps, and tatties. Haggis, a savoury pudding made with sheep's heart, liver, and lungs, mixed with oatmeal and spices, is the star of the show.



1lb/450g The Farmers Son Haggis

400g neeps, cooked and mashed

400g mashed potato

2 empty tin cans or ovenproof cooking rings


For the Whisky Sauce

2 tbsp vegetable oil

1 tbsp butter

1 small onion or shallot, finely chopped

250ml double cream

2 tsp wholegrain mustard

1 tbsp Dijon mustard

2 tbsp whisky

Sea salt and freshly ground white pepper

1/2 lemon – juice only



1. Preheat the oven to 175°C.

2. Set out some cooking rings for stacking the ingredients, or use an empty tin can and use a can opener to open both ends. Brush the inside with a little oil.

3. Fill the bottom with 2 – 3 cm of haggis. Top tip: Slice the haggis to the right thickness and then use the tin or cooking rings as a cutter. Please Note: The haggis does not need to be cooked prior to slicing.

4. Place the ring on a baking tray. Add a layer of cooked turnip, followed by a layer of mash potato. Repeat for the other ring.

5. Place the rings in the oven for about 20-25 minutes or until piping hot.

6. Remove from the oven. Using a knife, carefully slide around the edge of the cylinder, removing the stack.

7. Serve with whisky sauce and enjoy!


Whisky Sauce

1. Heat the butter and oil in a saucepan.

2. Add in the onion/shallot and cook until translucent.

3. Add in the whisky (please add to your own taste), then carefully light the pan liquid to burn off the alcohol.

4. When the flame is out, add the double cream, wholegrain mustard & Dijon mustard, stir to combine. Allow the sauce to cook over a medium heat.

5. Slightly increase the heat until the sauce starts to reduce and continue to cook for 1-2 minutes.

6. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper, then whisk in the lemon juice.

7. Drizzle over your dish and serve.

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