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Burn's Night

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Burrebrede (Scottish shortbread)

SUBMITTED BY: TECHIMPAIRED

This is a medieval Scottish shortbread recipe. It has been a favorite for my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil.

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Robert Burns

The Bard of Scotland

Haggis, neeps & tatties are essential fare, alongside obligatory nips of whisky! Prepare some of our Scottish recipes, raise your glass to the man himself and recite his poetry 'til dawn.

Address to a Haggis

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Pikelets (Scottish Pancakes)

Submitted by: NAPOLIMOM

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

Pikelets are the Scottish version of the southern British crumpet. Serve with fresh-squeezed lemon juice and sugar, or with butter and jam.

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Smoked Fish Pie

Submitted by: Vickie de Vries

Living In: Edinburgh, Midlothian, Scotland, U.K.

This recipe is a strong family favourite. It's great to warm you up on cold winter evenings, or in the summer served with a fresh green salad. You can use Cheddar instead of Red Leicester if you prefer. A plain bechamel sauce is also tasty, but add a little more nutmeg. If sauce making is scary, this dish works just as well with a tin of smoked fish chowder or packet sauce.

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Bacon Clapshot

Submitted by: SHONAD

Clapshot is a traditional Scottish dish of mashed turnips and potatoes. Bacon and nutmeg give this version a full flavor making it a perfect side dish for roasted meats and vegetables.

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Scotch Eggs with Mustard Sauce

Submitted by: Karen

Scotch Eggs are part of the traditional Scots breakfast. They are also sufficiently versatile to be served hot with gravy at teatime, or cold as a snack.

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The McCuddy

Submitted by: GILMCCUDDY

This fantastic drink, developed by chief armchair scientists, is perfect for real men, or when all you can afford is whisky. Also, it gives you a good 'awake buzz'.

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Scotch Broth II

Submitted by: Michelle Chen

A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.

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