Burns Night Supper

By Elizabeth Atia

January 25 this Burns Night, a night where we celebrate the life and poetry of the Scottish poet Robert Burns.

Born on this day in 1759, Robert Burns penned his first poem at the tender age of 15. During his short lifetime (he died at age 37of rheumatic fever, caught after falling asleep on the roadside after a night of heavy drinking) he dedicated hundreds of lines of verse to women. 

Despite his fame, Burns never forgot his humble Scottish roots. His writing often dealt with issues affecting the poorer classes, notably highlighting the need for greater social equality.

Robert Burns

After his death, he left a huge catalogue of poetry and songs which have been enjoyed and recited for over 200 years.

The first Burns Night was held in July 1801 when nine of Burns’ friends gathered together to mark the fifth anniversary of their friend’s death. 

Haggis, whisky and poetry became the three essentials of a Burns Night Supper. The friends enjoyed the night so much that they thought they’d do it again every year, but this time in honour of Burns’ birthday.

Fair fa’ your honest, sonsie face, Great chieftain o the puddin’-race!

How to host a traditional Burns Night Supper

To begin the evening, everyone gathers dressed in their most Scottish-themed clothing. Anything tartan will do.The host says a few words about the reason for the evening’s celebrations and everyone takes their seats.

The Selkirk Grace, a Scottish prayer of thanks often attributed to Burns, is recited.

The starter is then served, usually a soup course. This can be Scotch broth, a soup made with barley, stewing meat, vegetables and pulses, cock-a-leekie soup made with chicken and leeks, or cullen skink, a smoked fish soup with potatoes, onions and cream. See recipe. You might also like my recipe for black pudding bread rolls to serve on the side. 

Black Pudding rolls

The haggis is piped in, usually carried ceremoniously on a silver tray. The host performs Address to a Haggis, a poem written by Burns to celebrate his love of haggis. This is followed by a rather theatrical cutting of the haggis with a ceremonial knife. 

Everyone toasts the haggis with whisky and the main meal of haggis, neeps and tatties is served. Sometimes a smaller portion of haggis is served if another meal is being served as a main course. 

This is followed by dessert, often cranachan- a dessert of cream, raspberries, oats and whisky, or tipsy laird-a Scottish whisky-laden version of the English trifle.

After the meal the first Burns recital is performed. The Immortal Memory-the main tribute speech to Burns is given followed by the second Burns recital. Then there’s a Toast to the Lassies, followed by a Reply to the Toast to the Lassies and then the final Burns recital is performed.

To end the night the host gives a vote of thanks and everyone stands and sings Auld Lang Syne, crossing their arms and joining hands at the line ‘And there’s a hand, my trusty fere!’.

What is haggis made from?

Haggis is a traditional Scottish pudding made from the heart, liver and lungs of a sheep mixed with oatmeal, onion, suet and spices encased in a sheep’s stomach. It has a warming peppery flavour.

Haggis stuffed meatloaf

The warm peppery flavour of haggis might be a bit too much for some palates. I find mixing it with equal portions of lamb mince a good way to tone it down a bit. I have done this with two recipes – lamb &haggis meatballs and lamb &haggis meatloaf, both served with neeps and tattiesand a whisky cream sauce (see recipe below).

How to cook a haggis

Haggis is traditionally sold ready cooked, simply needing reheating to serve. 

To heat, preheat your oven to 180 C/ 160 C fan. Wrap your haggis in kitchen foil (leave the casing on it – the foil is used to protect the haggis just in case the casing breaks) and place into an ovenproof casserole dish.

Pour boiling water into the dish up to a depth of one inch.

For a 900-gram haggis, bake in the centre of the oven for 1 hour and 45 minutes. Adjust the cooking times for a smaller or larger haggis, as needed. 

To serve, remove the foil and casing. Serve with mashed tatties and mashed neeps. 

Alternatively, poach your haggis for 1 hour and 15 minutes in gently simmering water (taking care not to allow the water to boil as this might split the haggis casing.

Haggis stuffed meatloaf

Whisky cream sauce recipe

Serves 4

·1 tbsp butter

·2 shallots finely chopped

·50 ml whisky

·300 ml double cream

Lamb and Haggis Meatballs with Whisky Cream Sauce

1. Heat the butter in a small saucepan and gently sauté the shallots until softened.

2. Pour in the whisky and leave it to bubble so that the alcohol burns off.

3. Add the double cream and simmer for a few minutes until the sauce thickens.

Elizabeth Atia

Mum, daydream adventurer, ex-pat Canadian & quite possibly Britain's most northerly award-winning food blogger. Calls Shetland home. https://www.elizabethskitchendiary.co.uk/

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