Our Ultimate Burns Night Recipes
Celebrate Burns Night in style with our fantastic feasting options.
A highlight of the Scottish calendar, and celebrated all over the world, Burns Night is celebrated on 25th January, in honour of Scotland's national poet Robert Burns. Whilst a whole haggis is a traditional part of any Burns Night feast, we've got a whole host of other delicious recipes all ideally suited to this winter celebration, from punchy cocktails, easy canapés, super starters and show-stopping main courses to luscious puds and more!
Marmalade Gin Fizz
Marmalade-infused gin makes a superb base for this sparkling cocktail.
Recipe here: Marmalade Gin Fizz
Vegetarian Haggis Oatcakes
Homemade oatcakes topped with either veggie haggis or luxurious smoked salmon are a fabulous party nibble.
Recipe here: Vegetarian Haggis Oatcakes
Grilled Herbed-Butter Scallops
Serving scallops in the shell is the ultimate easy-chic dinner party flex.
Recipe here: Grilled Herbed-Butter Scallops
Fig and Candied Pecan Salad
An elegant starter that's easy to prepare. Add a little blue cheese if you fancy making it a bit heartier.
Recipe here: Fig and Candied Pecan Salad
Roasted Cauliflower and Hazelnut Salad
Zingy with fresh orange and spicy za'atar, this salad is a great way to start a meal.
Recipe here: Roasted Cauliflower and Hazelnut Salad
Venison Bourguignon with Cheese Cobbler
Farmed venison makes for a wonderfully luxurious special occasion stew, and the mild game flavour works so well in a rich bourguignon.
Recipe here: Venison Bourguignon with Cheese Cobbler
Mushroom and Shallot Bourguignon Galette
Our veggie main is rich and satisfying, perfect to serve with a dash of peppery horseradish creme fraiche.
Recipe here: Mushroom and Shallot Bourguignon Galette
Crusted Venison with Red Wine and Juniper Gravy
This showstopper looks impressive but is deceptively easy.
Recipe here: Crusted Venison with Red Wine and Juniper Gravy
Onion Tatin
Delicious served as a centrepiece for vegetarian guests, or as a side dish with other dishes.
Recipe here: Onion Tatin
Roast Rack of Venison with Port and Blueberry Sauce
Luxurious but easy to cook, venison makes an impressive dinner party main course, especially paired with a fruity sauce.
Recipe here: Roast Rack of Venison with Port and Blueberry Sauce
Wild Mushroom and Lentil Filo Pie
This tasty vegetarian main course can be made vegan too - replace the feta with a vegan alternative, we like Violife, or a couple of chopped sundried tomatoes.
Recipe here: Wild Mushroom and Lentil Filo Pie
Venison Guard of Honour
A lean meat with a deep colour and rich flavour, venison is mild enough to not scare off game first-timers, while being special.
Recipe here: Venison Guard of Honour
Parsnip, Swede and Potato Mash
A 3-root twist on neeps and tatties that's fab with roast game and meat.
Recipe here: Parsnip, Swede and Potato Mash
Beetroot and Crème Fraîche Gratin
A beautifully vibrant side dish for a special occasion.
Recipe here: Beetroot and Crème Fraîche Gratin
Carrot and Swede Mash
Carrot lends a lovely sweetness to earthy swedes in this simple side dish.
Recipe here: Carrot and Swede Mash
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
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