Traditional Burns Night menu

The menu

• Light meals & snacks

  Cullen skink

• Main course

  Haggis, clapshot and whisky sauce

• Desserts

  Clootie pudding

Menu ingredients

Serves 4

• Fruit and vegetables

  • 2 leeks, roughly chopped

  • 2 onions, peeled, roughly chopped

  • 2 fennel bulbs, roughly chopped

  • 2 leeks, finely chopped

  • 2 shallots, peeled, finely chopped

  • 2 garlic cloves, peeled, crushed

  • 1 tbsp finely chopped fresh parsley

  • 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped

  • 500g/1lb 2oz swede (yellow turnip), peeled, chopped

  • 1 tbsp chopped fresh chives

  • 1 tbsp chopped fresh chives

  • ½ lemon, juice only

  • 1 apple or carrot, coarsely grated

• Tins, packets and jars

  • 2 tsp wholegrain mustard

  • 1 tbsp Dijon mustard

  • 225g (8oz) plain flour, plus 25g (1oz) for sprinkling

• Cooking ingredients

  • 1 tbsp vegetable oil

  • 1 tbsp vegetable oil

  • pinch freshly grated nutmeg

  • sea salt and freshly ground white pepper

  • sea salt and freshly ground white pepper

  • 1 tsp bicarbonate of soda

  • 1 tsp mixed spice

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • ¼tsp sea salt

  • 175g/6oz caster sugar, plus 1 tbsp for sprinkling

  • 100g/4oz sultanas

  • 75g/3oz currants

  • 75g/3oz chopped stoned dates

  • 50g/2oz Muscatel raisins

  • 1 tbsp black treacle

• Drinks

  • 250ml/9fl oz white wine

• Dairy, eggs and chilled

  • 75g/2½oz butter

  • 75g/2½oz butter

  • 500ml/17½fl oz double cream

  • 50g/2oz butter

  • 75ml/2¾fl oz double cream

  • 500ml/17fl oz double cream

  • 100g/4oz shredded suet

  • 1 medium farm-fresh egg

  • 150ml/5fl oz buttermilk

  • 225g/8oz clotted cream

• Meat, fish and poultry

  • 500g/1lb 2oz haggis

• Other

  • 500g/17½oz smoked haddock

  • 750ml/1 pint 7fl oz water

  • 300g/10½oz potatoes, peeled, chopped

  • 2 tsp whisky