Afraid of attending a boring Burns' Supper? Tired of serving up a plate of the traditional tri-colour treat that is haggis, neeps and tatties year in, year out?
There are new ways to express appreciation of the be-sideburned one while remaining true to the elements associated with Burns' Night by keeping whisky and hearty grub on the plates and adding a dash of surprise to the mix.
Here's a medley of alternative Burns' suppers to feast on whether staying in or dining out.
Recipes for staying in
Foraged Burns' Night broth, by chef Gary Goldie
Warm salad of Macsween haggis, leek and poached egg by chef Neil Forbes
Braised beef cheeks with haggis crumble by chef Mark Greenaway
Beef and haggis wellington by chef David Friel
Vegan haggis, neeps and tatties with kale and a whisky cream sauce by chef Vic Henderson
Ideas for going out
Haggis ice cream at The Adamson, St Andrews
Chef Scott Davies tested himself to use haggis in every course of the Burns' Supper held at The Adamson over the course of the weekend - a concept that one would assume gets difficult after the savouries have been dealt with. The reality of the menu is a well-conceived starter and main course, and a dessert that stands as a true testament to imagination and boldness. Expect a haggis-spiced brulee with toasted oatmeal, blood orange, rhubarb, bitter chocolate, and - wait for it - haggis ice cream. The proof of Davies' commitment to serving up a subverted take Burns' Night is literally in the pudding. www.theadamson.com
Haggis pizza, Bierhalle, Glasgow
Hey, we're down with the kids enough to know that not everyone wants to sit around a table and celebrate traditionally. Bierhalle on Gordon Street uses Ramsay's haggis, mozzerella, and homemade tomato sauce on its pizza, before stone-baking and serving as part of a BOGOF deal. Paired with one of the many Scottish craft beers on offer (there's a Robert Burns ale from Belhaven that'd be rude to ignore) and you've got a meal that looks suspiciously like Burns' Supper, albeit with a little hipster reimagining. A-symmetrical haircuts aside, maybe those cool kids aren't quite as left-field as they think. www.republicbierhalle.com
Boudin haggis at The Gannet, Glasgow
A more grown-up affair (think feeling stuffed rather than stuffiness, however) comes via The Gannet, in Finnieston. Burns' Supper on Sunday is done right with a four course menu including salt-baked neeps, boudin-style haggis (that's yer water-poached sausage type thing), Perthshire venison with sloe gin pickled pumpkin, and Glengoyne whisky. Fittingly, actress Daniela Nardini, wife of The Gannet's chef, will lead the address. A little bit of romance, a little bit of boozing - may we present The Gannet, doing Rabbie B proud since 2015. www.thegannetglasgow.com
Haggis burrito, Los Cardos, Edinburgh
Mexican food afficiandos see no reason to let something as disparate as Burns' Night stand in the way of an ostensibly cheese, bean and tortilla-based lifestyle. It comes, therefore, as not much of a surprise that Edinburgh-based Los Cardos has given a makeover to one of its most popular items in time for Sunday with the launch of the Macsween's haggis burrito, which combines the meat-based good from our motherland with cheese, sweetcorn, carrot and spices. www.loscardosonline.com
Haggis scotch egg, Edinburgh Larder Bistro
Mercifully tucked out of the way of the madness (and, often, touristy food badness) that is the Royal Mile, Edinburgh Larder is a pleasingly contemporary refuge on Blackfriars Street. Set inside the Bistro restaurant part of the premises, the weekend will herald two nights (Friday and Saturday) of Burns dining with highlights of a haggis scotch egg and homemade pickles starter, and blackberry mousse, oats, and whisky ice cream for dessert. Its glass-topped, stone-walled environs, complete with colourful furniture and constellations of fairy lights, makes this the coolest conservatory you'll ever raise a dram in. www.edinburghlarder.co.uk/bistro
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