The Boozy Haggis Burger by Boozy Cow

Serves: 4


For the burger:

650g beef m ince

1 tsp dried onion granules

Pinch of salt

Cracked black pepper

1/2 stick of haggis, diced into small chunks

1 tbsp wholegrain mustard

For the whisky sauce:

2 banana shallots finely diced

Knob of butter

100ml whisky

160ml double cream

1 teaspoon wholegrain mustard



For the neep and tattie fries:

1 swede

10 decent sized chippers potatoes

To serve:

4 seeded rolls


Beef tomatoes



1. To make the burgers, place all of the ingredients in a large bowl and mix well. Form into four individual patties and

set aside.

2. Next, prepare the neeps and tattie fries. Peel the turnip and potatoes and cut into chips, roughly 1cm wide.

3. If you have a deep fryer, blanch the chips in the fryer at 140°C for 14 minutes. Remove and crisp them up in the fryer for a further 4 minutes at 180°C when ready to serve.

4. If you don’t have a deep fryer, bake the chips in an oven at 180°C for 20 minutes until golden and crisp.

5. Next, make the whisky sauce. Start by sweating the shallots in a little butter until soft and translucent. Add the whisky to the pan and reduce. Once reduced, add in the cream and bring to a simmer. Next stir in the mustard and season to taste. Once combined and thick, remove from the heat.

6. To cook the burger, heat a pan with a little oil and carefully place the burgers in. Leave to brown on one side before flipping.

7. Whilst the burgers are flipping you can toast the rolls.

8. Once the burgers are cooked and the rolls are toasted, you can assemble the burger. Start by spreading a good layer of the whisky sauce on to the roll, top with the burger and place the pickles, tomatoes and salad on top. Serve with the neep and tattie fries and the whiskey sauce for dipping.

For more information visit

Braised Highland Beef, Fermented Pearl Barley and Wild Mushrooms

by Scott Davies, Head Chef at The Three Chimneys, Isle of Skye

Serves 4

For more information, visit:

For the pearl barley


200g pearl barley

500ml Skye black ale (room temperature)

5g dried yeast


1. Mix the beer and yeast together and pour over the grains.

2. Cover in cling film and leave overnight at room temperature.

3. Strain the liquid and keep aside.

For the braised Highland beef


1 kg beef shoulder/brisket on the bone

2 onions, peeled and quartered

1 carrot, roughly chopped

1 stick of celery

2 cloves, lightly crushed

1 sprig of rosemary

2 bay leaves

500ml elderberry wine

2 litres beef stock


1. Pre-heat the oven to 140°C.

2. Heat a casserole dish with a tight - fitting lid over a high heat. Brush the meat with a little vegetable oil and season with salt. Add to the pan and colour on sides both sides for about 2 minutes.

3. Add the vegetables and cook for 4-6 minutes until coloured. De-glaze with the elderberry wine, rosemary and bay leaves. Reduce by half, then add the beef stock. Bring to a simmer and cover with a lid.

4. Braise in the pre-heated oven for 4-6 hours, until the meat is tender and falls off the bone. Remove from the oven and leave to rest with the lid on for one hour.

5. Remove the meat from the liquid, strain, and reduce the liquid until it thickens – the sauce should be thick enough to coat the back of a spoon.

6. Remove the bone and fat from the meat, and shred the meat down. Mix the meat with the braising liquid and season with salt and pepper. Heat the meat back in the pan when ready to serve.

For the mushroom stock


100g button mushrooms

1 carrot

1 leek

1 onion

1 stick of celery

1 tsp black


1 sprig

of thyme

3 bay leaves

12 whole coffee beans


1. Finely slice the carrot, leek and onion.

2. Cover all ingredients in water and add a pinch of salt. Bring to a simmer and cook for 20 minutes, simmering gently, then strain. For the pearl barley risotto


100g unsalted butter

2 small onions, peeled and finely chopped


1. Cook the butter over a medium heat until it just turns brown.

2. Add the onionsto the pan, lower the heat, and season with a pinch of salt. Cook for 8-10 minutes until the onions are soft, but not coloured.

3. Add the pearl barley and cook for two minutes, slowly stir ring in the fermented beer. Cook until reduced, then add

the mushroom stock a little at a time. Cook for 25-30 minutes. Season with salt to taste.

To serve

100g wild mushrooms

25g unsalted butter

50ml mushroom stock

12 chervil sprigs/wood sorrel/wild watercress


1. Add the mushrooms, butter and mushroom stock to a hot pan. Cook for 2 minutes and season to taste.

Garnish with the leaves.

Traditional Cranachan by Carina Contini

Carina Contini is Owner of Contini George Street, Edinburgh; Cannonball Restaurant & Bar, Castle Hill, Edinburgh; and The Scottish Cafe & Restaurant - located at the gardens entrance of the Scottish National Gallery, Edinburgh.

For more information, visit:

Serves 4-6


500g raspberries, tayberries or brambles

300g medium organic oatmeal

4 tbsp runny clover honey

100ml very light lowland whisky or fruit liqueur

500ml double cream


1. Preheat the oven to 180°C/350°F/Gas 4.

2. Wash and dry the fruits and set aside.

3. Make the oatmeal topping by mixing together the oatmeal and honey.

4. Place on a flat baking tray and roast in the preheated oven for 8 to 10 minutes until golden. Be warned, the mixture will be a bit sticky.

5. Remove from the oven and while it is still hot, pour over the whisky or liqueur. The heat of the tray helps evaporate the alcohol and you get lovely crisp topping rather than soggy oats, which are as bad as a kilt caught in the rain.

6. Allow to cool, then crumble the topping with your fingers or with a spoon.

7. Meanwhile, whip the cream in a bowl until it is lovely and soft but not stiff. Fold half the fruit and the honey together, then add two-thirds of the oatmeal topping and finally fold in the cream. It’s nice if the cream turns a little pink.

8. Divide the cream and remaining fruit between chilled glasses and finish with the remaining oatmeal topping.

Haggis Bon-Bons

John Quigley for Ramsay of Carluke

After the death of Robert Burns, in 1796, his friends got together to celebrate his life. Burns immortalised haggis in his famous poem ‘Address to the Haggis’, so it had to be the dish of choice. This celebration has continued on the anniversary of his birthday, the 25th January, ever since and events are now held across the world where friends gather, recite his poetry, sing, drink whisky and of course eat haggis, the “Great Chieftain o’ the puddin’ race”.

However, nowadays we see chefs using haggis not just for Burns Night but throughout the year and in more creative ways than the traditional haggis, neeps and tatties. We have seen the invention of haggis lasagne and even haggis pakoras! Below is a recipe from our good friend John Quigley, chef patron of the iconic Red Onion in Glasgow, and who uses our own Ramsay’s a ward - winning haggis to create his delicious haggis bon-bons.

The Ramsay haggis, made to a secret family recipe, has won many a wards over the years. It has the distinction of

not only being used for Burns Night, but we were honoured for it to be used by Tom Kitchin, for a Saint Andrew’s Day dinner, at 10 Downing Street!

For more information about Ramsay of Carluke visit their website:

Makes 20 bon-bons


500g Ramsay of Carluke Haggis

2 eggs, beaten

50g plain flour

100g panko or plain breadcrumbs

Vegetable oil to deep fry


1. Break haggis roughly into 25g pieces.

2. Roll into balls and dredge in flour then egg then breadcrumbs.

3. Place in fridge to set for 1 hour

4. Pour the vegetable oil into a medium saucepan to a depth of about 6cm. Heat it until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.

5. Using a metal slotted spoon, slowly lower the haggis bon-bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy.

6. Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.

7. Serve with ketchup or HP sauce.

Haggis Ravioli Fritti by Giovanna Eusebi of Eusebi Deli in Glasgow

Eusebi Deli is a multi-award-winning restaurant in Glasgow’s West End. Enjoy authentic Italian dining in the restaurant, which is open daily for breakfast from 8am, lunch and evening dining.

For more information, visit:

Serves 4

For the pasta dough:

500g “00” flour, plus extra for dusting

200-250g cold water

100ml extra virgin olive oil

Pinch of salt

500ml sunflower or vegetable oil, for frying

For the filling:

200g haggis

1 egg, beaten

For the whisky sauce:

200ml double cream

25ml whisky

1 tsp wholegrain mustard


1. Sieve the flour into a large bowl. Add the extra virgin olive oil and salt, and mix by hand. Add the water, a little at a time until you get a smooth dough that doesn’t stick to your hands or the bowl. Cover and leave in the fridge to rest.

2. Next, prepare the filling. Steam or heat the haggis in the microwave to soften the meat. Gradually add the beaten egg, a little at a time, to bind the mixture.

3. Prepare the sauce by reducing the cream and whisky by half in a pan over a medium heat. Once cooled, add the mustard. Mix well and set aside.

4. Remove the pasta dough from the fridge and roll it out on a lightly floured work surface. Divide the dough into two pieces.

5. Set the rollers of the pasta machine to their widest setting. Dust the first piece of dough lightly with flour and run it once through the machine. Fold in half and run it through the machine again. Do this on the first setting at least 4 or 5 times as this will give the pasta a firmer texture.

6. Change the rollers to the next setting and run the dough through it. Keep changing to the next setting and working the pasta through the rollers until it is thin but not transparent.

7. Next, fill the ravioli. Lay the sheet of dough on a lightly floured surface. Place one tablespoon of the haggis filling every 2.5 to 3cm apart. Lightly brush or spray the exposed edges with water. Fold the sheet in half, over the filling, and seal around each mound, pressing out the air pockets with you fingertips. Cut between the filling and press the edges to seal them completely.

8. Next, fry the ravioli. Heat the vegetable oil in pan and add the ravioli, a few at a time and fry until they turn golden brown, which will take around two minutes on each side.

9. Serve the ravioli with the mustard sauce and a wee dram of whisky. These are best enjoyed with family and friends.

Homemade haggis with mash, turnip confit and beef sauce by Callum Gilmour, Head Chef at The Saint in St Andrews

Serves 4


For the haggis:

1kg lamb plucks

220g pinhead oats

400g white onions, dice

300g beef suet

10g cayenne pepper

10g nutmeg

20g garlic powder

30g ground all spice

30g cracked black pepper

30g ground sea salt

For the mash:

8 white potatoes

20ml double cream

30g unsalted butter

For the confit turnip:

½ turnip, cut into squares

50g duck fat

1tsp fresh thyme, chopped

1tsp fresh rosemary, chopped

4 cloves of garlic, roughly crushed

For the beef sauce:

200ml beef stock

50ml red wine

20ml whisky

20ml cream


1. For the haggis, place lamb plucks in a pot and cover with water – bring to boil and simmer for around 1 hour. Take lamb plucks out of water and leave to cool. Fry onions in a pan until golden and add the beef suet, spices and pepper. Add the oats and enough of the cooking liquid from the lamb to cover the oats. Grate the lamb plucks and add to the food processor. Mix together thoroughly and taste season with salt and pepper. Take off the heat and leave to cool. Cover in plastic wrap and shape into rugby ball.

2. Next, make the mash potato. Peel the potatoes, place in a pot and cover with cold water. Boil until soft and then drain. Add butter and the cream and then mash with a potato ricer or hand-held masher. Season with salt and pepper.

3. To make the confit turnip, preheat the oven to 120°C. Warm the duck fat until it has turned to a liquid. Place the turnip, herbs and garlic in tray and cover with the fat. Cover with tin foil and put in oven to cook for around 40 minutes. Baste the turnip twice, once after 15 minutes and again after 30 minutes.

4. Next, make the beef sauce. Place the wine and beef stock into pan, bring to a boil then reduce to a low heat for 5 to 8 minutes. Add the cream and reduce until the sauce starts to thicken. Add the whisky and season to taste.

5. To serve, first place the mash and confit turnip on the plate before topping with the haggis and finally the beef sauce.