26 of our favourite recipes to serve up for Burns Night
Celebrate in style with our fantastic feasting options for the occasion.
A highlight of the Scottish calendar, and celebrated all over the world, Burns Night is celebrated on 25th January (this Sunday), and is to honour Scotland's national poet Robert Burns. Whilst a whole haggis is a traditional part of any Burns Night feast, it isn't just that. We've got a whole host of other delicious recipes, all ideally suited to this wonderful winter celebration. And it wouldn't be Burns Night without some punchy drams of whiskey (either on its own or in a cocktail form), easy canapés, superb starters, show-stopping main courses and Cranachan!
Here are 26 of our favourite recipes to serve for the celebrations.
Marmalade Gin Fizz
Marmalade-infused gin makes a superb base for this sparkling cocktail.
Recipe here: Marmalade Gin Fizz
Venison Guard of Honour
Venison is a very popular cut of meat in Scotland and this guard of honour makes such a beautiful centrepiece if you're entertaining.
Recipe: Venison Guard of Honour
Apple & Almond Oat Crumble
Nothing cures the winter blues quite like a crumble and this apple and almond combo is heavenly. Plus, it's served with a spiced custard on the side.
Recipe: Apple & Almond Oat Crumble
Venison Pie
A pie is never going to disappoint and this one is filled with tender venison, pancetta, mushrooms and red wine.
Recipe: Venison Pie
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
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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
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