Celebrate Burns Night on January 25 by serving these classic Scottish national dishes with a modern-day twist.
From Irn-Bru pulled pork served with a new take on neeps and tatties, to a boozy cranachan with crunchy topping - here's how to create a Burns Night menu with a difference.
Mock-a-leekie pearl barley risotto
An oh-so-easy veggie risotto inspired by one of Scotland’s most famous soups, cock-a-leekie. We've used pearl barley in place of risotto rice to help create a hearty, Highland-inspired one-pot wonder that all the family will love tucking into on a cold winter's night.
Irn-Bru pulled pork with neeps & tatties coleslaw
The iconic Scottish fizzy soft drink adds a sweet and fruity flavour to this tasty dish. For extra crispy crackling on your pork, use a small, sharp knife to make shallow score marks in the rind before cooking. And don't forget our crunchy coleslaw neeps and tatties which go so nicely with the fall apart pork.
Tablet frozen yogurt
This frozen treat is flavoured with buttery Scottish tablet – similar to fudge but with a crumbly texture, for those who haven't tried it before. If you've got any tablet left over, make sure you store it in an airtight container in a cool, dry place, as it will keep for up to one month.
Cranachan for a crowd
You wouldn't be doing Burns Night right, if you didn't serve up a hearty serving of cranachan - the classic Highland dessert made with fresh raspberries, cream, heather honey and oatmeal. Our version uses is layered with shortbread crumbs for added crunch, and a good glug of whisky for added warmth.