Burns Supper Recipes

As so many people ask us about the other dishes associated with a Burns Supper, we have also included recipes for cock-a-leekie soup and a traditional Scottish dessert. Both are very easy to prepare.

Cock-a-Leekie Soup (serves 4-6 people)

1 boiling fowl or chicken 2-3 lb
1 onion, quartered
1-2 lb (400-800g) leeks, cut into inch long (2-3cm) pieces, white and green kept separate
stock from boiling fowl / chicken
1 bay leaf, some parsley
6-12 prunes soaked overnight (optional)
salt and pepper

Place the bird in a large pot and cover with water; add the herbs and salt, and slowly bring to the boil.  Skim, cover and simmer until tender.  After approximately two hours, remove the bird, and allow it to cool slightly.

Meanwhile, add the green part of the leeks and the prunes to the stock and continue to simmer.  Cut smallish pieces from the chicken and return these to the soup, along with the white part of the leeks.

Simmer for a further 10 mins.  Check the seasoning and serve.  Soup is generally better the next day, so if you have time, try and prepare your cock-a-leekie in advance.

Crannachan (serves 4-6 people)

3-4 oz (75-100g) toasted, sifted pinhead oatmeal
1/2 pint (250ml) double cream
1 tablespoon whisky
4-6 oz (120-140g) soft fruit (raspberries, brambles, or blueberries. In winter, you can buy these frozen.)

Half whip the cream - not too stiff (it should be fluffy, but still soft), as the oatmeal will thicken it.

Add the whisky.  Fold in the sifted meal, then the fruit.  Serve in glasses.

Recipes taken from A Caledonian Feast by Annette Hope, Mainstream Publishing, Edinburgh.