The Burns Night celebration was big in my house growing up.
This blog contains some traditions and yummy recipes so you can join in with the Scottish Traditions.
Burns Night is annually celebrated in Scotland on or around January 25th.
It’s a big question; what is the biggest night in Scotland, New Years Eve or Burns Night?
What would you say? I guess it depends on your background.
My father was a Scot. He would tell us stories about the famous poet Robbie Burns as my mother prepared Cullen Stink (a smoked fish soup, traditionally a starter) and Haggis, Neeps and Tatties and many more delights for their guests as they would come and celebrate with a special Burn’s Night supper.
As a Scot, my dear dad was very passionate about his heritage and Robbie Burns. I bought him The Complete Works of Burns for his Birthday days before I left home to start my nursing studies in London.
I remember Dad practicing the important role of “addressing the haggis” as sister and I used to giggle but I’d do anything to hear him getting prepared for this famous Scottish tradition again.
Burns Night commemorates the life of the bard (poet) Robert Burns,
who was born on January 25, 1759.
Stunning table floral displays featuring the Scottish flower. Credit Pinterest.
So what is a Burn’s Night Celebration?
Burns Night has been celebrated in Scotland for over 200 years. Originally started by friends of Robert Burns as a supper with recitals of his much-loved work to commemorate the 5th anniversary of this death.
Today, the celebration is held on or around his birthday on 25th January but the sentiment is the still the same; an evening of Caledonian food and drink, friendship, good natured banter and a chance to celebrate the nation’s favourite Bard.
So long as the emphasis of the evening is excellent company, food and a dram or three of a good single malt then the great man himself would surely approve, as did my dear Dad!
Burns Night Supper Invitation.
So if you are going out or having a Burns Night celebration at home, here’s what you need to know to ensure you get it right on the night!
The menu, just like the traditional ceremony, has not changed much either over the years. However, with Scottish descendants scattered all over the world the supper now often incorporates elements of the local cuisine and regional flavours too. Seasonal variations and contemporary twists on the menu are fine.
Menu
Starter: Cullen Skink – a traditional Scottish soup with a rich, creamy flavour.
Main Course: Haggis, Needs and Tatties
Desert: Cranachan
And of course, all washed down with a fine wee dram – that’s whisky to you and me! It was quite the occasion.
My late fathers favourite Whisky – Talisker
Cullen Skink
A classic Scottish recipe, Cullen Skink is an easy traditional Scottish soup with a rich, creamy flavour.
Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf and finely chopped parsley stalks (save the leaves for later on). Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.
In a large pan gently soften the onion in the butter for a few minutes. Add the warmed milk to the onions and add the mashed potato. Cook gently.
Flake the haddock into bite size chunks making sure you remove all bones and any skin. Add to the soup along with the parsley and cook for a further 5 minutes. Season as required, though it’s worth remembering that the smoked fish adds a lot of salt to the dish.
This short but important poem is usually read before the main meal and the piping in of the haggis.
The Selkirk Grace
“Some hae meat and canna eat,
And some wad eat that want it,
“But we hae meat and we can eat,
And sae the Lord be thankit.”
Haggis, Neeps & Tatties
Serves 6. Cooks in 55 Minutes. Difficulty super easy!
400 g turnips or swedes, peeled and quartered 450 g potatoes, peeled and quartered 100 g unsalted butter 8 spring onions, roughly chopped 30 ml double cream (switch to coconut milk if you are wishing to stay cleaner)
Method
Cook the haggis in a large pan of boiling water according to your butcher’s instructions.
Peel and quarter the potatoes and turnips or swedes.
Place the haggis in a large pan of boiling water and cook according to the packet instructions.
Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.
Cranachan
Mary Berry’s classic Scottish Cranachan is super easy to whip up, but she does stress, “Hold back some of the crunchy oats and raspberries for a pretty topping, but don’t hold back on the whisky!”
Preparation time:less than 30 mins
Cooking time: less than 10 mins. Makes 8
Ingredients
knob of butter
100g/3½oz light muscovado sugar
100g/3½oz jumbo oats
250g/9oz mascarpone
300ml/½ pint double cream
75ml/2½fl oz whisky
450g/1lb raspberries
Method
Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.
Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.
Spoon into glasses and top with the remaining raspberries and crunchy oats.
The UK is beginning to open up again after the Pandemic, hurrah! With thoughts of visiting friends and staycations in the air, this is the first of a series of blogs that will bring you the Best of the South West. I’m talking where to stay, where to eat and of course shopping! This blog is all about the food…!
Over the last year, we’ve all spent much more time at home and that of course involved more cooking and baking. (Will the poor banana bread now forever be linked to 2020 I wonder?) Having lived in South West Devon for the last 26 years, I’ve never felt more lucky to be near the coast and Dartmoor. It’s been something we as a family have always treasured, but certainly now more than ever before.
I want to share some of that with you, although I’ve been warned by close friends not to share all the top restaurants and beaches! Some things have to remain a secret to us locals right?!
The South West is really a beautiful place to live, regardless of season.
One thing you might need before continuing is to download my FREE menu planner, complete with shoping list. Having created it years ago for my clients, I would not do without it. Not only does it save me time but it saves me money too.
No more waste, just need to remind the family to check the board in the kitchen before they ask what’s for supper!
There are numerous amazing chefs, all with fabulous establishments throiughout the South West and I wish I could share them all with you here. However, I’ve selected some of my absolute favourites and I hope you enjoy them as much as I do.
Classic Fish and Chips – Nathan Outlaw, Outlaws, Port Issac, Cornwall.
I couldn’t share with you some delicious recipes from your South West chefs without sharing a classic fish and chip recipe now could I! Nathan Outlaw is one of the loveliest chaps you could ever meet and is known as perhaps Britain’s best fish and seafood chef. He’s also written several fantastic cookbooks, his latest one being “Restaurant Nathan Outlaw”
FISH 4 hake fillets, each weighing 130g
TARTARE SAUCE
1 tsp English mustard 1 tsp white wine vinegar
250ml of rapeseed oil 2 gherkins 3 egg yolks
1 tsp each of fresh tarragon, fresh chives, fresh chervil, fresh parsley, all chopped
2 tsp capers, chopped salt & pepper
BEER BATTER
350ml of ale. 230g of plain flour
15g of dried yeast. 1 tsp salt. 1 tsp sugar
CHIPS: 6 large Maris piper potatoes, salt, vegetable oil
TO PLATE: 100g of peas, boiled
Method
For the tartare sauce, start by making the mayonnaise. Whisk the egg yolk, vinegar and mustard together in a bowl until well combined. Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified
Finely dice the gherkins and add to the mayonnaise along with the capers and chopped herbs. Taste and adjust the seasoning with salt and pepper as necessary. Store in the fridge until ready to serve.
For the beer batter, combine the flour, yeast, salt, sugar and beer. Whisk together to form a smooth mixture and leave in a warm place for 10 minutes to activate the yeast and develop the flavour. Move to a cooler place until ready for frying.
To start the chips, peel the potatoes, then cut into large chips. Put them in a saucepan, cover with cold water and bring to the boil. Cook until still slightly raw in the centre, strain and cool.
Heat some vegetable oil in a deep-fat fryer to 180˚C ready to cook the fish and chips. Once the fryer has come up to temperature, add the chips to the fryer basket and drop into the hot oil. Cook until golden brown, remove from the fryer and allow all the oil to drip off. Place in a bowl and season generously with salt.
To cook the fish, mix the beer batter again to ensure it is smooth. Drag each fillet of hake through the mixture to evenly coat and drop into the fryer. Cook for 6-8 minutes until golden brown. Always drop items into the fryer away from the body so the oil does not splash back.
To serve, place the fish on top of the chips and serve with peas and a healthy dollop of tartare sauce.
Aubergine and Tomato Gratin – Hugh Fearnley- Whittingstall, River Cottage.
Serve this hearty bake with a green salad on the side, or precede it with a delicious raw dish, such as fennel, melon and basil. Serves 4.
2 fairly large aubergines (about 700g in total), trimmed
4 tbsp olive oil, plus a little extra to finish
A small bunch of basil (25g), leaves picked from the stems and -roughly torn
4–5 sprigs of thyme, leaves picked from the stems
30g flaked almonds
For the tomato sauce
2 x 400g tins tomatoes, 3 garlic cloves, sliced, 75g cashew nuts, 1 tbsp olive oil, 2 bay leaves, a pinch of sugar
Method
To make the sauce (which you can do ahead), put the tomatoes into a medium saucepan. If you’re using whole plum tomatoes, crush them in your hands as you add them, removing any stalky end bits. Add the garlic, cashews, oil, bay leaves and a little salt and pepper. Bring to a simmer and cook, uncovered, for about 20 minutes, stirring regularly.
Remove the bay leaves. Add the sugar and blitz to a purée, using a stick blender or a jug blender. Stir in about 50ml water to thin the purée to the texture of lightly whipped cream. Taste and adjust the seasoning. (If making ahead, cool then refrigerate; reheat gently before using.)
Preheat the oven to 180°C/Fan 160°C/Gas 4. Cut the aubergines lengthways into 5mm thick slices. Heat up a griddle pan (or a barbecue) or preheat your grill. Measure 4 tbsp olive oil into a small bowl and use to brush the aubergine slices on both sides. Griddle or grill the aubergine slices, in batches if necessary, for 2–3 minutes each side, until tender and marked with brown patches or grill stripes, seasoning with salt and pepper as you go.
Layer one third of the aubergine slices over the base of an oven dish (about 2 litre capacity). Scatter over one third of the basil and thyme leaves. Dollop one-third of the tomato sauce over the top and carefully spread it out over the aubergines. Repeat until you have used up all the aubergines, herbs and sauce. Scatter over the flaked almonds and add a final trickle of oil.
Bake in the oven for 30–35 minutes, until bubbling and lightly coloured on top. Let it stand for 10–15 minutes before serving.
“An awful lot of people have childhood memories of holidays in Cornwall, and the holidays are old-fashioned and hugely successful. You stick a child and a dog on one of the beaches, and they just light up; they just love it.”
Martin Clunes
Crab Linguine, Jude Kereama from Kota Collective, Porthleven, Cornwall
This recipe for crab linguine is an easy pasta dish and makes great use of white and brown crabmeat. Serve with a rocket salad and a glass of perfectly chilled white wine.
500g linguine
Extra Virgin olive oil
4 cloves garlic, sliced
1 1⁄2 red chilli, de-seeded & finely diced
100ml dry white wine
2 tbsp chopped Italian parsley
2 tbsp chopped basil
2 tbsp chopped chives
24 cherry tomatoes cut in half
300g white crab meat
100g brown crab meat
2 tbsp crème fraiche
Juice & zest of 1 lemon
Cornish sea salt & black pepper mill
Method
Cook the linguine in a pot of boiling salted water.
Mix the brown crab meat and crème fraiche until smooth. Reserve.
Add olive oil, garlic, and chilli into a saucepan. Cook until just toasted then add the white wine. Reduce white wine until the wine has reduced by around two thirds.
Add the tomatoes. Add the cooked linguine and reserve a bit of pasta water to adjust the consistency of the sauce.
Stir in both crab meats, herbs, lemon juice, lemon zest and season with salt and pepper. Add a drizzle of Extra Virgin olive oil.
Serve immediately with rocket salad dressed with Cornish sea salt, lemon juice and Extra Virgin olive oil.
The Graden Trading Company have the perfect set up for Beach BBQs.
Barbecued marinated chicken breast with lime, coriander, ginger and chilli – Michael Caine MBE, Lympstone Manor, Exmouth.
One of THE most inspirational chefs, in my opinion! Michael Caines back story is incredible, not to mention his restaurants and food.
Imagine cooking this dish on the beach with your family and friends after a long day in the surf?
Ingredients
small bunch fresh coriander, chopped
100ml/3½fl oz olive oil
2 limes, zest of one only and juice of both
20g/¾oz grated ginger
2 garlic cloves, crushed
1 fresh chilli, chopped
smoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika)
4 chicken breasts
Method
For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl.
Season, to taste, with cayenne pepper and whisk thoroughly.
Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours.
Preheat the barbecue until the coals are white hot.
Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally.
“My best holidays were in Devon and Cornwall when the children were growing up. We always used to stay on farms because our children were pretty wild, and it was great going to the beach every day. We used to go to Launceston and Salcombe and all over those two counties.”
Mary Berry
Raspberry & Almond Brownies – Chris Eden from Gidleigh Park, Chagford, Devon
If you follow me on Instagram, you’ll know I’m a lover of chocolate and brownies, so really couldn’t not include these!
Serves 12
110g dark chocolate
110g unsalted butter
150g dark brown sugar
150g caster sugar
2 eggs 125g flour 1⁄2 tsp salt 125g raspberries
50g flaked almonds
Preheat the oven to 160°c.
Melt the butter and chocolate in a bowl over hot water, being careful not to overheat.
Add the sugars and allow to sit for a moment before whisking in, off the heat.
Add in the egg followed by the flour and salt and mix well.
Pour into a lined tin and sprinkle with the raspberries and flaked almonds.
Cook in the centre of the oven for 30-45 mins depending on how you like your brownies; in our house we like them quite goey so the ‘stick coming out clean method’ doesn’t apply here!
There’s something quite magical about being on Dartmoor at sunrise, although I might have to switch the breakfast cookies for Chris Eden’s Brownies!
The Table Stylist – Sandbanks Collection
Is this setting beautiful? It’s from a new start up brand called The Table Stylist. A selection of curated boxes designed to make your table look stunning whatever the occasion. Nothing soothes the soul quite like being by the sea, but with holidays uncertain this year you can at least bring the beach to you with this seaside tablescape. Each setting includes a sea grass place mat, scalloped bamboo side plate and white cotton hemstitched napkins with twisted rope napkin ties to add some rustic, coastal charm. Perfect for your staycation don’t you think?
The Comfort Cookbook
I want to share with you this very special Cookbook that I’m totally inlove with for many reasons. The story behind how it came to be, the fabulous recipes and that something really special came out of the pandemic.
The best of the South West chefs, food and drink producers and industry insiders came together to create a truly special digital cookbook. The Comfort Cookbook is a snapshot of the unique and diverse food and drink culture that’s nurtured here in the West Country, and the rich network of chefs, producers and pioneering entrepreneurs which together make the South West a world-class gourmet destination.
Just a few of the chefs involved include Nathan Outlaw, Jude Kereama, River Cottage, Mitch Tonks, Michael Caines, Paul Ainsworth, Ben Tunnicliffe, Mark Dodson, Mick Smith, Ben Prior, Emily Scott, Elly Wentworth, Tia Tamblyn, Philleigh Way Cookery School & Daaku.
Everyone involved in this project gave their time and expertise free of charge, so that all funds will go directly to the Hospitality Action Covid19 Emergency Appeal. Rather than buying a copy, you’re invited to pledge on a ‘pay what you can afford’ basis. Why? Well, everyone involved want this book to be available to everyone in this time of financial hardship. To those that can give more, please pledge generously to support people in the industry who have lost their livelihoods. Once you have pledged, you can read your copy online or download a PDF of the book:
Wouldn’t it be amazing if we could help this incredible project raise some money?
It won’t be long before we can sit inside and dine with friends and family.
As ever, I do hope you’ve enjoyed this blog and will have fun recreating these recipes from the best of the South West chefs. We really are very lucky here in this poart of the world. Please do make sure you donate to The Comfort Cookbook Comfort Cookbook and support the Hospitality Action Covid19 Emergency Appeal in anyway you can.
For now, let me know what you’re up to this weekend. Do let me known your favourite place to visit in the South West, you never know, it might just feature in the forthcoming blogs; Best of the South West!
Wishing you happiest of Bank Holiday Weekends, wherever you are.
Welcome back to the Blog. In this edit, I’m sharing with you 5 reasons it’s vital to have a healthy breakfast which will help you maintain a happy and healthy lifestyle. I’ll be sharing my top tips and recipes so grab a cuppa and get comfy!
First things first..
What is your breakfast routine ..?
Do you wake up too bleary eyed in the morning to think about having a healthy breakfast? Or even an easy breakfast?
With lockdown here in the UK beginning to ease and the children heading back to school tomorrow, I wonder how you are feeling…?
I know for my two, a positive has certainly been enjoying a little more snooze in the mornings and wearing comfy clothes for the school day. It’ll be a little strange I’m sure putting a tie on again! I think it might be a little hectic but I have a plan!
“Breakfast like a king, lunch like a prince, and dine like a pauper!”
Old Proverb
The truth is however that most people don’t eat a substantial breakfast, or even have breakfast at all, never mind eating “like a king!”
Breakfast literally means “breaking the fast,” and it helps us to ‘restock’ or ‘refuel’ our energy stores, which have been depleting during the overnight fast, giving us energy for the day’s activities.
We live in a very hectic world today where many are focused on building a successful career, raising a happy family and often place our health on the backburner, thinking that we can exercise and eat right later on, when the “to do” list is done.
Add a global pandemic in, job stress and everything that has happened in the last year, it’s easy to procrastinate, waiting until you’re successful or have time to spare, opting instead for quick, unhealthy meals because you have no time to prepare well-balanced meals.
Does this sound familiar?
You might’ve heard the saying:
“If you don’t make time for your health, you must make time for illness.”
Making small changes to your health, drinking more water, less caffeine, adding more greens can make a huge difference to not only your long term health but how you feel..
I promise I’m not teaching you to suck eggs here, pardon the pun, but you know when you’re stuck in a rut, sometimes fresh ideas or even reminders of what you used to love, I hope, are a little helpful.
We’re told to eat when we are hungry, however this may not be when you first wake up or at traditional “breakfast” time! That’s totally OK, planning in advance a few things you might fancy so if eggs are your ” go to” breakfast – you have some ready to go!
So, what should a healthy breakfast consist of?
In an ideal world, for optimal health, you are aiming for a breakfast of eggs, meat or fish… I know it sounds crazy but it’ll fill you up more than toast ands cereals any day..
When most people think of breakfast, a small handful of choices (often the same day after day) come to mind, but it really doesn’t have to be boring at all. Mix it up!
There are heaps of easy breakfast ideas that don’t take up half your morning preparing them, but it’s really important that you have something nutritious, for a number of reasons…
5 REASONS IT’S VITAL TO HAVE A HEALTHY BREAKFAST…
To kick start your metabolism – speeding it up, and therefore burning calories rather than storing them.
It boosts our nutrient intake – breakfast eaters have a lower fat intake, a higher fibre intake, and significantly higher intakes of vitamins and minerals, especially calcium, iron and magnesium.
A healthy breakfast helps prevent binge eating – hunger will be better regulated and therefore less calories are consumed from unhealthy foods.
It improves our memory and concentration – people who eat a healthy breakfast concentrate better, are more efficient and have improved mood, in comparison to those who skip breakfast.
Weight maintenance – those who eat breakfast are more likely to maintain a healthy weight.
I know some of you have been struggling to come up with meal ideas especially for breakfast and lunch, so I thought I would give you a few ideas. I’ve shared some healthy lunch “on the go” ideas on a previous blog here.
Scrambled eggs and Smoked Salmon – I know it sounds extravagant, especially regarding your time, but scrambled eggs take seconds to make and the salmon is ready to go! (For omelette and scrambled egg recipes – use 3 or 4 eggs!)
Banana and berry Pancakes Ingredients: 1tbsp coconut oil 1 handful of fresh (or frozen berries) I love raspberries on their own but anything will do 1 tsp cinnamon ¼ cup ground almonds ½ banana 1 egg Natural yogurt
Method Melt the coconut oil on a low heat in a flat pan. Beat your egg together with the ground almonds and banana.
Add the a spoonful of egg mixture to the pan in and allow to set, flipping once. They will look a little like scotch pancakes.
Once cooked, serve with berries, natural yogurt and a dash of cinnamon – (great to settle any cravings) Be ready to make plenty more!
Omelettes – so many variations: mushroom, cheese and tomato, tomato and feta cheese – the list is endless! Quick to make and super filling and delicious.
Mashed Avocado with poached eggs on rye bread or sour dough. Simply delicious. Add chilli flakes and freshly ground black pepper for extra zing!
Reasons not to love mashed avocado and poached eggs on sour dough?
Smoothies and juices – so super easy and quick to make and they can be prepared in advance and drunk on the move! Chop the vegetables and fruit in advance and store in there fridge or freezer.
Green smoothies are a massive shortcut to excellent health & vitality. This is why I’ve written my latest book: Green Smoothie Lifestyle; my favourite collection of green smoothies. It’s a simple to use, together with a shopping list – it’s design to take away overwhelm, rather than adding to it, should you need inspiration with recipes!
Green Smoothie Lifestyle
Poached eggs with undyed, smoked haddock (bake the smoked haddock in advance or pop in the oven in tin foil whilst you shower, by the time you’re done, so will your fish!
Healthy Full English! – poached eggs, grilled tomatoes, grilled mushrooms, grilled fish (same idea as above, bake or grill the ingredients whilst you’re in the shower and poach the eggs when you’re ready..
Kedgeree (serves 2)
Ingredients
large portions or 3 smaller ones!) 450g /1lb smoked haddock fillets 3 hard boiled eggs.
75ml rice milk
2tbsp fr. Parsley 150g/5oz (raw) brown rice
2oz butter
Place fish in a large frying pan, cover with water and allow to simmer for 10-12 minutes until fish is tender. Meanwhile cooked the rice in a separate saucepan.
Drain fish, remove and discard skin and bones. Flake the flesh. Chop 2 eggs. Reserve the third to garnish. Mix together the fish, rice, chopped eggs, parsley and rice milk in a large saucepan. Cook, stirring, until heated through. Serve garnished with parsley and slices of egg.
Fruit Kebabs
A combination of anything mango, peaches, apples,”grapes, pears, strawberries, banana, literally any fruit, preferably in season. Cut up into squares and feed onto kebab sticks. Prepare the night before and keep in a container in the fridge for breakfast, mid afternoon snack or anytime!
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
A.A. Milne
Imagine having breakfast here in the warm Australian sunshine! Threebirdsrenovations
I love the renovations Threebirdrenovations, three best friends based in Australia, who are focused on inspiring and empowering women, anywhere in the world, to turn THEIR renovating dreams into REALITY. I’m hooked! I’m sure breakfast here would be a dream, don’t you think?!
I’m hoping these recipes and ideas to inspire you at breakfast time this week and beyond! Let me know which is your favourite breakfast.
As always, I love to hear your thoughts and comments, I promise I read everyone.
Have a wonderful Sunday. Hope your week ahead is happy and healthy,
Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf and finely chopped parsley stalks (save the leaves for later on). Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.
