It's Burns Night today, and plenty of families and friends across the country will be tucking into a Scottish feast and drinking wee drams of whisky.

The event is celebrated worldwide each year on January 25 to mark the life and work of the bard Robert Burns - who is most known for writing Auld Lang Syne - an old folksong sung at New Year.

These tasty recipes are easy to make and serve as great Burns-themed meals to enjoy.

Celery and Leek Soup


1 pack celery 450g

1 large leek

1 large mild onion

400g white potatoes

2 Quixo vegetable stock cubes

1200ml boiling water

100ml Cowbelle reduced fat crème fraîche

Sea salt and black pepper

20ml extra virgin olive oil


  1. Wash and chop the leek. Peel the potato and cut into small chunks. Peel, half and finely chop the onion.
  2. In a large saucepan sauté the onion in the oil for a few minutes over a low heat.
  3. Add the leeks, celery and potato to the pan and cook, stirring for a few minutes.
  4. Pour over the boiling water then crumble in the stock cubes.
  5. Bring back to the boil, season with a little salt and plenty of black pepper.
  6. Cover and simmer for 25 minutes.
  7. Liquidise the soup and return to the pan.

Highland Sirloin Steaks


4 British Specially Selected dry aged 6oz sirloin steaks

1 swede

500g Chantenay carrots

1 onion

1 Quixo beef stock cube

60ml double cream

70g salted butter

100ml semi skimmed milk

1 flat teaspoon Bramwells English mustard

30ml Napoleon brandy

1 tsp The Pantry lemon juice

A little Solesta sunflower oil

Salt and black pepper

50ml boiling water


  1. Peel the swede and carrots and chop into medium chunks. Put in a large saucepan, cover with boiling water, season with some salt, bring to the boil, cover and simmer for 30 minutes until tender.
  2. Meanwhile, peel and chop the onion finely, put in a small saucepan with a little sunflower oil, cook on a low light until the onion is soft but not coloured.
  3. Add the mustard and the brandy - dissolve the stock cube in the boiling water and add to the onion, pour in the cream and the lemon juice and some ground black pepper - simmer for 5 minutes.
  4. Drain the cooked vegetables and mash along with the butter and milk, keep warm while you cook the steaks.
  5. Cook the steaks under the grill or in a griddle pan to your liking.
  6. Serve on a pile of the mashed vegetables and topped with onion mustard brandy cream sauce.



50g pinhead or medium oatmeal

600ml double cream

4 tbsp scotch whisky

3 tbsp Scottish heather honey, plus extra for serving

340g fresh raspberries


  1. Preheat the grill. Spread the oatmeal out in an even layer on a baking tray and grill until toasted, watching it carefully so it doesn't burn.
  2. Pour the cream into a large bowl and lightly whip until it is just starting to hold it shape. Gently stir through the whisky, honey and two-thirds of the toasted oatmeal.
  3. Spoon half the cream mixture into 6 200ml glasses, top with half the raspberries, then spoon over the remaining cream mixture. Sprinkle over the remaining oatmeal and raspberries, and drizzle with honey before serving.