Celebrate Robbie Burns Day This Saturday
with a Nod to Scottish Culinary Traditions
This Saturday, January 25th, marks Robbie Burns Day, a celebration of Scotland’s national poet, Robert Burns. Known for his wit, charm, and timeless poetry, Burns left an indelible mark on Scottish culture. Every year, Scots and poetry lovers worldwide commemorate his legacy with traditional Burns suppers—a delightful mix of food, music, and literature.
A Burns supper is a uniquely Scottish event steeped in tradition. The evening typically begins with a warm welcome and a prayer of thanks known as the Selkirk Grace, reflecting Scotland’s appreciation for humble and hearty food. The meal's star is the haggis—a savoury pudding made from sheep's offal, oats, and spices. The haggis is ceremonially presented with great fanfare, accompanied by bagpipes, and honoured with the recitation of Burns’ famous poem, Address to a Haggis.
Serve your haggis with “neeps and tatties”—mashed rutabaga and potatoes. The earthy sweetness of the neeps and creamy potatoes perfectly complement the spiced meat.
Cock-a-leekie soup is another Scottish favourite, ideal for chilly January nights. This hearty chicken soup contains leeks, potatoes, carrots, and prunes. The leeks and prunes give the soup a sweet depth that balances the savoury chicken broth. Before serving, top with fresh parsley. For an authentic touch, cook the whole chicken in the broth, then remove the meat from the bone before adding the vegetables.
You can’t forget cranachan for dessert. This Scottish trifle is made with whipped cream, honey, fresh raspberries, and toasted oats. Layer the ingredients in a glass for a beautiful presentation. The mixture of sweet cream and tart berries is heavenly. To add some crunch, add toasted almonds. This dessert is a lovely way to end your Robbie Burns dinner on a sweet note.
But what if the whole haggis meal deal doesn’t excite your taste buds? Not to worry! You can still embrace the day's spirit with another quintessentially Scottish dish: oatcakes.
Oatcakes: A Simple, Delicious Alternative
Oatcakes are a humble yet versatile staple of Scottish cuisine. Made from a blend of oats, butter, and salt, they’re incredibly easy to prepare and offer a delicious way to honour Scotland’s food traditions. These hearty crackers are the perfect accompaniment to a Burns supper, whether served alongside cheese, smoked salmon, or even a dollop of marmalade.
Historically, oatcakes were an essential food for Scots, providing nourishment during long winters or hard days in the fields. Portable, energy-rich, and made with affordable ingredients, they embody the frugality and resilience of Scottish cooking—a theme that aligns perfectly with the poetry of Robert Burns, who often celebrated the everyday struggles and joys of working-class life.
How to Celebrate Robbie Burns Day
If you’re hosting or attending a Burns supper, don’t forget that the evening is as much about entertainment as it is about food. Alongside haggis and oatcakes, the supper typically includes traditional accompaniments like neeps and tatties (mashed turnips and potatoes) and a dram of Scotch whisky to toast the poet.
The evening is filled with recitations of Burns’ works, from his famous Auld Lang Syne to lesser-known gems like Tam o’ Shanter. Toasts to the haggis and the ladies and even humorous speeches are part of the celebration, creating a lively and heartfelt event.
But whether you go all out with a full Burns supper or keep things simple with homemade oatcakes, the key is to honour the day's spirit: celebrating good food, good company, and the enduring words of Scotland’s bard.
The Versatile Oatcake
Cook Time: 20 minutes
Serving: 20 biscuits
Ingredients
1 cup oatmeal, preferably steel-cut oats
1 cup whole wheat flour
1/2 cup milk or water
1/2 cup brown sugar 1 tbsp for savoury
1/3 cup butter; use bacon fat or lard for savoury
1/4 tsp. salt
1 tsp. baking soda
Instructions
Preheat oven to 350F.
Mix the dry ingredients into a bowl. Cut the butter or margarine into small portions and rub into the mixture with your fingers. Add the sugar and mix well. Slowly add enough milk (you may not need the full half cup) and mix until you have a stiff but workable dough. If the dough is too wet, add more flour or oatmeal.
Flour a clean work surface before placing the dough out to roll. Sprinkle a little flour on the top, and roll to 1/2" thickness, 1/4' if you like more crispy cakes.
Cut into the size of your choice: Use a 2" biscuit cutter to make a dainty size for tea or cocktails or a 2½" or 3" cutter for a more substantial size.
Bake for 20 - 25 minutes.
Remove and cool.