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A Classic Burns Night Menu

 

Wild Garlic Haggis Dolma

Spirit & Spice

Ghillie Basan

Scottish Barley Bannocks

The Farmhouse Kitchen

Mary Norwak

Real Scottish Petticoat Tail Shortbread

Classic Home Desserts

Richard Sax

Cranachan or Cream-Crowdie

Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

Catherine Brown

Haggis Parmentier

Modern Classics

Frances Bissell

Cullen Skink with Mussels

A Year in a Scots Kitchen

Catherine Brown