Robert Burns Supper – Everyone’s kitchen

Cullen skink 

Veggie haggis with roasted vegetables

Apple Cranachan with berry coulis

Harvest of the day: rosemary, thyme, parsley

Cullen skink

Ingredients x4

  • 1 tbsp unsalted butter
  • 1 medium onion
  • 400g medium potatoes (about 2), peeled and cut into 1cm cubes
  • 250g smoked haddock
  • 250ml whole milk
  • ½ small bunch of parsley or chives, finely chopped


Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.

Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones

Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

Roasted root vegetables


Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil, herbs and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden.

Apple Cranachan with berry coulis

Ingredients (x4)

  • 2 large apples
  • 1 mug of jumbo porridge oats
  • 2 tbsp demerara sugar
  • A pinch of cinnamon
  • A pinch of ground cloves
  • 250ml double cream
  • 2-3 tsp whisky (optional)
  • berries


1.Peel, core and dice the apples, then scoop them into a pan. Add 4 tbsp water and set the pan on a medium heat. Pop a lid on the pan and cook, stirring often, till the apples are soft and easily mashed with a fork. Check often as they cook and if the apples dry out before they have softened, add a few more tbsp water.

2.Meanwhile, warm a frying pan over medium heat. Add the oats, sugar and spices. Cook and stir for a couple of mins till toasted. Take off the heat and tip the oats into a bowl to stop them cooking.

3. Whip the cream till stiff. If you’re using the whisky, add it to the cream and stir well to mix.

4.Add a few spoonfuls of the oats to four nice serving glasses, then top with a little of the apples and the cream. Repeat the layers till you have used up all the ingredients. 

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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