Celebrating Robbie Burns on January 25th-here are some recipes for you to make at home!

Scotch Eggs 

These favourites are perfect to make ahead and fry up later when you can serve them cut in half for everyone to enjoy. Serve them up with some mustard or zucchini relish for a delicious topping idea.

12 hard cooked eggs 12

1 lb mild or spicy Italian sausage meat 454 g

1/3 cup all purpose flour 75 mL

2 eggs, lightly beaten 2

1/4 tsp each salt and pepper 1 mL 

1 cup seasoned panko breadcrumbs 250 mL

Canola oil for frying

Preheat oven to 400 F (200 C).

Divide sausage mixture into 12 balls and flatten well. Place egg in centre and wrap and press sausage around egg firmly. Repeat with all the eggs and sausage.

Place the flour in one shallow bowl. In another shallow bowl, whisk eggs with salt and pepper. In a third shallow dish add breadcrumbs. Dip each sausage wrapped egg into flour completely, then into egg, letting excess drip off. Finally coat the egg in breadcrumbs and place on parchment paper lined baking sheet. 

Bake eggs for 10 minutes or until sausage is set. Remove from oven and let cool completely. (Cover and refrigerate for up to 3 days before frying.)

In a saucepan with high sides, heat about 4 inches (10 cm) of canola oil to 350F (180 C). Fry eggs in batches for about 3 minutes or until deep golden brown. Drain on paper towel lined plate before serving. 

Tip: You can substitute sausages for the sausage meat, simply remove the casings from the sausages before using. 

You can substitute regular seasoned breadcrumbs for the panko version.

How to hard to cook eggs: Place eggs in a single layer in saucepan and cover with water, about 2 inches (5 cm) over eggs. Bring to a boil. Remove from heat; cover and let stand for 10 minutes. Drain and cool eggs in cold water. When easy to handle crack shells and peel, using water to help remove any small shell pieces if needed. 

Tip: For a gluten free option substitute gluten free flour and breadcrumbs and look for gluten free sausage meat. 

Smashed Roasted Neeps and Tatties

“Neeps” are turnips and “tatties” are potatoes, together they are a usual pairing to be seen during a Robbie Burns Night along with the haggis. Traditionally mashed, I decided to roast and coarsely smash them for a great texture and flavour.

1 1/2 lb (750 g) mini red potatoes, halved

3 turnips, peeled and chopped (about 800 g)

2 tbsp (30 mL) canola oil

2 tbsp (30 mL) chopped fresh parsley

1/2 tsp (2 mL) fresh ground nutmeg

1/2 tsp (2 mL) each salt and fresh ground pepper

1/4 cup (60 mL) each butter and milk

Toss potatoes and turnips with oil, parsley, nutmeg, salt and pepper. Spread onto parchment paper lined baking sheet and roast in 425 F (225 C) oven for about 25 minutes or until tender and golden.

Scrape into a bowl and add butter and milk. Using a potato masher, coarsely mash mixture.

Makes 6 to 8 servings.

Berry Cranachan

The origin of Cranachan in Scots Gaelic means churn, which may refer to the delicious cream in the recipe. It is a dessert made for festive occasions and celebrates wonderful Scottish ingredients like Scotch, raspberries and the beloved shortbread.

1 bag (500 g) frozen berry mix fruit 

2 small sprigs fresh rosemary

3 tbsp (45 mL) honey, divided 

2 tsp (10 mL) grated orange zest

1/4 cup (60 mL) orange juice

3 tbsp (45 mL) butter

1 1/4 cups (300 mL) large flake oats 

1 jar (170 g) English Devon double cream

3 tbsp (45 mL) icing sugar 

1 cup (250 mL) plain balkan yogurt

2 tbsp (30 mL) scotch whiskey

1/2 cup (125 mL) crushed shortbread

In a saucepan, combine berry mix, rosemary, 1 tbsp (15 mL) of the honey, orange zest and juice; bring to a boil over medium high heat. Cook for about 5 minutes or until berries are softened; set aside for 10 minutes. Remove rosemary and let cool completely.

Melt butter and remaining in large nonstick skillet over medium heat. Stir in oats and cook, stirring often for about 10 minutes or until golden brown. Set aside.

In a bowl, whisk together cream and icing sugar until combined. Whisk in yogurt and Macallan until smooth.

In a shallow pedal serving dish, spoon some of the fruit mixture onto the bottom and layer with oat mixture and cream mixture. Sprinkle shortbread over top and refrigerate for at least 1 hour before serving.

Makes 6 to 8 servings.