• Orange cranachan

    Orange cranachan

    This seasonal pud makes a delicious yet light ending to a hearty meal

  • Buttered leeks

    Buttered leeks

    A Scottish favourite, this is one of the best ways to cook leeks – slowly and gently in their own juice

  • Baked haggis

    Baked haggis

    Baking this traditional Scottish meat pudding gives a light, savoury, mealy flavour that’s pure heaven

  • Crispy neeps ‘n’ tatties cake

    Crispy neeps ‘n’ tatties cake

    Contains pork – recipe is for non-Muslims only
    This Scottish take on a rösti goes well with game, duck breast or roast chicken

  • Succulent braised venison

    Succulent braised venison

    Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay

  • Skirlie mash

    Skirlie mash

    ‘Skirlie’ is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato – try this as a side dish at your Hogmanay celebration