With Robert Burns Night around the corner, many people across Scotland will be attending Burns Suppers to celebrate the life of the acclaimed Scottish poet.
However, alongside celebrating the life of Burns, Scottish food will also be at the forefront of the celebration. The meal at a Burn’s supper usually consists of Scotch broth as a starter, haggis, neeps (turnips) and tatties (potatoes) for the main and then cranachan or whisky trifle for dessert.
When I say the food is celebrated, I mean it; the haggis is carried into the room on a silver platter while the pipes are being played and all the guests are upstanding. The haggis is then ‘addressed’ by a speaker followed by all the guests participating in a ‘toast’ to the haggis. It all sounds a bit mental when reading this back, but it is great fun when you are actually attending one.
Anyway, this got me thinking about all the amazing food and drink that is produced in Scotland; we have Shortbread, Haggis, Tunnocks Tea Cakes, Whisky, Irn Bru, Tablet, and not forgetting the deep fried Mars Bar.
Therefore much of my baking in the weeks building up to Burns Night have been inspired by Scotland and its food and drink. I have tried to take aspects of traditional Scottish recipes and modernise them in my own way.
Last week I made some delicious Salted Scottish Tablet. This week I decided to pay homage to Scotland’s favourite soft drink by making Irn Bru Macarons. I also then had a bash at the ‘ultimate of Scottish cakes’, by combining cranachan, whisky caramel and some of the salted tablet that I made the week before.
I think it is safe to say that I will be taking some time out from sugar for the next few weeks.