01-15-2011, 06:41 PM
On the 25th January each year, the world joins Scotland to celebrate the life and work of Scotland's national bard, Robert Burns, on Burns Night.
Top Scottish chef, Shirley Spear, shares her recipes for the perfect Burns Supper including a mussel brose to start and her famous hot marmalade pudding to accompany the traditional haggis main course.
Shirley is an ambassador for Scotland's Year of Food & Drink which is being celebrated until the end of May 2011. She is also a cook book author and owner of the award winning restaurant with luxury accommodation, The Three Chimneys, on the beautiful Isle of Skye.
Recipes:
Mussel Brose Recipe
Haggis, Bashed Neeps and Tatties
Hot Marmalade Pudding recipe and Drambuie Custard
Top Scottish chef, Shirley Spear, shares her recipes for the perfect Burns Supper including a mussel brose to start and her famous hot marmalade pudding to accompany the traditional haggis main course.
Shirley is an ambassador for Scotland's Year of Food & Drink which is being celebrated until the end of May 2011. She is also a cook book author and owner of the award winning restaurant with luxury accommodation, The Three Chimneys, on the beautiful Isle of Skye.
Recipes:
Mussel Brose Recipe
Haggis, Bashed Neeps and Tatties
Hot Marmalade Pudding recipe and Drambuie Custard