Burns Night Dinner

It's Almost Burns Night! 

Burns Night is celebrated on the 25th of January, it is the birthday of the beloved Scottish poet Robert Burns and is it celebrated every year in Scotland and elsewhere. Below are some instructions for a simple but traditional Burns Night Dinner. 

Serve 6-8 people. 


  • 1.5KG of Elms Farm White Potatoes (£6 for 12kg!) 
  • 30G of butter
  • 30cl of Milk 
  • Two Eggs Yolk 
  • Sea salt to taste 


  1. Peel off the potatoes, cut them in smaller pieces and boil them in water until tender. 
  2. Drain the potatoes and mash them gently with a fork.
  3. Add the milk and butter in the saucepan with the slightly mashed potatoes and whisp. 
  4. Add one egg yolk for creaminess. Add as many as you'd like until you reach the desired creaminess. 
  5. Add sea salt to taste. 



  • 1.5KG of Swede
  • 30G of butter 
  • Sea Salt & Pepper to taste


  1. Follow the same cooking instruction as for the tatties.
  2. If you want extra creaminess, instead of egg yolk add a spash of single cream or milk at the end until you reach the desired creaminess. 


Haggis & Whisky Sauce

  1. Follow the instructions from the packaging to cook the shop bought Haggis and whisky sauce.