Burns Night Extra

with recipes for good things with chocolate, cream and honey

The Scots do love their sweeties. It’s the latitude. And the weather. And not enough sunshine to make up for all those months of damp and cold. Cream and honey does it. As does chocolate: quite apart from its appeal as aphrodisiac (a quality shared with the work of Scotland’s national poet) there’s a reason why deep-fried Mars Bars are a thing north of the Border Note: pop the Mars Bar in the freezer before you dip it in the batter.

Atholl Brose

A brose, basically, is a dish of runny porridge sweetened with honey and fortified with a dram of the usual whose invention is ascribed to His Grace the Duke of Atholl. Whipped cream and demerara sugar improves the shining hour, particularly after a challenging meal such as haggis.. Demerara, as I’m sure you know, is unrefined cane-sugar, which allows it to keep some of its nutritional qualities - which makes it slightly better for you.