Not going out on Burns night? Then here are some recipes to make you feel just as celebratory at home made with Donald Russell Haggis.

Of course a classic haggis is a joy in itself; rich, spicy and very very filling but why not try it another way as here with chicken. Yes, chicken. Not so much a Chicken Kiev as a Chicken Speyside. Oh and we’ve also included a recipe for Traditional Scottish Stovies too

‘Speyside’ Chicken Supremes


  1. 4 Free-range Corn-fed Chicken Supremes
  2. 1 Haggis Pudding, 250g
  3. Salt and pepper
  4. 1 tbsp sunflower oil

For the whisky cream sauce:

  1. 1 bay leaf
  2. 200ml rich chicken stock
  3. 8 tbsp double cream
  4. 4 tsp wholegrain mustard
  5. 4 tbsp Scotch Whisky
  6. 1 pinch salt
  7. Generous grind of black pepper


  • Preheat oven to 180°C/Fan 160°/Gas 4
  • Take Haggis Pudding out of its skin and slice into 4 quarters
  • Butterfly each fillet from the side and stuff with a quarter of the haggis, folding the chicken back into its original shape
  • Heat the oil in a frying pan on the hob, season each stuffed supreme and sear for 3 minutes on each side, searing the skin side first and turning gently
  • Transfer the supremes to a baking tray and cook in the oven for 15-18 minutes, or until the chicken is cooked through
  • In the meantime, deglaze the frying pan with the chicken stock and the bay leaf, simmering for 10 minutes, or until reduced by half
  • Remove cooked supremes from oven and allow to rest somewhere warm for 5 minutes
  • Remove bay leaf and stir in the rest of the sauce ingredients. Gently simmer to reduce to a creamy pouring consistency
  • Serve up the stuffed supremes with the sauce, carrots and mash, and a wee dram of whisky

Traditional Scottish Stovies


  1. 2 large onions, sliced
  2. 2 tbsp beef dripping from your roast (can use lard or olive oil if you don’t have dripping)
  3. 1 kg potatoes, peeled and sliced thickly
  4. 200ml leftover gravy, meat juices or rich reduced beef stock* (ideally a combination, all supplied by your leftover roast dinner)
  5. 500g leftover cooked meat, cut into 2-3 cm chunks
  6. Salt and black pepper
  7. Oatcakes, pickled beetroot and milk, to serve


  • In a large, heavy bottomed pan with a lid, gently fry the onions in the fat until soft
  • Layer over the raw potatoes and pour in the rich, beefy gravy-style liquid
  • Add in the meat, making sure you include all the sticky, savoury scrapings from the roasting pan!
  • Add enough cold water to come to a few centimetres below the level of the potatoes, and season well
  • Cover and bring to the boil, then turn down to a gentle simmer
  • Cook for about half an hour, stirring occasionally
  • The potatoes should be starting to fall apart into mash; it’s ready when you have a really hearty and comforting mix of half mash, half soft chunks
  • Check the seasoning (it needs plenty) and serve hot
  • For a real taste of Aberdeenshire, serve your stovies with sliced cold pickled beetroot, warmed Scottish oatcakes and a glass of very cold milk. Delicious!