Burns Night with Thermomix

Scotland, with its breathtaking landscapes, rich history, and vibrant culture, has always been a land of culinary delights. Burns Night is the perfect time to explore and celebrate the diverse flavours that Scotland has to offer. If you’re looking to take your Scottish culinary adventure to the next level, the Thermomix can be your trusty kitchen companion. In this article, we’ll share some delectable Thermomix recipes that will help you savor the essence of Scotland during this special fortnight.

Traditional Haggis Neeps and Tatties:

Let’s kick off our culinary journey with a quintessential Scottish dish – Haggis Neeps and Tatties. The Thermomix simplifies the preparation process while preserving the authenticity of this classic recipe.


  • 1 traditional haggis
  • 2 large neeps (swedes), peeled and diced
  • 4 large tatties (potatoes), peeled and diced
  • 50g butter
  • Salt and pepper to taste


  1. Cook the haggis according to the Thermomix’s instructions.
  2. While the haggis is cooking, steam the neeps and tatties in the Varoma tray for approximately 20 minutes, or until they are tender.
  3. Mash the neeps and tatties together with butter, salt, and pepper using the Thermomix until smooth.
  4. Serve the creamy neeps and tatties alongside the cooked haggis slices. Drizzle with a bit of whisky sauce for an extra Scottish touch.
Cullen Skink Soup:

Cullen Skink is a hearty Scottish soup that originates from the town of Cullen in Moray. It’s a flavourful combination of smoked haddock, potatoes, and onions.

Cullen Skink


  • 300g smoked haddock
  • 400g potatoes, peeled and diced
  • 1 onion, finely chopped
  • 600g milk
  • 300g fish stock
  • 2 bay leaves
  • 50g butter
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Place the smoked haddock, diced potatoes, chopped onion, milk, fish stock, and bay leaves into the Thermomix bowl.
  2. Cook for 20 minutes at 90°C on Speed 1.
  3. Remove the bay leaves and blend the soup until smooth using Speed 6-8.
  4. Season with salt and pepper, then add the butter and mix for an additional 2 minutes until creamy.
  5. Serve hot, garnished with fresh parsley.
Cranachan Dessert:

For a sweet finish to your Scottish feast, Cranachan is the perfect choice. This dessert combines the flavours of toasted oats, honey, fresh raspberries, and whipped cream, making it a delightful treat.


  • 100g rolled oats
  • 400g fresh raspberries
  • 300ml double cream
  • 4 tablespoons honey
  • 2 tablespoons whisky (optional)


  1. Toast the rolled oats in the Thermomix at Varoma temperature for 5 minutes, Speed 1. Set them aside to cool.
  2. In a separate TM bowl, whip the double cream until it forms stiff peaks.
  3. Gently fold the honey and whisky (if using) into the whipped cream.
  4. Layer the toasted oats, fresh raspberries, and honey-whisky cream in serving glasses or bowls.
  5. Repeat the layers until you’ve used all the ingredients.
  6. Finish with a drizzle of honey and a few extra raspberries on top.

Burns Night is a wonderful time to indulge in Scotland’s culinary treasures, and Thermomix can help you effortlessly create these delectable dishes. From the savoury notes of Haggis Neeps and Tatties to the comforting warmth of Cullen Skink and the sweetness of Cranachan, these recipes will transport your taste buds to the heart of Scotland. So, don your apron, fire up your Thermomix, and embark on a culinary journey through the enchanting flavours of Scotland.

Slàinte mhath! (Cheers!)

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Advisor Name: Ankita Stopa
Advisor ID: 800 000 0068
Phone: 07977 563537
Email: Ankita@onegirlandherthermie.co.uk