A culinary Caledonian salute to Burns

Alex Petit from Brittany shares two recipes ahead of a special Burns Night event

22nd January, 2017
A culinary Caledonian salute to Burns
What’s in a name? It is thought that this soup derived its unusual name from the town of Cullen in Moray on the north- eastern Scottish coast, while skink refers to a popular soup containing a shin of beef.

This week, Alex Petit from Brittany, who is head chef at the Celtic Ross hotel in Rosscarbery in west Cork, shares two recipes ahead of a special Burns Night event next Thursday. The event will include poetry recitals, songs and a wee dram to toast the haggis.

This warming soup is great to serve as a starter at this time of the year.

Ingredients, serves three to four as a starter

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