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

Subscribe from just €1 for the first month!

Currency

What's Included

With any subscription you will have access to

  • 971569B3-2C5E-4C45-B798-CEADE16987A8

    Unlimited multi-device access to our iPad, iPhone and Android Apps

  • 099C8662-C57C-42F2-9426-F2F90DF17C8F

    Unlimited access to our eReader library

  • 198AE43B-B9CF-4892-8769-D63C2104BA08

    Exclusive daily insight and opinion seven days a week

  • D8F37B78-25E4-4E4A-A376-4F5789B1564A

    Create alerts to never miss a subject that matters to you

  • B15F2521-37CD-4E02-B898-730A20D39F7F

    Get access to exclusive offers for subscribers on gifts and experiences

  • A564FE02-1AB8-4579-AF9D-BA32A2E5ACA7

    Get content from Business Post, Business Post Magazines, Connected, Tatler and Food & Wine

Share this post

Related Stories

Design for Life: How can I rediscover my mojo after being let go?

Design for Life: My child is unwilling to leave the house

Appetite for Distraction