Celtic Recipes

Tatws Pum Munud (Five Minute Potatoes)

Tatws Pum Munud or Five Minute Potato


  • Sliced Potatoes
  • Sliced Onions
  • Bacon (Smoked Ham or Canadian Bacon are good substitutes)
  • Seasonings to Taste
  • Broth (Optional)



  •     60g of medium oatmeal
  •     135g of raspberries
  •     4-5 tablespoons of malt whisky
  •     3-4 tablespoons of honey
  •     600mls of double cream

Spread the oatmeal on a baking tray and carefully bake in a low heat over until golden. Liquidise about half the raspberries. Whip the double cream and add in the whisky and honey and mix. Add in 50g of the toasted oatmeal and the liquidised raspberries. Place the mixture into individual serving dishes and add the remainder of the raspberries and oatmeal onto each. Serve with wafers.

All washed down with, of course, the Scottish traditional drink of whisky! The night ends with the singing of 'Auld Lang Syne'.

Haggis with neeps and tatties

The origins of haggis date back thousands of years. The edible offals are chopped and mixed with cereals and herbs and cooked in the stomach. The Scandinavians have similar dishes names 'hoggva' in Iceland and 'hugga' in Sweden and points to the link between Scottish and Scandinavian culture which was particularly strong in the ninth to the fifteenth centuries.

The making of haggis is best left to the experts. A good quality haggis should be bought and there are many good quality products made with lamb, beef, onion, oatmeal, pepper and spices. There is also a range of good quality vegetarian haggis available.


  •     1.5kg (3.5lb) haggis
  •     600g (1.4lb) of peeled and chopped turnips
  •     600g (1.4lb) or peeled and chopped potatoes
  •     About 5 teaspoon full of butter and the same amount of milk
  •     Ground pepper and salt
  •     Nutmeg can be added

Cock-a-Leekie Soup


  •     1 chicken about 3lb
  •     10 chopped leeks
  •     1 large chopped onion
  •     4 finely chopped carrots
  •     Pearl Barley
  •     Ground pepper and salt
  •     Vegetable stock

Skate and Cabbage

Ingredients for four people:

  • 200g of green cabbage
  • 850g of skate wing
  • 50g of butter
  • 12cl white wine
  • Parsley (preferably flat leaf)
  • 4 shallots
  • Salt, ground pepper, crème fraiche

Breton Vegetable Soup

Ingredients for four to six people:

  • 300g dried white beans
  • 2 carrots
  • 1 stick of celery
  • 2 leeks
  • 2 onions
  • 1 bunch of flat leaf parsley
  • Salt and ground pepper
  • 200g of bacon
  • 200g of Guemine chitterling sausage
  • Bouquet garni

Recipes for a Burns Night supper

Kindly supplied to us by Eileen from Ballantrae, South Ayrshire, Scotland

Introduction to Robert Burns and Burns Night supper

Robert Burns was born in Alloway, Scotland, on January 25 and died in Dumfries, Scotland, on July 21, 1796. He was a bard and wrote many poems, lyrics and other pieces. Some addressed political and civil issues. He is probably best known for "Auld Lang Syne", sung at New Year's Eve not only in Scotland but all around the world. He is also known as: "Rabbie Burns"; the "Bard of Ayrshire"; "Scotland's favourite son"; and in Scotland "The Bard".

The first Burns' supper was on July 21, the anniversary of his death, in Ayrshire, Scotland, in the late 1700s. The date was later changed to January 25, which marks his birthday. Burns' suppers are now held on or close to his birthday by people and organizations with Scottish origins worldwide.

Cauliflower loaf with Thyme

Ingredients for four people:

  • 1 cauliflower
  • 4 tomatoes
  • 6 eggs
  • 250g of butter
  • 250g of flour
  • 1 tablespoon of sugar
  • 15g of baking powder
  • Olive oil, thyme, salt, pepper and crème fraiche.

Irish Stew

Kindly supplied to us today by Ciaran from Dunmore, County Galway in Ireland

Ingredients for four people:

  • 1kg of Irish stewing lamb cut into about half to three-quarter inch pieces
  • 2 large chopped onions
  • 1kg of chopped floury potatoes
  • 2 large chopped carrots, chopped parsnip and a chopped leek, parsley, vegetable stock, salt and pepper.

Manx broth

Kindly supplied to us by Rosemary from Rearyt Ny Howe, Kione Droghad, Isle of Man


  • Piece of Shin Beef
  • Marrow Bone
  • Salt and Pepper
  • 2oz Pearl Barley
  • Diced onion, leak, carrot, turnip, parsnip and cabbage
  • Sprig of Tyhme
  • Parsley