Crabbie’s are’re doing Burns Night right – with a brand new Scottish menu created especially for the occasion. Scots chef Jacqueline O’Donnell, who appeared on BBC2 show Great British Menu, has helped us to create the perfect three course menu that pairs beautifully with a glass of our finest ginger beer.

Starter; Haggis bon bon with Crabbie’s Ginger beer & beetroot

Serves 4

Oven 180c Gas 5

200gr Good quality haggis

50gr panko bread crumbs

1pk cooked beetroot

100ml Crabbie’s Original alcoholic ginger beer

2 tbsp Apple sauce

1 egg beaten

50gr plain flour

50gr panko breadcrumbs

1. Chop up haggis and mash whilst raw shape into 12 small bon bon shapes

2. Roll into flour then coat in beaten egg then roll in the breadcrumbs until coated

3. Spray an oven tray lightly with oil and place bon bons on pop in oven for 15-20min until golden brown

4. Meanwhile chop beetroot and put in a blender add the Crabbie’s until a soft puree season with salt & pepper to taste

5. When serving add a teaspoon of apple sauce just to secure the bon bon on the plate and serve the beetroot puree at the side. You can also serve with a side salad

Main; Duo of Venison Loin on thyme & hawthorn jelly served with Original Crabbie’s, warm red cabbage black pudding & ginger apple salad

Serves 4 Oven 200c Gas 6 Use a stove to oven frying pan

4 x 200gr Venison Loin (You can substitute the venison for Beef fillet)

4tbsp Hawthorn jelly (Redcurrant if you can’t find the Hawthorn)

1 Knorr beef stock pot

100ml Crabbie’s Original alcohholic ginger beer

½ red cabbage finely sliced

2 slice of black pudding

1 pink lady apple finely sliced

1 tsp stem ginger chopped very finely

1 tsp butter

1 sprig of fresh thyme

1. Sear in a hot pan the 4 pieces of meat season well & place in oven for 8-12 mins depending how pink you like your meat (Venison can get quite dry if cooked well done so try not to go past Medium well, in order to keep the dish moist

2. Bake the black pudding slices for in the venison pan for only 5 minutes then remove

3. Add 4tbsp of Crabbie’s to a pot bring to the boil then add the tsp of butter add the red cabbage and cook just until the liquid has gone

4. Crumble the black pudding into a bowl and mix with the apple and stem ginger

5. Once the cabbage has no liquid tip into the bowl with the black pudding & apple

6. Once meat comes out of the oven set aside on a plate and make the sauce in the pan you cooked the meat in remember the handle is HOT!!

7. Put the pan onto the heat and add left over Crabbie’s whilst pan is really hot, this de glazes the pan and gets all the flavour and bits of meat off the bottom then add the stock pot jelly with 150ml boiling water bring to the boil adding in a sprig of thyme just until its up to the boil allow to reduce slightly to the consistency of a sauce

8. Spoon a pile of the red cabbage warm salad onto the plate slice the venison and pour sauce over

9. Enjoy

Pudding; Iced Crabbie’s Cranachan with ginger shortbread thistles

—