Roasted "Tartan Veggies" with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes (2024)

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme

and other

Burns Night Recipes

Today, Saturday the 25th January is Burns Night, when Burns’s all over the world will be celebrating this Scottish Bard with a Scottish feast that will include haggis, Scotch whisky and a variety of other Scottish delicacies. As a Burns myself, Burns is my maiden name, I shall of course be taking part, and my recipe for today is a fabulous little number hot of the kitchen catwalk,Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme.This is a fabulous recipe that takes advantage of all the seasonal root vegetables we have at this time of the year; it is also an easy recipe to cook and makes the perfect partner for the star of the Burns Night Supper table, the haggis of course. It’s vegetarian, so if you are veggie you can serve this alongside a vegetarian haggis and still join in the Burns Night revelry.

I did a “test drive” of this recipe a few days ago to make sure I got it right, and it was absolutely divine – crisp vegetables with a smoky, sweet taste with a hint of thyme – the vegetables were crisp with a fluffy interior and the beetroot added an earthy taste that wasamazinglytasty. The name comes from the fact that I thought that all of the colours were reminiscent of tartan and it seemed like an appropriate name for something that was going to be served alongside the “Great chieftain of the pudding race“, aka Haggis for the uninitiated! That particular phrase comes from one of Robert Burns’s most famous poems, “Address To a Haggis” which now follows, in Scottish dialect and in English translation too!

Broad Scots Dialect

Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An’ cut ye up wi’ ready sleight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, Ach! what a glorious sight,
Warm – reekin’, rich!

Then, horn for horn, they stretch an’ strive;
Deil tak the hindmost! on they drive
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
“Bethankit!” hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad made her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?

Poor devil! See him owre his trash,
As f*ckless as a wither’d rash,
His spindle-shank a guid whip-lash,
His nieve a nit;
thro’ bluidy flood or field to dash,
Ach! how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs, an’ arms, an’ heads’ll sned
Like taps o’ thrissle.

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware,
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a Haggis!

English Translation

Good luck to you and your honest, plump face,
Great chieftain of the pudding race!
Above them all you take your place,
gut, stomach-lining, or intestine,
You’re well worth a grace
as long as my arm.

The overloaded serving tray there you fill,
Your buttocks shaped like a distant hilltop,
Your wooden skewer could be used to fix a mill
if need be,
While through your pores your juices drip
like liquid gold.

His knife see the serving-man clean,
And then cut you up with great skill,
Making a trench in your bright, gushing guts
To form a ditch,
And then, 0h! What a glorious sight!
Warm, steaming, and rich!

Then, spoonful after spoonful, they eagerly eat,
The devil will get the last bit, on they go,
Until all their well-stretched stomachs, by-and-by,
are bent like drums,
Then the head of the family, about to burst,
murmurs “Thank the Lord”.

Is there a pretentious soul who, over his French ragout,
Or Italian cuisine that would make a pig sick,
Or French stew that would make that same pig ill
with complete and utter disgust,
Looks down with a sneering, scornful attitude,
on such a meal? (as Haggis)

Poor devil! See him over his trash!
As feeble as a withered bullrush,
His skinny leg no thicker than a thin rope,
His fist the size of a nut,
Through a river or field to travel,
Completely unfit!

But look at the healthy, Haggis-fed person!
The trembling earth respects him as a man!
Put a knife in his fist,
He’ll make it work!
And legs, and arms, and heads will come off,
Like the tops of thistle.

You Powers who look after mankind,
And dish out his bill of fare,
Old Scotland wants no watery, wimpy stuff
That splashes about in little wooden bowls!
But, if You will grant her a grateful prayer,
Give her a Haggis!

(Taken from Maybole.org)

As well as my Tartan Vegetables which are perfect when served alongside haggis, you may also like to try two of my other new Burns Night recipes for 2014……..

RASPBERRY WHISKY CREAM POTS FOR BURNS NIGHT

and

HAGGIS PASTIES FOR BURNS NIGHT SUPPER………

All that remains for me to say is that wherever you are, and if you are a Burns or not, have a very enjoyable Burns Night and I hope your supper will be filled with haggis, pipes, whisky, friends, family and fun! See you soon with more seasonal offerings, and a new giveaway or two! Karen