Welcome to the WI’s meal ideas for using fresh seasonal British produce. Recipes on our site include new contemporary dishes as well as family favorites making use of the WI’s huge wealth of food talents gained over nearly 100 years. Some recipes are quickly made whereas others will take a bit more time and skill. There is something here for everybody.

This week’s recipes celebrate Burns Night for our Scottish Cousins. A traditional dinner of broth, haggis and a creamy dessert is proposed full of warmth, flavour and some whisky!

  A traditional Scottish soup guaranteed to warm and nourish. Healthy -providing protein from the chicken and lots of vitamins and minerals from the vegetables

1 Chicken or Fowl, small
2 litres Water
2 Carrots, chopped
1 stalk of Celery, chopped
4 Leeks, medium sized, sliced
1/4 Turnip, chopped
2 tbsp Long Grain Rice
Bouquet Garni
Seasoning and a few Prunes

1. Joint the bird and bring to the boil in a large, lidded pan together with the bouquet garni
2. Simmer for 2 hours
3. Remove the chicken and serve separately if desired, if not add the meat to the soup
4. Prepare the vegetables and add with the rice to the soup, simmer for another hour, adding the prunes 15 mins before the end
5. Check the seasoning and serve hot sprinkled with chopped parsley

Traditionally served in Scotland, particularly for Burns night; this recipe can be made from food easy to purchase, south of the border.
This dish is high in protein, containing both animal proten from the meat as well as cereal protein from the oatmeal. Excellent for growing bodies

Serves 3 -4

250g cooked preferably Lamb/Beef, minced
50g Suet, chopped
1 Onion, chopped
100g Oatmeal
250ml Stock/Gravy, preferably Lamb or Beef
Seasoning

1. Mix all dry ingredients thoroughly and moisten with enough stock or gravy to bind, season well
2. Place in a gresaed pudding bowl and steam for 2hrs
3. Serve with “Neeps and Tatties” (creamed potatoes and mashed turnips)

A twist on Cranachan, a beautiful creamy dessert. Scottish raspberries will be perfect for this dish but if they are not availaible UK grown fresh berries will taste superb

Serves 4 – 6

225g Raspberries
50g Caster Sugar
275ml Whipping Cream
140ml Sweet White Wine
1 tot of Scottish Whisky

1. Look over the raspberries and choose a few of the best as decoartion
2. Bruise the rest gently and sprinkle with sugar, allow to rest for 30 minutes if time permits
3. Whip the cream stiffly
4. Fold in the wine, whisky and raspberries gently
5. Pile into glasses and decorate each with raspberries
6. Serve chilled, with shortbread fingers/petticoat tails

A WI recipe adapted by Diane Sanderson Home Economics Adviser

Old Twelfth Night was celebrated on 17 January rather than January 6 as nowadays
In tradition to ensure a  future good crop of apples people would gather round the best apple tree in the orchard with the wassail cup and make noises to frighten away the demons of bad luck

3 Red Apples
3 tbsp Dark Brown Sugar
1.2 L Red Wine or Brown Ale
150ml Sherry, sweet
1/4tsp Cinnamon, ground
1/4tsp Nutmeg, ground
1/4tsp Ginger, ground
1 Lemon, finely pared rind

1. Slit the apple skins in the centre
2. Bake with the sugar and 50ml of the wine in a covered ovenproof dish at Gas 4, 180C until softened
3. Place the other ingredients in a pan and slowly bring to the boil
4. Reduce to a simmer and cover for about 5 mins
5. Add the whole cooked apples with juices and mix
6. Serve immediatel