Burns Night is tomorrow so we are blogging recipes for a tasty Burns supper menu.

All three are from top Scottish chefs with restaurants on 5pm Dining.

Today, we have a hearty lamb recipe from Jak O’Donnell, TV chef and the driving force at The Sisters restaurants.

Yesterday, we posted the recipe for an elegant creamed carrot and parsnip soup from Carina Contini.

Along with husband Victor, Carina runs Contini Ristorante, The Scottish Cafe and Restaurant and Contini Cannonball.

Tomorrow, on Burns Night, we have a recipe for a clootie samosa from Tony Singh, a regular face on the telly and the man responsible for the menus at Glasgow’s Tasty and Apex Grassmarket.

They are all easy to do although Tony’s clootie samosas will need some prep.

For more great Burns Supper menus, details of events and celebrations taking place across Scotland, and other Burns-related fun including facts, games and videos, visit www.scotland.org/burns

Scotch Lamb and chorizo casserole by Jacqueline O’Donnell

Serves 4

Ingredients

4 x 6oz Scotch Lamb rump

4 mini venison chorizo sausages (non-venison chorizo would also work)

1 medium onion, peeled and cut into chunks

½ tin butter beans

2 large carrots, peeled and cut into chunks

300ml lamb stock

100ml red wine

50g broad beans

50g fresh rosemary

2 cloves garlic, peeled and cut into chunks

Method

Seal lamb skin side down in a hot frying pan, along with the chorizo.

Remove once browned all over and sit to one side.

In the same pan add the onion, carrot and garlic. Once browned, add the rosemary.

Add red wine to de-glaze the pan. Put the lamb rump back into the pan and add the lamb stock.

Place into a casserole dish and pop in the oven for about 40 minutes, then remove the lid, add butter beans and cook for a further ten minutes.

Add broad beans, check for seasoning and serve in a large bowl.

Some watercress or lambs lettuce would make a nice bright and fresh garnish.

Come back tomorrow for Tony’s clootie samosas, the final component of your complete Burns supper menu.