An Ayrshire fish and chips restaurant has created a special menu to celebrate Burns Night on January 25.

Craft & Harbour's new management team, husband and wife Tony and Anne James, have devised deliciously hearty dishes perfect for honouring the local bard.

The following two dishes will be available at the restaurant in Ayr on wednesday night. 

Glasgow Times:

Tipsy Laird pudding with Scottish raspberries and drizzled with Drambuie or whisky

Serves: 6

Ingredients: 

300g of sponge cake, halved and cut into thick slices

300g of fresh raspberries

6tbsp of Drambuie or Whisky

500ml of double cream

500ml of custard

Handful of toasted flaked almonds to decorate

Method: 

Line the bottom of 6 glasses or serving bowls with sponge cake

Keep 12 raspberries for decoration and divide the rest evenly between the glasses on top of sponge

Add the Drambuie or Whisky over raspberries

Spoon over custard in a thick layer

Finish with a thick layer of cream (spoon in or use a piping bag)

Decorate with almond flakes and raspberries

Glasgow Times:

Clapshot, haggis and Stornoway black pudding with whisky sauce

Freshly caught haggis with wonderful Stornoway black pudding and a side of fresh creamy whisky sauce.

Serves 2

For the whisky sauce

Ingredients: 

4 tablespoons of butter

1/2 cup finely diced onions 

1/2 cup of beef or chicken stock

Pinch of salt

Pinch of ground black pepper

1/4 - 1/2 cup of double cream

A dram of whisky (3 measures)

Method: 

Melt the butter in a pan, add the onions and cook until brown

Pour in the dram of whisky and stock, and then simmer

Lightly Whisk in the double cream until you reach a sauce consistency

Season to taste

For the food

Ingredients: 

250g of Black Pudding

250g of Haggis

500g of floury potatoes (i.e. King Edwards or Maris pipers peeled and roughly chopped)

500g of turnip/swede (yellow turnips) peeled and chopped

50g of butter

75ml double cream

Salt and white pepper

2tbsp of fresh chopped chives

How to: 

Boil potatoes and swede in separate pans until tender (15-18 mins)

Drain and add together with butter, cream, salt and pepper to make the clapshot

Unwrap black pudding and haggis and dice into large chunks

Heat pan with a tablespoon of sunflower oil

Place black pudding and haggis in pan and cook for 2/3 mins each side

When cooked, drain on kitchen paper

Combine clapshot, haggis and black pudding together and serve on a plate

Sprinkle with chives

Serve with jug of the Whisky sauce, ready to pour

Glasgow Times:

Craft & Harbour, 111-113 Main Street, Ayr, KA88BX

For ore information, visit http://craftandharbour.com