Scottish food is best summed up in the saying "S mairg a ni tarcuis air biadh - He who has contempt for food is a fool" describes precisely the attitude to food in Scotland which can be seen in this selection of favorite Scottish recipes. From the national dish of Haggis (sheep's intestine cooked in a sheep's stomach), to the finest whisky in the world, and what would breakfast be without the ubiquitous porridge. The Scots have learnt over the years to make the best use of the offerings nature handed to them from rugged mountains, lakes, sea lochs and streams, to fertile valleys and moorlands.
Scottish Haggis Recipe
Photo © Crimson Edge
Haggis is the national dish of Scotland. The Haggis was immortalized by the poet Robert Burns in his poem Address to a Haggis in the 18th century. The haggis is celebrated in Scotland and throughout the world on Burns Night every January 25th.
Haggis is eaten with Tatties (mashed potatoes) and Neeps (turnip or swede).
Haggis is eaten with Tatties (mashed potatoes) and Neeps (turnip or swede).
Scottish Porridge Recipe
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Discover the healthy and nutritious Scottish breakfast dish of porridge. The use of oatmeal in this dish is one of the healthiest starts to the day. Long slow-release carbohydrate will sustain from breakfast through to lunchtime.
True porridge should be cooked in a pan and stirred with a wooden spurtle (stick).
True porridge should be cooked in a pan and stirred with a wooden spurtle (stick).
Scottish Oatcakes Recipe
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Oatcakes are to Scotland what a baguette is to the French. The flat cakes made mainly from oats have for centuries been considered the Scottish national bread. They are quick and easy to make and make a delicious snack or accompaniment to cheese.
Scottish Tablet Recipe
Scottish Tablet is not as it sounds, something to write on, it is a sweet Scottish fudge-like candy. Scottish tablet contains sugar, butter and condensed milk and as you can see in this Scottish Tablet recipe is easy to make. Warning though - it is seriously moreish if you have a sweet tooth.
Scottish Cullen Skink
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Cullen is a small town in North east of Scotland and the home of one of Scotland’s most famous dishes, Cullen Skink. It is a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes and onions. Cullen Skink recipe is also known as Smoked Haddock Chowder in other parts of Britain.
Scottish Cock-A-Leekie Soup Recipe
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Cock a Leekie Soup is a peasant dish with many regional variations, some which goes back as far as the 16th century. Some cooks add chopped grilled bacon, some use beef stock, some add Jamaican pepper and many suggest offering stewed prunes with the finished dish. Talleyrand, the French gourmet, recommended cooking prunes in the soup. Whichever choice you make this easy recipe from Ronnie Clydesdale of the Ubiquitous Chip in Glasgow is a sure-fire winner.
Scottish Tipsy Laird Pudding Recipe
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Tipsy Laird is the Scottish dessert served on Burns Night. It is essentially the same as Trifle, the pudding that has graced British tables for centuries. This version is quick and easy to make using ready-made custard or make with custard powder following the packet instructions. Jelly may not always be used but no Trifle is complete without custard.
Scottish Shortbread Recipe
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A quick and irresistibly delicious Scottish Shortbread recipe. Shortbread is traditionally eaten on New Years Eve, but this shortbread recipe is too good to save; eat it year-round!
Scottish Arbroath Smokies
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The Arbroath Smokie is haddock, smoked over hardwood, in and around the small fishing town of Arbroath, Forfarshire in east Scotland.
The Smokie has a protected status under European law and can only be called an Arbroath Smokie if it is produced in the following traditional manner and within a five mile radius of the town.
The Smokie has a protected status under European law and can only be called an Arbroath Smokie if it is produced in the following traditional manner and within a five mile radius of the town.
