Classic Scottish Recipes (PDFDrive)

Classic
Scottish Recipes
by
Dyfed Lloyd Evans
Table of Contents.
Table of Contents
Introduction
Soups
Starters and Snacks
Fish and Seafood
Fowl, Meat and Game
Chicken and Fowl
Meat
Game and Game-fowl
Vegetarian
Accompaniments
Desserts and Sweet Puddings
Sauces
Breads, Bannocks and Scones
Breads and Sodabreads
Bannocks and Scones
Cakes, Pies and Tarts
Cakes
Pies, Tarts and Pastries
Biscuits, Shortbreads and Oatcakes
Biscuits
Shortbread
Oatcakes
Drinks
Cocktails
Jams and Preserves
Sweets and Candies
Hogmanay
Burns Night
Index
Copyright and Author Information
Introduction.

Map of Britain, with Scotland in Blue, Ireland in Green, Wales in Red and
England in Grey. Scotland is expanded to a larger view, showing the tow main
cities (Edinburgh and Glasgow) and all the administrative areas.
A Brief History of Scotland
Geographically, Scotland comprises the northernmost third of the island of Great
Britain. Scotland is one of the nations that forms the United Kingdom of Great
Britain and Northern Ireland (along with England, Wales and Northern Ireland).
Scotland shares a border with England to the south and is bounded by the North
Sea to the east, the Atlantic Ocean to the north and west, and the North Channel
and Irish Sea to the southwest. In addition, Scotland constitutes over 790 islands,
including the Western Isles, Northern Isles and the Hebrides. The border with
England runs between the basin of the River Tweed on the east coast and the
Solway Firth in the west. This makes Scotland’s total area 78,772 km(30,414 sq
mi).
When Scotland first emerges into recorded history (during Roman times) it was
essentially divided between Pictland in the North and the Brythonic (ancestor
tongue to Welsh) in the regions of Celyddon (Caledonia), Ystratclud
(Strathclyde) and Eiddin (Edinburgh) to the south.
With the departure of the Romans from Britain in the fourth century, Irish Gaels
invaded Pictland to form the Gaelic speaking Dál Riata whilst Anglo-Saxon
invaders pressured the Brython from the South. By the eighth century Scotland
was divided between Gaelic speakers and Germanic tribes who spoke a form of
Anglo-Saxon that evolved into Lowland Scots dialect. Indeed, Anglo-Saxon
English first evolved in lowland Scotland and not in England!
The Kingdom of Scotland emerged as an independent sovereign state in the

Early Middle Ages and continued to exist until 1707, although it had been in a
personal union with the kingdoms of England and Ireland since James VI of
Scotland succeeded to the English and Irish thrones in 1603.
Emergence of Scotland as a State
The name ‘Scotland’ is derived from the Latin term ‘Soti’, a word originally
applied to the Gaels of Hibernia (Ireland). Accordingly, the Late Latin word
Scotia (“land of the Gaels”) was initially used to refer to Ireland. However, by
the 11th century the term Scotia was being used to refer to (Gaelic-speaking)
Scotland north of the river Forth, alongside Albania or Albany, both derived
from the Gaelic Alba (the modern Welsh for Scotland is still Alban [land of
Alba]).
It was during the time when Scotland was adopting a distinct political identity
(the 10th century) that St Andrew was adopted as the patron saint of Scotland.
According to legend, in 832 AD, Óengus II (the first recognized king of Sotlant)
led an army of Picts and Scots into battle against the Angles, led by Æthelstan,
near modern-day Athelstaneford, East Lothian.
The legend states that he was heavily outnumbered and hence whilst engaged in
prayer on the eve of battle, Óengus vowed that if granted victory he would
appoint Saint Andrew as the Patron Saint of Scotland. On the morning of battle
white clouds forming an X shape in the sky were said to have appeared. Óengus
and his combined force, emboldened by this apparent divine intervention, took
to the field and despite being inferior in terms of numbers were victorious.
Having interpreted the cloud phenomenon as representing the crux decussata
upon which Saint Andrew was crucified, Óengus honoured his pre-battle pledge
and duly appointed Saint Andrew as the Patron Saint of Scotland. The white
saltire set against a celestial blue background is said to have been adopted as the
design of the flag of Scotland on the basis of this legend.
Historically, however, it’s known that St Andrew had been venerated in Scotland
Before this. The Sottish saltire is the oldest national flag still in use.
St Andrew’s day, 30th November is still celebrated in Scotland and is now a

national holiday.

War with England and Political Union
In the main, the early Scottish state was essentially stable and peaceful, apart
from a period in the late 13th and early 14th centuries where a succession
dispute allowed the English to make a grab for the Scottish throne. This was
only sorted when Robert the Bruce, Earl of Carrick made a claim for the Scottish
throne and battled for 20 years to win Scotland back from the Norman English
invaders piece by piece. Victory at the Battle of Bannockburn in 1314 proved
that the Scots had regained control of their kingdom.
Though there was continued war with England through to the 15th century, the
Scottish state was not threatened again. It was in 1502 that James IV of Scotland
signed the Treaty of Perpetual Peace with Henry VII of England. He also
married Henry’s daughter, Margaret Tudor, setting the stage for the Union of the
Crowns. For Henry, the marriage into one of Europe’s most established
monarchies gave legitimacy to the new Tudor royal line. It was this marriage
that made James IV of Scotland the heir apparent to the English throne upon the
death of Elizabeth I.
However, it was not until the 1st May 1707 that Scotland entered into an
incorporating political union with England to create the united Kingdom of
Great Britain. Even today, Scotland’s legal system continues to be separate from
those of England and Wales and Northern Ireland, and Scotland constitutes a
distinct jurisdiction in public and private law.

Modern Scotland
In 1999, a devolved legislature, the Scottish Parliament, was reconvened with
authority over many areas of home affairs following a successful referendum in
1997.
Scotland’s capital is the city of Edinburgh and the largest city is Glasgow and
the industrial corridor lies on a line joining these two cities.
National Emblems and National Days
Scotland’s national emblems are the saltire of St Andrew, the royal standard of
the lion rampant and the thistle as the national flower.
Scotland’s main national celebrations are Hogmanay (January 1st), Burns Night
(25th January) celebrating the birth date of Scotland’s national poet, Robert
Burns and St Andrew’s day, November 30th.
Scottish Food:
Scottish cuisine, like most British cuisine has evolved from peasant cookery and
is based heavily on the one grain, oats, that is guaranteed to grow in the damp
and cold climate. As much of the agriculture, historically has been based on
crofter-style smallholdings, there are many stews based on what a small
farmstead could grow (vegetables, greens and chicken pork or mutton in the
main).
There are also sea fish from the ocean and sea lochs and salmon and trout from
the rivers and freshwater lochs. The national holidays have also meant that
traditional foods like haggis, mashed potatoes, oatcakes, porridge and neeps
(swedes) remain popular even today.
The 18th and 19th centuries brought more baking, particularly in the big cities
and that tradition is still evident. Though foraging for mushrooms and wild
vegetable and seaweed had almost died out by the 1980s modern chefs are
bringing these dishes back to the tables of Edinburgh and Glasgow and there is a
resurgence of new cookery in this old nation.
About this Book:

Though this book is mostly focused on traditional recipes and recipes for
Hogmanay and Burns Nigh (there are separate chapters for these) some of the
new style cookery is presented there so that you can see the breadth of Scottish
cookery.
The earliest recipe presented comes form the 1580s and the latest one is from
only a couple of years ago. So there is over 500 years of cookery history
represented in this volume.
Soups
Soups are an integral part of Sottish cookery, being direct lineal descendants of
the one-pot style dishes of the common people. From their origins as broths and
chicken or vegetable stews they have evolved into many directions and the
breadth of Scottish soups is impressive. A large cross-section of these pottages
are presented in this chapter.

Cullen Skink
This is a traditional soup of smoked haddock originating in the from the fishing
village of Cullen, in Morayshire. The ‘skink’ in the name refers to a traditional
soup originally made with a shin of beef. Though this was substituted with
smoked haddock in the Cullen variant.
Serves: 6
Ingredients:
1 large smoked haddock (about 900g [2 lbs])
1 medium onion, finely chopped.
900ml (3 2/4 cups) milk
2 tbsp butter
225g (1/2 lb) mashed potato
1 bayleaf
50g (2 oz) butter, cubed
Chopped parsley
Water
Salt and pepper to taste
Triangles of fresh toast (as an accompaniment)
Method:
Place the smoked haddock skin side down in a shallow pan and cover with
water. Bring to the boil and cook for about 5 minutes, turning once. Allow to
cool, remove the haddock from the pan (reserve the stock) and take off its skin
and remove the bones. Break the fish into flakes and return to the stock. Add the
onion and bay leaf then season with salt and freshly-ground black pepper.
Simmer for 15 minutes then remove the bay leaf and the fish (reserve the fish).
Add the milk to the stock, bring to the boil then take off the heat and add
sufficient mashed potato to bring the soup to the consistency that you want (it
really should be rich, thick and creamy). Add the fish and re-heat.
Add the butter and mix into the soup. Pour into a serving dish, garnish with
freshly-chopped parsley and accompanied by triangles of toast.

Cock-a-Leekie Soup
This is a traditional recipe, often called ‘Auld Reekie’ due to the recipe’s origins
in Edinburgh which used to be called ‘Auld Reekie’ during the nineteenth
century.
Serves: 4 to 6
Ingredients:
1.4kg (3 lb) boiling chicken
3 slices streaky bacon
450g (1 lb) beef shin
900g (2 lbs) leeks
1 large onion
2.5l (10 cups) water
1 tbsp dried tarragon
8 pre-soaked prunes (pitted)
salt and pepper to taste
Method:
Chop the leeks (reserve one) and the onions and add to a large stock pot along
with the chicken and beef. Chop the bacon and add this along with the tarragon.
Add the water and season to taste.
Bring to the boil then cover and simmer for two hours, removing any scum that
accumulates on the top. Remove the chicken from the pot, take off the skin and
remove the bones then chop the meat into small pieces and return to the pot. Cut
the shin of beef and return the meat to the pot. Add the prunes and the final leek,
chopped, and simmer for a further 15 minutes. Serve immediately.

Green Pea Soup
Serves: 4
Ingredients:
450g (1 lb) peas (fresh or frozen)
1 bunch spring onions
1 round lettuce
660ml (2 3/4 cups) chicken stock
25g (1 oz) butter
1 tsp caster sugar
1 garlic clove, crushed
salt and black pepper to taste
Method:
Trim and slice the green onions then soften them by frying gently in butter in a
pan for some 3 minutes. Add the stock, peas, lettuce (roughly chopped) and
sugar then season with salt and pepper. Bring to the boil then reduce to a simmer
and cook for five minutes. Allow to cool and process through a blender.
The soup can either be served hot or cold (but needs to be either cooled or heated
soon after blending to preserve the colour).

Partan Bree
This is another traditional Scottish soup where Partan is a Scots word for ‘crab’
and a bree is any liquid in which something edible has been boiled and left to
soak. Which makes Partan Bree a crab soup.
Serves: 4 to 6
Ingredients:
1 large cooked crab
60g (2 1/2 oz) rice
600ml (2 1/2 cups) liquid reserved from boiling the crab
125ml (1/2 cup) single cream
finely-chopped chives
Method:
Remove all the meat from the crab (keep the claw meat separate) then cook the
rice in a pan with the milk and crab broth until tender. Liquidize this rice mixture
along with the brown meat from the crab. Add the white (claw) meat and the
cream to the liquidized mixture then re-heat. Season with salt and pepper and
serve, garnished with freshly-copped chives. (If the soup seems too thick add a
little more milk).

Tattie Soup
There are very simple versions of this potato soup dish, but this is a slightly
more complex version of the classic Scottish potato soup that is suitable as a
soup course for a Burns Night Supper.
Serves: 4 to 6
Ingredients:
1 medium leek, finely chopped
3 celery sticks, finely chopped
3 medium-sized potatoes, peeled and diced
750ml stock (chicken or vegetable), or water
1 bayleaf
250ml (1 cup) milk
5 tbsp butter
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
fresh parsley or chives, finely chopped, to garnish
Method:
Melt 3 tbsp of the butter in a pan, ad the leek and fry for about 5 minutes, or
until soft and just starting to colour. Add the celery and potatoes, stir to combine
then cover the pot and sweat down gently over low heat for about 10 minutes, or
until the celery is tender.
Add the stock or water along with the bayleaf. Bring to a simmer, cover and
cook for about 15 minutes, or until the vegetables are completely tender.
Remove the bayleaf, stir in the milk and season to taste. Add the remaining
butter and allow to heat through (but do not boil).
Turn the soup into a tureen and serve garnished with the parsley or chives.
Accompany with crusty bread and butter

Hebridean Dulse Broth
Dulse is the seaweed, Palmaria palmata, also known as purple laver and it used
to be a staple foodstuff for coastal communities in all the Celtic nations. The
following recipe is a classic Hebridean one.
Serves: 2 to 4
Ingredients:
25g (1 oz) dried dulse
1 medium potato
25g (1 oz) butter
1 tsp lemon juice
Salt and freshly-ground black pepper, to taste
750ml (3 cups) milk
Method:
Add the dulse to a large bowl of water and leave to re-hydrate for about 10
minutes. Drain the re-hydrated seaweed and add to a saucepan along with the
enough water to cover. Bring to a boil and continue boiling for 10 minutes,
topping the water up as needed.
Meanwhile peel the potato, cube and boil in water. When done mash the potato
and set aside. When the dulse is done, drain and return to the pot then add the
mashed potato, butter and lemon juice. Season with salt and black pepper then
gradually stir-in the milk and return the pan to the heat. Allow to simmer gently
for 20 minutes, stirring frequently.
Serve in soup bowls, accompanied by crusty bread.

Bawd Bree
The name ‘Bawd Bree’ literally means ‘hare soup’ and the recipe presented here
is a slightly updated version of a Victorian original.
Serves: 6 to 8
Ingredients:
3.5l (3 1/2 quarts) water
1 hare
3 onions, chopped
1 turnip, chopped
5 carrots, chopped
faggot of herbs (a bundle of herbs tied together)
50g (2 oz) flour
50g (2 oz) lard
1 tsp vinegar
4 tbsp Mushroom Catsup or 1 tbsp Worcestershire sauce + 3 tbsp tomato
ketchup
60ml (1/4 cup) port wine
salt and black pepper
Method:
Skin and gut the hare, reserving the blood. Remove the bigger pieces of flesh
from the saddle, haunches and legs. Set aside in the refrigerator. Meanwhile,
place the remainder of the carcass in the water and leave over night in a pan.
The following day, bring the pan to a boil, add the vegetables and herbs then
season. Return to the boil then reduce to a simmer, cover, and cook for 2 hours.
Strain, remove any meat from the hare bones and discard the bones. Place the
vegetables in a food processor along with a little of the cooking liquid and purée.
Add back to the stock and simmer for 30 minutes.
Meanwhile, flour the reserved hare flesh and fry in the lard. Add the fried meat
to the soup. Mix the reserved blood with the remaining flour, ad 1 tbsp vinegar
and a little of the soup stock. Mix to combine then return to the soup. Continue
cooking until the soup begins to thicken then add the mushroom catsup and the
port. Adjust the seasonings and serve.

Oaten Vegetable Soup
Though the origins of this soup lie in the crofting communities of the Highlands,
the recipe itself comes from Glasgow, transported there during the Industrial
Revolution.
Serves: 4
Ingredients:
2 tbsp butter
1 medium carrot, scraped and chopped
1 medium turnip, chopped
1 medium onion, chopped
1 leek, trimmed, washed and chopped
30g medium oatmeal
600ml meat or vegetable stock
450ml milk
finely-shredded parsley, to garnish
Method:
Melt the butter in a large pan, add the vegetables and sweat down gently,
covered, over low heat for 5 minutes. Stir in the oatmeal and cook, stirring
frequently, for 2 minutes more.
Add the stock, stir to combine and bring to a boil. Reduce to a simmer, cover
and cook for 45 minutes.
Adjust the seasoning to taste, stir in the milk, allow to re-heat gently (do not
boil) then turn into a tureen, garnish with the parsley and serve.

Highlander Soup
This is a hearty soup that originated with what a croft could grow to sustain
itself. This is a slightly updated version of those original recipe, but you can still
see the roots of making the most of what you had to hand in this dish.
Serves: 4 to 6
Ingredients:
350g (12 1/2 oz) dried lentils or split peas
1.4kg (3 lb) ham or beef bones
80g (3 oz) diced celery
1 small onion, diced
160g (6 oz) carrots, diced
2 tbsp plain flour
2 tsp salt
1/4 tsp freshly-ground black pepper
Method:
Wash the lentils or peas in plenty of water then leave to soak over night in a big
bowl. The following day, drain the lentils and add to a large pan along with the
bones and 1.5l (6 cups) water. Bring to a boil reduce to a simmer then cover and
cook for 2 hours.
Add the celery and carrots and continue cooking until the pulses are tender
(about 40 minutes). Skim any fat from the surface of the soup and discard.
Remove the bones at this point, allow to cool then chop any meat from them and
return to the pot.
Meanwhile, add 2 tbsp oil or butter to a pan and use to fry the onions for about 5
minutes. Sprinkle the flour over the top and mix to incorporate into the oil.
Season with salt and pepper then remove a ladleful of stock from the soup and
gradually add to the onion mix and stir to combine. Continue cooking in the pan
until thickened then tip into the soup mixture and stir to combine. Cook the soup
until thickened then serve.

Hairst Bree (Harvest Broth)
This Highland soup, whose Gaelic name Hairst Bree (literally means ‘Harvest
Broth’) is also sometimes known as Hotch Potch Soup. The tradition of this
broth was to pack all the fresh vegetables and the fresh meat slaughtered at
summer’s end into a single light broth. In effect this broth both used-up, and
represented the end of, the season’s fresh produce.
Serves: 6 to 8
Ingredients:
900g (2 lbs) lamb meat and bones
2 small swedes (rutabaga), peeled and chopped
4 carrots, peeled and chopped
6 spring onions, chopped
150g (1/3 lb) fresh (or frozen) broad (fava) beans
300g (2/3 lb) fresh (or frozen) garden peas
1 medium cauliflower, cut into florets
1 small lettuce, shredded
2 tsp fresh mint, chopped
1 tsp sugar
salt and black pepper, to taste
freshly-chopped parsley, to garnish
Method:
Add the lamb and bones to a large pan, cover with lightly salted water and bring
to a boil. Skim any scum from the surface then reduce to a simmer and cook,
covered, for and hour. Remove the lamb and bones at this point and allow to
cool. Cut away the meat and chop when cool enough to handle.
Return the stock to a boil then add the swedes, carrots, onions, beans and half the
pas. Bring back to a boil, reduce to a simmer then cook, covered, for 90 minutes
then add the cauliflower pieces, reserved meat, lettuce, remaining peas, mint and
sugar. Season to taste with salt and black pepper then cover and allow to simmer
for 30 minutes more, or until the cauliflower is tender.
When ready ladle into warmed bowls, top with a little fresh parsley and serve.

Crofter Broth
Serves: 4
Ingredients:
1l (4 cups) chicken stock
180g (6 1/2 oz) streaky bacon, cut into small dice
2 potatoes, peeled and sliced
2 carrots, diced
2 leeks, thinly sliced
90g (3 oz) cabbage, finely shredded
generous pinch of thyme
1 tsp freshly-chopped parsley
Method:
Place the bacon in a heavy saucepan and cook over moderate heat until it begins
to colour and render its fat, stirring frequently. As soon as the bacon is nicely
browned add the leeks and potatoes. Reduce the heat, cover with a tea towel and
secure the lid firmly. Allow the mixture to sweat for 10 minutes (shake the pan
occasionally) then remove the lid and add the carrots and cabbage. Stir to
combine the add the stock, herbs and seasonings.
Return to a simmer, cover and cook for about 20 minutes, or until the cabbage is
soft. Serve immediately.

Fife Broth
This is another classic smallholder soup from the Fife region of Scotland. It
contains the classic standby of Scottish cookery: barley and the smallholder’s
favourite animal, the pig.
Serves: 4 to 6
Ingredients
750g (1 2/3 lbs) pork ribs
100g (4 oz) pearl barley
450g (1 lb) potatoes, thinly sliced
Method:
Wash the barley then place in a large pan along with the pork ribs and the water.
Bring to a boil and skim any scum from the surface. Add the potatoes, reduce to
a simmer then cover and cook gently for about 3 hours.
Remove the ribs, place on a plate and garnish with parsley. Season the broth
with salt and black pepper and serve.

Herring Soup
Along with cod, herring has traditionally been the other truly common fish in the
North Sea. Both the Scots and Scandinavians made huge use of the fish and it’s
hardly surprising that Scotland has so many herring-based dishes, whether for
cooking it fresh, smoked or pickled.
Serves: 4 to 6
Ingredients:
4 herring, cleaned and boned
2 small onions, finely chopped
30g (1 oz) butter
60g (2 oz) mushrooms, chopped
400g (14 1/2 oz) tinned tomatoes (with juice), chopped
600ml (2 1/2 cups) water
3 tbsp malt vinegar
Method:
To bone the herring, gut and clean the fish cut off the heads and remove the
scales. Open the belly of the fish and place belly down on a work surface. Using
your fist or a rolling pin hit the fish three or four times sharply on the back. The
fish will flatted out and the backbone will be exposed. Turn the fish over and
remove the backbone and as many pin bones as you can.
Cut the herring into pieces about 2cm in size. Melt the butter in a pan and briefly
fry the herring pieces, onions and mushrooms. Now add all the remaining
ingredients and bring to a boil. Reduce to a simmer and cook gently for about 30
minutes. Adjust the seasoning then serve in warmed soup bowls.

Spring Soup
This is a very simple traditional and light Scottish spring-time soup. Easy to
make and surprisingly tasty despite its apparent simplicity.
Serves: 4
Ingredients:
1.2l (5 cups) stock (a good vegetable stock made with plenty of fresh herbs is
good)
1/2 tsp caster sugar
1 tbsp rice
1 tsp shredded lettuce
1 tbsp diced carrot
1 tbsp diced turnip
Method:
Add the stock to a pan, bring to a boil then add the rice, carrots and turnip. Cook
quite vigorously for 15 minutes then add the lettuce, sugar and seasonings.
Simmer until tender then serve in warmed soup bowls.

Mussel and Bacon Soup
This is another island crofter-style soup that makes used of mussels from the
seashore and that classic smallholder’s meat standby, the pig.
Serves: 4
Ingredients:
4 rashers smoky bacon, chopped
1 tbsp butter
1 onion, chopped
3 celery sticks, chopped
200g (7 oz) chopped, tinned, tomatoes
700ml (3 cups) fish stock or vegetable stock
1 tsp fresh basil, shredded
800g (28 1/2 oz) fresh mussels, washed and de-bearded
freshly-ground black pepper, to taste
chopped parsley, to garnish
lemon slices, to garnish
Method:
Melt the butter in a large pan and use to fry the bacon and onion until softened
(about 6 minutes). Add the celery, tomatoes, stock and basil and cook for a
further 5 minutes.
Add the mussels, cover the pan tightly and cook for a further 5 minutes, shaking
the pan occasionally to coat the mussels. Turn into a serving bowl, discarding
any mussels that haven’t opened then season with salt and black pepper.
Garnish with lemon slices and chopped parsley then serve with plenty of warm
crusty bread.

Scottish Kale Soup
Kale is a very hardy green vegetable and has been a traditional winter standby in
the Scottish Highlands and Islands, fed to both people and animals alike.
Serves: 4 to 6
Ingredients:
150g (1/3 lb) barley
225g (1/2 lb) beef, finely chopped
2 leeks
large bunch of kale
Method:
Add the barley to a pan of cold water and bring to a boil. Remove any scum
from the surface then add the beef and season. Bring to a boil and cook for 3
hours, topping-up the water if needed.
Chop the leeks and kale then add to the soup. Continue boiling until the greens
are tender. Adjust the seasonings and serve in warmed soup bowls.

Angus Potato Soup
Serves: 4 to 6
Ingredients:
10 medium potatoes, peeled and sliced
1 large carrot, scraped and grated
450g (1 lb) roasted beef bones
2 large tomatoes, blanched and peeled
2 medium onions, chopped
Method:
Place the beef bones in a pan, cover with the water then bring to a simmer, cover
and cook for 1 hour. At this point add the onions, potatoes, carrot and tomatoes.
Cover the pan and simmer for a further 90 minutes then remove the beef bones.
Season to taste then ladle into 6 warmed soup bowls and serve.

Mussel Brose
Brose is the Gaelic for ‘soup’ or ‘broth’ and this is a classic soup from the
Western Isles for mussel meats in a milk and water base thickened with oatmeal.
Serves: 4
Ingredients:
1.5l (6 cups) mussels
60g (2 1/2 oz) oatmeal
Method:
Scrub the mussels well then place in a large bowl and cover with fresh water. Set
aside for 2 hours. After this time, drain the mussels, place in a large pan and
pour over the 300ml (1 1/4 cups) water (you can also use wine, or you can add a
little lemon juice with the water). Bring to a simmer and cook for about 10
minutes, or until the shells open.
Strain the mussel liquor into a bowl. Now take the mussel meat from the shells
(remove the beards as you do this and discard any mussels that have not
opened). Pour the mussel liquor into a pan, add the mussel meat and milk then
bring to a boil and cook for 10 minutes.
Toast the oatmeal in a dry pan, place in a bowl then pour a little of the cooking
liquid over it, stir until you have a smooth paste then whisk this paste back into
the pan. Return the brose to a boil and continue boiling for 3 minutes. Serve
immediately, ladled into bowls.
As a variant, you can also make this with cockles.

Plain Scots Fish and Sauce Soup
This is an Edinburgh soup of haddock served in a milk base thickened with roux
and flavoured with the fish trimmings.
Serves: 4 to 6
Ingredients:
1 fresh haddock
any fish trimmings (head, tail, fins, etc)
2 onions
3 tbsp butter
60g (2 oz) plain flour
2 tbsp parsley, chopped
1 tbsp catsup
Method:
Fillet the haddock then make a stock with the haddock head, tail and bones (and
any other fish trimmings you might have), the chopped onions, salt and black
pepper (you will need about 1.5l [6 cups] in all). Bring to a boil and cook for
about 50 minutes then strain.
When the stock is ready, melt the butter in a pan, scatter the flour over the top
and stir to form a smooth roux. Whisk in the milk and fish stock until smooth.
Cut the haddock into pieces, add to the stock then bring to a boil and cook for
about 15 minutes, or until the fish is done through. Add a little catsup to taste,
pour into a warmed tureen and serve.

Seaweed Soup
This is a traditional recipe from the Hebrides for a classic soup of laver (sloke)
cooked in milk or cream and finished with butter and vinegar. This originated as
a food of necessity during lean times, but today it is touted as a health-food.
Serves: 4
Ingredients:
100g (3 1/2 oz) laver (either green laver or purple laver), known as sloke in the
Hebrides
200ml (4/5 cup) milk or cream
1 tbsp butter
1 tbsp vinegar
Method:
Wash the laver in cold water to remove excess salt and sand. If desired, you can
then soak for about 2 hours in water with a little bicarbonate of soda added (this
removes the bitterness).
Shred the seaweed then add to a pan with the milk. Cook, rubbing frequently
with a wooden spoon, for about 40 minutes, or until the laver is tender. Season to
taste with butter, vinegar, salt and black pepper. Either serve as soup in the milk,
or drain and use as an accompaniment.

Cullen Broth
This is a traditional Scottish recipe for a soup of mutton with swede, leek, carrot,
cabbage and potatoes. This recipe originates from the 1930s.
Serves: 4 to 6
Ingredients:
450g (1 lb) neck of mutton, washed and cut into small pieces (joint the bones)
2l (8 cups) cold water
2 leeks, chopped
1 small swede, peeled and diced
1/2 medium carrot, grated
1 small cabbage, chopped
2 potatoes, peeled and finely diced
salt and freshly-ground black pepper
1 tsp sugar
Method:
Add the mutton to a saucepan with the cold water. Bring to a boil and cook for
30 minutes. After this time add the leeks, swede, carrot, cabbage and potato.
Return the mixture to a boil and continue boiling for 50 minutes, or until all the
ingredients are very tender. Remove the mutton bones at this point, strip away
any meat and add this back to the soup.
Continue boiling for 10 minutes, season to taste then stir in the sugar, ladle into
warmed soup bowls and serve.

Highland Game Soup
This clear, well-flavoured soup makes an excellent starter for any Hogmanay
celebrations and will easily serve 12 people.
Serves: 10 to 12
Ingredients:
2kg (4 1/2 lbs) game bones
500g (1 lb) shin of beef (or venison), minced
2 sets of game bird giblets (if available)
3 carrots, scraped and sliced
2 medium onions, sliced
2 bayleaves
small bunch of parsley stalks
120g (4 oz) celery sticks, chopped
120g (4 oz) leeks (white parts only), chopped
12 black peppercorns
200ml (4/5 cup) Port wine
cooked game meat, shredded, to garnish
Method:
Place the game bones and onions in a roasting tin and set in an oven preheated to
200ºC (400ºF) for about 25 minutes, or until well browned. Remove from the
oven and place in a large pot with the beef (or venison), giblets, carrots, celery,
leeks, bayleaves, parsley, black peppercorns and salt.
Cover the contents of the pan with cold water then bring to a boil, reduce to a
simmer, cover the pan with a lid and cook gently for about 270 minutes,
skimming the surface from time to time to remove any traces of grease.
After this time, take off the heat and set aside to settle and cool slightly. Strain
the liquid through a fine-meshed sieve lined with muslin or cheesecloth. Skim
the surface of the liquid thoroughly, removing any traces of grease, then stir in
the port wine.
Return the soup to a pan, adjust the seasonings to taste then allow to heat
through (but do not boil). Ladle into warmed soup bowls, garnish with shredded,
cooked, game meat and serve.

Cockie Leekie
This is one of the most famous of all Scottish soups. This is a more elaborate
version than the usual (the simpler version is also given earlier in this chapter),
made of beef, prunes and leeks boiled in a water base.
Serves: 6 to 8
Ingredients:
1 boiling fowl
1.8kg (4 lbs) stewing beef
240g (1/2 lb [just over]) prunes, pitted
2.3kg (5 lbs) leeks, thinly sliced
1 tsp freshly-ground black pepper
1 tsp sea salt
4l (16 cups) water
Method:
Truss the fowl well, as for roasting or boiling. Cut the beef into bite-sized pieces.
Combine the chicken, beef and leeks in a large pan then season with the salt and
black pepper. Pour over the water, bring to a simmer and cook gently for about 4
hours.
Add the prunes and continue boiling for 1 hour more. Remove the fowl at this
point and cut the meat into pieces (remove any skin, bones and sinew). Return
the chicken meat to the soup, heat through and serve ladled into warmed soup
bowls..

Barley Soup
Serves: 4
Ingredients:
85g (3 oz) barley
12 spring onions, chopped
2 tbsp butter
3 tbsp chopped parsley, to finish
Method:
Wash the barley well, drain in a colander then place in a pan with the water and
bring to a boil. Reduce to a slow boil, cover the pan and cook for 60 minutes
(add more water as needed).
Add the spring onions and continue boiling for 15 minutes more then stir in the
milk and the butter. Season to taste with salt and black pepper, bring back to a
boil, take off the heat, stir in the chopped parsley and serve.

Fish Soup
This is a slightly more elaborate version of a fish soup, inspired by French
cuisine, where a rich fish stock is made first and the other ingredients are then
finished in this base.
Serves: 4 to 6
Ingredients:
For the Fish Stock:
fish trimmings and fish heads
1.2l (5 cups) water
salt, to taste
1 onion
1 celery stick
6 white peppercorns
1 blade of mace
For the Soup:
1l (4 cups) fish stock
45g (2 oz) butter
Method:
To make the fish stock, combine the fish trimmings and water in a pan. Season
with salt, bring to a simmer then skim the surface thoroughly. Add the onion,
celery, white peppercorns and mace then bring back to a simmer. Cook, covered
for 45 minutes. Strain through a fine-meshed sieve then measure 1l (4 cups) of
the stock to make the soup.
Melt the butter in a saucepan, scatter over the flour and stir together to make a
roux. Whisk in the stock until smooth then bring the mixture to a boil. Stir in the
milk, parsley and adjust the seasonings to taste. Bring to a boil and serve
immediately.
You can make this soup richer by beating together 1 egg yolk with 2 tbsp cream
and whisking this into the soup when it is taken off the heat and immediately
before it is served.

Scottish Haricot Bean Soup
This is another French-inspired soup, this time from the eastern ports of
Scotland.
Serves: 4 to 6
Ingredients:
500g (1 lb) dried haricot beans
55g (2 1/4 oz) fatty bacon (or 1 tbsp butter)
2l (8 cups) water
500ml (2 cups) milk
2 onions, diced
1 small piece of swede (turnip in Scotland), diced
1 carrot, diced
Method:
Wash and pick over the beans, place in a large bowl, cover with plenty of water
and set aside to soak over night. The following day, remove as many of the skins
as you can then drain the beans, transfer to a large pot and add the water and the
bacon (or butter). Bring to a boil and continue boiling for about 50 minutes, or
until the beans are tender (if you are in a hurry add a pinch of bicarbonate of
soda to the beans before boiling).
When the beans are completely tender add the onion, swede and carrot. Bring
back to a boil, reduce to a simmer, cover the pot and cook for 2 hours more.
Now stir in the milk (you can add a little cornflour to thicken at this stage, if
desired) and season to taste with salt and black pepper.
Ensure the soup is hot through and serve in a tureen accompanied by oatcakes.

Hotch Potch
Few Scottish soups are more famous than the Hotch Potch, they became
commonly known in the Stuart court of the 1650s and from the 1660s few
British cookery books did not have a recipe or a version of this soup included.
The Scottish original vanishes into the mists of time, but this version is from the
1850s.
Serves: 6 to 8
Ingredients:
giblets, neck and bones from a chicken
6 carrots, scraped and diced
1 small cabbage, chopped
2 young swedes (turnips)
6 leeks, sliced into small pieces
200g (1/2 lb) frozen peas
part of a cauliflower or a small head of broccoli, broken into florets
1 tsp sugar
handful of parsley, finely chopped
Method:
Combine the bones and water in a stockpot. Bring to a boil and cook for 2 hours.
After this time, strain off the liquid and pour this back into the pot.
Add the cabbage, swedes, leeks and cauliflower or broccoli. Bring to a simmer
and cook for 40 minutes. Now add the peas and cook for 10 minutes then season
with the sugar, salt and black pepper.
Pour into a tureen, add the parsley and serve.

Scottish Leek and Potato Soup
This is a classic Scottish soup that, along with cock-a-leekie is one of the
mainstays of the Burns supper.
Serves: 4 to 6
Ingredients:
4 good-sized leeks, cleaned, halved lengthways and sliced into 1cm thick pieces
500g (1 lb) potatoes, peeled and diced
30g (1 1/4 oz) butter
1.75l (7 cups) white stock (veal or chicken)
150ml (3/5 cup) milk
30g (1 oz) cornflour (cornstarch)
a little grated cheese, to garnish
Method:
Melt the butter in a pan, add the leeks and fry for about 8 minutes, or until
tender. Add the stock and potatoes, bring to a boil then reduce to a simmer and
cook for 60 minutes.
Whisk together the cornflour and milk until smooth work this mixture into the
soup and bring to a boil. Take off the heat and adjust the seasonings to taste.
Ladle into warmed soup bowls, garnish with a little grated cheese and serve.

White Lentil Soup
Serves: 4 to 6
Ingredients:
225g (1/2 lb) split lentils
1.75l (7 cups) cold water
2 stalks of parsley
1 onion, diced
1 blade of mace
8 white peppercorns
45g (2 oz) butter
Method:
Wash the lentils and drain in a colander. Turn into a pan, pour over the cold
water and bring to a boil. Skim the surface well then add the celery, mace,
parsley, onion and peppercorns.
Bring to a brisk boil and cook, uncovered, for 90 minutes. Take off the heat, then
press the mixture through a fine-meshed sieve and set aside.
Melt the butter in a pan, scatter over the flour and stir to form a smooth roux.
Whisk in the milk, a little at a time until smooth. Bring to a boil and cook until
thickened then add a little of the strained soup. Now whisk in the remaining
lentil stock and bring to a boil Take off the heat, stir in the cream, season to taste
with salt and black pepper then turn into a tureen and serve with sippets of fried
bread (thin slices of brad cut into triangles and fried).

Scottish Lentil Soup
Serves: 6
Ingredients:
250g (1/2 lb + 2 tbsp) lentils
1 ham bone (or large bacon rinds)
2 onions, peeled and diced
1 large carrot, scraped and finely grated
1 tbsp beef dripping
1 tbsp plain flour
2.5l (10 cups) water or stock
Method:
Melt the dripping in a large soup pan or stockpot. Add the lentils and onion and
fry gently until coated in the fat. Scatter over the flour and stir to combine.
Gradually add the water, beating to combine, then add the bone and bring the
mixture to a boil. Season to taste with a little salt then reduce to a simmer and
skim off any fat from the surface.
Cover and cook gently for 90 minutes then add the grated carrot, re-cover the
soup pot and cook gently for a further 30 minutes.
Turn into a warmed soup tureen and serve immediately.

Potato and Mutton Soup
This is another soup with Highland antecedents that’s also very popular at Burns
Nigh suppers.
Serves: 4 to 6
Ingredients:
500g (1 lb) neck of mutton
1kg (2 lbs) potatoes, peeled and sliced
3 onions, peeled and chopped
1 carrot, scraped and grated
Method:
Place the mutton in a pot with 2l (8 cups) water. Bring to a boil then add the
potato slices along with the onions and grated carrot.
Bring the mixture to a boil and cook for 2 hours, or until the soup is thick and
the potatoes are pulpy. If desired, the neck of mutton can be removed at this
point, the meat taken off it, shredded and returned to the soup.

Peapod Soup
This is a classic recipe from Edinburgh for a frugal Victorian vegetarian soup of
peapod and mint liquor thickened with cornflour and finished with milk. The
Victorians though waste was a sin, a view especially prevalent in Scotland and
all vegetable leftovers were cooked to form a stock with the resultant waste
being fed to the family’s pigs.
Serves: 4 to 6
Ingredients:
1 bowl (about 4l to 5l [18 cups]) of pea pods (or use mangetout [snow peas])
1 sprig of mint
30g (1 oz) butter or dripping
250ml (1 cup) milk
1 tsp sugar
sugar, to taste
Method:
Wash the pods well then drain in a colander. Place in a large stockpot along with
the mint and sugar. Add about 60ml (1/4 cup) water then simmer gently with a
tight-fitting lid for about 2 hours or until the pods are very tender.
Take off the heat and pass through a fine-meshed sieve to puree. Scrape this
puree into a clean saucepan then add the butter or dripping. Mix the cornflour to
a smooth slurry with the milk then pour into the pea pod mixture.
Bring to a boil and cook for 3 minutes. Season to taste with sugar, salt and black
pepper then serve.

Curried Chicken Soup
In the days of the British Raj, particularly the early days, there were as many, if
not more, Scottish soldiers, adventurers and administrators in India as there were
English. It is hardly surprising therefor that Indian spices quickly became an
important part of Scottish cookery and that a pinch or two of curry powder found
its way into many traditional Sottish dishes, particularly around the port cities.
This recipe is more Anglo-Indian (or should that be Hiberno-Indian?) in nature
as it has the blend of spices and acid fruit that distinguish most real Indian
curries. Indeed, recipes like this one were developed in India to make use of
leftover roast meats.
Serves: 4
Ingredients:
30g (1 oz) butter
2 medium carrots, scraped and sliced
1 celery stick, finely diced
1/2 tsp curry powder
120g (4 oz) cooked chicken, shredded
1 dessert apple, cored and sliced
1l (4 cups) chicken stock
4 tbsp double cream or natural yoghurt
1 tsp coriander leaves, finely chopped
Method:
Melt the butter in a heavy-based pan, add the onions, carrots and celery then
cover the pan and allow the vegetables to sweat down gently for 5 minutes.
Scatter over the curry powder and stir to combine then add the chicken and apple
slices.
Pour the chicken stock into the pan bring to a simmer, cover and cook for 40
minutes.
Take off the heat and allow to cool slightly. Pour the soup mixture into a food
processor or blender and process until smooth. Turn back into the pan and allow
to heat through. Adjust the seasoning to taste then ladle into warmed soup bowls.
Garnish each bowl with a swirl of yoghurt or cream, garnish with the chopped
coriander leaves and serve immediately with warm bread rolls.

Kidney Soup
The recipe for this soup comes directly from the archives of the Edinburgh
School of Domestic Arts and dates to around the 1890s. It is much lighter than
earlier versions of the soup and more suited to modern tastes. I present the recipe
in its entirety here.
Serves: 4
Ingredients:
1 ox kidney
45g butter or dripping
1 onion, sliced
2.25l beef stock
1 bouquet garni
6 cloves
1 blade of mace
1/4 tsp celery seeds
30g plain flour
1 tbsp ketchup (mushroom ketchup, for preference)
lemon juice
dry sherry
Method:
Skin and core the kidney (discard any fat) then cut up into small pieces.
Melt the dripping or butter in a pan, add the onion and the kidney pieces and fry,
stirring frequently, for about 8 minutes, or until golden brown.
Pour in the beef stock, stir to combine, then bring to a boil and skim off any fat
from the surface. Tie the spices in a piece of muslin and add to the soup along
with the bouquet garni. Reduce to a gentle simmer, cover the pan and cook very
gently for about 3 hours, or until the kidney pieces are very tender (if desired,
you can do this in a slow cooker).
Strain the soup into a bowl and set aside to cool then place in the refrigerator
over night. Rinse the kidney pieces, dry and store in the refrigerator over night
(discard the spices).
The following day, remove all the fat from the top of the stock pour into a pan
and add the kidney pieces. Bring to a simmer then stir in the ketchup. Adjust the
seasoning to taste, add a squeeze of lemon juice and 1 or 2 tbsp sherry (add to
taste).
Allow to heat through then ladle into bowls and serve accompanied by thin
slices of bread, quartered and toasted until crisp.

Cauliflower and Fennel Soup
I came across this recipe whilst searching for dishes to include in this book. I
came across this rather unusual combination on the isle of Harris some ten years
ago whilst on a whisky tour with a Swedish fried. The Western Isles of Scotland
are very isolated and often there are no deliveries from the mainland. Staples
have to be what can be grown on the island or extracted from the sea. Fennel is
often grown to marry with the local seafood and cauliflowers are hardy and
provide winter vegetables. The combination is not one that you typically see, but
it worked so well that I wrote the recipe down. However, it’s lain in a shoebox
for almost a decade, so it’s high time it was published!.
Serves: 6
Ingredients:
1 small cauliflower, sliced
fennel (bulb and leaves), equal in weight to the cauliflower, sliced (reserve some
of the fennel leaves for garnish)
1 medium onion, sliced
60g (2 oz) butter
300ml (1 1/4 cups) single cream
juice of 1 lemon
salt, to taste
dried pepper dulse, of freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the cauliflower, fennel (chop the leaves) and onion.
Sweat down gently for about 20 minutes, or until the onion is very soft.
Pour in about 400ml (1 2/3 cups) water, bring to a simmer, cover the pan and
cook for 10 minutes. Take off the heat, allow to cool slightly and then process
until smooth.
Return the soup to the pan, add the cream and lemon juice and allow to heat
through (but do not boil). Season to taste with salt and pepper dulse or black
pepper.
Divide between warmed soup bowls, garnish with the reserved fennel fronds and
serve.

Starters and Snacks
As a component of the meal, the starter, a small dish intended to whet the
appetite before the main course, is a late 18th and early 19th century invention.
In Scotland it was the Burns Nigh Supper that popularized the starter as provided
an additional course to extend the meal. Since then, many traditional dishes have
been adapted as starters or snacks and these are brought together in this chapter.

Smoked Salmon Mousse
Scotland is famous for its smoked salmon (indeed, for its salmon fishing and
farming in general). This is an excellent way of showing-off smoked salmon to
its best and can be made from the cheapest cuts of the fish Serves: 4–6
Ingredients:
2 bay leaves
100g (3 1/2 oz) smoked salmon
1 tbsp lemon juice
generous pinch of paprika
150ml (3/5 cups) fresh milk
1 level tsp gelatine
sliced cucumber, to garnish
Method:
Add the cream and bay leaves to a saucepan over low heat. Beat the mixture
until warm then take off the heat and set aside to infuse for about 2 1/2 hours.
Remove the bay leaves then pour the cream into a food processor and add the
salmon (reserve a few small pieces for garnish), lemon juice and paprika. Blend
until smooth ten transfer to a measuring jug and make up to 600ml with the milk.
Stir well to combine.
Meanwhile, sprinkle the gelatine over 3 tbsp water in a cup and set aside for a
few moments. Whisk the mixture into a heat-proof bowl then set over a pan of
simmering water and stir until dissolved. Take off the heat, allow to cool slightly
then whisk into the salmon mix.
Divide the mixture between 6 ramekins and place in the refrigerator to chill and
set for at least 2 hours. Garnish with cucumber slices and a small piece of the
reserved salmon. Serve immediately.

Scotch Woodcock
This savoury snack was popular during the Victorian and Edwardian periods
where it was served as a snack or ‘savoury’ course to complete a meal. However,
it’s so delicious that it can be served as a snack at any time and is also great at
breakfast time.
Serves: 4
Ingredients:
2 large slices wholemeal bread
butter for spreading
Gentleman’s relish (or anchovy paste) for spreading
5 tbsp fresh milk
2 eggs
generous pinch of cayenne pepper
50g (2 oz) tin or jar of anchovies, drained
paprika to garnish
Method:
Toast the bread then remove the crusts and spread liberally with the butter
followed by the Gentleman’s relish or butter then cut the toast in half.
Add a knob of butter to a saucepan and when it’s melted whisk together the
milk, eggs and cayenne pepper in a bowl before pouring into the pan. Stir gently
over gentle heat until the mixture begins to thicken then remove from the heat
and continue stirring until creamy.
Divide the mixture between the prepared toast pieces and top with thin strips of
anchovy fillet arranged in a criss-cross pattern. Add a pinch of paprika and
serve.

Auld Alliance
Serves: 4 to 6
Ingredients:
350g (1/3 lb + 2 tbsp) Roquefort cheese
Whisky, to taste
Method:
Add the cheese to a pestle and mortar or a large bowl and pound to a smooth
paste. Now add the whisky drop by drop and stir into the creamed cheese.
Continue adding whisky for as long as it is still incorporated into a cheese and
makes a firm cream. Season to taste and pack into ramekins. Chill well before
serving and serve either as an unusual pâté for a starter or as a savoury dish to
end a meal. Serve with toast or oatcakes
Kail Brose
Brose is a soup-style base often made from a mix of cream and oatmeal. Most
versions are sweet but this is a rather unusual savoury version, typically served
as a starter, though it can also be served as an accompaniment. Kail is the Scots
word for any member of the brassica family that does not have a heart. Often this
was kale, but it could also be an open cabbage, spring greens or an similar leafy
green.
Serves: 4
Ingredients:
2 heads curly kale
120g (4 oz) oatmeal
300ml (1 1/4 cups) beef stock
a little cream
Method:
Add the kale to a pan of boiling, lightly salted water and cook until blanched
(about 3 minutes). Drain then chop the kale very finely. Return to a pan, sprinkle
the oatmeal over the top then add the boiling stock. Stir well and season to taste.
Add a little cream and serve with oatcakes.

Scottish Porridge
Oats have long been a staple of the Scottish dinner table, mostly because oats are
more tolerant to cold and wet conditions than other grains and therefore grow
well in the Scottish climate. Porridge (pronounced ‘parritch’) is still Scotland’s
national dish and Burns’ words of Porridge as ‘chief o Scotia’s food’ remains
true today. It is always made with water and served salted rather than sweetened
and should be stirred with a porridge stick (known as a spurtle or theevil).
Serves: 4
Ingredients:
8 rounded tbsp medium oatmeal
1.2l (5 cups) water
salt, to taste
Method:
Bring the water to a boil in a saucepan then reduce the heat to a low simmer and
sprinkle the oatmeal slowly over the top, stirring continuously to avoid lumps.
Raise the heat a little and cook slowly until the mixture returns to a boil.
Reduce to a simmer once more and allow the porridge to cook very slowly for
20 minutes, stirring frequently. About half-way through cooking you should add
salt, to taste. Pour into four soup bowls and eat hot.
Traditionally, porridge would be served with a separate bowl of milk and each
spoonful of porridge would be dipped in the milk before eating.

Scotch Pancakes
These are a classic Scottish thick griddle pancake, ideal for breakfast or even for
a light super.
Serves: 4 to 5
Ingredients:
240g (8 1/2 oz) self-raising flour
pinch of sugar
60g (2 oz) caster sugar
2 eggs
280ml (1 cup + 2 tbsp) milk
Method:
Lightly grease your griddle with oil (not butter, as it will burn) then place on the
hob to heat.
Meanwhile, sift together the flour and sugar into a bowl then mix-in the sugar.
Whisk together the milk and eggs in a separate bowl then pour the milk mixture
into the flour. Whisk together to form a smooth batter then test the griddle. Place
a teaspoon of batter on the pan and if it cooks in less than a minute the griddle is
ready.
Remove the test batter then drop a tablespoon of the batter mix onto the griddle
(smooth the top with the back of the spoon). Allow the batter to cook until
bubbles start rising to the surface (between 3 and 4 minutes) then flip the batter
over using a palette knife. Continue cooking until the pancake is golden brown
and cooked through (note, you can usually cook more than one pancake at once,
just space them at least 3cm apart).
Wrap the finished pancakes in a tea towel to keep warm and moist as you finish
cooking the remainder of the batter (the batter is enough for 9 or 10). Serve
either hot or cold with butter and jam or marmalade for breakfast. These
pancakes also go well with egg and bacon.

Celtic Stacks
These are towers of Scotch pancakes filled with bacon and topped with a
poached egg. Both delicious and eye-catching for breakfast.
Serves: 4
Ingredients:
4 rashers of back bacon, rinds removed
1 tomato, sliced
2 very fresh eggs
1 tsp salt
8 Scotch pancakes (see above)
melted butter to drizzle
Method:
Begin by preparing your Scotch pancakes according to the instructions in the
previous recipe.
Preheat your grill (broiler) and cook the bacon under high heat for between 2 to
3 minutes per side, or until golden brown and cooked. For the last minute of
cooking add the tomato slices and cook on both sides.
Whilst the bacon is grilling, poach your eggs — bring a pan of water to a boil
and add a little white vinegar (about 1 tsp per 1l of water in the pan — the
vinegar helps firm-up the albumen, keeping the egg white together). Prepare the
eggs by cracking each one into a separate cup. Do this carefully, as you do not
want to break the yolks.
Once the water is boiling stir rapidly with a whisk to create a rapidly-spinning
whirlpool then immediately add the egg (the whirlpool effect helps wrap the
white around the yolk). Reduce to a simmer and cook for about 3 minutes, or
until the white has set and the yolks are still runny. Remove the egg with a
slotted spoon and repeat with the remaining eggs.
This recipe makes two servings: to serve, place a Scotch pancake on the bottom
of the plate and drizzle a little melted butter over the top. Arrange a slice of
tomato and a rasher of bacon on top then add the next Scotch pancake along with
another rasher of bacon and a slice of tomato. Place another Scotch pancake on
top and add the poached egg with a twist of black pepper. Finally top everything
with one more pancake. Drizzle a little melted butter over the top and serve.
Prawns with a Whisky Cream Sauce
This is a simple starter of prawns served in a cream sauce flavoured with whisky
that’s finished with a cheese crust.
Serves: 6
Ingredients:
30g (1 oz) butter
60g (2 oz) grated Cheddar cheese
2 tbsp whisky
1 small onion, finely diced
350g (12 1/2 oz) prawns (shrimp), peeled
150ml (3/5 cup) double cream
finely-chopped parsley, to garnish
Method:
Melt the butter in a frying pan over medium heat. Add the onion and fry for
about 4 minutes, or until soft and translucent. Add the prawns and cook gently
until pink then add the whisky and cook briskly for 2 minutes.
Reduce the heat, stir in the cream and bring to the scalding point. Ensure that
you take the pan off the heat before the cream comes to a boil. Season to taste
with salt and black pepper then divide the mixture between 6 buttered ramekins.
Sprinkle the grated cheese over the tops of the ramekins then place under a hot
grill and cook until the cheese is melted and golden brown.
Garnish the tops of the ramekins with parsley and serve with toast points.

Smoked Salmon and Horseradish Potato Farls
This is a traditional Scottish recipe for a classic potato cake made from boiled
potatoes combined with buttermilk, and flour that are flavoured with
horseradish, fried, topped with smoked salmon and served as a snack or starter
and which make an excellent Hogmanay dish.
Serves: 4
Ingredients:
125g (1/4 lb) smoked salmon
2 large, floury potatoes (about 125g [1/4 lb] each), peeled and cut into about 3
pieces each
3 tbsp buttermilk or plain yoghurt (plus extra to garnish)
2 tsp freshly-grated horseradish (or 2 tbsp horseradish sauce)
1 tbsp vegetable oil
1 tbsp butter
fresh dill, chopped, to garnish
lemon wedges, to serve
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and cook for about
20 minutes, or until tender. Drain the potatoes, place in a bowl and mash until
smooth.
Stir the buttermilk (or yoghurt) and horseradish into the potatoes. Season to taste
with salt and black pepper then work in about 2/3 of the flour. When the mixture
begins to form clump begin kneading with your hands, adding more flour, until
the mixture leaves the sides of the bowl.
Turn the dough out onto a floured work surface then dust the surface of the
dough and your rolling pin with more flour and roll out to about 25cm (10 in) in
diameter.
Combine the vegetable oil and butter in a heavy-based frying pan. Swirl the pan
to ensure the entire base is coated then pour off any surplus fat. Carefully
transfer the farl to the pan using fish slices or spatulas. Cover and cook over low
heat for about 6 minutes, or until the underside is nicely browned then carefully
turn the far over (easiest done by inverting onto a plate, adding the reserved oil
to the pan, then sliding the far back into the frying pan). Cook for 5 minutes
more, or until the raw side is browned then carefully slide onto a serving dish.
Separate the smoked salmon pieces and arrange in loose folds then place over
the top of the farl. Garnish with a little yoghurt then season with salt and black
pepper and scatter dill over the surface. Divide into quarters and serve
accompanied by lemon wedges.

Kipper Cream
This recipe is for a classic mousse of flaked kippers in a milk base thickened
with flour roux and set with gelatine and flavoured with mayonnaise that’s
lightened into a mousse with beaten egg whites and that makes and excellent
starter for Hogmanay Serves: 6 to 8
Ingredients:
500g (1 lb) kipper fillets
30g (1 oz) butter
150ml (3/5 cup) >mayonnaise
2 large eggs, separated
1 dessert spoon lemon juice
pinch of freshly-grated nutmeg
15g (1/2 oz) powdered gelatine
3 tbsp water, boiling
Method:
Remove the skins from the kippers and flake the flesh (discard any bones).
When done, melt the butter in a pan, scatter the flour over the top and stir in to
form a roux. Take off the heat and whisk in the milk until smooth.
Return to the heat and bring to a boil, stirring constantly then take off the heat
and whisk in the egg yolks, nutmeg and lemon juice. Dissolve the gelatine in the
boiling water then stir into the milk mixture along with the flaked kippers. Set
aside until the mixture begins to set.
Whisk the egg whites until stiff then fold into the milk mixture along with the
mayonnaise. Turn the resultant mixture into a shallow, lightly oiled, 1.5l dish.
Smooth the surface with a plastic spatula then allow to cool completely, cover
with clingfilm and place in the refrigerator over night to set.
The following day, turn the cream out onto a serving plate then garnish with
slices of cucumber, water cress and stuffed green olives.
As an alternative, you can also make this using smoked mackerel.

Scots Crumpets
Unlike the more familiar English crumpets made with yeast, Scots crumpets are
far more like rich pancakes but they are made lighter by folding beaten egg
whites into the batter.
Serves: 4
Ingredients
4 eggs, separated
60g (2 oz) sugar
Method:
Beat together the egg yolks, sugar and milk until smooth. Gradually add the
flour, working in to make a smooth batter. Now add the egg whites to a clean
and dry bowl and beat until they form soft peaks.
Fold he beaten egg whites carefully into the batter mix.
Heat a griddle pan and when hot rub with a little suet. Take a tablespoon of the
batter at a time and drop into the griddle. Cook for about 90 seconds, or until
golden on the base then flip over and cook on the other side until golden brown.
Sprinkle a little sugar over the top and serve either hot or cold.

Fried Cod Roe
This recipe is for a classic snack or starter of raw cod roe that’s boiled until
tender, sliced into rounds, fried and served with lemon juice and a dusting of
spice.
Serves: 4 to 6
Ingredients:
300g (2/3 lb) whole raw cod roe
cayenne pepper, to taste
1 tsp vinegar
squeeze of lemon juice
butter or dripping for frying
Method:
Wash the roes carefully then wrap the roes in a piece of muslin and tie securely.
Place in a fish kettle and add well-salted cold water and 1 tsp vinegar. Bring to a
boil and cook for 30 minutes.
Remove the roes out of the pan, take of the cloth and skin the roes then set aside
until completely cold. When cold, take the roe and slice into round about 1cm
thick.
Melt butter or dripping in a frying pan, add the slices of roes and fry until heated
through.
Remove with a slotted spoon and transfer to a serving dish. Season to taste with
salt, black pepper and cayenne pepper. Add a squeeze of lemon juice and serve.

Finnan Haddock with Cheese
This recipe is for a classic savoury snack of Finnan haddock flesh that’s heated
with butter, cheese, egg and milk and which is served spread on toast.
Serves: 4
Ingredients:
200g (7 oz) cooked Finnan haddie, flaked
60g (2 oz) grated cheese
1 egg
30g (1 oz) butter
1 tbsp milk
1/2 tsp prepared mustard (or to taste)
hot buttered toast, to serve
Method:
Remove any bones from the fish and flake the flesh.
Melt the butter in a pan then stir in the fish, milk, cheese and add the seasonings
to taste. Stir the mixture over gentle heat until the cheese has just melted and
everything is heated through.
Serve immediately, spread on hot, buttered, toast.

Kipper Savoury
This recipe is for a classic savoury snack of kipper meat blended with egg and
milk that’s served spread on toast.
Serves: 4
Ingredients:
1 kipper
1 egg
2 tbsp milk
chopped parsley, to garnish
Method:
Bring a pan of water to a boil. Add the kipper and poach for about 5 minutes, or
until tender.
Drain the fish, strip off the skin then remove the flesh from the bones. Flake the
flesh, place in a pan and add the milk. Allow to heat through then beat the egg in
a bowl and add this to the mixture.
Stir to combine and continue cooking gently until the mixture thickens. Pile the
kipper savoury mixture on toast, garnish with chopped parsley and serve.

Scottish Marrow Toast
This is very much a Victorian recipe and represents the savoury dish, typically
served with wine after the dessert. The recipe itself is for a dish of marrow
boiled in water and dressed with parsley and lemon juice that’s served with
toasts.
Serves: 4 to 6
Ingredients:
1 marrowbone
2 tsp parsley,finely minced
salt, freshly-ground black pepper and cayenne pepper, to taste
1 tsp lemon juice
3 rounds of bread, toasted and cut into neat strips
Method:
Crack the bone and carefully extract the marrow. Cut this up into hazelnut-sized
pieces then bring a pan of salted water to a boil and drop in the marrow pieces.
Continue boiling for 1 hour then take the pan off the heat and drain the marrow
pieces into a sieve. Arrange on a warm dish and sprinkle over the lemon juice,
parsley and seasonings.
Serve very hot, accompanied by the strips of toast.

Scotch Rabbit
This recipe for a Scottish version of Welsh Rarebit comes from Hannah Glasse’s
book, the Art of Cookery of 1747. The recipe is self-explanatory, so I quote
directly from Hannah Glasse’s book:
Serves: 2
Method:
Toast a piece of bread very nicely on both sides, butter it, cut a slice of cheese
about as big as the bread, toast it on both sides, and lay it on the bread.

Scottish Pickled Eggs
This recipe is for a classic pickle of hard-boiled eggs preserved in spiced
vinegar. There are many recipes of this type throughout the UK, though this
specific recipe is a classic one from Edinburgh and was provided by a friend
many years ago.
Serves: 12
Ingredients:
12 eggs
15g ground cloves
15g ground mace
7.5g whole black peppercorns
30g salt
2 bayleaves
malt vinegar, to cover
Method:
Bring a large pan of water to a boil, add the eggs and cook for 20 minutes or
until fully hard-boiled. Carefully drain the eggs then crack the shells and peel
them.
Arrange the eggs in a large glass or earthenware jar, scattering the spices
between them.
Measure out enough vinegar to completely cover the eggs. Bring the vinegar to a
boil. Tuck in the bayleaves then pour over the vinegar, ensuring that the eggs are
completely covered.
Seal the jar with a vinegar proof lid and set aside for at least 2 weeks to mature
before use. After opening store in the refrigerator.

Edinburgh Scotch Woodcock
This a traditional Edinburgh version for the classic Victorian savoury course
(served after dessert) of anchovy butter toasts served dressed with custard.
Serves: 6
Ingredients:
6 slices of bread, each 1cm thick
12 anchovy fillets
30g butter
3 egg yolks
250ml cream
Method:
Trim the first round of bread into a circle the size of a small saucer. Now cut
circles from the remaining slices of bread, ensuring that each one is slightly
smaller than the previous one.
Chop the anchovies then place in a mortar and pound into a paste. Add the butter
and season liberally with cayenne pepper then pound the mixture until smooth.
Spread this anchovy butter over each slice of bread then pile the bread one on
top of the other.
Whisk together the egg yolks and cream in a bowl. Turn into a saucepan and
heat gently, stirring constantly, until it thickens (do not allow to boil).
Pour the custard over the tower of anchovy toast and serve immediately.

Cheese Custard
This is another classic Victorian savoury dish of a milk and egg custard
flavoured and thickened with cheese that’s baked until set before serving.
Serves: 4 to 6
Ingredients:
250ml (1 cup) milk
115g (1/4 lb) cheese, grated
2 eggs
Method:
Grate the cheese finely then mix in a pan with the milk. Heat gently, stirring
constantly, until the cheese has dissolved.
Take off the heat, beat the eggs in a bowl then whisk into the milk mixture.
Season to taste then pour into a well-greased pie dish. Transfer to an oven
preheated to 200ºC (390ºF) and bake for about 15 minutes, or until nicely
browned and set.
Serve hot.

Tayside Tang
This is a very interesting orange-based starter that combines the fruit with
orange-coloured Scottish cheddar cheese.
Serves: 4 to 6
Ingredients:
2 oranges
1 grapefruit
100g (1 cup) Scottish cheddar cheese, diced
4 orange slices, to garnish
pinch of paprika, to garnish
For the Dressing:
2 tbsp mayonnaise
3 tbsp fresh lemon juice
60g (1/2 cup) grated Cheddar cheese
Method:
Using a sharp knife, peel the oranges and grapefruit, removing the skin and the
pith. Take out and discard any seeds then chop the flesh into bite-sized pieces.
Turn into a bowl and mix with the cheese.
For the dressing, stir together all the ingredients in a bowl, season to taste and
stir to combine. Mix the dressing with the fruit and the cheese. Divide between
individual bowls and decorate each one with a pinch of paprika.
Sit the orange slice in the top and serve.

Scotch Eggs
This is the traditional Scottish version of Scotch eggs, which makes a great
starter and is an essential addition to any picnic or buffet menu. Interestingly,
Scotch eggs made their way to Nigeria, where they are part of the national
cuisine. There the meat blend is more highly spice, typically with the addition of
a fresh, hot, chilli.
Serves: 5
Ingredients:
450g (1 lb) sausage meat
5 hard-boiled eggs, with shells removed
1 large raw egg
90g (3 oz) of dry breadcrumbs (approximately)
Pinch of ground mace, salt and freshly-ground pepper
a small quantity of flour
1 tbsp of water
Method:
Place the sausage meat in a bowl and season with ground mace, salt and freshly-
ground black pepper. Divide into five equal portions then dust an egg with flour
before wrapping it evenly in the sausage meat. Set aside and repeat with the
other eggs. When all the eggs are covered beat the raw egg and water together
and use this to coat the sausage meat-covered egg. Next dip the egg in the
breadcrumbs and dip back in the beaten egg before dipping back in the
breadcrumbs (this ensures a thick and even coating). Immediately dip the egg in
a deep fat fryer preheated to 180ºC (360ºF). Cook the egg until the breadcrumb
coating becomes a deep golden brown in colour. Transfer to kitchen paper and
repeat the process with the other Scotch eggs.
They can be served either hot with a chilli dipping sauce of they can be served
cold. (They will also keep in the refrigerator for two days so that you can prepare
them well beforehand if you need to).

Tattie Scone with Bacon and Field Mushrooms
This is a traditional snack or starter of a potato-based scone served with
mushroom scrambled eggs and baked bacon. This can also be served as a light
supper dish.
Serves: 6
Ingredients:
12 rashers streaky bacon
8 field mushrooms, peeled and thickly sliced
300g (2/3 lb) cooked mashed potatoes (still warm)
pinch of ground mace
4 eggs
3 tbsp milk
75g (3 oz) butter
50ml (1/4 cup) oil
Method:
Place the bacon on a clean baking tray and bake in an oven preheated to 200ºC
(390ºF) for about 6 minutes, or until crisp. Remove from the oven and set aside.
Meanwhile heat a frying pan and add 25g (1 oz) butter. When melted use this to
fry the mushrooms for about 3 minutes. Season well with salt and black pepper.
Place the potatoes in a bowl and mix with 50g (2 oz) butter and the flour to form
a soft dough. Season with mace, salt and black pepper and knead into a ball. Tip
onto a floured surface and roll out to about 1.5 to 2cm thick. Cut into rectangles
about 10cm by 6cm. Heat a griddle pan until very hot, brush with a little oil then
add the potato scones. Cook for about 30 seconds on each side, or until crisp all
over.
Whisk the eggs and milk, add to the mushroom pan and cook until well
scrambled. Place the potato scone in the middle of the plate and arrange the
mushroom scrambled eggs to one side of it. Arrange the crisped bacon on top,
season and serve.

Arbroath Toasties
Arbroath is a small fishing town on the east coast of Scotland, situated just to the
north of Dundee. Arbroath is famous for its smoked haddock and the Arbroath
Smokie is a particular kind of small smoked haddock from that town. These are
lightly smoked and a golden brown in colour and there is no real substitute for
them.
Serves: 4
Ingredients:
175g (7 oz) smoked haddock (Arbroath smokies, of course!)
1 tbsp plain flour
30g (1 oz) mature Cheddar cheese, grated
1 egg, separated
4 slices hot buttered toast
Method:
Add the haddock along with 150ml (3/5 cup) of the milk in a saucepan. Bring to
a boil, then reduce to a low simmer, cover and cook for 5 minutes, or until the
fish flakes easily with a fork.
Remove the fish and set aside. When cool flake with a fork and remove the
bones. Meanwhile whisk together the flour and remaining milk. When smooth
add this to the milk remaining in the pan. Slowly bring to a boil, then cook for 2
minutes or until the mixture thickens. Take off the heat and whisk in the egg
yolk and add the cheese and fish. Continue stirring until the cheese melts.
Season the mixture to taste then whip the egg whites until stiff and fold into the
milk mixture. Place the toast on the rack of a grill pan and spoon some of the
fish mixture onto each slice. Set this under a hot grill and cook until well
browned. Serve immediately.

Smokie Pâté
This recipe for a classic pate made from a blend of Arbroath Smokie (smoked
haddock), shallots, tomato puree, mustard, cream, lemon juice, spices and butter.
Serves: 4
Ingredients:
450g Arbroath smokie fillets, skinned (poach in milk for about 10 minutes to
cook)
2 shallots, chopped
2 tbsp tomato purée
1 tbsp English mustard
3 tbsp double cream
1 tsp brown sugar
1 tbsp fresh basil, chopped
1/4 tsp dried tarragon
8 peppercorns, crushed
juice of 1/2 lemon
a few drops of Tabasco sauce (or to taste)
25g butter
2 tbsp whisky
Method:
Melt the butter in a pan and use to fry the shallots for about 3 minutes, or until
they have softened (but not coloured). Add the tomato purée, mustard, lemon
juice, sugar, herbs and peppercorns and continue cooking slowly for about 4
minutes. Season with the Tabasco sauce, take off the heat and allow to cool.
Add the flaked Arbroath smokie flesh, cream, whisky and the cooked spice
mixture to a blender and render to a smooth paste. Transfer to ramekins and chill
in the fridge. Decorate with a sprig of parsley and serve with hot buttered toast.
This can be made in exactly the same way with smoked trout, smoked mackerel
or smoked herring in place of the haddock.

Whisky-Mac Prawns
The Whisky-Mac is a classic Scottish recipe made from a blend of green ginger
wine and whisky. This combination is used to flavour this classic Scottish prawn
starter.
Serves: 6
Ingredients:
60ml (4 tbsp) Whisky (blended)
60ml (4 tbsp) green ginger wine
1 tbsp heather honey
3cm (1 in) square piece of ginger, peeled and finely chopped
2 ripe avocados
250g (8 oz) cooked prawns, peeled
lettuce leaves, washed and dried
lemon slices, to garnish
Method:
Combine the whisky, ginger wine, honey and chopped ginger in a bowl and stir
to combine.
Peel and halve the avocados, remove the stones and chop the flesh into bite-sized
pieces. Place in a bowl with the prawns then pour over the whisky-mac sauce.
Toss to coat then cover and set aside to marinate in the refrigerator for 30
minutes.
Arrange the lettuce leaves on six serving plates. Spoon over the prawn mixture
(use any leftover liquid as a dressing) then garnish with a slice of lemon and
serve.

Cheesy Angels
This is a Scottish version of Angels on Horseback that uses orange-coloured
Scottish cheddar cheese (I like the Orcadian version) and Scottish smoked
oysters wrapped in streaky bacon.
Serves: 4
Ingredients:
60g Scottish cheddar (this should be orange coloured)
12 smoked oysters
6 rashers of streaky bacon
Method:
Divide the cheese into a dozen small, even pieces. Trim the rind from the bacon,
stretch with the blunt side of a knife then divide the rashers in half crossways. Sit
a piece of cheese on top of every smoked oyster then wrap securely in a piece of
bacon and secure with a cocktail stick.
Place under a hot grill (broiler) and cook, turning half-way through, until the
bacon is crisp.

Kedgeree
It’s often forgotten that in the early days of the British Raj in India, there were as
many Scotsmen as Englishmen there. As a result, curried dishes, particularly fish
dishes, are as much part of Scottish as English culture.
Serves: 4 to 6
Ingredients:
175g long-grain rice, washed and drained
350g smoked haddock
2 hard-boiled eggs
120g butter
60g raisins
1 tsp curry powder
4 tbsp single cream
freshly-chopped parsley, to garnish
Method:
Bring a pan of salted water to a boil, add the rice and cook for about 20 to 25
minutes, or until just tender. Drain the rice then set aside to keep warm.
Bring a pan of half milk and half water to a boil, add the haddock and poach for
about 15 minutes, or until just tender. Drain the fish then flake the meat,
removing any skin and bones.
Chop the hard-boiled eggs then melt the butter in a pan and add the eggs, flaked
fish and raisins. Scatter over the curry powder, stir to combine and fry gently
until the ingredients are heated through.
Add the cream and cook for 2 minutes. Adjust the seasonings to taste then take
off the heat.
Arrange the rice on a serving dish and spoon over the curried fish mixture.
Garnish with the chopped parsley and serve.

Fish and Seafood
With its extensive coastline, game rivers and lochs, Scotland is blessed with and
abundance of fish and seafood and is famous for its trout, salmon and
langoustine. There is also a large smoking industry and smoked salmon, haddock
and herring are all produced, with the smoked salmon, Finnan Haddies and
Arbroath Smokies being internationally famous and renowned. It is hardly
surprising, therefore, that Scotland has a whole host of traditional fish dishes. A
large number of these are presented here.

Finnan Haddie
The ‘haddie’ is the Scottish Smoked haddock, with the best quality version
coming from Findon in Scotland (locally pronounced as ‘Finnan’) starting in the
late 19 century. This recipe is a true classic, a stew (sometimes a soup) of
smoked haddock in a milk-based stock that can be served as a main meal with
boiled potatoes.
Serves: 4
Ingredients:
450g (1 lb) smoked haddock (Finnan haddies)
1 large onion, thinly sliced
1/2 tsp cracked black pepper
1 1/2 tsp mustard powder
30g butter, softened
2 tsp plain flour
1 spring onion, finely chopped
1 tbsp finely-chopped parsley
Method:
Place the onion slices in the base of a large pan. Cut the haddock into pieces
some 2cm wide and spread over the onion. Mix the milk, pepper and mustard
powder together then pour into the pan. Bring the mixture gently to the boil then
reduce to a low simmer and cook, covered, for five minutes. Remove the lid and
simmer, uncovered, for a further five minutes.
Using a slotted spoon remove the fish from the pan and lay in the base of a
warmed serving dish. Simmer the mixture left in the pan for a further five
minutes, stirring frequently. Mix the butter and flour together and stir into the
mixture in the pan along with the spring onion. Increase the heat a little then
cook, stirring continually, until the mixture comes to a slow boil and thickens
slightly. Ladle over the fish and serve sprinkled with finely-chopped parsley.

Cabbie Claw
Cabbie Claw, also known as Cabelew or Cabbilow is a classic recipe from the
north-east of Scotland and the Orkneys for a dish of cod fillets in an egg sauce.
Originally salted cod was used, but today it’s much more common to use fresh
cod fillets. For this version of the dish, the cod must be truly fresh.
Serves: 4 to 6
Ingredients:
675g (1 1/2 lbs) very fresh cod fillets, skinned
2 tsp freshly-grated horseradish
2 sprigs of parsley
1kg (2 lbs) potatoes, peeled, boiled until tender and mashed with 100g (3 1/2 oz)
butter until smooth
For the Sauce
1 hard-boiled egg, peeled and coarsely chopped
500ml (2 cups) reserved fish poaching stock
45g (1 1/2 oz) plain flour
2 tbsp flat-leaf parsley, finely chopped
pinch of paprika
Method:
Lay the cod fillets in a pan and scatter over the horseradish. Add the parsley
sprigs and season with salt and black pepper. Pour in about 1l water (enough to
cover the fish) then bring to a boil, reduce to a simmer, cover the pan and poach
the fish for about 20 minutes, or until tender.
After this time drain the fish (reserve the poaching liquid) then transfer the fish
to a heat-proof baking dish (a large gratin dish is ideal). Arrange the fish in the
base and pipe around a border of the mashed potato. Set aside in a low oven to
keep warm.
Now prepare the sauce. Melt the butter in a saucepan, add the flour and stir to
form a smooth roux. Cook this, stirring constantly, for 1 minute then whisk in
500ml (2 cups) of the reserved fish poaching liquid and the milk. Bring the
mixture to a boil and cook to thicken.
Stir in the chopped hard boiled egg, season to taste and pour over the fish.
Transfer to an oven preheated to 200ºC (400ºF) and bake for about 10 minutes,
or until the potato border is lightly coloured.
Garnish with the paprika and chopped parsley and serve accompanied by the
remaining mashed potatoes.
Fish Sausages
Serves: 4
Ingredients:
180g (6 oz) cooked white fish
60g (2 oz) peeled prawns
60g (2 oz) mushrooms
60g (2 oz) breadcrumbs
2 eggs, lightly beaten
120g (4 oz) fine oatmeal
2 tsp dried parsley
cooking oil
flour and butter
Method:
Remove and skin and bones from the fish and flake. Chop the prawns very finely
then chop the mushrooms finely and fry in a little butter.
Add the fish, prawns, cooked mushrooms, breadcrumbs and parsley to a large
bowl and mash together with the back of a fork. Season with salt and pepper
then add half the beaten eggs to bind the mixture together.
Using floured hands form the fish mixture into sausage shapes then dip in the
remaining beaten eggs and roll in the oatmeal. Shallow fry in hot oil for about 6
minutes, turning regularly to ensure that the sausages become an even golden
brown. Drain on kitchen paper and serve.

Ham and Haddie Pie
This recipe for a Scottish-style pie of haddock (haddie) and bacon topped with
cheese and breadcrumbs (rather than the more usual pastry).
Serves: 6 to 8
Ingredients:
375g (2/3 lb + 3 oz) smoked haddock
125g (5 oz) chopped bacon
250g (9 oz) tomatoes, sliced
60g (2 oz) grated Cheddar cheese
1 small onion, chopped
1 garlic clove, finely sliced
2–3 tbsp water
butter for frying
Method:
Melt the butter in a pan and fry the onions and garlic until soft. Add the chopped
bacon and cook for a further 3 minutes. Grease a medium-sized ovenproof dish
and arrange half the tomato slices in the dish before covering with the onion and
bacon mixture. Place the haddock on top of this and top with the remaining
tomato slices.
Add the water and sprinkle the breadcrumbs and cheese on top. Cover with a lid
or with aluminium foil and cook in an oven preheated to 190ºC (380ºF) for 20
minutes. Remove the cover after this time and cook for a further ten minutes (or
until the topping has browned).

Arbroath Smokies
Arbroath is a small fishing town on the east coast of Scotland, situated just to the
north of Dundee. Arbroath is famous for its smoked haddock and the Arbroath
Smokie is a particular kind of small smoked haddock from that town. These are
lightly smoked and a golden brown in colour and there is no real substitute for
them.
As well as being the haddock themselves the term ‘Arbroath Smokie’ is used for
a breakfast dish made of the haddock. It is that recipe which is presented here.
Serves: 4
Ingredients:
4 Arbroath smokies (smoked haddock)
1 bunch watercress, to garnish
Method:
Add the smokies to a pan and just cover with water. Bring to a boil, reduce to a
simmer and cook for 5 minutes. Discard the cooking water (or keep for fish
stock) then add the cream to the pan. Simmer gently for 5 minutes then season to
taste.
Place the fish in a serving dish, spoon the cream sauce over the top and garnish
with the watercress before serving.

Baked Brown Trout
Scotland, rightly so, is famous for its trout and salmon waters. Indeed, in many
places fresh brown trout can be relied on almost year round and many Scottish
restaurants make the most of this most dependable of meals. Baked brown trout
is a Scottish classic, though often enough ignored in lists of traditional Scottish
recipes.
Serves: 4
Ingredients:
4 whole brown trout (about 250g [1/2 lb] each)
4 tbsp dry vermouth
2 tbsp olive oil
sea salt and freshly-ground black pepper
4 sprigs each of fresh herbs (eg dill, fennel fronds, chives, parsley)
4 tsp butter
juice of 1 lemon
Method:
Clean, gut, de-scale and trim the fins of the fish. Wash thoroughly and pat dry
then insert the herbs in the body cavity. Place each fish on a lightly-greased
piece of aluminium foil (use the olive oil) then pour 1 tbsp vermouth over the
top along with 1/4 the lemon juice. Dot with the butter and season with salt and
black pepper.
Roll up the foil to form a packet around the fish and seal the edges securely
(allow some room for expansion). Place the packets on a baking tray and put in
an oven preheated to 220ºC (420ºF). Bake for about 10 minutes, or until the fish
is completely cooked in the thickest part of its flesh.
Serve immediately with rice or boiled potatoes and fresh vegetables.

Baked Cod and Egg Sauce
The combination of cod with a hard boiled egg based sauce is traditional in
Scottish cuisine and there are many versions of this recipe across the country.
Serves: 4
Ingredients:
4 cod fillets
50g (2 oz) flour
750ml (3 cups) milk
3 hard-boiled eggs, chopped
1 tbsp butter
pinch of nutmeg
Method:
Melt the butter in a pan. Sprinkle the flour over the top and stir to combine
thoroughly into a roux. Gradually add the milk and whisk continuously to
incorporate into the roux. Continue cooking for about 3 minutes, stirring
frequently, until the mixture is smooth and creamy. Add the eggs, the 1 tbsp
butter and season with nutmeg and salt and pepper.
Place the cod fillets into a greased baking dish and pour the sauce over the top.
Place in an oven preheated to 190ºC (380ºF) and bake for about 20 minutes, or
until the fish is cooked through. Serve on a bed of mashed potatoes and
accompanied by asparagus or marsh samphire. Spoon the egg sauce over the top.

Baked Salmon with Tarragon
Salmon is another of the classic Scottish fish and Scotland is rightly famous for
its salmon fishing and salmon farming. This traditional dish treats the fish quite
lightly, allowing the best of its flavours to emerge.
Serves: 4
Ingredients:
4 salmon fillets
2 slices streaky bacon, shredded
1 small onion, finely chopped
90g (3 oz) butter
1/4 tsp dried tarragon
2 tbsp lemon juice
Method:
Add the butter to a pan and melt. Use this to gently fry the chopped onion until
just softened (but not coloured), about 5 minutes. Add the bacon and tarragon
and cook for a further 2 minutes before stirring-in the lemon juice.
Place a large sheet of well-buttered foil in a baking dish. Arrange the salmon in
the base, spoon the bacon and onion mixture over the top then close the foil over
the fish to form a parcel. Set in an oven preheated to 180ºC (360ºF) and bake for
about 20 minutes, or until the salmon is just done. Serve with fresh vegetables
and a squeeze of lemon juice.

Grilled Salmon Balmoral
Just as in Wales, oatmeal is a traditional part of the Scottish diet and it’s often
used as a coating for fish where it lends both flavour and texture. Here it’s used
with that most archetypical of Scottish fish, the salmon.
Serves: 4
Ingredients:
4 salmon steaks
flour, seasoned to taste
medium oatmeal to coat
butter for coating, melted
Method:
Lightly flour the salmon steaks then dip in the melted butter to coat. Sprinkle the
oatmeal over the top and pat into the fish. Place on a buttered grill tray and grill
slowly for about 10 minutes (depending on the size of the steaks), turning once.

Herring in Oatmeal
This is a classic of both Scottish and Welsh cookery and this Scottish version
uses two staples of Scottish cookery, herring and oatmeal.
Serves: 2 to 6
Ingredients:
2 herring per portion
flour for dusting
melted butter for coating
medium oatmeal to coat
butter for frying
Method:
Gut the fish then remove the heads and slit along the belly. Open the fish out,
belly side down and bang on the back a few times with your hand or a rolling
pin. Remove the backbone and as many of the pin bones as you can. Scrape
away the scales then wash and pat dry before cutting the fish into fillets.
Dust the fish with the flour then dip in melted butter before sprinkling the
oatmeal over the top and patting to firm down. Coat as much of the fish as
possible then set aside.
Meanwhile melt the butter in a large pan and add the herring, skin side up (this
will help the fish hold together as it cooks) and cook on both sides until cooked
though and the oatmeal is beginning to colour nicely (about 12 minutes).

Smoked Haddock, Lentil and Poached Egg Breakfast
This is a very hearty, if slightly unusual breakfast that’s well worth making. Use
proper smoked haddock in this dish, not the fluorescent yellow kind you tend to
get in supermarkets.
Serves: 6
Ingredients
140g (5 oz) smoked streaky bacon, cut into strips
90g (3 oz) unsalted butter
2 medium onions, finely chopped
2 celery sticks, finely chopped
1 medium carrot, finely chopped
350g (2/3 lb + 4 tbsp) Puy lentils, washed
1 bayleaf
1 tsp sugar
2 garlic cloves, finely chopped
3 tbsp red wine vinegar
330g (12 oz) smoked haddock fillet (3 fillets, halved)
fresh milk
1 generous handful flat-leaf parsley
2 tbsp white wine vinegar
6 fresh eggs
snipped chives, to garnish
Method:
Beat together the egg yolks, sugar and milk until smooth. Gradually add the
flour, working in to make a smooth batter. Now add the egg whites to a clean
and dry bowl and beat until they form soft peaks.
Fold he beaten egg whites carefully into the batter mix.
Heat a griddle pan and when hot rub with a little suet. Take a tablespoon of the
batter at a time and drop into the griddle. Cook for about 90 seconds, or until
golden on the base then flip over and cook on the other side until golden brown.
Sprinkle a little sugar over the top and serve either hot or cold.

Fried Cod Roe
This recipe is for a classic snack or starter of raw cod roe that’s boiled until
tender, sliced into rounds, fried and served with lemon juice and a dusting of
spice.
Serves: 4 to 6
Ingredients:
300g (2/3 lb) whole raw cod roe
1 tsp vinegar
butter or dripping for frying
Method:
Wash the roes carefully then wrap the roes in a piece of muslin and tie securely.
Place in a fish kettle and add well-salted cold water and 1 tsp vinegar. Bring to a
boil and cook for 30 minutes.
Remove the roes out of the pan, take of the cloth and skin the roes then set aside
until completely cold. When cold, take the roe and slice into round about 1cm
thick.
Melt butter or dripping in a frying pan, add the slices of roes and fry until heated
through.
Remove with a slotted spoon and transfer to a serving dish. Season to taste with
salt, black pepper and cayenne pepper. Add a squeeze of lemon juice and serve.

This recipe is for a classic savoury snack of Finnan haddock flesh that’s heated
with butter, cheese, egg and milk and which is served spread on toast.
Serves: 4
Ingredients:
200g (7 oz) cooked Finnan haddie, flaked
1 egg
30g (1 oz) butter
1 tbsp milk
1/2 tsp prepared mustard (or to taste)
hot buttered toast, to serve
Method:
Melt the butter in a pan and use to fry the bacon strips in this until lightly
browned. Now add the chopped vegetables and continue frying until softened
and only very lightly coloured. Add the lentils, stir to combine then add just
enough water to cover. Bring to a boil then add the bayleaf, sugar and garlic.
Stir-in the red wine vinegar then reduce the mixture to a simmer and allow to
cook gently for about 25 minutes or until the lentils are tender (add more water if
needed). Take off the heat, season, cover and set aside to keep warm.
Place water in a large, shallow, pan and bring to a boil then place another pan on
the stove, add the haddock and cover with milk. Bring just to a boil, shaking the
pan frequently to prevent the haddock from sticking. Take off the heat, shake the
pan then cover and set aside to keep warm.
Add the vinegar to the boiling water, crack the eggs into ramekins or cups. Tip
the eggs into the boiling water one by one. Reduce the heat to a simmer and
continue cooking for 1 minute. At the end of this time flip the eggs over with a
slotted spoon. As soon as the whites are solid remove the eggs from the water
with a slotted spoon.
Set a mound of the lentil mixture on six plates. Place a piece of the haddock on
top before sitting the egg on top. Garnish with the chives and serve.

Mussel Stew
This is classic forager’s stew, based on a recipe that’s been cooked in the
Highlands and Islands of Scotland for centuries. Of course, you can use shop-
bought mussels but it’s far tastier if you’ve collected you own. If collecting your
own mussels then collect then from tidal rocks that are well away from human
habitation. Wash them thoroughly and make certain you discard any that float in
the washing water.
Serves: 4 to 6
Ingredients:
1 pan of fresh mussels
1 handful of flat-leaf parsley, chopped
1 tbsp wild thyme
1 large onion, chopped
3 tbsp butter
2 tbsp flour
200ml (4/5 cup) white wine or dry cider
Method:
Add 2 tbsp butter to a large pan and use to soften the onion (allow to sweat for
about 8 minutes) then add the white wine (or cider), wild thyme and parsley.
Allow to simmer gently for about 2 minutes then add the cleaned mussels and
cover the pan. Shake the pan frequently as the mussels cook (they are ready
when the shells open). When the majority of the mussels are done remove the
meat from any mussels have opened (discard any that have not opened) then
place in a warmed bowl and set aside to keep warm.
Combine the flour and remaining butter to a smooth paste then drain the
remaining liquid from the mussels into a fresh pan and add the flour and butter
mixture to thicken the sauce. Bring to a boil and cook, stirring constantly, until
the sauce thickens to your desired consistency. Pour over the mussel meat and
serve garnished with a little freshly-chopped parsley.

Tweed Kettle
The Tweed must rank amongst Scotland’s premier salmon rivers and though this
dish originates in Edinburgh it’s hardly surprising that it’s been named in honour
of the Tweed.
Serves: 4
Ingredients:
1 whole fresh salmon, gutted and cleaned (about 900g [2 lbs])
2 shallots, finely chopped
150ml (3/5 cup) dry white wine
2 tbsp butter
100g (9 1/2 oz) mushrooms, chopped
Method:
Lie the fish in a large fish kettle and add just enough water to barely cover the
fish. Slowly bring to a boil then reduce to a very gentle simmer, cover and cook
for about 3 minutes.
Carefully remove the salmon from the pan then allow to cool until you can
handle it. Skin the fish, remove the bones then chop the flesh in to small cubes
and set aside.
Return the skin, bones and any trimmings to the liquid in the kettle, bring to a
boil then reduce to a simmer and cook for 15 minutes. Take off the heat, allow to
cool slightly then strain the liquid and decant 150ml (3/5 cup) into a clean pan.
To this add the fish, mace, shallots and white wine. Season to taste then bring to
a simmer, cover and cook for 10 minutes. Meanwhile, melt the butter in a pan
and use to gently fry the mushrooms until soft. Drain these then add the cooked
mushrooms to the salmon mixture and continue cooking for 5 minutes.
Turn into a serving bowl and garnish with the parsley. Traditionally this dish is
served with mashed swede and/or potatoes.

Cod with Mustard Sauce
This is a traditional Scottish recipe that marries cod with mustard seeds, a
combination that has come back into favour in recent years.
Serves: 4 to 6
Ingredients:
1 bunch of chives
1kg (2 1/4 lbs) fresh cod
250ml (1 cup) milk
250ml (1 cup) water
sea salt, to taste
3 tbsp butter
2 tbsp plain flour
4 tbsp mustard seeds, crushed
Method:
Line the base of a pan with the chives and set the fish on top. Cover with the
milk and water and season to taste with the sea salt. Bring to a gentle simmer
and cook for 10 minutes. Remove the fish and set aside to keep warm.
Meanwhile, melt the butter in a separate pan and add the mustard seeds. Cook
for a few minutes then stir-in the flour to form a roux. Add a little of the fish
stock and whisk until thickened. Add some more of the fish stick then pour the
sauce back into the original pan. Whisk to combine, return to a simmer then
cook until the mixture starts to thicken.
Arrange the fish on a plate, pour the sauce over the top and serve immediately.
Smoked Finnan Haddie with Egg Sauce
True Finnan Haddie derives from and is smoked at Findon near Aberdeen
(which is corrupted to Finnan but any good, lightly-smoked haddock will do.
Here it is married with the classic Scottish egg sauce.
Serves: 4
Ingredients:
2 Finnan haddies, each about 275g (10 oz) in weight
1 bay leaf
300ml (1 1/4 cups) whole milk
25g (1 oz) butter
2 eggs, hard-boiled and finely chopped
1 tbsp fresh parsley, finely chopped
Method:
Place the haddock, skin side down, in a large frying pan. Add the bay leaf and
season with black pepper, to taste. Pour the milk over the top and slowly bring to
a boil. Reduce to a gentle simmer and cook for about 15 minutes, or until the fish
is tender.
Using a large fish slice, transfer the fish to a warmed dish and set aside to keep
hot. Meanwhile, melt the butter in a saucepan then stir-in the flour to form a
roux. Cook, stirring constantly, for 2 minutes then gradually whiskin the milk
from the frying pan. Whisk to mix then bring the mixture to a boil, stirring
constantly. Reduce to a simmer and cook for about 3 minutes, or until the sauce
has thickened.
Stir-in the eggs and parsley then pour the sauce into a sauce boat and serve with
the fish. Accompany with boiled, mashed potatoes.

Monkfish with a Whisky, Spinach and Horn of Plenty Sauce
This is a classic example of modern Scottish cookery, where monkfish is
married with a wild mushroom sauce flavoured with whisky.
Serves: 4 to 6
Ingredients:
675g (1 1/2 lbs) skinned monkfish tail
115g (1/4 lb) fresh Horn of Plenty mushrooms, cleaned
675g (1 1/2 lbs) fresh spinach, with stems trimmed
3 tbsp butter
1 shallot, minced
60ml (1/4 cup) whisky
2 tbsp olive oil
Method:
Cut the fish into fillets about 12mm thick then set aside. Halve the mushrooms
lengthways and brush clean of any grit. Wash the spinach and transfer to a
colander to drain.
Melt the butter in a large, high-sided, frying pan then add the shallot and fry for
2 minutes before adding the mushrooms. Cook, stirring frequently, until heated
through (about 8 minutes) then add the whisky and cook until almost all the
liquid has evaporated. Now stir in the cream and cook until the sauce has
thickened and coats the mushrooms. Season with salt and black pepper then
remove from the heat and set aside to keep warm.
Meanwhile, place the spinach in a large pan over medium heat and cook until
wilted. Squeeze out the excess liquid, chop roughly and set aside to keep warm.
Add the olive oil to a frying pan and when almost smoking season the fish
liberally with salt and black pepper then add to the pan. Fry for about 5 minutes
on each side, or until cooked through and very tender.
To serve, season the spinach and divide between four warmed serving plates.
Lay the monkfish fillets on top then spoon over the mushrooms and their cream
sauce. Serve immediately, accompanied with creamy mashed potatoes.

Fish Pie with Dulse
Various seaweeds have been eaten and used as flavourings on the Scottish isles
for centuries. This modern twist on a traditional fish pie uses dried dulse as a
flavouring. Dried dulse can be bought from many health-food stores or on-line.
This makes an excellent Easter dish, particularly for Good Friday supper.
Serves: 6 to 8
Ingredients:
750g (1 2/3 lbs) assorted seafood (eg cod, salmon, haddock, prawns, scallops —
but it must include smoked haddock)
700ml (3 cups) milk
salt and freshly ground black pepper
3 tsp freshly-chopped parsley
1kg (2 1/4 lbs) potatoes, peeled and cubed
a little cream or milk
60g (2 oz) fresh dulse (or re-constitute dried dulse in water)
25–50g (1–2 oz) butter
Method:
Begin with the dulse: rinse thoroughly then place in a pan and cover with water.
Bring to a boil and cook for about 60 minutes, or until tender. Drain, allow to
cool slightly and chop very finely.
Put the seafood in an ovenproof dish and pour over the milk, sprinkle with salt
and pepper and bake in an oven preheated to 190ºC (360ºF) for 15 minutes
before straining the milk from the fish (reserve some for the sauce). Flake the
fish into a bowl. Meanwhile melt the butter in a medium saucepan, add the flour
and mix well. Allow the mixture to bubble gently for 2 minutes, stirring
continuously.
Remove from heat at this point and add enough milk stock (ie the milk from
poaching the fish) to form a thick sauce. Add the parsley and dulse and season to
taste. Bring the sauce back to the boil, stirring continually until it thickens then
pour over the fish.
Meanwhile boil the potatoes in salted water for about 20 minutes. Drain the
potatoes and mash with a little milk or cream, butter and pepper. Use this to
cover the fish and smooth over with a fork. Return the dish to the oven and bake
for 20–25 minutes, or until top is golden brown. Serve with fresh garden peas.

Kippers with Marmalade
Kippers are cold-smoked herring and the best kind are tobacco brown in colour
and come from Scotland. This dish marries kippers with that other Scottish
favourite, marmalade to produce a very distinctive breakfast dish.
Serves: 4
Ingredients:
4 pairs of kippers
orange wedges, to serve
4 slices of good brown bread, toasted and buttered
4 tbsp orange marmalade (Dundee is traditional)
Method:
Remove the heads from the kippers and trim the tails. Line a grill (broiler) pan
with foil then place the kippers on top, setting them skin side uppermost. Cook
under a preheated, moderate, grill for 1 minute. Turn the kippers over and spread
the flesh side with a little of the marmalade. Dot with butter then grill for a
further 5 minutes, or until the flesh is sizzling.
Serve one pair to a portion on well-buttered toasted brown bread. Garnish each
kipper with orange wedges and a good dollop of marmalade.

Tatties an’ Herrin’
This is a classic supper dish of boiled potatoes cooked with herring and served
together.
Serves: 2 to 4
Ingredients:
900g (2 lbs) potatoes
sea salt, to taste
1 herring
Method:
Peel or scrub the potatoes, place in a pan then cover with water and add a little
salt. Bring to a boil, cover, and cook for about 15 to 20 minutes, or until half
done. At this point remove any excess water (so the water is level with the
potatoes), place the herring on top then re-cover and continue boiling for a
further 15 to 20 minutes, or until the potatoes are ‘mealie’ (ie beginning to break
up) and the herring is cooked through.
Drain and serve with the herring.

Friars Fish-in-sauce
This is a classic dish of fresh trout cooked in stock with wine, onion and spices,
where the cooking liquid is turned into a sauce to accompany the fish.
Serves: 2
Ingredients:
1 trout
2 onions, chopped
sea salt
mixed spices, to taste
stock (enough to cover the fish)
6 black peppercorns
1 blade of mace
2 cloves
400ml claret (1 2/3 cups) or hock
2 anchovy fillets
juice of 1 lemon
1 tbsp butter mixed with 1 tbsp brown flour
Method:
Clean and de-scale the fish then wash and wipe dry before rubbing with the salt
and spices. If the trout is very large split it in half. Place in a large pan then add
just enough stock to cover before adding the onions, black peppercorns and
mace.
Bring to a simmer and cook the fish gently for a few minutes then add the wine,
anchovy fillets, lemon juice and cayenne pepper, to taste. Return to a simmer
and continue cooking for about 20 minutes, or until the fish is done.
Remove the fish from the pan and set aside to keep warm then add the butter and
flour mix, a little at a time, whisking to combine. If desired add a little
mushroom catsup then cook for a few minutes, or until the sauce has thickened.
Arrange the fish on a warmed serving plate, pour over the sauce and serve.

Partan Pie
Partan is the Gaelic word for ‘crab’, and partan-based dishes can be found
throughout the Scottish Isles. This dish of crab meat cooked in the crab shell
originates in the Isle of Sky. This recipe being for a classic dish of crabmeat and
breadcrumbs in a mustard, butter and vinegar sauce that’s grilled in the empty
crab shell.
Serves: 2
Ingredients:
1 large partan (crab), cooked
1 tbsp vinegar
2 tbsp butter
salt, freshly-ground black pepper and freshly-grated nutmeg, to taste
2 tbsp Dijon mustard
8 tbsp breadcrumbs
Method:
Take all the meat from the crab (but be careful to keep the shell intact), break the
claws and legs to get the meat within. Chop the meat then mix in the
breadcrumbs and seasonings.
Combine the vinegar, butter and mustard in a small pan, bring to a simmer then
mix into the crabmeat and breadcrumb combination. Stuff this mixture into the
crab shell then place under a hot grill and cook until browned.
Serve hot.

Salmon and Dulse Fishcakes
This recipe is for a classic fishcake of poached salmon in a mashed potato base
flavoured with dried dulse that are baked and served with white sauce. Dulse is a
seaweed that is common around the west coast of Scotland. You can buy it on-
line or in many health food stores.
Serves: 6
Ingredients:
650g (1 1/2 lbs) mashed potatoes
650g (1 1/2 lbs) poached salmon fillet, flaked
2 tbsp dried dulse flakes, finely chopped
2 tbsp anchovy essence
1 tbsp tomato ketchup
2 tsp Worcestershire sauce
3 tsp English mustard
flour for dusting
Method:
Begin by making the fishcakes. Mix together the potato, half the salmon, the
ketchup, dulse, anchovy essence, Worcestershire sauce, mustard and seasonings.
Using a fork, continue mixing until evenly combined then fold in the remaining
salmon.
Mound the mixture into 8 fishcakes and refrigerate for at least 40 minutes to
firm.
After they have rested in the refrigerator, dust the fishcakes in flour, heat oil in a
pan and use to fry the fishcakes for about 3 minutes on each side, or until they
are nicely golden. Transfer to an baking tray and bake in an oven preheated to
200ºC (395ºF) for about 12 to 15 minutes.
Serve the fishcakes on a bed of spinach or wild greens and serve with a white
sauce.

Aberdeen Haddock Soufflé
This is a traditional Aberdonian recipe (from Aberdeen) for a classic souffle
made from parboiled haddock and breadcrumbs in a milk and egg white base
that’s baked until risen.
Serves: 4
Ingredients:
1 Aberdeen haddock, parboiled and boned
90g fresh breadcrumbs
150ml milk
2 egg whites
Method:
Flake the fish then rub it through a fine-meshed sieve to purée. Turn the meat
into a bowl and mix well with the breadcrumbs and milk. Season to taste and set
aside.
Add the egg whites to a clean and dry bowl and beat until very stiff. Turn into
the bowl with the haddock mix and use a cold metal spoon to fold them into the
mixture.
Pour the resultant batter into a well-buttered soufflé dish then sit on a baking tray
and place in an oven preheated to 200ºC (400ºF). Bake for 30 minutes, or until
well risen and just golden on top.
Serve immediately.

Aberdeen Haddock Fritters
This classic Aberdonian (from Aberdeen) recipe is for a fritter made from a
blend of boiled haddock, egg, butter, cream and parsley that are shaped into
balls, coated in batter and deep fried to cook.
Serves: 4
Ingredients:
For the Fish:
1 Aberdeen haddock
1 hard-boiled egg
1 tsp butter
1 tsp cream
1 tbsp parsley, finely-chopped
For the Batter:
1 1/2 tbsp plain flour
1 tbsp butter, melted and cooled
1 egg white, lightly beaten
water, as needed
Method:
Bring a pan of water to a boil, add the haddock and parboil for about 15 to 20
minutes, or until tender. Drain the fish and separate the flesh from the bones then
rub through a fine-meshed sieve. Chop the egg and pass this through the sieve as
well.
Combine the fish and egg in a bowl then mix tin the cream, butter and parsley.
Season to taste with salt and black pepper then mix thoroughly before shaping
the mixture into small balls.
In the meantime, prepare the batter. Mix together the flour with just enough
water to form a smooth paste. Stir in the melted butter, season to taste with salt
and black pepper then work in the egg white. Beat gently until combined.
Heat oil in a deep fryer to 180ºC (360ºF). Take your haddock balls, drop them in
the batter to coat, lift them out the drop into the hot oil. Cook for about 5
minutes, turning occasionally to ensure the batter is cooked evenly. Continue
cooking until golden brown all over and cooked through.
Serve hot, garnished with parsley.

Baked Stuffed Flukies
This is a traditional Scottish recipe (from the lowlands) for a classic dish of
founders (the flukies) that are halved lengthways, stuffed and baked with white
wine butter until cooked.
Serves: 6
Ingredients:
3 flounders (about 500g each), skinned on both sides and cleaned
3 shallots, minced
1 tsp parsley, minced
1 tsp beef extract
30g (1 oz) butter
3 tsp lemon juice
300ml (1 1/4 cups) white wine
seasoned breadcrumbs
Method:
Take each flounder and slice in half, cutting down the thickest part of the body
from head to tail.
In a small bowl, mix together the shallots, parsley, beef extract, butter and lemon
juice until you have a smooth paste.
Take your fish halves and use a sharp knife to raise the upper fillet from the bone
in the centre of the fish so that you have a pocket. Divide the paste evenly
between each of the 6 fish halves then arrange the fish of a lightly-buttered
shallow baking dish and pour over the wine.
Sprinkle a few seasoned breadcrumbs over the top and dab with the butter.
or until the flesh of the fish flakes easily with a fork.
Serve hot.

Cod and Oatmeal Balls
This is a classic dish of a cod fillet cooked by poaching in milk that’s served
with oatmeal and suet dumpling balls.
Serves: 2
Ingredients:
For the Cod:
500g cod fillet, skinned
flour for dusting
butter for dotting
250ml milk
60ml water
Oatmeal Balls:
150g oatmeal
100g minced suet
2 tbsp grated onion
1 tbsp finely-minced parsley
grated nutmeg, to taste
cold water for binding
Method:
Dust the cod fillet with the flour (season this with salt and black pepper first)
then dot all over with the butter. Arrange the cod in a baking dish then mix
together the milk and water and pour around the fish.
Transfer to an oven preheated to 180ºC (360ºF) and bake for 15 minutes, basting
the fish frequently with the milk during this time.
In the meantime, combine the oatmeal, suet, onion, parsley and seasonings in a
bowl. Mix thoroughly to combine then add just enough cold water to bring the
mixture together as a dough. Form into small balls and arrange these around the
cod (when it has cooked for 15 minutes). Return to the oven and cook for a
further 20 minutes.

Rizzered Haddies
This is a traditional Scottish dish of fried or grilled (broiled) haddock served
with melted butter sauce. This recipe was written down in Victorian times and it
was intended to be served with that most classic of Victorian sauces, melted
butter sauce.
Serves: 4
Ingredients:
4 decent-sized haddock
1 batch melted butter sauce, to accompany
Method:
Wash and skin the haddock. Either heat a griddle pan or a grill (broiler) and use
to cook the fish until nicely browned and hot through.
Serve immediately, accompanied by the melted butter sauce.

Stuffed Baked Herring
This is a traditional Scottish recipe for a classic dish of boned herrings stuffed
with a mix of oats, breadcrumbs and butter that are then oven baked to cook.
Serves: 4
Ingredients:
8 small to medium herring, heads removed, boned and laid out flat
6 tbsp porridge oats
2 tbsp soft breadcrumbs
dash of Anchovy Sauce
2 tbsp butter
Method:
Mix together the oats, breadcrumbs, anchovy sauce (or essence) and butter in a
bowl. Season to taste with salt, black pepper and cayenne pepper then set aside.
Lay the herring flat, skin side down then add a heaped tablespoon of the oat
mixture to each. Roll the fish up lengthways and secure with a toothpick. Dot
each one with a little butter then arrange in a baking dish.
Transfer to an oven preheated to 180ºC (360ºF) and bake for 30 minutes. Serve
hot.
The same cooking method also works with mackerel.

Scottish Pickled Mackerel
This is a classic dish of rolled mackerel fillets pickled by baking with vinegar,
water, bayleaf and spices that’s served when the mixture is cold.
Serves: 4 to 6
Ingredients:
6 medium mackerel fillets
1 onion, sliced
2 whole cloves
6 black peppercorns
1 small bayleaf
220ml (1 cup less 1 tbsp) white wine vinegar
220ml (1 cup less 1 tbsp) water
melted butter, for brushing
Method:
Season the fish well on both sides then roll up each mackerel fillet neatly, with
the skin on the outside.
Brush a shallow ovenproof dish with butter, then arrange the rolls of fish in the
dish along with the onion, cloves, peppercorns and bayleaf.
Mix together the vinegar and water and pour over the fish. There should be
enough liquid to just cover the fish. If not, add more equal proportions of vinegar
and water.
Cover the dish with a sheet of kitchen foil then transfer to an oven preheated to
140ºC (260ºF) and bake for 60 minutes. Remove the covering and bake for 20
minutes more.
Remove from the oven and allow to cool completely. These pickled mackerel
fillets go very well with potato salad.
This recipe also works well with herring.

Limpet Stovies
Admittedly, limpets are not particularly appetizing. But this recipe comes from
the Hebrides and represents the kind of food made when times were rally hard
and there was little else to be had. If you want a slightly more interesting dish
substitute razor clams for the limpets and add them to the stew near the end of
the cooking time.
Serves: 4
Ingredients:
500g (1 lb) whole limpets (in their shells)
350g (2/3 lb) potatoes, peeled and sliced
white wine or water
3 tbsp butter
Method:
Wash the limpets thoroughly under plenty of cold running water. Place in a pot,
add a tight-fitting lid then bring to a boil. Take off the heat then drain the liquor
through a sieve and set aside.
Remove the limpets from their shells, removing any eyes and sandy entrails.
Take the limpet flesh and arrange with the potatoes in alternating layers in a pot.
Pour over the reserved limpet liquor then add just enough white wine or water to
come up level with the top of the potatoes.
Dot the top of the dish with butter then bring to a simmer. Cover the pan and
simmer gently for 50 minutes. Serve hot.

Baked Mackerel
This is a traditional supper dish for one of mackerel baked in a dish with butter
that’s served with melted butter sauce to accompany. The original recipe comes
from a Victorian cookbook and was intended to be served with melted butter
sauce.
Serves: 1
Ingredients:
1 mackerel
30g butter
plain flour
melted butter sauce to accompany
Method:
Clean and de-scale the fish. Wash well then pat dry.
Arrange in a baking dish an scatter a little flour over the top before seasoning
with salt and black pepper. Dot the fish with small pieces of the butter then
transfer to an oven preheated to 160ºC (320ºF).
Bake for 30 minutes, basting frequently with the pan juices. Serve with crushed
new potatoes and melted butter sauce.

Winkle Gruel
This is a classic dish of an oatmeal and milk gruel enriched with boiled winkle
meats.
Serves: 4
Ingredients:
400g (1 lb, scant) winkles
50g (2 oz) oatmeal
Method:
Wash the winkles in plenty of cold, running, water. Turn into a pot and pour
over enough water to cover. Bring to a boil then take off the heat and strain the
liquor into a clean pan.
Pick the winkles out of their shells and set aside. Combine the milk and the
winkle liquor in a saucepan then whisk in the oatmeal. Bring the mixture to a
boil, reduce to a simmer and continue cooking, stirring occasionally until the
gruel is lightly thickened (about 20 minutes).
Stir in the winkle meats, bring back to a simmer and cook for about 10 minutes
longer then serve.

Fried Trout in Oatmeal
This is a traditional Scottish recipe for a classic dish of trout fillets coated in
oatmeal that are fried to cook.
Serves: 4
Ingredients:
4 trout, cleaned, washed and filleted
100g (3 1/2 oz) coarse oatmeal, seasoned
hot fat for frying
Method:
Roll the trout fillets in the seasoned oatmeal until well coated.
Heat the fat in a frying pan until almost smoking, add the fish and fry for about 3
minutes per side or until nicely browned. Serve immediately.

Grilled Langoustine with Herb Butter
Scotland has some of the world’s best langoustine (Dublin bay prawns), but
these crustaceans are under-appreciated in Britain and almost the whole catch is
exported. However, some Scottish restaurateurs and chefs are coming to
appreciate langoustines and this recipe is from one of them.
Serves: 4
Ingredients:
16 whole langoustines
90g (3 oz) butter
1 shallot, finely minced
1/2 tsp fresh lemon thyme, minced
1 garlic clove, minced
1 tbsp white wine vinegar
1/2 tsp fresh tarragon, minced
1/2 tsp fennel minced
Method:
Soften the butter in a bowl and work in the shallot, vinegar, herbs and garlic
until smooth and evenly distributed.
Split the langoustines in half lengthways. Place under a hot grill (broiler) with
the shell side uppermost. Grill for about 4 minutes, or until the shells turn colour.
Turn the langoustines over so that the cut sides are uppermost and spread over
the butter mixture. Put back under the grill and cook for about 5 minutes more,
or until the butter is bubbling and the langoustines are cooked through.
Serve accompanied by rice and a salad.
Scottish Battered Fish
It was Jewish cooks who brought battered and fried fish as the basis of fish and
chips in London. In Scotland, however, it was Italian immigrants (particularly in
Edinburgh) who introduced the dish. The batter traditionally used for frying
calamari was adapted for fish instead and the local fish were then deep fried and
served with fired potatoes.
This recipe goes back to those original versions, using a light Italian-style batter
for coating the fish before frying.
Serves: 4
Ingredients:
4 fish fillets (cod, haddock, plaice are traditional)
vegetable oil for frying
For the Batter:
1 tsp active, dried, yeast
250ml (1 cup) lukewarm water
2 large eggs
1 tsp salt
Method:
Pour the water into a medium-sized bowl and sprinkle over the yeast. Leave to
stand for 1 minute then stir to dissolve.
Crack in the eggs and beat thoroughly then sift over the flour and salt and stir to
combine. Beat with a whisk until you have a smooth batter.
In a deep pan pour in enough vegetable oil to give a 5cm (2 in) depth. Heat the
oil to 180ºC (360ºF) (when a drop of the batter added to the oil sizzles and
brown in 1 minute).
Take the first fish fillet and dip twice into the batter to ensure an even coating.
Gently add to the oil then batter the next piece. Fry, turning over once, for about
3 to 4 minutes, or until the batter is golden brown and the fish inside is piping
hot.
Remove with a slotted spoon and drain on kitchen paper as you cook the next
two pieces of fish. Serve immediately.

Baked Herrings in Tomato Sauce
This is a classic dish of herring cooked in a fresh tomato sauce that’s
traditionally served with mashed potatoes.
Serves: 6
Ingredients:
200g (7 oz) fresh tomatoes, blanched, peeled and chopped
6 medium-sized herring, cleaned and scaled
1 tbsp butter
2 rashers (slices) of bacon, finely diced
1 tsp anchovy essence
2 tbsp fresh breadcrumbs
Method:
Melt the butter in a pan, add the onion and fry for about 5 minutes, or until soft
but not coloured. Add the diced bacon and cook, stirring frequently, for 2
minutes more. Add the tomatoes, bring to a simmer and cook for 15 minutes.
Season the mixture to taste with salt and black pepper then take off the heat.
Spread the anchovy essence over the herring and arrange them in a shallow,
ovenproof, dish. Pour over the tomato sauce then sprinkle the breadcrumbs over
the top. Transfer the dish to an oven preheated to 180ºC (360ºF) and bake for
about 20 minutes or until the fish are cooked and the top of the dish is golden
brown.
Serve hot, accompanied by mashed potatoes.

Scallop and Onion Stew
This is a classic recipe for a Scottish stew that would originally have been served
as a supper dish with bread. For a more substantial dish, serve accompanied by
boiled potatoes (new potatoes are best) and peas.
Serves: 4
Ingredients:
For the Scallops:
12 fresh scallops
140ml (3/4 cup) water
6 tbsp dry white wine
1 shallot, mince
For the Sauce:
3 tbsp butter
1 tbsp plain flour
5 tbsp fresh single cream
45g (1 1/2 oz) fine breadcrumbs
60g (2 oz) Scottish Cheddar cheese (the orange kind), grated
Method:
Quarter the scallops then place in a small pan with the water, wine and shallot.
Seas on to taste then bring to a simmer. Cover and cook for 6 minutes then
remove the scallops with slotted spoon and set aside (reserve the cooking
liquor).
Melt the butter in a pan and use to gently fry the onion for about 4 minutes, or
until soft and translucent but not coloured. Scatter the flour over the top and stir
to combine. Cook the mixture, stirring constantly, for 1 minutes then whisk in
the scallop liquor. Bring the mixture to a boil, reduce to a simmer and cook for
about 3 minutes or until thickened.
Take off the heat and stir in the cooked scallops and the cream. Place back over
gentle heat and allow to warm thorough (but do not boil). Pour into an ovenproof
dish and season then scatter over the breadcrumbs and cheese.
Place under a hot grill (broiler) and cook until the topping is golden brown.
Serve hot, accompanied by boiled potatoes and boiled peas.

Smoked Salmon and Haddock Pots
Smoked Salmon and smoked haddock are two of Scotland’s most famous fish
products, with Arbroath smokies being the most famous of the smoked
haddocks. This dish makes the best of both these fish.
Serves: 6
Ingredients:
250g (9 oz) smoked haddock fillet (Arbroath smokies if you can get them)
200g (7 oz) smoked salmon
100g (3 1/2 oz) Scottish Cheddar cheese, grated
1 tsp whisky (optional)
Method:
Skin the haddock then flake the flesh, removing any bones as you do so. Slice
the smoked salmon into small pieces.
Mix together the flaked haddock and chopped salmon then divide the fish
between six buttered ramekins.
Season the cream with salt, black pepper and nutmeg then pour over the fish.
Sprinkle over the grated cheese and add a grating of nutmeg on top. Sit the
ramekins on a baking tray, transfer to an oven preheated to 200ºC (400ºF) and
bake for 20 minutes, or until golden brown on top and bubbling.
If desired, drizzle a little whisky on top to flavour. Serve hot, accompanied by
mashed potatoes and crusty bread.

‘Rumbled’ Smoked Salmon
Rumblethumps is a blend of potatoes and cabbage, used as an accompaniment. It
is the Scottish equivalent of Irish colcannon. This is a variant of that dish where
the rumblethumps are baked to colour, wrapped with a slice of smoked salmon
and served topped with sour cream.
Serves: 4 to 6
Ingredients:
500g (1 lb) cooked potatoes, mashed
250g (9 oz) cooked cabbage, finely shredded
250g (9 oz) smoked salmon, sliced
100ml (2/5 cup) soured cream
Method:
Melt the butter in a large frying pan, add the onion and fry until soft (about 4
minutes). Take the pan off the heat and stir in the potatoes and cabbage. Season
to taste with salt and black pepper, then mix well to combine.
Shape the potato mixture into rounds about 2cm thick and 6cm in diameter.
Arrange these rounds on a greased baking tray then transfer to an oven preheated
to 180ºC (360ºF) and bake for about 12 minutes, or until lightly coloured.
Remove from the oven and wrap a slice of smoked salmon around the outside.
Arrange on a serving dish, place a teaspoon of the sour cream on top and serve.

Seafood Curry
The first Scots ventured to India with the East India company in the 1750s. They
brought the exotic spice combinations back with them, and it quickly entered
into Scottish cookery, particularly around the port cities. Often the spices were
married with fish dishes, creating mild and lightly-spiced dishes, as here.
Serves: 4
Ingredients:
60g (2 oz) butter
1 tbsp mild curry powder
250g (9 oz) haddock fillets, skinned and diced
120g (4 oz) scallop meats, quartered
120g (4 oz) prawns (shrimps), peeled
2 tbsp plain flour
60ml (1/4 cup) white wine
120ml (1/2 cup) fish or chicken stock
Method:
Melt the butter in a pan, scatter over the curry powder and fry gently for 2
minutes, stirring constantly to release the flavours. Add the fish pieces, scallops
and prawns and stir-fry for 2 minutes then sprinkle over the plain flour.
Stir to combine then work in the white wine. Bring the mixture to a simmer and
cook for 1 minute then add the stock. Bring back to a simmer and cook for 2
minutes.
At this point stir in the cream and allow the mixture to heat through. Serve hot,
accompanied by rice or creamy mashed potatoes. You can also use this mixture
as a stuffing for pasties and pancakes or for Hogmanay nibbles and vol-au-vents.

Fishie Tatties
This is a classic supper dish that uses-up leftover cooked fish by mixing with
baked potato flesh and then re-stuffing the potatoes.
Serves: 4
Ingredients:
4 large baking potatoes
60g (2 oz) butter
1 tsp anchovy extract
200g to 300g [9 oz] leftover cooked fish, boned and flaked
75g (3 oz) Scottish Cheddar cheese (orange), grated
Method:
Prick the potatoes with a knife then place in an oven preheated to 200ºC (400ºF)
and bake for about 60 minutes, or until the skin is crisp and the potato flesh is
soft and fluffy.
Spit the potatoes in half then scoop out the flesh and mix in a bowl with the
butter, anchovy extract and flaked fish. Season to taste then stuff the mixture
back in the potato skins.
Sprinkle over the grated cheese then place under a hot grill (broiler) and cook
until the cheese has melted and is golden.
Serve immediately.

Oat-crusted Fish Pie
Partan is the Gaelic word for ‘crab’, and partan-based dishes can be found
throughout the Scottish Isles. This dish of crab meat cooked in the crab shell
originates in the Isle of Sky. This recipe being for a classic dish of crabmeat and
breadcrumbs in a mustard, butter and vinegar sauce that’s grilled in the empty
crab shell.
Serves: 6 to 8
Ingredients:
For the Filling:
60g (2 oz) butter
2 tbsp plain flour
550g (1 1/4 lbs) white fish fillets
100g (3 1/2 oz) prawns (shelled) or shellfish meats
2 hard-boiled eggs, peeled and chopped
1 tbsp chives, chopped
For the Pastry:
60g (2 oz) quick-cook porridge oats
90g (3 oz) butter
salt, to taste
cold water, to bind
beaten egg, to glaze
handful of oats, for sprinkling
Method:
Skin the fish, remove any pin bones then chop the flesh. Chop the prawns or
shellfish meats and mix with the fish (for a slightly richer dish use langoustine
tails).
Melt the butter in a pan, scatter over the flour and stir to form a smooth roux
then cook, stirring constantly, for 1 minute. Gradually beat in the milk then bring
to a boil and cook until the sauce has thickened.
Stir in the fish mix, parsley, chopped eggs and chives then turn into a buttered
baking dish and set aside to cool.
In the meantime, prepare the topping. Combine the flour, oats and a pinch of salt
in a bowl. Add the diced butter and rub into the flour mix with your fingertips.
Now work in just enough cold water to bring the ingredients together as a dough.
Turn the dough out onto a floured work surface and roll out until large enough to
cover the top of the baking dish. Crimp the edges onto the baking dish and trim
off the excess. Brush the top with beaten egg to glaze.
Sprinkle the oats over the top then transfer to an oven preheated to 170ºC
(340ºF) and bake for 25 minutes, or until the filling is piping hot and the crust is
golden brown. Serve hot.

Soused Herrings
In essence, this is a quick pickle for herring (it also works for mackerel) that are
intended to be served cold the following day.
Serves: 4
Ingredients:
8 small, fresh, herring, gutted and scaled (with heads still attached)
1 large onion, finely sliced
2 bayleaves
4 allspice berries
2 cloves
150ml (3/5 cup) malt vinegar
1/4 tsp granulated sugar
Method:
Using a sharp knife, remove the tails and fins from the herring. Now using
kitchen shears, slit the fish all the way along its underside. Arrange the fish on a
chopping board with the back uppermost and the belly flaps open. Using a
rolling pin, flatten the fish out, pressing firmly down on the backbone to loosen
it from the flesh.
Turn the fish over and carefully ease the backbone away from the flesh (start at
the head end). Rinse the flesh well and pat dry with kitchen paper. Season the
fish well on both sides then, starting from the head end tightly roll the fish up so
that the skin side is outwards.
Pack the fish into a medium-sized baking dish, setting the overhanging tail end
downwards, then cover with the slice onions and tuck in the bayleaves. Scatter
over the spices then whisk together the water, vinegar and sugar and pour this
over the fish.
Cover with foil, transfer to an oven preheated to 160ºC (320ºF) and bake for 35
minutes. Remove from the oven and allow to cool then store in the refrigerator
to pickle over night.
The following morning drain the fish, arrange on a plate and store in the
refrigerator until needed.

Salmon Steamed in Seaweed
This rather interesting recipe for salmon steamed in seaweed comes from Tain in
Scotland. You an use a range of fish, of which salmon is just one. The seaweed
keeps the salmon moist and imparts a very subtle flavour. The seaweed called
for here is oarweed (Laminaria digitata), also known as fingerweed or
fingerware. It essentially looks like a giant hand and is sold dried. It is the
European equivalent of Japanese kombu and is edible. For this dish you will also
need a fish kettle.
Serves: 4 to 6
Ingredients:
1.25kg (2 1/2 lbs) salmon, cleaned, scaled and washed
15g dried
melted butter
Method:
Season the fish both inside and out then set aside in the refrigerator for 30
minutes.
Place the seaweed in a large bowl, cover with boiling water and set aside to soak
for 30 minutes.
Take a fish kettle and place two ramekins, inverted in the base.
Melt butter a little butter in a small pan and take off the heat. Take the rack from
the fish kettle and cover with half the soaked seaweed. Brush the fish on one side
with the butter then lay, buttered side down, on the seaweed. Brush the fish with
the remaining butter then lay the remaining seaweed on top.
Tuck the seaweed around the fish. Pour boiling water into the fish kettle to come
just level with the tops of the ramekins. Sit the rack on top then place on the hob
and bring to a boil. Reduce the heat to maintain a steady boil then cover the
kettle with a sheet of foil to keep the seam in.
Steam the fish for about 15 minutes, or until it is just done (when you pull on a
dorsal fin it should separate easily). Take the fish off the heat, cover with foil
again and set aside to finish steaming for 10 minutes more.
After this time, take out the fish and its seaweed covering and set on a warmed
serving plate. Remove the seaweed jacket so you can carve the fish, but give
everyone a piece of seaweed to accompany the fish.

Fowl, Meat and Game
Scotland is renowned for its game, particularly venison and game birds like
grouse. However, Scotland has, also historically been an agrarian country and
much of it remains agrarian even today, so you have chicken, beef, lamb and
mutton and pork as well. All these meats made their way into Scotland’s national
menu and all of them are present in the recipes presented here.

Chicken and Fowl

Honey and Lemon Chicken
This is a classic recipe for a simple chicken stew that is lifted by its flavouring of
lemon juice, honey and rosemary.
Serves: 4
Ingredients:
4 chicken pieces (thighs are the most flavoursome)
60g (2 oz) butter
4 tbsp clear honey
3 tbsp lemon juice
4 sprigs fresh rosemary
Method:
Heat the butter in a frying pan and brown the chicken on all sides. Transfer to a
lidded casserole dish then add the honey, lemon juice and rosemary to a small
saucepan and bring to the boil. Immediately pour over the chicken in the
casserole dish and place in an oven preheated to 190ºC (380ºF).
Cook for 20 minutes.

Chicken Bonnie Prince Charlie
This recipe for a classic chicken stew finished with cream includes that classic
Scottish liqueur, Drambuie. According to legend the recipe for this rather
wonderful honey-flavoured drink was given to the MacKinnon clan in gratitude
for their help after Culloden. It is this that the dish is named after.
Serves: 4
Ingredients:
4 skinned chicken breasts
3 tbsp Drambuie
125ml chicken stock
250ml double cream
90g butter
30g slivered almonds, toasted
4 apples, peeled, cored, and cut into thick slices
flour for dusting
Method:
Season a little flour and use this to dust the chicken breasts. Melt the butter in a
pan and use this to fry the chicken on both sides until well browned. Add the
Drambuie and chicken stock, bring to a simmer, cover and cook for 10 minutes.
Meanwhile prepare the apples and fry in a little butter until fairly soft (do not stir
as you don’t want apple sauce!). When done set aside.
Remove the chicken from the pan and set aside to keep warm. Add a little more
Drambuie to the stock left in the pan then stir-in the cream. Heat through, but
avoid boiling then add the toasted almonds. Plate-out the chicken, cover with the
sauce then garnish with the fried apples. Serve immediately.

Chicken in the Heather
This is a traditional Scottish recipe for a classic dish of chicken coated in a mix
of oil, heather honey, salt, black pepper, Dijon mustard, curry powder and garlic
that’s oven roasted until cooked and which originates in the Victorian era. It
should be noted that the heather referred to is the heather honey with which the
dish is traditionally made Serves: 6 to 8
Ingredients:
1 whole chicken
90ml (6 tbsp) cooking oil
120ml (1/2 cup) clear heather honey
100g (9 1/2 oz) Dijon mustard
1/2 tsp curry powder
1 garlic clove, chopped
Method:
Place the chicken in an ovenproof casserole dish. Whisk all the other ingredients
together and brush liberally over the chicken then pour the remainder over the
top of the bird. Cover the casserole and place in an oven preheated to 190ºC
(380ºF).
Cook for an hour then remove from the oven, base liberally with the pan juices
and return to the oven, uncovered, for a further half hour. Serve with mashed
potatoes and steamed vegetables..

Chicken in Apple and Whisky Sauce
This is a modern Scottish recipe for a classic dish of chicken breasts cooked with
apples and finished in a thickened chicken stock and milk base flavoured with
whisky which makes an excellent dish for Hogmanay.
Serves: 4
Ingredients:
4 chicken breasts
15g (1/2 oz) butter
2 medium cooking apples, peeled, cored and sliced
zest of 1 lemon
freshly-ground black pepper
1 tbsp fresh tarragon, chopped
15g (1/2 oz) plain flour
120ml (1/2 cup) chicken stock
5 tbsp whisky
3 tbsp whipping cream
Method:
Melt the butter in a pan, add the chicken breasts and fry for about 10 minutes, or
until the breasts are nicely browned all over. Now add the apples, lemon zest,
black pepper and tarragon. Cook for about 15 minutes further, stirring
frequently, or until the apples soften.
Scatter the flour over the top and stir in to combine then gradually add the stock
and milk, mixing until smooth. Continue cooking, stirring frequently, until the
sauce thickens and comes to a boil. Take off the heat and stir in the whisky and
whipping cream.
Return to the hob and allow to heat through. Serve immediately on a bed of
brown rice, accompanied by fried leeks and steamed broccoli.

Chicken Tikka Masala
This, by now is a classic British dish whose origins has become almost mythic.
Most believe that it was invented by Bangladeshi immigrants to Britain (and
origins have been ascribed to several cities from London through Manchester to
Glasgow). Indeed, the tikka masala recipe has been so successful that it has been
imported back to the Indian subcontinent and it is now though of as the ‘classic’
Indian dish all over the world.
As Glasgow is one of the dish’s homes, it is included here as a Scottish recipe.
The version here is presented as it’s prepared in a curry restaurant.
Serves: 4
Ingredients:
For the Restaurant-style Curry Sauce
450g (1 lb) Onions
25g (1 oz) ginger
25g (1 oz) Garlic
1/2 tsp salt
1 x 225g [8 oz] tin Chopped Tomatoes
4 tbsp Vegetable Oil
1 tsp Tomato Purée
1/2 tsp turmeric
1/2 tsp Paprika
For the Chicken Tikka:
4 Chicken Breast Fillets
4 tbsp Plain Yoghurt
1/2 tsp Red Chilli Powder
1/2 tsp Salt
2 tbsp Vegetable Oil
1/2 tsp turmeric
For the Curry:
3 breasts Chicken Tikka
425ml (1 2/3 cups + 2 tbsp) Restaurant-style Curry Sauce
2 tsp Paprika
1 tsp Salt
1/2 tsp Chilli Powder
1 tsp Garam Masala
1/2 tsp ground cumin
6 tbsp Single Cream
1 tbsp Fresh coriander leaves, finely chopped
Method:
Begin with the curry sauce. Prepare the onions, ginger and garlic by peeling and
roughly chopping them. Add the ginger and garlic to a blender and add about
200ml (4/5 cup) of water. Blend to a smooth paste.
Add the onions to a saucepan, put the chopped onions in this along with the
ginger and garlic blend and the remainder of the water. Add the salt then bring
the mixture slowly to the boil. Once the mixture’s boiling turn it down to a very
low simmer, affix the lid and cook for 45 minutes. Once done, set aside and
leave to cool.
When the mixture has cooled pour about half into a blender and blitz until
perfectly smooth (in this case the final mixture needs to be absolutely smooth).
Pour the smoothly-blended onion mixture into a clean bowl and then repeat the
process on the remaining onion mixture.
Wash and dry the original saucepan and reserve about four tablespoons of the
mixture (if you want to freeze the mixture to use later do so at this stage).
Alternatively, if you’re going to be using the sauce now open a can of tomatoes
and pour into the blender and blitz until perfectly smooth, Meanwhile add the oil
to the cleaned saucepan along with the tomato purée, the turmeric and paprika.
Heat the oil a little then add the blended tomatoes and bring the mixture to the
boil, Turn down the heat and cook, with gentle stirring, for about 10 minutes. At
this point add the onion mixture and bring the contents of the saucepan to the
boil again. Once boiling turn the heat down to a gentle simmer. If a froth rises at
this stage, skim it off.
Keep simmering and skimming-off any froth for 25 minutes (remember to give
the mixture a stir every now and again to prevent the mixture from sticking).
The sauce can be used immediately or it can be refrigerated and used for up to 4
days.
For the chicken tikka: This is a lighter dish that the lamb tikka and although only
lightly spiced it is succulent and very tasty. Essentially the tikka sauce is a cut-
down version of the standard tandoori sauce (which is why it is included here).
Cut each breast fillet into six equal-sized chunks then dry with kitchen paper.
Place all other ingredients in a bowl and whisk until smooth. Add the chicken
pieces to this, mix well, cover with clingfilm and refrigerate for a minimum of
six hours (preferably for 12 hours or more).
When ready preheat your oven to at least 220ºC then shake-off the excess
marinade from the chicken and place the pieces on a wire rack insert into a
roasting tin and bake near the top of your oven for a minimum of ten minutes, or
until cooked through.
Serve immediately with lemon wedges and a yoghurt mint sauce.
When all the components are ready, you cam prepare the curry: Heat the oil in a
large deep-sided frying pan, add the curry sauce and bring to the boil. As soon as
the mixture’s boiling add the paprika, salt and chilli powder. Cook for five
minutes, stirring continually. Turn down the heat and add the garam masala and
cumin. Cook for a further three minutes.
Meanwhile halve each piece of chicken tikka and add to the curry sauce mixture
once it’s done. At the same time add the cream and simmer for three minutes,
until the chicken has heated through.
Take off the heat, sprinkle with the fresh coriander and serve immediately.
Chicken and Oatmeal Sausages
This is another of those frugal dishes that allows leftover roast chicken to be
used up in a novel and interesting way.
Serves: 4
Ingredients:
30g (1 oz) butter
30g (1 oz) onion, finely chopped
2 rashers of bacon, finely diced
300ml (1 1/4 cup) water
120g (1 cup) fine oatmeal
300g [2/3 lb] (about) cooked chicken, finely chopped
1 egg, beaten
90g (3 oz) dry breadcrumbs
oil or butter for frying.
Method:
Melt the butter in a pan, add the onion and bacon and fry gently for about 4
minutes, or until the onion is soft. Add the water, bring the mixture to a boil,
then sprinkle in the oatmeal.
Reduce to a simmer, cover the pan and cook for about 20 minutes, or until the
mixture is thick. Stir in the chopped chicken at this point and season to taste.
Take off the heat and set aside to cool.
When cold, roll the mixture into sausages and dip these in the beaten egg before
rolling in the breadcrumbs. Heat oil or butter in a pan, add the sausages and fry
until golden brown all over, turning them frequently to ensure that they cook
evenly.
If you replace the chicken with turkey, this is an excellent way of using up
leftover Christmas turkey.

Chicken and Ham Escalopes
This is a classic Scottish dish of flattened chicken topped with ham that’s rolled,
fried to colour and cooked in a sherry, chicken stock and an orange sauce.
Serves: 4
Ingredients:
4 boneless chicken breast halves, skinned
4 slices of ham
25g (1 oz) butter
1 shallot, peeled and finely chopped
100ml (2/5 cup) dry sherry
juice of 1 orange
1 tsp cornflour (cornstarch)
1 orange, slice, to garnish
1/2 bunch of watercress, to garnish
Method:
Butterfly the chicken breasts open then sit between two sheets of clingfilm
(plastic wrap) and beat out until completely flat.
Take off the clingfilm then sit a slice of ham on each flattened chicken breast.
Roll the chicken breasts up and secure with cocktail sticks.
Melt the butter in a heavy-base pan, add the garlic and shallot and fry for 1
minute then gently sit in the rolled chicken and fry gently, turning frequently,
until coloured on all sides.
Pour in the chicken stock and sherry along with the orange juice. Bring to a
simmer, cover the pan and cook for about 35 minutes, turning occasionally.
Remove the chicken form the sauce, take out the cocktail sticks and slice the
rolled chicken quite thickly.
Arrange the slices on a serving dish and set aside to keep warm.
Whisk the cornflour with 3 tbsp water to a smooth slurry then whisk this slurry
into the sauce. Whisk until smooth then cook, stirring constantly, until the sauce
has thickened. Spoon this sauce over the chicken, garnish with orange slices and
watercress sprigs and serve.

Howtowdie
This is a classic Scottish way of preparing a roast chicken, where both the neck
and body cavities are stuffed with a stuffing made from that great Scottish
standby, oats.
Serves: 6 to 8
Ingredients:
For the Stuffing:
1 large onion, finely chopped
50g (2 oz) butter
140g (6 oz) rolled oats
1 tsp salt
1/2 tsp ground coriander seeds
1/8 tsp freshly-grated nutmeg
1/2 tsp dried sage, crumbled
For the Chicken:
1 roasting chicken (about 1.5kg [3 1/2 lbs])
6 medium onions, halved
50g (2 oz) butter, melted
Method:
For the stuffing, melt the butter in a large frying pan then add the onion and fry
over medium heat until lightly browned. Add all the remaining ingredients and
continue cooking until the oats are golden brown and crisp (about 4 minutes).
Transfer to a bowl and allow to cool.
Clean the chicken and remove any giblets. Dry with kitchen paper then stuff the
neck and the body cavity with the oat and onion stuffing (don’t over-fill as the
stuffing will swell when the chicken cooks). Sew or pin the body cavity and
neck closed then fold the wings across the back of the bird, with the tips
touching. Place the bird in a roasting dish, breast uppermost, then arrange the
halved onions all the way around. Brush the bird and the onions lightly with the
melted butter then place the bird in an oven preheated to 190ºC (360ºF) and roast
for about 90 minutes, or until the chicken is done. Every twenty minutes or so
brush the bird and the onions with a little more of the remaining melted butter.

Stoved Chicken
This dish dates back to the ‘Auld Alliance’ of the 17th century between Scotland
and France and is based on French etouffer, the process of cooking in a closed
pot. This is a great family dish for a busy day, as, once assembled, it needs
minimal maintenance and can safely be left to its own devices.
Serves: 6 to 8
Ingredients:
1 whole chicken, cut into serving portions
25g butter
100g (1/2 cup) lean back bacon, chopped
1.1kg (2 1/2 lbs) floury potatoes (eg King Edwards), peeled and sliced 5mm
thick
2 large onions, sliced
salt and freshly-ground black pepper to taste
2 tsp fresh thyme, chopped
fresh chives, to garnish
Method:
Combine half the butter and all the oil in a large frying pan. When hot add the
chicken and bacon and fry for about 5 minutes, or until lightly browned.
Arrange a thick layer of potato slices, followed by a layer of the onions, in the
base of a large ovenproof casserole. Season well then scatter the thyme over the
top and dot with half the remaining butter. Add the chicken and bacon and
season well then dot with the remaining butter. Cover with the remaining onions
then place a layer of potatoes over the top. Season well then pour over the
chicken stock. Cover with a sheet of aluminium foil then add the lid (this keeps
in the steam).
Transfer the casserole to an oven preheated to 150ºC (300ºF) and bake for about
2 hours, or until the chicken is tender and the potatoes have cooked through.
When ready, remove the lid and foil from the top of the casserole, garnish with
chopped chives and bring to the table.

Stoved Howtowdie wi’ Drappit Eggs
In Scots, a howtowdie is a young chicken, basically a poulet. Drappit is the Scots
word for ‘dropped’ and represents the dropping of the eggs into hot stock to
cook them. The dish is ‘stoved’ as it’s cooked in an oven, rather being cooked on
the hob.
Serves: 4
Ingredients
For the Howtowdie Stuffing:
200g (1/2 lb) breadcrumbs
100ml (2/5 cup) water, marrow or suet
2 tbsp parsley, finely shredded
1 egg
2 tbsp freshly-grated lemon zest
freshly-grated nutmeg
1/2 tsp ground allspice
For the Chicken
1 young chickens (poulet), prepared for roasting (reserve the liver)
225g (1/2 lb) pearl onions
120g (1/2 cup + 2 tbsp) butter
1 tsp mixed herbs
1 bayleaf
2 cloves
1/2 tsp black peppercorns
1 rasher of bacon
6 eggs (must be very fresh)
600ml (2 1/2 cups) water or stock
900g (2 lbs) spinach
Method:
For the stuffing: Combine the breadcrumbs and water (or marrow or suet) in a
bowl. Stir in the parsley, lemon zest and seasonings then add the egg and bring
the mixture together.
Wash and dry the chicken then stuff with howtowdie stuffing. Place in a
casserole dish, cover the breast with the bacon, then surround with the pearl
onions then dot with the butter, season to taste and scatter over the herbs, cloves
and peppercorns.
Cover, then transfer to an oven preheated to 200ºC (400ºF) and cook for 15
minutes. After this time, take out the casserole and pour in the water (or stock).
Reduce the oven temperature to 180ºC (360ºF) then cover the casserole and
return to the oven. Cook for a further 40 minutes, or until the fowl is cooked
through.
Add the chicken stock to a pan, bring to a simmer then add the liver and poach
for about 5 minutes, or until done. Remove the liver then crack the eggs into the
pan and poach in the stock. In the meantime, wash the spinach and shake dry.
Add to a pan, season and cook for about 5 minutes, or until wilted.
To serve, place the chicken in the centre of a serving plate, surround with the
spinach, top the spinach with the eggs. Place the casserole on the hob, bring the
chicken poaching liquid to a simmer then rub in the chicken liver through a fine
meshed sieve. Cook the sauce until thickened then strain on top of the chicken
and serve.

Roastit Bubbly-Jock
When the turkey first started to become popular in the Victorian period (from the
1830s onwards), the bird, known as the bubbly-jock in Scotland, was typically
stuffed with a mixture of minced meats, oatmeal, oysters (they were cheap and
plentiful at the time), leeks and celery. I’ve omitted the oysters from this recipe,
but replaced them with the still traditional sweet chestnut. In all other respects,
any Victorian Scottish cook would recognize this dish.
Serves: 6 to 8
Ingredients:
1 large, oven-ready turkey (about 3.5kg [8 lbs])
135g (1 1/2 cups) medium oatmeal
1 celery stick, grated
1 leek, split lengthways and finely shredded
2 tbsp parsley, finely chopped
100g (3 1/2 oz) cooked sweet chestnuts, finely chopped
300g (2/3 lb) chicken livers, finely chopped
250g (1 cup) sausage meat
500ml (2 cups) warm water
2 tbsp redcurrant jelly or rowan jelly
60ml (1/4 cup) butter, melted
Method:
In a bowl, mix together the milk, oatmeal, celery, leeks, chestnuts and nutmeg
with half the parsley and half the chicken livers. Mix thoroughly and set aside.
In another bowl, combine the sausage meat, remaining parsley, allspice and
Worcestershire sauce. Mix thoroughly to combine and set aside.
Remove any giblets from the turkey then dry inside and out with kitchen paper.
Use the sausage meat mixture to stuff the turkey’s neck and seal the flap of skin
closed with skewers or butcher’s twine. Mix any remaining sausage meat blend
with the oatmeal mixture and use this to stuff the body cavity of the bird. Again,
seal with skewers or kitchen twine.
Sit the turkey on a roasting rack in a deep roasting tin. Brush all over with the
melted butter then pour the warm water and add the remaining chicken livers to
the roasting tin. Transfer to an oven preheated to 180ºC (350ºF) and roast for 22
minutes per 500g (20 minutes per lb) plus 20 minutes.
From time to time baste the bird with the pan juices to ensure it remains moist.
For the final 20 minutes of cooking increase the oven temperature to 200ºC
(400ºF) to ensure that the turkey colours nicely.
When the bird is cooked through (to check pierce the thickest part of the thigh to
make certain the juices run clear) transfer to a cutting block, cover with foil and
allow to rest for 15 minutes. Turn the pan juices into a saucepan, bring to a
simmer and whisk in the redcurrant jelly. Boil vigorously for 10 minutes, stirring
constantly, until the sauce is reduced by half.
Pass the sauce through a fine-meshed sieve, pressing down with the back of a
spoon to extract as much of the juice as possible. Carve the turkey and serve
accompanied by the sauce in a warmed sauce boat.

Meat

Haggis
No collection of Scottish recipes could ever be complete without at least one
recipe for haggis. I know that the list of ingredients puts many people off. But
this is a tasty dish and an excellent way of using parts of the animal that would
normally simply be discarded.
Traditionally sheep’s stomach is used but these days it’s more common to use
beef intestine (also known as beef bung) which is also used as European sausage
casings and is much more common.
Each chef has their own haggis recipe, making it drier or wetter spicier, or
milder. This is my own variant, feel free to adjust to your own tastes. I’ve made
a version of this for my wife (who is West African) containing Scotch Bonnet
chillies (which have been omitted from this recipe, but if you like something
really fiery pound 3 Scotch bonnet chillies to a paste and mix in with the
oatmeal). The recipe below is a very traditional one, however.
Serves: 8 to 10
Ingredients:
1 set of sheep’s heart, liver and lungs
1 beef intestine
320g finely-chopped suet
150g medium oatmeal
250ml beef stock
1 tsp salt
1 tsp freshly-grated nutmeg
1/2 tsp ground mace
generous pinch of paprika
Method:
Trim the offal and discard the windpipe from the lungs. Place them in a large
pan, cover with plenty of water and bring to a boil then reduce to a simmer and
cook for about 80 minutes, or until all the parts are tender.
Finely chop the meat and combine in a bowl then add the suet, oatmeal and
onions. Mix to combine then add the beef stock, salt, pepper, nutmeg, mace,
paprika and parsley. Mix to combine then stuff the meat mixture into the beef
intestine (it should be just over half full). Squeeze out any air then tie the open
ends closed with butchers’ twine (just make certain you leave plenty of room for
the haggis to expand, otherwise it will burst!).
Place the haggis in a pot, cover with plenty of water then bring to a boil, reduce
to a simmer, cover and cook for 3 hours. You need to cook gently otherwise the
skin will burst.
Serve hot. The traditional accompaniment is mashed potato and mashed swede
(tatties and neeps).

Whisky and Marmalade Glazed Ham
This is a traditional Scottish recipe for a classic dish of oven-roasted ham glazed
with a mix of orange marmalade, whisky soy sauce and spices.
Serves: 6 to 8
Ingredients:
1 whole ham (about 6kg [13 1/3 lbs])
350g (2/3 lb + 3 tbsp) Orange Marmalade
60ml (4 tbsp) whisky
2 tbsp soy sauce
1 tbsp mustard powder
cloves, to stud
Method:
Place the ham in a baking tray, cut side down, then place in an oven preheated to
175ºC (350ºF) and roast for about 27 minutes per kg, or until the meat reaches an
internal temperature of 60ºC [140ºF] (this is when a knife inserted into the meat
and held there for 30 seconds feels warm when touched to your lower lip).
About 30 minutes before the ham is due to be ready remove from the oven and,
if the ham has a rind allow to cool until this can be safely removed then cut it
away and trim the fat down to 12mm thick before scoring deeply in a diamond
pattern. In a bowl, combine the orange marmalade, whisky, soy sauce, coriander
and mustard powder. Pat this mixture firmly all over the ham then stud with
cloves.
Return the meat to the oven and cook for a further 30 minutes. Allow to rest,
lightly covered, for 15 minutes before carving and serving.

Scotch Broth
Scotch broth is a classic one-pot dish that can either be made as a soup-like
starter or, as here it can be made as a richer main course. Apart from the lamb or
mutton and the pearl barley the other ingredients were very variable and
depended on what was available at the particular time of year when it was made
(kale was very popular in winter). This is a real ‘country style’ dish and though
modern versions have come down to two or three variants, there is no real
standard recipe. I have heard of versions being enriched with wild mushrooms,
flavoured with rose hip flesh and thickened with ground, dried, haws. On the
west coast of Scotland the addition of seaweed (particularly dulse and sea lettuce
was common) and before the ready availability of black pepper some island
communities used to spice the local versions of this dish with dried and ground
pepper dulse (a seaweed with a peppery flavour).
Serves: 6 to 8
Ingredients:
1kg (2 1/4 lbs) scrag end of lamb or neck fillet
50g (2 oz) washed pearl barley
3 medium carrots, cubed
2 medium onions, cubed
2 medium potatoes, cubed
1 swede, cubed
200g (1/2 lb) baby turnips, cubed
3 leeks, shredded
1 small head of cabbage, shredded
1 bayleaf
1 sprig thyme
sea salt and black pepper to season
Method:
Trim any excess fat from the meat, then place in a large heavy-bottomed pot and
cover with water. Bring to the boil and begin skimming any fat the raises to the
top. Once the surface is clear replace any lost water, bring back to the boil, then
reduce to a simmer and add the pearly barley.
Add the vegetables and cook for a further two hours. The broth can be served
immediately, but actually tastes much better the following day. At this point you
can add fresh greens such as peas, French beans, new potatoes, broad beans etc.
Cook for 20 minutes then serve.

Beef in Claret
This is a traditional Scottish recipe, that commemorates the country’s traditional
alliance with France, for a classic stew of beef and mushrooms in a claret-based
sauce.
Serves: 4 to 6
Ingredients:
150g (1/3 lb) lean bacon
8 small young onions
400g (1 lb, scant) chopped button mushrooms
1.5kg (3 1/4 lbs) stewing steak
4 tbsp oil
5 garlic cloves, crushed
2 tbsp flour
1 bottle claret (Bordeaux)
1 tsp sugar
bunch of fresh herbs
flour
Method:
Cook the bacon in a frying pan until lightly browned. Add the onions and cook,
uncovered, for about ten minutes then add the mushrooms and cook gently,
stirring occasionally, for a further ten minutes. Take off the heat and set aside.
Cut the stewing steaks into 4cm dice, heat the oil in a frying pan and brown the
meat. Place in a casserole dish, add the garlic and sprinkle flour over the meat.
Place in an oven preheated to 150ºC (290ºF) for 15 minutes, stirring
occasionally.
Season the dish, add the wine and the herbs (a mix of any of thyme, rosemary,
tarragon, savory, bay leaves, parsley works well) then cover and cook the
casserole in the oven for three hours, then add-in the mushroom mixture. Return
to the oven and heat for a further 5 minutes.
Serve immediately with boiled potatoes.

Scotch Pie
This is a classic of the Scottish football terrace. A raised pie, traditionally
containing mutton (but often made with lamb) and gravy. For football matches,
it’s typically served in straight-sided moulds that are about 8cm in diameter and
4cm deep. The lid of the pie lies some 1cm below the top of the mould so that
gravy, baked beans, mashed potatoes or mushy peas can be spooned over the
top.
Historically, the best Scotch pies were those of Grannie Black, in Candleriggs,
Glasgow. The site is now gone, but Scotland has an annual competition for the
best Scotch pie. Apart from the meat and gravy filling, recipes vary and many
pie makers have their own special blends of herbs and spices to give their pies
flavour.
Traditionally these are made with a wooden former, or dolly, but if you do not
have a former for the pastry you can use a glass jar about 8cm in diameter to
shape the pie.
Serves: 8 to 10
Ingredients:
For the Hot Water Pastry Crust:
500g (1 lb) plain flour
175g (6 oz) lard
225ml (1 cup, less 1 tbsp) water (about)
pinch of salt
milk, to glaze
For the Filling:
500g (1 lb) lean mutton or lamb, minced (ground)
pinch of ground allspice
1/2 tsp thyme, minced
150ml (3/5 cup) gravy (made from the bones and meat trimmings)
Method:
Combine the meat, spices, thyme and seasoning in a bowl and mix thoroughly.
Set aside to marinate as you form the pastry cases.
Sift the flour and salt for the crust into a bowl. Combine the lard and water in a
saucepan and heat until the lard has melted and the mixture is bubbling. Form a
well in the flour and pour in the lard mixture. Quickly work the liquid into the
flour to form a pastry (take care it’s hot).
Take a small amount of the pastry (again taking care, as it’s hot) and shape into a
ball (you should have enough for at least 8 pies) and cover the remainder to keep
warm. Roll the pastry out and quickly shape around the former or the glass,
gently pulling and shaping until the pastry is about 4cm high. Make certain there
are no holes or cracks, then trim the excess then set aside to cool and harden as
you prepare the next pastry shell. Remove the first former or glass (take care)
and prepare the next case. By the end you should have between 8 and 10 pie
shells and there should be enough pastry left over for the lids.
Divide the meat mixture between the pie cases then pour over the gravy to
moisten. Roll the remaining pastry out and use the top of the glass to cut out a
circle (or cut around your former). Pop this on top of the filling. Press down
gently then pinch the edges closed to form both a seal and a pretty rim to the pie.
Cut a hole in the centre to allow steam to escape then sit the pies on a greased
baking tray.
or until the filling is piping hot and the pastry is golden brown. These pies
should always be eaten warm. However, they can be cooled and will store in the
refrigerator for a couple of days. But you should always re-heat before serving.

Lorne Sausage
Though called a ‘sausage’ this is more of a meatloaf that is chilled to set, sliced
and then fried to cook. You need slightly fatty pork for this, otherwise the
mixture will be too dry when you come to fry it.
Serves: 8 to 10
Ingredients:
1kg (2 1/4 lb) minced beef
1kg (2 1/4 lb) minced pork
250g (3 cups) fine breadcrumbs
3 tsp ground coriander seeds
3 tsp sea salt
250ml (1 cup) water
oil for frying
Method:
Combine the meats, bread, spices and salt in a bowl and mix thoroughly by
hand. Add enough of the water to moisten everything.
Turn the mixture into an oblong pan lined with clingfilm (plastic wrap) — a pan
about 25 x 10 x 7.5cm [10 x 4 x 3 in] is ideal. Place this in the freezer and chill
until firm (but do not freeze).
Once it’s firm enough to be sliced, carefully turn the meat mixture out onto a
cutting board. Cut to your preferred thickness (about 2cm) and fry in oil until
golden brown and cooked through.
If desired, you can place the Lorne sausage slices in a freezer bag and freeze for
later. Just defrost before use and fry.

Auld Reekie Steak
This recipe is base on a Victorian recipe from Edinburgh for steak served with a
cream and cheese sauce that’s flavoured with whisky. The term ‘Auld Reekie’
refers to the Edinburgh of the time, which was filled with a smog caused by the
open cold fires used for heating and cooking.
Serves: 4
Ingredients:
4 fillet steaks (about 250g [8 1/2 oz] each)
350ml (1 2/5 cup) double cream
120g (4 oz) smoked Scottish cheddar cheese, grated
25g (1 oz) butter
oil for frying
Method:
Add a little oil to a frying pan and use to pan-fry the steaks until cooked to your
desired level of done-ness. Remove the meat from the pan and set aside to keep
warm.
Pour the whisky into the hot pan and flambé with a splint. When the flames have
died down, add the cream and the grated cheese. Stir to combine and bring
gently to a simmer. Continue to simmer gently (do not boil, or the cream may
split), stirring occasionally, for about 10 minutes, or until the sauce has reduce
by half.
Season to taste then beat in the butter. Arrange the steaks on warmed plates,
spoon over the sauce and serve with your choice of accompaniment.

Sweet Mutton Hotpot with Dumplings
This is a classic recipe for a traditional mutton and mixed vegetable stew that’s
bulked out with some simple dumplings that are cooked in the stew itself.
Serves: 6
Ingredients:
For the Hotpot:
675g neck of mutton (or lamb)
2 tsp redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip (swede), chopped
180g mushrooms, wiped clean and sliced
1 parsnip, peeled and chopped
600ml vegetable stock
For the Dumplings:
120g self-raising flour
60g shredded suet
1 tsp parsley, finely chopped
water, to bind
Method:
Joint the neck and lay the pieces in the base of a large casserole dish. Spread the
redcurrant jelly over the top then transfer to an oven preheated to 180ºC and
bake, uncovered, for 15 minutes.
Remove from the oven and scatter the chopped vegetables over the top. Season
to taste with salt and black pepper. Heat the stock in a pan and stir in the tomato
purée. Pour over the meat and vegetables, cover the casserole dish and return to
the oven.
Cook for 20 minutes then reduce the oven temperature to 160ºC and cook for a
further 60 minutes.
For the dumplings, mix together the flour, suet and parsley in a bowl. Season to
taste then work in just enough cold water to bring the mixture together as a stiff
dough. Divide the dough into six pieces and shape into dumplings.
Nestle the dumplings in the stew (do not immerse them), return the casserole to
the oven and cook for 20 minutes more, or until the meat is tender. Remove the
lid and cook for 10 minutes more, or until the top of the dumplings are nicely
browned.
Serve hot, straight from the casserole dish and accompany with buttered mashed
potatoes and steamed or boiled greens.

Dundee Lamb Chops
Marmalade is a Dundee invention (due to Mrs Keiller of Dundee, who bought a
load of surplus oranges and made them into marmalade) and any use of
marmalade in a recipe, as below, immediately links the recipe with Dundee.
Indeed, there are a number of recipes from Dundee and the surrounding area that
include marmalade in the recipe.
Serves: 4
Ingredients:
4 lamb leg chops
75ml (5 tbsp) vinegar
1/2 tsp freshly-grated ginger
4 tbsp Dundee marmalade (Keiller’s for authenticity)
4 slices orange, for garnish
60g (2 oz) butter
75ml (5 tbsp) water
1/2 tsp paprika
salt and freshly-ground black pepper to taste
Method:
Use a heavy-based frying pan with a tight-fitting lid. Melt the butter in this and
brown the chops in the butter. Sprinkle the ginger and paprika over the chops
then season them. Add the vinegar and water then place a generous tablespoon
of marmalade atop each chop. Bring to a slow simmer and cook for 45 minutes
on very low heat (add a little more water if required).
Serve garnished with a twist of orange along with boiled potatoes and fresh
green vegetables.

Forfar Bridies
This is a traditional Scottish recipe for a pastry filled with a mix of meat and
onion. The original version of these pastries are said to have been created by a
travelling food seller, Maggie Bridie of Glamis and they are mentioned by JM
Barrie.
Serves: 6
Ingredients:
700g (1 1/2 lbs) boneless, lean, rump steak
60g (2 oz) suet
2 onions, finely chopped
1 tsp mustard powder
60ml (1/4 cup) rich beef stock
675g (1 1/2 lb) flaky pastry (ie made with 675g plain flour)
Method:
Trim the meat and beat with a tenderizer or rolling pin before cutting into 1cm
pieces. Place in a bowl and season with salt and pepper before adding the
mustard, chopped onion, suet and stock. Mix well then prepare the pastry and
divide into six equal pieces. Roll each portion into a circle about 15cm (6 in) in
diameter and about 0.5cm (1/5 in) thick. Place a portion of the beef mixture in
the centre of each (ensuring you leave an edge of pastry showing all the way
around). Crimp the edges together so that they come together at the top of the
bridie. Make a single slit in the top to release steam then brush a large baking
tray with oil and place the bridies on this, ensuring that you leave some space
between each one.
Place in an oven preheated to 220ºC (420ºF) and cook for about 10 minutes then
reduce the temperature to 180ºC (360ºF) and cook for a further 50 minutes. They
should be golden brown by this time, and if they’re getting too dark cover with
greaseproof paper.
Serve with mashed potatoes and green vegetables.

Scotch Collops
In essence, this is a recipe for an escalope of veal served in a lemony white wine
sauce.
This is a recipe from the ‘auld alliance’ of France and Scotland. Indeed, the word
collop is derived from the French escalope. This recipe made its way to England
in the 1870s and became a firm favourite of Victorian cooks.
Serves: 4
Ingredients:
4 veal escalopes
90g (3 oz) butter
finely-grated zest of 1/2 lemon, finely grated
3 tbsp white wine
3 tbsp chicken stock or veal stock
2 tbsp cream
1 egg yolk
a little seasoned flour
Method:
Trim the escalopes then beat them flat and dredge in the seasoned flour. Heat the
butter in a pan and when it begins to foam add the escalopes and brown on both
sides. Add the lemon zest and mace and pour the wine and stock over the top.
Simmer gently for 20 minutes (or until the meat is tender).
Place the veal on a warmed dish, beat the egg yolk with the cream and stir into
the pan juices. Re-heat, stirring well, then pour over the veal and serve
immediately.

Stovies
This is a traditional Scottish dish based on the French Gratin Dauphinoise. The
name itself is derived from the lowland Scots and North of England dialect word
for ‘stewing’.
Serves: 4 to 6
Ingredients:
120g (1/4 lb) cold, diced, lamb
675g (1 1/2 lbs) potatoes, peeled and sliced
2 large onions, thinly sliced
1 tbsp good quality dripping (or cooking oil)
stock or water
salt and pepper for seasoning
nutmeg or allspice for seasoning
chopped parsley or chives
Method:
Melt the dripping in a large pan (one with a tight-fitting lid) then add a layer of
sliced potatoes, a layer of onions and then a layer of meat. Add sufficient stock
(or water) to just cover then repeat the layers again and season the dish with salt
and pepper as well as some nutmeg or allspice.
Cover and cook on a moderate heat for about 30 minutes (shake the pan
occasionally) or until the potatoes are tender and the liquid has been absorbed.
Serve sprinkled with parsley or chives.

Barley Kail
This is a traditional variant of Scotch broth from the west of Scotland that adds
kale or cabbage instead of the more usual root vegetables.
Serves: 6 to 8
Ingredients:
2.2l (9 cups) cold water
675g (1 1/2 lb) mutton or lamb in one piece
2 small onions, diced
1 leek, finely chopped
1 white cabbage, shredded
15g (1/2 oz) pearl barley
Method:
Add the meat to a pan and cover with the water. Bring to a boil then add the
leek, onions and seasonings. Reduce to a simmer, cover and cook gently for 1
hour. Meanwhile, blanch the barley then add to the meat pan and continue
simmering gently for a further hour.
Now add the cabbage to the pan and continue cooking for a further hour. Take
off the heat, remove the meat and cut into slices. Place these slices in a bowl and
spoon the hot broth over the top.

Potted Hough
Potting is the process of setting chopped meat in a liquid that is either made from
butter or, if it’s a piece of meat from the gelatine in the meat (which is why shin
is a popular cut for potting). Indeed, ‘hough’ is the Scottish name for a shin of
beef and this is a very traditional dish going back to the 18th century. Typically
it’s used as a sandwich filling for picnics or is served on toast as supper time.
Serves: 4 to 6
Ingredients:
1.1kg (2 1/2 lbs) beef shin (on he bone), with the bone cracked
pinch of cayenne pepper
pinch of ground allspice
Method:
Add the meat to a large saucepan along with the spices. Add just enough cold
water to cover then bring to a boil. Skim any fat off the surface of the water, turn
the heat down to a low simmer then cover and allow to cook gently for at least 6
hours.
Remove the meat and set aside, strain the liquid and set aside to cool completely.
At this point remove any fat from the surface. Take the meat off the bone and
chop as finely as you can. Return the meat and stock to the pan, adjust the
seasonings and return to a boil. Reduce to a simmer and cook for a further 15
minutes.
Lightly butter some ramekins then divide the meat mixture between them. Allow
to cool then place in the refrigerator until set. Unmould and serve.

Mince and Tatties
This dish of minced beef with carrots in gravy, served with boiled potatoes is a
very common and traditional one in many Scottish homes even today.
Serves: 4
Ingredients:
1 tbsp oil
1 onion, finely chopped
450g (1 lb) minced (ground) beef
2 carrots, finely sliced
1 tbsp pinhead oatmeal, toasted
2 beef stock cubes
gravy granules
450g (1 lb) peeled potatoes, boiled
Method:
Heat the oil in a pan and use to fry the onion until just browned (about 8
minutes). Add the mince and cook until well browned then stir-in the carrots and
oatmeal. Add just enough water to cover then bring to a boil, crumble-in the beef
stock cubes and season.
Reduce to a simmer, cover the pan and cook for about 20 minutes. Thicken the
sauce with about 3 tsp gravy granules or 1 tbsp cornflour mixed to a slurry with
2 tbsp water. Continue cooking until the gravy has thickened to your liking.
Serve hot, accompanied by boiled potatoes.

Beef Pockets Stuffed with Wild Mushrooms
This is a classic example of modern Scottish cookery for a classic dish of beef
steaks stuffed with a mix of mushrooms, garlic and onion that’s grilled (broiled)
until done and served with new potatoes.
Serves: 4
Ingredients:
4 thick-cut beef steaks (about 175g [6 1/4 oz] apiece)
1 tbsp butter
175g (6 1/4 oz) firm wild mushrooms (use your choice or substitute chestnut
mushrooms), cleaned and finely chopped
1 tbsp fresh parsley, chopped
1 tbsp ginger wine (or the liquid from a 2cm [1 in] piece of ginger pounded with
3 tbsp water and strained)
1 tbsp fresh wholemeal breadcrumbs
1 tbsp double cream
Method:
Using a sharp, pointed, knife make a horizontal cut in the steaks so that you form
a pocket extending about half way through. Season to taste and set aside as you
prepare the stuffing.
Melt the butter in a pan and use to lightly fry the mushrooms, garlic and onion
for about 5 minutes, or until the onion is nicely softened. Take off the heat then
stir-in the parsley, ginger wine, breadcrumbs and cream. Mix thoroughly to
combine then spoon the mixture into the pockets cut in the steaks, so that they
are generously filled.
Heat your grill (broiler) and use to cook for between 5 and 15 minutes, or until
the meat is cooked to your desired level of done-ness. Serve immediately with
buttered new potatoes, broccoli or cabbage.

Beef Strips in a Whisky Sauce
This is a modern Scottish recipe for a classic dish of beef stir-fried in butter with
onions that’s served in a Drambuie and double cream sauce.
Serves: 4
Ingredients:
700g (1 1/3 lbs) sirloin steak, sliced into strips
1 tbsp butter
1 large onion, chopped
3 tbsp Drambuie (or other whisky liqueur)
3 tbsp double cream
Method:
Melt the butter in a non-stick frying pan and when hot use to stir-fry the beef
strip and onion for about 8 minutes, or until the beef is browned and cooked to
your taste.
Stir-in the liqueur and cook for 1 minute to evaporate the alcohol then add the
cream. Heat gently to thicken slightly then season with salt and black pepper.
Serve on a bed of rice, accompanied with stir-fried vegetables.

Teviotdale Pie
This is a classic beef pie dish from the Scottish borders that originally sought to
make the most of beef trimmings. This is a slightly updated versions, more
attuned to modern tastes.
Serves: 6 to 8
Ingredients:
400g (1 lb, scant) lean minced (ground) beef
225g (1/2 lb) self-raising flour
75g (2 oz) shredded beef suet
300ml (2 1/4 cups) whole milk (about)
Method:
Place a large saucepan on the heat and use to fry the beef in its own fat until just
beginning to brown. Ad the onion and cook for about 5 minutes more, stirring
frequently, until softened. Stir in the stock and Worcestershire sauce then season
to taste and simmer gently for about 20 minutes, or until the sauce has thickened.
In the meantime, combine the flour, cornflour and suet in a bowl. Gradually add
the milk, stirring all the while, until you have a thick batter (about the
consistency of double cream).
Transfer the meat mixture to a 1.2l (5 cups) pie dish then carefully layer the suet
batter over the top. Set on a baking tray and transfer to an oven preheated to
180ºC (360ºF). Bake for about 30 minutes, or until the crust has risen and set a
golden brown. Serve hot, cut into generous wedges.

Scotch Hot Pot
This is a traditional version of a Scottish casserole dish dating from the 1930s.
Serves: 6
Ingredients:
900g (2 lbs) potatoes, peeled and sliced
450g (1 lb) shin of beef
225g (1/2 lb) pork sausages
225g (1/2 lb) tomatoes, blanched, peeled and sliced
1 apple, peeled, cored and sliced
1 onion, sliced
1 tbsp plain flour
beef stock (or water)
Method:
Skin and slice each sausage into three equal pieces. Cut the meat into bite-sized
chunks. Season the flour then use to coat the meat and sausage pieces.
Take an earthenware casserole dish and arrange a layer of the sliced potatoes in
the base. Cover with the meat and sausage then with the mixed onion, tomato
and apple. Repeat the layering process, finishing with a layer of potatoes.
Fill the dish three-quarters full with stock or water (or use gravy diluted with
water) then cover with a tight-fitting lid. Transfer to an oven preheated to 180ºC
(360ºF) and bake for 2 hours. When done, take the casserole to the table and
serve immediately from the dish.

Pickled Pork Hocks or Pork Belly
This recipe is for a classic dish of pork hocks or pork belly lightly pickled in salt
and spices that is then typically boiled before being served and which forms an
important component of traditional Scottish cookery.
Serves: 8 to 10
Ingredients:
450g (1 lb) pickling salt
1 tbsp saltpetre (essential, it prevents the development of harmful bacteria)
10 fresh pork hocks, halved crosswise or 3 pork breasts, rolled and cut into 30cm
(12 in) lengths
1 carrot, chopped
2 bayleaves
8 whole allspice berries
8 black peppercorns
Method:
Dissolve the pickling salt and saltpetre in the water. Arrange the pork pieces in a
large dish then pour over the brine solution. Place a large, heavy, plate on top of
the meat to make certain that all the pieces stay under the surface of the liquid.
Place in the refrigerator and allow to marinate for 10 days. During this time
check every day to make certain the meat remains beneath the level of the liquid.
If the liquid level drops then top-up with more brine.
After the 10 days are up drain the meat (discard the liquid). At this point, you
should rinse the pork thoroughly and then use as directed in any recipe calling
for pickled pork.
If you want to cook the pork directly, then rinse the pickle pork thoroughly then
place in a large cooking pot. Add the celery, carrot, onion, bayleaves, allspice
and black peppercorns. Add enough water to just cover the meat then bring the
mixture to a boil. Reduce to a simmer then cook for 150 minutes, topping the
water level as needed.
When the pork is very tender remove from the pot. Serve on a bed of
rumblethumps and accompany with onion gravy.

Scots Kidney Collops
This is a traditional Scottish recipe for a classic stew of ox kidney with shallots
and parsley in a water-based stock flavoured with vinegar and thickened with
flour. The ‘collops’ referred to here are the slices of ox kidney used.
Serves: 4
Ingredients:
1 ox kidney
2 tbsp plain flour
2 tbsp butter
4 shallots, minced
2 tbsp parsley, finely shredded
1 tbsp vinegar
Method:
Core the kidney and cut into slices. Place in a bowl, cover with water and set
aside to soak for a few minutes. Drain and dry then dust the kidney pieces with
flour.
Melt the butter in a pan, add the kidney pieces and fry until browned. Add about
80ml water to the pan and stir to combine then ad the vinegar and parsley.
Season to taste then bring to a simmer, cover the pan and cook for about 5
minutes.
If needed, add a little flour or cornflour to thicken the sauce. Arrange on a plate,
accompany with toast and fried parsley.

Aberdeen Roll
This is a traditional Scottish recipe (from the city of Aberdeen) for a classic meat
dumpling of beef and bacon that is boiled in a cloth and is served cold and
sliced. This recipe originates from the 1930s, though the dish itself has a much
longer ancestry.
Serves: 4 to 6
Ingredients:
450g (1 lb) minced (ground) beef
450g (1 lb) bacon, minced
2 eggs
2 tsp mixed spice
1/4 onion, very finely chopped
60g (2 oz) fried breadcrumbs to coat the cooked roll
Method:
Combine all the ingredients in a bowl and mix thoroughly with your hands. Tie
in a piece of muslin or cheesecloth (tie as a roll, like a cracker, but allow a little
space for the contents to swell) then add to a large pan of boiling water.
Cook for 3 hours then remove from the pot and allow to cool completely before
unwrapping and sprinkling with the fried breadcrumbs. Serve either cold or fried
in butter.

Scots Potato Pies
This recipe is for a classic supper dish of hollowed-out potatoes stuffed with a
mix of minced meat, onions and sauce that are oven baked until done and served
with tomato sauce.
Serves: 4
Ingredients:
4 large potatoes
150g (1/3 lb) cooked meat, finely chopped
1 medium onion, finely diced
6 tbsp sauce (white sauce, tomato sauce or meat sauce)
100ml (2/5 cup) dripping, melted, to baste
tomato sauce, to serve
Method:
Peel the potatoes then cut an even base. Trim off the tops (retain these) then use
a sharp knife or melon baller to hollow out the potatoes.
In a bowl, combine the minced meat, onion and sauce. Season to taste then use
this to fill the potatoes. Replace the tops then place the potatoes in a greased
baking tin. Transfer to an oven preheated to 190ºC (380ºF) and bake for about 60
minutes, basting occasionally with the dripping.
Serve hot, accompanied by the tomato sauce.
To make a quick tomato sauce season some passata (sieved tomatoes) with
Worcestershire sauce, salt and black pepper and a little Dijon mustard.

Scottish Steak Pie
This is a traditional Scottish recipe for a classic pie of slow-cooked beef, beef
sausages and onion in a beef stock gravy that’s topped with puff pastry and oven
baked; this pie makes the centrepiece of the traditional New Year’s eve meal.
The steak pie is the traditional dish for the Scottish New Year’s Eve meal. Often
they are bought from the local butcher, but this is a recipe you can make at
home.
Serves: 4 to 6
Ingredients:
500g (1 lb) beef skirt, cut into bite-sized pieces
225g (1/2 lb) beef sausages
3 tbsp plain flour
enough hot beef stock to cover the meat
1 tbsp freshly-ground black pepper
oil for frying
enough puff pastry to form the lid of the pie
Method:
Heat a little oil in the base of a large, heavy-bottomed casserole then add the
onions and fry for about 3 minutes, or until just soft.
Season the flour with salt and black pepper then dredge the pieces of beef in this
then add to the pan and fry for a few minutes, or until browned all over. Add
enough hot stock to cover the meat then stir in the 1 tbsp black pepper (yes, its a
tablespoon).
Bring to a boil then cover and transfer to an oven preheated to 150ºC (300ºF)
and cook slowly for about 2 hours (add more water or stock, as needed). At this
point cut each beef sausage into three pieces and add to the casserole. Top-up the
liquid level, replace the lid then return to the oven and cook for a further 60
minutes, stirring half way through.
After this time, remove the beef mixture from the oven and pour into an oblong,
metal, pie dish. Line the edge of the dish with a border of pastry then set an
inverted egg cup in the middle (this helps keep the pastry lid up) Roll out the
remaining pastry so it will fit over the dish. Brush the pastry edging with a little
milk then cover the meat with the pastry before crimping along the edges with
the tines of a fork.
Trim the edges neatly and make a couple of slashes in the top to allow steam to
escape. Place the pie in the oven and bake for about 30 minutes, or until the top
is nicely browned and the filling is piping hot. Serve with creamy mashed
potatoes, vegetables and gravy
Glasgow Tripe
This is a traditional recipe from the City of Glasgow for a classic dish of tripe
boiled slowly with a knuckle of veal so that it can be stored in the veal jelly.
Serves: 4
Ingredients:
400g tripe (honeycomb for preference)
1 knuckle of veal
Method:
Bring a pan of water to a boil, add the tripe and blanch for 5 minutes then drain
and set aside to cool. Rub the tripe with salt and pepper then roll up and secure
with thread.
Place in an earthenware dish with the knuckle of veal and 4 tbsp water. Cover
the dish then place in a large pan. Add water to come 3/4 of the way up the dish
then bring to a boil and steam for at least 9 hours, adding water to the saucepan
as necessary.
Remove the knuckle of veal then allow the tripe to cool in its jelly and store in
the refrigerator. To use, re-heat the tripe and serve with serve with onion or
tomato sauce. Alternatively, the tripe can be fried in batter.

Scots Mutton Pies
This recipe is for a classic pie of lean, seasoned mutton cooked in a shortcrust
pie crust made with beef dripping.
Serves: 6
Ingredients:
360g (13 oz) lean mutton
freshly-ground mace (or nutmeg), to taste
hot gravy, to fill the pies after baking
For the Pastry:
120g (1/2 cup) beef dripping
1 tsp salt
Method:
Trim the meat of any fat and gristle, chop finely then season with salt, black
pepper and mace or nutmeg. Set aside until needed.
In the meantime, prepare the pastry. Combine the dripping and water in a pan
and bring to a boil. Sift together the flour and salt into a heat-proof bowl. Form a
well in the centre then pour in the lard and water mix then combine with the
flour using a fork. When it comes together as a dough, turn out onto a floured
work surface and knead until smooth.
Take just under half the pastry and set aside. Divide the remainder into six equal
pieces and roll out until large enough to line six small pie dishes. Divide the
meat between the dishes then roll out the remaining pastry to make lids. Crimp
together with the tines of a fork then trim away any excess pastry. Form a steam
hole in the centre then transfer the dishes to an oven preheated to 180ºC (360ºF)
and bake for 35 minutes.
When done and the pastry is golden, remove from the oven then fill the pies with
hot gravy and serve.

Scots Minced Collops
This is a traditional Scottish recipe for a classic economical stew of fried minced
beef finished in stock thickened with breadcrumbs and flavoured with mushroom
ketchup.
Serves: 4
Ingredients:
450g (1 lb) minced beef
2 onions, very finely chopped
60g (2 oz) breadcrumbs (or oatmeal)
2 tbsp mushroom ketchup
dripping, to fry
300ml (1 2/3 cups) stock
1 hard-boiled egg, chopped
fried bread
Method:
Melt about 2 tbsp of dripping in a pan, add the onions and fry for 5 minutes,
until softened. Stir in the meat and fry, stirring frequently to prevent clumping,
until browned. Slowly add the stock, followed by the breadcrumbs and the
ketchup. Adjust the seasoning to taste, simmer for a few minutes, until heated
through.
Turn the mixture onto a plate and garnish with pieces of fried bread and a sliced
hard-boiled egg.

Haggis in the Hole
This is a modern Scottish recipe for a simple but filling dish of fried haggis balls
baked in a Yorkshire Pudding batter.
Serves: 4 to 6
Ingredients:
For the Batter:
300ml (1 1/4 ups) milk
4 eggs, beaten
255g (9 oz) plain flour, sifted
salt and freshly ground black pepper
vegetable oil, lard or dripping
For the Sausages:
1 haggis, skin removed
1 egg (optional)
oil for frying
Method:
Making Yorkshire Pudding is simplicity itself, it’s just that everything needs to
be very hot for it to work. Simply mix the egg, milk and seasonings in a bowl
and mix together, stirring vigorously to combine. Then whisk in the flour,
adding it a little at a time. Once your batter is made, leave to rest for half an
hour.
Meanwhile, skin the haggis then divide the filling into twelve pieces and shape
these into balls (if the haggis is very friable and does not want to stick together,
mix with and egg before shaping into balls). Fry the haggis balls in a little oil
until they are well coloured and almost cooked through. Remove from the pan
and use immediately.
You can either make a single large pudding in a Yorkshire pudding or similar
square tin, or cook these as individual pudding. Preheat your oven to 220ºC
(410ºC) then add oil, lard or dripping to the tin and place in the oven until hot.
Take the tin out of the oven, then add the haggis balls, spacing them evenly
before adding the batter (stir it first). Make certain that you fill the tin no more
that 3/4 of the way up. Immediately return the tin to the oven and bake for about
15 minutes, until the pudding is puffy and well rise and is golden brown on
colour.
Remove from the oven and serve immediately with rumblethumps and onion
gravy.
Pan Haggis
This is a traditional Scottish recipe for a classic quick to make haggis made from
cooked and grated liver and onion blended with set, oatmeal and seasonings that
is either cooked by stewing in a pan (traditional) or steamed in a bowl.
Serves: 6 to 8
Ingredients:
225g (1/2 lb) liver
115g (1/4 lb) shredded suet (beef is best)
1 large onion, parboiled and finely chopped
120g (1/4 lb) oatmeal
250ml (1 cup) liver cooking liquid
60g (2 oz) butter
cayenne pepper, to taste (optional)
Method:
Trim the liver, pace in a pan with the onion, add 500ml (2 cups) water and bring
to a boil. Reduce to a simmer, cover the pan and cook for about 30 minutes, or
until the liver is tender.
Drain the liver and onion (reserve the stock) then allow to cool. Finely chop the
onion and grate the liver.
Mix together the liver and onion in a bowl. Add the butter to a pan, stir in the
oatmeal and fry gently until lightly browned then stir in the onion and liver
mixture along with the suet and seasonings. Moisten the mixture with some of
the liver coking liquid (about 200ml [4/5 cup]).
Bring to a simmer then stew gently for about 90 minutes. Alternatively, the
mixture can be turned into a well-greased pudding basin. Cover with a lid or a
pleated sheet of greased paper. Secure this down with string then add a double
layer of kitchen foil (again pleated to allow for expansion). Tie it securely to the
basin and add a loop of string to act as a handle.
Place this in a steamer basked (or on a trivet or upturned saucer in a saucepan).
Pour in boiling water (this should come no more than 3/4 the way up the basin if
using a trivet) and steam or boil the pudding for 2 hours, or until the haggis is
cooked through.
Turn out onto a serving dish and serve hot, accompanied by tatties, neeps and
gravy (mashed potatoes, mashed swedes and gravy).

Potted Ox Cheek
This is a traditional Scottish recipe for a classic dish of an ox cheek stewed with
calves’ feet and gravy until the mixture jellifies, where the meat is then potted in
the jelly.
Serves: 4 to 6
Ingredients:
1 ox cheek
2 calves’ feet (fore-feet are best)
300ml (1 1/4 up) meat gravy
Method:
Combine the ox cheek and feet in a large pan. Cover with plenty of water and
bring to a boil. Reduce to a simmer, cover the pan and cook gently for between 4
and 5 hours, or until the meat comes easily away from the bones.
Drain the meat, strip off the bones and chop very finely. Season well with salt
and black pepper, then place into a pan and mix with the gravy.
Bring to a boil, reduce to a simmer and cook for 30 minutes. Turn the resultant
mixture into a dish (or divide between individual ramekins) and set aside to cool
and set before serving.

Scottish Spiced Beef
This traditional Scottish recipe is for a classic dish of a beef brisket boiled with
vegetables and spices until tender that is cooled and then pressed between plates
before slicing and serving and which is typically served for Christmas.
Serves: 8 to 10
Ingredients:
1 pice of beef brisket (or flap end of sirloin)
1/2 tsp ground mace
1/2 tsp mixed spice
2 tbsp moist sugar
1 small tsp salt
1 large carrot, scraped
1 onion, peeled and halved
4 whole cloves
8 black peppercorns
Method:
Place the beef in a large pot of hot water and add the spices, sugar and salt. Add
the carrot and onion with the cloves and peppercorns. Bring the mixture to a boil
and continue boiling until the beef is very tender (about 2 1/2 hours). When
ready, the bones will slip out of the meat very easily.
Take off the heat and set aside in the liquid until completely cold. At this point,
take out the meat sit between two large pates and press down with weights.
Leave to press over night then glaze the meat.
Slice before serving. The leftover liquid is an excellent beef stock and can be
used for other dishes or frozen in pots for later use.

Ox-heart Haggis
This traditional Scottish recipe for a classic pudding made from a blend of ox-
heart, liver and beef steak that’s finely chopped before mixing with suet and
oatmeal and steaming in a basin and which makes an alternate type of haggis for
Burns night.
Serves: 6 to 8
Ingredients:
500g (1 lb) ox-heart
500g (1 lb) liver
225g (1/2 lb) beef steak
115g (1/4 lb) shredded beef suet
2 tsp salt
Method:
Slice the heart and remove the valves and major blood vessels. Slice the liver
and steak too. Now mince together the heart, liver and steak. Place the meats in a
bowl and season with the salt and black pepper before mixing in the oatmeal.
Transfer the mixture to a well-greased pudding basin. Cover with a lid or a
using a trivet) and steam or boil the pudding for between 150 and 180 minutes,
or until the haggis is cooked through.
gravy.

Mock Haggis
This recipe is for a classic pudding made from a blend of leftover cooked meat,
onions, stock and oatmeal that’s steamed in a bowl.
Serves: 4
Ingredients:
225g (1/2 lb) remains of any cooked meat (should include a portion of the fat)
250ml (1 up) stock or water
Method:
Mince the cooked meat finely then combine in a bowl with the onion, oatmeal
and stock or water. Season to taste with salt and black pepper then mix
thoroughly.
Transfer the mixture to a well-greased pudding basin. Cover with a lid or a
cooked through.
gravy.

Small Raised Mutton Pies
This traditional Scottish recipe is for a classic dish of individual mutton pies
baked in a dripping or suet crust.
Serves: 6
Ingredients:
350g (2/3 lbs) lean mutton or lamb
120g (1/4 lb) beef dripping (or beef suet)
1 tsp salt
200ml (4/5 cups) water
gravy to moisten
1 egg beaten with 1 tbsp milk, to glaze
Method:
Cut the mutton into small pieces and season quite liberally with salt, black
pepper and nutmeg then set aside.
Sift the flour, and salt together into bowl. Add the fat and water to a pan and heat
until melted. Pour into the flour mix and stir until all the flour is incorporated.
Knead briefly to bring into a ball then cover with clingfilm and leave until cold
enough to roll out.
Cut 2/3 of the dough off and roll into a round about 1cm thick. Use this to line
six small tins. Divide the seasoned meat between these and just moisten with
gravy. Roll the remainder of the pastry out and cut to form lids. Crimp the edges
to seal, cut a steam hole in the centre and glaze with the egg and milk mixture.
or until the pastry is golden brown and the filling is cooked.
Like most raised pies these should be filled with gravy or meat jelly before
serving.

Economical Mince
This is classic and very frugal dish of a blend of minced beef, cooked rice,
oatmeal, stock and herbs bound with egg that’s steamed in a pudding basin,
allowed to cool and served cold. This was often the Burns night supper of less
affluent families.
Serves: 4 to 6
Ingredients:
1 egg
500g (1 lb) cooked rice
250ml (1 cup) meat stock (or vegetable cooking water)
1/2 tsp dried mixed herbs
Method:
Combine the beef, rice, oatmeal and herbs in a bowl. Season to taste with salt
and black pepper and mix thoroughly. Mix in the egg then add enough of the
stock to bring the mixture together.
Turn into a greased bowl, cover with a lid or parchment paper and tie down
securely. Cover with a double layer of kitchen foil then place in a steamer and
steam for two hours (top up the water in the saucepan as needed).
When done, remove from the steamer, unwrap the bowl and turn out the steamed
mince mixture. It can either be served immediately, or it can be allowed to cool,
sliced and fried until golden brown before serving. It can also be served cold.

Veal Flory
This is a traditional Scottish pie, with the name derived from ‘Veal Florentine’.
This recipe comes from the Auld Alliance of Scotland and France, the dish being
derived from Florence via Paris.
Serves: 6 to 8
Ingredients:
4 veal chops
4 rashers of bacon
hard-boiled yolks of 2 eggs
240g (8 oz) mushrooms (morels or truffles)
water or stock
mixed herbs, to taste
mixed spices, to taste
puff pastry, to cover
Method:
Trim the chops and remove any excess fat and all the bones.
Add the bones to a pan with a few onions and some stock or water. Bring to a
boil, reduce to a simmer and cook for about 40 minutes.
Season the chops with salt, black pepper, mixed herbs and mixed spice. Line the
base of a pie dish with the bacon, lay the veal chops on top then crumble over
the boiled egg yolks, mushrooms (or truffles). Add a little of the stock you made
to moisten then roll out the pastry and use to top the pie.
Cut a steam hole in the pastry, transfer to an oven preheated to 170ºC (340ºF)
and bake for about 60 minutes, or until the filling is cooked and piping hot and
the pastry is golden.

Haggis Balls with Mustard-whisky Sauce
This is a modern Scottish recipe that gives the new twist on the old staple of
Haggis and makes an interesting alternative dish for Hogmanay or Burns Night.
Serves: 6 to 8
Ingredients:
1 haggis
250ml (1 cup) beer
140g (1 cup) plain flour
1 tsp paprika
oil for deep frying
For the Sauce:
1 tbsp whisky
1 tbsp mustard (Arran grain mustard, if available)
Method:
Sift the flour and paprika into a bowl then whisk in the beer to give a thick but
smooth batter.
Split open the haggis and shape the filling into balls about the size of a walnut.
Pour the oil into a wok to give a depth of about 5cm. Heat the oil to 180ºC
(360ºF). When the oil is hot, dip the haggis balls in the beer batter to coat. Drop,
a few at a time into the hot oil and cook until the batter is golden brown and the
haggis filling is hot through. Remove with a slotted spoon and drain on kitchen
paper as you cook the next batch.
When the fried haggis balls are drained, transfer to a low oven to keep warm.
Whisk together the cream, mustard and whisky in a bowl to make a light pouring
sauce. Arrange the haggis balls on a serving dish with the mustard and whisky
sauce in the centre. This makes an excellent sharing dish for Hogmanay or can
be served as a different kind of starter for Burns Night.

Game and Game-fowl

Venison Escalopes with Red Wine
This recipe is a modern twist on the traditional Scotch collop recipe where pan-
fried venison escalopes are served with a red wine and redcurrant jelly sauce.
Serves: 6
Ingredients:
6 escalopes of venison (preferably cut from the haunch), about 175g (6 1/4 oz)
apiece
1 bay leaf
2 springs fresh parsley
8 juniper berries
300ml (1 1/4 cups) dry red wine
1 tbsp butter
2 tbsp redcurrant jelly
Method:
Arrange the venison in the base of a large, shallow, dish and sprinkle the onions,
bay leaf, parsley and juniper berries over the top. Pour in the wine then cover
and place in the refrigerator to marinate for at least 4 hours (preferably over
nigh), turning the escalopes occasionally to ensure even coating.
Heat the butter and oil in a large frying pan and when hot drain the veal (reserve
the marinade) and fry in the pan for about 3 or 4 minutes on each side, or until
done to your preference. Transfer to a warmed serving plate and set aside to
keep warm.
Strain the marinade into the frying pan and stir to combine with the pan juices.
Increase the heat and boil the mixture briskly for about 4 minutes, or until the
sauce has reduced. Stir-in the redcurrant jelly and season to taste. Continue
cooking for 2 minutes, stirring frequently then arrange the meat on serving
plates, pour the sauce over the top and serve.

Highland Venison Casserole with Chestnuts
This is a modern Scottish recipe for a classic casserole of venison with
vegetables, and chestnuts in a beer-based broth thickened with oatmeal that’s
topped with sliced bread before finishing and serving and which makes an
excellent dish for Hogmanay celebrations.
Serves: 4 to 6
Ingredients:
500g (1 lb) lean venison, cubed
2 tbsp fine oatmeal
2 tbsp extra-virgin olive oil
2 onions, finely chopped
600ml (2 1/2 cups) good-quality beer
1 tsp fresh thyme leaves, chopped
3 juniper berries, crushed
3 generous pinches of ground allspice
150g (3/5 cup) shallots, peeled
250g (1/2 lb [just over]) baby carrots, scrubbed and trimmed
100g (3 1/2 oz) baby turnips, scraped
1 baguette
100g (3 1/2 oz) peeled and cooked chestnuts (use tinned or vacuum packed for
convenience)
Method:
Combine the cubed venison and oatmeal in a bowl and toss to coat the meat.
Shake off the excess then heat the oil in a heat-proof casserole, add the venison
and quickly brown before removing with a slotted spoon and setting aside. Now
add the onions to the casserole and fry over low heat until sot and golden brown
(about 8 minutes).
Stir in the beer along with the thyme, juniper berries and allspice then season to
taste with salt and black pepper. Bring the mixture to a boil, stirring constantly,
then stir in the shallots, carrots and turnips along with the venison and any meat
juices. Return the mixture to a boil then secure a lid and transfer to an oven
preheated to 160ºC (320ºF). Cook for about 90 minutes, stirring occasionally, or
until the meat is tender.
In the meantime, slice the baguette into pieces about 3cm thick. Toast these
under a hot grill. When the bread is ready, stir the chestnuts into the casserole
and arrange the bread slices on top. Transfer to the oven and cook, uncovered,
for a further 5 minutes.
Serve hot, directly from the casserole dish.

Scottish Venison Stew
This is a traditional Scottish recipe for a classic dish of stew of venison cooked
with onions and carrots in a mix of game stock and red wine flavoured with
vinegar.
Serves: 4 to 6
Ingredients:
700g (1 1/3 lbs) shoulder of venison, cut into 1cm (1/2 in) dice
25g (1 oz) butter
2 carrots, sliced
300ml (1 1/4 cups) game or beef stock
150ml (3/5 cup) dry red wine
1 bouquet garni (1 bay leaf, sprig of thyme, sprig of parsley, sprig of rosemary
and sage leaf secured in the green part of a leek leaf)
1 tbsp red wine vinegar
Method:
Season the flour with salt and black pepper and toss the venison in this to coat.
Heat the butter and oil in the frying pan, shake the excess flour from the meant
then add to the pan and fry for about 10 minutes, or until nicely browned on all
sides.
Using a slotted spoon transfer the meat to an ovenproof casserole dish. Fry the
onions and carrots in the fat remaining in the pan until the onions are golden
brown (about 10 minutes). Scatter the flour over the top and stir to combine.
Cook for 2 minutes more, stirring constantly then take the pan off the heat and
stir-in the stock. Add the wine then return the pant to the heat and bring to a boil,
stirring constantly. Continue cooking until the sauce has thickened then season
to taste and add to the meat in the casserole along with the bouquet garni.
Finally, add the vinegar, cover the casserole and transfer to an oven preheated to
170ºC (340ºF) and bake for about 2 hours, or until the meat is completely tender.
Remove the bouquet garni and serve immediately.

Kingdom of Fife Pie
This is a traditional Scottish recipe for a classic pie of rabbit, eggs, pickled pork
and forcemeat balls cooked in a gravy made from the rabbit trimmings.
Serves: 4 to 6
Ingredients:
For the Rabbit:
1 large rabbit (with its liver)
600ml (2 1/2 cups) gravy or stock (made from the rabbit)
3 tbsp butter
450g (1 lb) pickled pork
6 hard-boiled eggs
For the Forcemeat Balls:
1 rabbit liver
1 rasher of bacon
1 tsp finely-grated lemon zest
1/2 tsp thyme, minced
1 tsp parsley, minced
milk, to bind
200g [1/2 lb] (about) puff pastry
Method:
Melt the butter in a large pan, add the rabbit and its liver and fry until well
browned. Season with nutmeg, salt and black pepper then pour over 1l of water
and bring to a simmer. Cover and cook for about 50 minutes, or until the rabbit
is very tender.
Remove the rabbit and its liver from the pan and set aside to cool. Strip the meat
from the bones and set aside. Return the rabbit bones to the pan, add 500ml (2
cups) water then bring to a simmer and cook, uncovered, until the liquid has
reduced to about 600ml (2 1/2 cups) (about 20 minutes).
Take off the heat and pass through a fine-meshed sieve. If desired, you can
thicken by whisking in a little butter mixed with flour until smooth.
Now prepare the forcemeat balls. Finely chop the cooked rabbit liver and the
bacon. Place in a bowl then mix in the breadcrumbs, lemon zest, thyme and
parsley. Season with nutmeg, salt and black pepper then add just enough milk to
bring the mixture together. Shape the forcemeat into small balls and set aside.
Drain and slice the pickled pork then season with nutmeg, salt and black pepper.
Combine the rabbit meat and the pickled pork in a pie dish then add the
forcemeat balls and the quartered eggs. Pour over half the rabbit stock then roll
out the pastry and use to cover the pie.
Prick the surface to make steam holes then transfer to an oven preheated to
200ºC (400ºF) and bake for 10 minutes then reduce the heat to 160ºC (320ºF)
and bake for a further 120 minutes, or until the pastry is golden and the pie is
done through.
Remove from the oven, make a hole in the top and pour in the remaining rabbit
stock (if the pie is to be served cold, dissolve 1 leaf of gelatine in the stock
before pouring into the pie).

Kilmeny Kail
This is a traditional Scottish recipe for a classic stew of rabbit with greens (the
kale or kail of the title) and pickled pork that’s traditionally served with
oatcakes.
In Scots, kail is any kind of cabbage that has no heart or head.
Serves: 4 to 6
Ingredients:
1 prepared rabbit
450g (1 lb) green kail
100g (3 1/2 oz) pickled pork
Method:
Cut the rabbit into serving pieces and slice the pickled pork. Combine the rabbit
and pork in a pan then add just enough water to cover. Shred the kail and add
this to the pan then season to taste (if the pork is salty you will not need any
additional salt).
Bring to a boil, reduce to a simmer then cover and cook for about 180 minutes.
Serve hot with oatcakes.

Spicy Venison Meatloaf
If found the basic recipe for this at A Taste of Scotland. It was derived from a
recipe served at the Peat Inn in Cupar, Fife. Having obtained the original recipe,
I adapted it for use with Venison and added a few flourishes of my own. This
meatloaf works with any well-flavoured meat and you can make it with beef,
mutton or even game fowl.
Serves: 6 to 8
Ingredients:
1kg (2 1/4 lbs) venison, minced
2 tbsp butter or lard, finely chopped (this stops the venison from being too dry
— omit for other meats)
2 garlic cloves, chopped
1 red bell pepper, charred on the hob, peeled, de-seeded and chopped
1 red cayenne chilli, charred on the hob, peeled, de-seeded and finely chopped
1 tsp cumin seeds, toasted until aromatic then ground
1 tsp mixed herbs
120ml (1/2 cup) passata (tomato sauce)
45g (1/2 cup) fresh breadcrumbs
120ml (1/2 cup) game stock (or beef stock)
1 tbsp olive oil, for frying
Method:
Heat the oil in a pan, add the onions, garlic and mixed herbs. Sweat gently for
about 10 minutes, or until the onions are soft, but not coloured. Turn into a large
bowl, mix in the butter or lard and allow to cool.
Stir in the passata, breadcrumbs and the game stock then crumble in the minced
venison. Adjust the seasoning to taste and stir gently to combine. Turn this
mixture into a deep loaf tin and pack down with your fingers. Sit in a deep
roasting tin then pour 500ml (2 cups) water into the roasting tin.
Transfer to an oven preheated to 180ºC (360ºF) and bake for 60 minutes, or until
cooked through and nicely browned on top. Remove from the oven and pour off
any excess fat (keep this for gravy). Allow to cool in the tin for 10 minutes then
turn out.
Slice the meat loaf and serve with mashed potatoes, gravy and crusty bread.
Served cold, this makes and excellent picnic dish.

Roast Grouse à la Rob Roy
This a classic dish of grouse stuffed with bilberries and wrapped in bacon and
heather that are wrapped in greaseproof paper and roasted in the oven.
Serves: 2
Ingredients:
1 grouse, plucked and drawn (reserve the liver)
1 tbsp lemon juice
4 sprigs of heather
100g (3 1/2 oz) bilberries (also known as blaeberries or whortleberries), for the
stuffing [substitute a 3:1 mix of blueberries and cranberries]
2 slices of toast
Method:
Wash and dry the grouse then season both inside and out with the salt, black
pepper, cayenne pepper and lemon juice. Place the bilberries in the body cavity
then wrap the grouse in the bacon before laying the heather sprigs on top. Wrap
securely in greaseproof (waxed) paper then place in a roasting tin and transfer to
an oven preheated to 190ºC (360ºF).
Roast for about 20 minutes then take off the greaseproof paper, heather and
bacon. Return the grouse to the oven and roast for a further 10 minutes, to
brown. At the same time, bring a pan of water to a boil, add the grouse livers and
cook for 10 minutes. Drain and chop finely then spread over toasted bread.
When ready, sit the grouse on top of the bread then garnish with watercress and
fried breadcrumbs. Serve with mushrooms, French beans and chops. Accompany
with melted butter or rowan jelly sauce or cranberry jelly sauce.

Traditional Roast Golden Plover
This is the traditional Scottish method for roasting that most unusual of game
birds, the Golden Plover to serve with a port wine and redcurrant jelly sauce.
Serves: 4
Ingredients:
4 young golden plover, plucked and gutted
4 springs of rosemary
4 sprigs of thyme
12 juniper berries
4 garlic cloves
4 thick slices of white bread cut into rounds that are large enough to sit the
grouse on
200g (7 oz) game or strong mushroom pate
50g (2 oz) butter
1 bunch of watercress
500ml (2 cups) game stock
100ml (2/5 cup) port
Method:
Season the plovers liberally with salt and black pepper then place the rosemary,
thyme and garlic in the body cavities of the birds before trussing them. Melt the
butter in a large frying pan and use to cook the birds until coloured all over.
Arrange the bacon over the birds’ breasts then place in a roasting tin (along with
the melted butter), cover and transfer to an oven preheated to 210ºC (410ºF).
Cook for about 25 minutes, basting frequently then remove from the oven and
allow to rest for 5 minutes, covered with foil, before serving.
To prepare the sauce, combine the game stock and the port in a saucepan, bring
to a boil and reduce until the mixture reaches a sticky consistency then stir-in the
redcurrant jelly and keep warm until ready to serve.
Now add the remaining butter to the pan in which the birds were fried and use
this to fry the bread slices for about 1 minute on each side, or until golden and
crispy. Spread a little of the pate on each slice of fried bread and arrange in the
centre of the plate. Place the golden plover on top of each bread slice and tuck a
handful of watercress by the side of each bird. Drizzle the sauce around the bird
and serve with game chips.
Huntsman’s Pie
This is a Scottish Highland version of the traditional British shepherd’s pie that
substitutes venison for the lamb.
Serves: 4 to 6
Ingredients:
600g (1 1/2 lb) minced venison meat
2 tbsp oil
2 garlic cloves, minced
250ml (1 cup) venison or beef gravy
80g (3 oz) diced carrots (cooked)
80g (3 oz) diced celery (lightly cooked)
80g (3 oz) peas
600g (1 1/2 lbs) mashed potatoes
1/2 tsp ground cinnamon
1 tsp chilli powder (optional)
Method:
Add the oil to a large pan and use to fry the onion for 2 minutes before adding
the venison, garlic and chilli powder (if using). Continue cooking until the
venison is coloured (about 8 minutes) then add the gravy, carrots, celery and
peas. Bring to a simmer then cook for 2 minutes before tipping into a large gratin
dish.
Mix the mashed potatoes with the cinnamon and spread on top of the meat
mixture, covering completely. Place in an oven preheated to 200ºC (400ºF) and
bake for about 25 minutes, or until the dish is heated through and nicely
browned on top.

West African Haggis
This modern African Fusion recipe is for a classic Scottish-inspired haggis (dish
of offal, oats and spices stuffed into a sheep’s stomach) that’s boiled before
serving.
Last time I was in Dakar, Senegal, I may, inadvertently have invented a new
kind of cuisine, ‘Afro-Scottish’. My wife and I went to the abattoir, as she
wanted sheep’s heads to cook for me, so I took the opportunity to grab some
offal to cook a classic haggis for her. But, I knew full well that the traditional
haggis would be far too bland and boring for the West African palate, and I
ended up modifying the classic recipe and Africanizing it. The end result was an
African Fusion dish that went down very well with a local version of ‘tatties and
neeps’. Although based on the traditional Scottish haggis recipe this has a
number of West African twists..
Serves: 8 to 10
Ingredients:
1 set of sheep’s heart, liver and lungs
1 sheep’s stomach
320g (11 oz) finely-chopped suet
150g (1/3 lb) medium oatmeal
2 Scotch bonnet chillies
2 red habanero chilli (these are the hottest chillies in West Africa)
2 ripe tomatoes, chopped
200g (7 oz) finely shredded sweet potato leaves (substitute kale, spring greens or
collard greens)
250ml (1 cup) beef stock
1 tsp salt
1 tbsp curry powder
Method:
Trim the offal and discard the windpipe from the lungs. Place them in a large
pan, cover with plenty of water and bring to a boil then reduce to a simmer and
cook for about 80 minutes, or until all the parts are tender. In the meantime add
1/4 of the onion and the chillies to a pestle and mortar and pound to a paste then
add the tomatoes and continue pounding until completely combined and the
chilli is mixed through.
Finely chop the meat and combine in a bowl then add the suet, oatmeal, chilli
and tomato paste, the greens and the onions. Mix to combine then add the beef
stock, salt, spices and parsley. Stir well to combine then stuff the meat mixture
into the sheep’s stomach (it should be just over half full). Squeeze out any air
then tie the open ends closed with butchers’ twine (just make certain you leave
plenty of room for the haggis to expand, otherwise it will burst!).
Place the haggis in a pot, cover with plenty of water then bring to a boil, reduce
to a simmer, cover and cook for 3 hours. You need to cook gently otherwise the
skin will burst.
Serve hot. The traditional accompaniment is mashed potato and mashed swede
(tatties and neeps), but this being a West African version, it was served with a
mix of potatoes, sweet potatoes, plantains and cassava boiled until tender. On the
site was plenty of hot sauce made by pounding together half an onion, chopped
with 2 Scotch bonnet chillies and 3 ripe tomatoes.

Traditional Roast Grouse
This is the traditional Scottish method for roasting the game bird that is more
closely-related to Scotland than any other — the grouse.
Serves: 4
Ingredients:
4 young grouse, plucked and gutted
4 springs of rosemary
4 sprigs of thyme
12 juniper berries
4 garlic cloves
100g (1/2 cup) butter
4 thick slices of white bread cut into rounds that are large enough to sit the
grouse on
200g (1 cup) game or strong mushroom pate
50g (2 oz) butter
1 bunch of watercress
500ml (2 cups) game stock
100ml (2/5 cup) port wine
Method:
Season the birds liberally with salt and black pepper then place the rosemary,
thyme and garlic in the body cavities of the birds before trussing them (tie the
legs together and the wings together across the back). Melt the butter in a large
frying pan and use to cook the birds until coloured all over. Arrange the bacon
over the birds’ breasts then place in a roasting tin (along with the melted butter),
cover and transfer to an oven preheated to 210ºC (410ºF). Cook for about 25
minutes, basting frequently then remove from the oven and allow to rest for 5
minutes, covered with foil, before serving.
To prepare the sauce, combine the game stock and the port in a saucepan, bring
to a boil and reduce until the mixture reaches a sticky consistency then stir-in the
redcurrant jelly and keep warm until ready to serve.
Now add the remaining butter to the pan in which the birds were fried and use
this to fry the bread slices for about 1 minute on each side, or until golden and
crispy. Spread a little of the pate on each slice of fried bread and arrange in the
centre of the plate. Place the grouse on top of each bread slice and tuck a handful
of watercress by the side of each bird. Drizzle the sauce around the bird and
serve with game chips.
Venison Collops
This is a very simple Highland way of cooking thinly-sliced venison steaks
(called collops is Scottish; a term derived from the French ‘escalope’) that works
as well on a camp-fire as it does in the kitchen.
Serves: 4
Ingredients:
900g (2 lbs) fillet of venison
300ml (1 1/4 cups) rich beef stock (or brown gravy)
1 tbsp flour
300ml (1 1/4 cups) water (or red wine)
generous pinch of cayenne pepper
1 tsp redcurrant jelly
butter for frying
Method:
Cut the venison into the thinnest slices you can manage, cutting across the grain.
Melt some butter in a frying pan and fry the meat in this until a rich brown on
both sides (butter is excellent here as it prevents the venison from drying out
during cooking). When ready remove the meat and set aside then stir the flour
into the remaining butter to form a roux. Add stock and water (or wine) then
season with the mace, cayenne pepper and the salt and black pepper. Cook for
about 2 minutes, or until the sauce thickens then return the venison back to the
pan. Bring to a simmer then cover and allow to cook gently until the meat is
tender (about 12 to 18 minutes).
Transfer the meat to a serving dish, skim the surface of the sauce to remove any
excess fat then add a teaspoon of redcurrant jelly and pour the sauce over the
meat. Serve immediately.

Pigeon Breasts
This is a traditional Scottish recipe for pan-seared pigeon breasts poached in a
red wine sauce. The full recipe is presented here and I hope you enjoy this
classic Scottish dish of: Pigeon Breasts.
During the 18th, 19th and the early part of the 20th century dovecots were an
integral part of many estates, farms and smallholdings. As a result pigeon meat
was an integral part of the diet (just as it is in many parts of France to this day).
It’s a meat that’s lost its importance these days, but pigeon breasts are a
flavoursome and extremely filling kind of meat. Typically pigeon breasts are
pan-fried and served with peas or lentils. But the following recipe comes from
Scotland and the pigeon breasts are pan-fried before being poached in red wine
and stock.
Serves: 4
Ingredients:
4 pigeon breasts
6 tbsp butter
2 tbsp flour
450ml (2 cups, scant) red wine
400ml (1 2/3 cups) dark brown stock
2 bayleaves
3 tsp fresh thyme, chopped
salt, sugar and freshly-ground black pepper, to taste
Method:
Melt the butter in a deep ovenproof pan (or cast iron casserole) and add the
pigeon breasts. Cook until the breasts are browned all over then remove and set
aside. Add the onion to the pan and when browned sprinkle the flour over the top
and stir in. Add the wine and stock, whisking all the while then return the pigeon
breasts to the pan along with the herbs (except the parsley), salt, pepper and a
little sugar.
Cove the pan and place in an oven preheated to 170ºC (340ºF). Cook slowly for
two hours then adjust the seasonings, sprinkle the parsley over the top and serve
with mashed potatoes or boiled rice.

Stuffed Pheasant Breasts with Prune Sauce
This is a classic game recipe for a dish of pheasant breasts stuffed with apples,
breadcrumbs and thyme that are braised in chicken stock and served with a
prune sauce.
Serves: 4
Ingredients:
4 pheasant breasts
8 bacon slices
3 apples, peeled, cored and chopped (wilding apples are best, but use cooking
apples)
1/2 tsp fresh thyme, chopped
110g (1/4 lb) fresh breadcrumbs
170g (6 oz) onion, finely chopped
180ml (2/3 cup) cider vinegar
500ml (2 cups) pitted prunes (soaked in red wine over night)
Method:
Add the prunes and soaking liquid to a pan, bring to a boil and cook for about 40
minutes, or until very soft. Set aside to cool completely.
Add the apples to a small pan along with the water, thyme, sugar and salt. Bring
to a boil then reduce to a simmer and cook until the apples have cooked down to
a thick sauce (about 20 minutes). Remove from the heat and add the
breadcrumbs. Set aside as the breadcrumbs swell and the sauce thickens further.
Lay the pheasant breasts on a chopping block and cut a pocket in each one by
inserting a knife horizontally into each one. Enlarge the pocket with your fingers
then spoon the cooled apple and crumb stuffing into each one. Wrap the breasts
in two bacon rashers apiece to keep the stuffing inside.
Cover the base of a baking dish with a layer of onions. Lay the breasts on top
and scatter the onions around. Pour the chicken stock over the top and season
liberally.
Place in an oven preheated 200ºC (400ºF) and bake for about 30 minutes, or
until the pheasant breasts are done through and their juices run clear. Remove
the breasts from the dish onto a warmed plate and allow to rest, covered in
aluminium foil.
Pour the juices from the baking dish into small saucepan and add the cider
vinegar and the prunes (drain from their soaking liquid). Bring to a boil over
high heat then stir-in the cream and continue to cook the sauce until thickened.
Slice the breasts diagonally then arrange on a serving plate and spoon the prune
sauce over the top. Serve with clapshot.
Rich Gillie’s Venison
This is a traditional Scottish recipe for a classic dish of venison cooked with
bacon, onion, chestnuts and port wine, where the pan juices are turned into a
gravy to serve with the meat.
Serves: 4 to 6
Ingredients:
500g (1 lb) venison
1 onion, chopped
2 rashers of bacon, chopped
2 cloves
6 peeled chestnuts
150ml (3/5 cup) port
6 tbsp plain flour
bacon fat or beef dripping
2 tbsp plain flour
gravy browning
Method:
Cut the meat into small dice then add the flour to a plate and season with salt and
black pepper. Roll the venison in the seasoned flour to coat and set aside.
Melt the bacon fat or beef dripping in a deep-sided frying pan to a depth of
2.5cm then add the venison and fry until nicely browned. Now add the onion,
chestnuts, cloves and port wine. Cover the pan and simmer gently for 1 hour.
Pour off the fat then transfer 4 tbsp to a pan.
Scatter the flour over the top to form a smooth roux and cook for 2 minutes,
stirring constantly. Whisk in the water until smooth then colour with the gravy
browning. Bring to a simmer and cook until thickened.
Serve the venison accompanied by the gravy.
To make what’s known as ‘Plain Gillie’s Venison’ omit the port wine and the
chestnuts, but otherwise prepare in the same manner.

Pheasant Pudding
This recipe is for a classic dish of a pheasant and mushroom stew in Madeira
wine that’s baked in a pudding basin and covered with herbed potato pastry and
which makes and excellent main dish for Hogmanay.
Serves: 4 to 6
Ingredients:
1 batch herbed potato pastry
For the Pheasant Filling:
2 tbsp olive oil
250g (9 oz) shallots, peeled (but left whole)
400g (1 lb) pheasant breasts, skinned, boned and cubed
250g (9 oz) chestnut mushrooms, halved
100ml (2/5 cup) Madeira wine
150ml (3/5 cup) good chicken stock
2 tbsp cornflour (cornstarch)
90g (2 oz) frozen petits pois
100g (3 1/2 oz) baby spinach
1 tbsp fresh tarragon, chopped
Method:
Prepare the herbed potato pastry according to the recipe then place on a sheet of
clingfilm (plastic wrap) and press until it flattens to a round that is slightly larger
than the top of a 1.5l (6 cup) pudding basin.
Cover the dough with a second sheet of clingfilm then roll up and place in the
refrigerator to chill as you prepare the filling. Heat the oil in a large pan, add the
peeled shallots then cover the pan and cook gently for about 9 minutes, shaking
the pan gently from time to time, or until the shallots are golden brown in colour.
Now add the pheasant pieces to the pan, increase the heat slightly and cook until
the meat is coloured all over (no pink should be visible). Add the mushrooms
and garlic and stir to combine before pouring in the Madeira wine and stock.
Bring the mixture to a boil then reduce to a simmer, cover with a lid and cook
gently for about 10 mites.
Blend the cornflour to a smooth slurry with 2 tbsp cold water then stir this into
the pan. Continue cooking gently, stirring frequently, until the mixture has
thickened. Now add the peas, spinach and tarragon. Season to taste with salt and
black pepper and continue cooking for a few seconds, or until the spinach has
wilted.
Spoon the mix into a pudding basin then remove the potato pastry from the
refrigerator and unwrap. Place it over the top of the pudding basin, pressing the
edges into the basin’s rim and pinching to seal. Use a sharp knife to form a hole
in the centre so that steam can escape.
Set the basin on a baking tray then transfer to an oven preheated to 190ºC
(380ºF). Bake for about 40 minutes, or until the pastry is golden brown and the
filling is bubbling nicely. Serve hot.
This also works very well when made with guinea fowl, particularly if you are
preparing it as a Hogmanay dish.

Venison Haggis
This is a traditional Scottish recipe for a classic quick to make haggis made from
cooked and minced venison heart and liver blended with oatmeal, grated onions,
salt and black pepper that’s steamed in a bowl.
Serves: 6 to 8
Ingredients:
1 deer heart
200g (1/2 lb) deer liver
125g (1/4 lb) coarse oatmeal
3 onions, grated
1 dessert spoon salt
heart coking liquid to moisten
Method:
Halve the deer heart and add to a pan with the deer liver. Barely cover with
water then bring to a boil. Cover and cook for about 40 minutes, or until the
heart pieces are tender.
Drain the meats and set aside to cool (reserve the liquid). Mince the meats finely
then mix with the oatmeal and grated onions. Season with the salt and black
pepper then moisten with a little of the cooking stock before turning the mixture
into a well-greased pudding basin. Cover with a lid or a pleated sheet of greased
paper. Secure this down with string then add a double layer of kitchen foil (again
pleated to allow for expansion). Tie it securely to the basin and add a loop of
string to act as a handle.
cooked through.
gravy (mashed potatoes, mashed swedes and gravy).
Scottish Potted Rabbit
This traditional Scottish recipe is for a classic dish of a rabbit stewed with a
pig’s trotter until the mixture jellifies, where the meat is then potted in the jelly.
Serves: 6 to 8
Ingredients:
1 whole rabbit, prepared
1 pig’s trotter
Method:
Wash the rabbit and pig’s trotter well. Joint the rabbit then combine in a large
pan with the pig’s trotter. Pour over enough water to cover then bring to a boil.
Reduce to a simmer, cover and cook gently for about 2 hours, or until the meat is
falling from the bones.
Remove the pieces of rabbit and the pig trotter from the pan. Strip the meat from
the bones then return this to the pan.
Season the mixture to taste then bring to a boil. Continue to boil for 10 minutes
then take off the heat and turn into ramekins or a loaf tin lined with clingfilm
(plastic wrap). Allow to cool and jellify before using.
It is best made the day before and should be sliced and served with salad and
crusty bread.

Venison Olives
This is a traditional Scottish recipe, from the Victorian Era, for a classic dish of
sliced venison stuffed with a mix of breadcrumbs, shallot and beef suet bound
with and egg yolks that are rolled up and cooked in beef gravy.
Though this particular recipe is Victorian in origin, meat olives date back to the
1500, when they were commonly used as a filling for pies, replacing the stuffed
small birds that had been employed for the same purpose during the Medieval
period.
Serves: 4
Ingredients:
4 slices of venison cut 12mm (1/2 in) thick and 10cm (4 in) square
500ml beef gravy
For the Stuffing:
100g (3 1/2 oz) breadcrumbs
1 shallot, minced
40g (1 1/2 oz) beef suet, minced
egg yolk, to bind
Method:
In a bowl, combine the breadcrumbs, shallot, beef suet and seasonings. Add just
enough egg yolk to bind then spread the stuffing mixture over the venison slices.
Roll these up tightly and secure with a toothpick or skewer. Place in a pan with
the gravy, bring to a simmer and cook for about 30 minutes, or until the meat is
done thorough and tender.
As alternatives, you can also use beef or veal to make this dish.

Scottish Jugged Hare
This is a traditional Scottish recipe for a classic frugal dish of leftover hare
cooked with bacon, spices, stock, port and hare blood in a sealed jar that’s
served with forcemeat balls. This is a much more economical version of the
traditional jugged hare that was developed to make the most of a hare by using
up hare pieces left over after making hare soup or hare stew.
Serves: 6 to 8
Ingredients:
hare pieces (saddle and hind legs are best, but originally any meaty pieces would
have been used)
60g (2 oz) fatty bacon, chopped
2 bayleaves
2 whole cloves
3cm (1 in) length of cinnamon stick
600ml (2 1/2 cups) stock or water
150ml (3/5 cup) port or claret
2 tbsp plain flour
60ml (2 oz) of the hare blood
1 tbsp butter
For the Forcemeat Balls:
1 liver of hare, rabbit or fowl
1 rasher of fatty bacon
100g (3 1/2 oz) breadcrumbs
1 egg
1/2 tsp parsley, finely chopped
pinch of dried thyme
Method:
Begin with the hare. Melt the butter in a pan, add the bacon pieces and as soon
as they begin sizzling add the hare pieces. Continue cooking until the meat is
nicely browned then remove with a slotted spoon and transfer to a wide-mouthed
earthenware jar or a casserole dish. Add the spices then pour over the stock to
cover. If using a jar, cover the top with greaseproof paper, tie securely in place,
cover entirely with a double layer of foil and steam for 150 minutes.
If using a casserole, place a layer of kitchen foil on the top then securely sit the
lid in place. Set in an oven preheated to 160ºC (320ºF) and cook for between 120
and 150 minutes, or until the meat is very tender.
When done, whisk together the flour and port wine (or claret in a bowl) until
smooth. Work in the hare blood then beat this mixture into the stock. Heat gently
until the stock has thickened.
In the meantime, prepare the forcemeat balls. Mince the liver very finely then
chop the bacon finely and mix this in. Add the breadcrumbs, parsley, thyme and
nutmeg. Season to taste and mix thoroughly to combine. Add the egg and a
squeeze of lemon juice then mix well. Shape the mixture into small balls. Bring
a shallow pan of lightly-salted water to a boil, add the forcemeat balls and poach
for between 10 and 15 minutes, or until done through.
Turn the jugged hare into a serving bowl, garnish with the forcemeat balls and
serve.

Scottish Venison Pasty
This is a traditional Scottish recipe for a classic pie of venison cooked in wine,
shallot vinegar and walnut pickle in a puff paste crust; a classic dish originating
in the Victorian era.
Serves: 6 to 8
Ingredients:
675g (1 1/2 lbs) venison stewing joint
allspice and freshly-grated mace to taste
butter for dotting
50ml (1/5 cup) port or claret
50ml (1/5 cup) eschalot vinegar
2 tbsp walnut pickle
2 onions, halved
puff pastry to cover
Method:
Bone the venison, then beat the meat with a mallet or rolling pin to tenderize and
flatten. Rub the meat allover with the spices and seasonings. Turn the meat so
that the skin side is downwards then dot the top with butter. Roll the meat up
tightly and tie securely with butcher’s twine.
Sprinkle a little more spice over the meat, sit in a casserole dish then pour
around enough stock (use the bones and trimmings for this) to come half way up
the meat then add the halved onions. Sit a sheet of foil over the top then place
the lid over everything (this seals the casserole well). Bring to a simmer and
continue cooking gently for about 3 hours, or until the meat is very tender.
Remove the meat from the pan and set the casserole aside to cool over night. The
following day, skim off all the fat from the surface then strain the stock. Remove
the string from the meat and cut into small pieces. Arrange these in a pie dish
then mix a little of the stock with the wine, vinegar and walnut pickle. Pour this
over the meat then roll out your puff pastry and use to cover the top of the pie.
Cut a cross in the middle and peel back the edges to leave a hole large enough
for a kitchen funnel to fit inside.
Transfer the pie to an oven preheated to 180ºC (360ºF) and bake for about 30
minutes, or until the pastry is brown and puffed up and the contents of the pie is
hot.
Remove from the oven, bring the remaining stock to a boil then pour into the pie
through a funnel until the pie is filled. Serve immediately.

Venison Baked in Crust
This traditional Scottish recipe is for a classic dish of a spiced venison joint
that’s baked in a four and water paste crust to maintain the flavour and juiciness
of the meat.
Serves: 6 to 8
Ingredients:
1 joint of venison (about 5kg [11 lbs])
mixed spice for dusting
plain flour to make a paste
Method:
Wash and wipe the venison joint dry then rub liberally al over with the mixed
spice.
Form a stiff dough from flour and water. Roll this out and use to completely
cover the meat, ensuring that you seal the edges closed. Place on a rack in a
roasting tin then transfer to an oven preheated to 200ºC (400ºF) and roast for 30
minutes. Reduce the oven temperature to 160ºC (320ºF) and continue roasting
for 20 minutes per kg ([2 lbs] rare) to 40 minutes per kg ([2 lbs] well done).
30 minutes before the meat is due to be ready, remove from the oven and
carefully take off and discard the crust. Return to the oven to brown for the
remainder of the cooking time. Like all meats, the venison should be allowed to
rest for at least 20 minutes after it is removed from the oven before slicing and
serving.

Scottish Fried Venison Steaks
This is a traditional Scottish recipe for a classic dish of venison hunch that are
marinated in white wine, red wine vinegar, onion and parsley before being pan-
fried.
Serves: 4
Ingredients:
haunch of venison
4 tbsp olive oil
1 tbsp red wine vinegar (or tarragon vinegar)
1 tbsp white wine
1 onion, thinly sliced
4 tbsp shredded parsley
Method:
Cut four thick steaks from a haunch of venison. Whisk all the remaining
ingredients in a bowl and pour into a shallow dish. Add the venison steaks and
turn to coat in the marinade. Cover and set aside for at least 2 hours, turning the
steaks occasionally to ensure that they marinade evenly.
When ready to cook either fry in oil for about 4 to 5 minutes per side, or place
under a hot grill (broiler) and cook for about the same time. Serve garnished
with a pat of butter, some shredded parsley and onions fried until crisp and
brown.
The leftover marinade can be frozen and makes an excellent base for a stock or a
game pie.

Pheasant Stew with Whisky
Scotland is well known for its game birds, pheasant as well as grouse, wild
ducks and partridge. This recipe marries the pheasant with a whisky, shallot and
mushroom sauce.
Serves: 4
Ingredients:
2 pheasants, jointed into 4 breasts and 4 leg portions
8 fresh bayleaves
240g (8 oz) shallots, peeled
100g (3 1/2 oz) button mushrooms
180ml (2/3 cup) blended whisky
300ml (1 1/4 cups) chicken or light game stock
1 bouquet garni
Method:
Sit a bayleaf on top of each pheasant joint then wrap each joint with a rasher of
bacon to enclose the bayleaf. Secure the bacon in place with a cocktail stick.
Heat the vegetable oil in a frying pan, add the pheasant joints and fry until
lightly browned all over. Remove the joints and set aside to keep warm.
Add the shallots to the pan and fry in the remaining oil until lightly coloured all
over. Remove with a slotted spoon and set aside. Add the button mushrooms and
fry until lightly browned then remove with a slotted spoon and set aside.
Pour the whisky and the stock into the pan, bring to a boil, stirring constantly
and continue boiling for 5 minutes.
Add the bouquet garni and adjust the seasonings to taste. Return the meat,
shallots and mushrooms to the pan, over and simmer gently for about 50 minutes
or until the pheasant pieces are tender.
Serve 1 leg and 1 breast half per person. Divide the shallots and mushrooms
between the plates then pour the stock into a warmed gravy boat. Serve with
mashed potatoes and green vegetables.
Wild Duck in Cream Sauce
This is a classic recipe for roast wild ducks finished in and served with a rich
cream sauce.
Serves: 4
Ingredients:
2 oven-ready wild ducks
1 medium onion, finely chopped
1l (4 cups) double cream
30g (1 oz) blue cheese (Scottish if possible)
juice of 1 lemon
2 tbsp rowan jelly
Method:
Arrange the ducks on a rack in a roasting tin. Transfer to an oven preheated to
200ºC (400ºF) and roast for 30 minutes. Prick the duck skins to allow any extra
fat to flow out then drain thoroughly before transferring to a large casserole dish
then scatter over the onions.
Add the redcurrant jelly and pour over the cream. Cover and place in the oven.
Bake for 90 minutes, or until the ducks are completely tender. Remove the ducks
from the casserole dish and set aside to keep warm.
Skim any excess fat from the sauce then place the casserole dish on the hob and
bring to a boil. Continue boiling for about 10 minutes, or until the liquid has
reduced by 1/3. Stir in the crumbled cheese, lemon juice and the rowan jelly.
Mix thoroughly and season to taste.
Halve the ducks and serve one half per portion. Accompany with mashed
potatoes and the cream sauce.

Vegetarian
When people think of Scotland then vegetarian dishes probably do not

immediately spring to mind as part of the country’s cuisine. However, in the
past, for most people, meat was a luxury or was something to be sold to make
money and most dishes were, in the main, vegetarian. Of course, today, there has
been a resurgence in vegetarian cookery, with vegetarian version of classic
Scottish dishes like haggis becoming available. This chapter gives recipes for
traditional as well as modern vegetarian Sottish classics. For other vegetarian
dish suggestions see the next chapter on main course accompaniments.

Slokan
This classic recipe from the Isle of Barra is for a dish of stewed purple laver
(dulse) puree served surrounded by mashed potatoes.
Sloke is the Hebridean word for laver. Typically either green or purple laver can
be meant. In this case, however, it’s purple laver (dulse) that’s referred to. In
effect this is the Barra version of Welsh laver bread, but made with dulse, rather
than Porphyra spp, as it would be in Wales.
Serves: 4
Ingredients:
200g (1/2 lb) purple laver (sloke or dulse)
1 tbsp butter
600g (1 1/3 lbs) hot mashed potatoes
Method:
Wash the dulse thoroughly in cold water to remove any sand and excess salt.
Place in a bowl then pour over cold water with a little bicarbonate of soda. Set
aside for 2 hours to soak and remove the bitterness from the seaweed.
After this time, drain the sloke then place in a pan with a little seawater. When
hot, take off the heat and beat the mixture with a spoon. Return to the hob and
repeat the process until the seaweed is reduced to a pulp (but do not allow to
boil). Mix in the butter and season to taste then arrange in the centre of a dish.
Surround with the mashed potatoes and serve.

Bonnie Prince Pudding
This is a modern Scottish recipe for a classic steamed pudding of mushrooms
and nuts in a pastry crust that makes and excellent vegetarian alternative for
Hogmanay (New Year).
This recipe is for a classic vegetarian replacement for the traditional Beef Pie
served on New Year’s eve and over Hogmanay.
Serves: 6 to 8
Ingredients:
For the Pastry:
300g (2/3 lb) self-raising flour
1/2 tsp sea salt
135g (5 oz) chilled margarine, diced
135ml (1/2 cup + 1 tbsp) yoghurt (use soya yoghurt for a vegan version)
135ml (1/2 cup + 1 tbsp) almond milk (or soy milk)
For the Filling:
2 tsp vegetable oil
400g (1 lb) oyster mushrooms, sliced
1 tsp mustard seeds
1 dessert spoon tamari
1 large carrot, finely chopped
135g (5 oz) walnuts, chopped
1 red bell pepper, de-seeded and chopped
140g (1/3 lb) tomatoes, blanched, peeled and chopped
3 tsp arrowroot
1 dessert spoon tomato purée
2 tbsp lime juice
90ml (3 oz) orange juice
1 dessert spoon yeast extract
1 tbsp date syrup
Method:
Begin with the pastry. Sift the flour an salt into a bowl. Add the margarine and
rub into the flour mix until you have a crumb-like consistency. Stir in the
yoghurt then add enough of the almond milk to bring the mixture together as a
pliable dough. Knead lightly, bring together as a ball then cover with clingfilm
and chill in the refrigerator as you prepare the filling.
Heat the oil in a wok then add the mushrooms, mustard seeds and tamari. Stir-fry
this mixture for 2 minutes then add the onions and fry for 2 minutes more before
adding the carrot, walnuts and red bell pepper. Cover the wok with a lid, bring to
a simmer and cook for 5 minutes.
Now add the tomatoes to the pan then whisk together the tomato purée,
arrowroot, lime juice and orange juice until smooth. Gradually work this into the
mixture in the pan then add the yeast extract, date syrup and black pepper.
Return the mixture to a simmer and cook for about 20 minutes, or until the sauce
has thickened.
In the meantime, turn the pastry onto a floured work surface and roll out. Take
six metal pudding bowls (about 5cm in diameter). Cut out six pieces of pastry
twice the diameter of the pudding bowls and six pieces the same diameter as the
pudding bowls.
Use the larger pieces to line the base and sides of the basins, fill with the
mushroom mixture then top with the small pastry circles and crimp together to
seal. Prick the tops with a fork to make steam holes then place in a roasting tin.
Add boiling water so it comes 1/3 of the way up the pudding basins then transfer
to an oven preheated to 200ºC (400ºF) and bake for about 40 minutes, or until
the pastry is cooked through and golden.
Serve hot with tattie neeps (mashed potatoes and swedes) and green vegetables.

Scotch Stew
This is a traditional Scottish recipe for a classic vegetarian stew of barley,
cabbage, celery, onions, carrots and turnips stewed together until tender. The
recipe is an updated version of how the real crofter’s broths were made, when
any meat reared was to be sold and not to be eaten.
Serves: 6 to 8
Ingredients:
3 tbsp pearl barley
1/2 small cabbage, shredded
1/2 head of celery, cut into large pieces
3 onions, cut into large pieces
2 carrots, scraped and cut into large pieces
1 turnip (swede), peeled and cut into large pieces
(any other vegetables, in season)
Method:
Bring a pan of water to a boil, add the pearl barley and blanch for 1 minute then
drain. Transfer the barley to a pan, cover with fresh water and simmer gently for
30 minutes.
Turn the mixture into a large pan, add all the vegetables (except the cabbage)
then add just enough additional boiling water to barely cover the ingredients.
Adjust the seasonings to taste then bring to a boil and cook gently until the
vegetables are almost done. Add the cabbage and cook for a further 10 minutes,
or until the cabbage is tender.
Serve hot.

Country Egg Casserole
This is another recipe from the Isle of Harris, using locally-available ingredients
to make a vegetarian twist on the classic cauliflower cheese.
Serves: 6 to 8
Ingredients:
1 medium-sized cauliflower, divided into florets (use the core for soup)
400g (1 lb, scant) leeks, washed and sliced into thin rings
225g (1/2 lb) broccoli, separated into florets
6 eggs
1 tsp Dijon mustard (or mild Scottish mustard)
butter, for greasing
Method:
Bring a pan of salted water to a boil, add the cauliflower, leeks and broccoli and
cook for between 8 and 10 minutes, or until just tender. Drain and set aside.
Liberally butter the inside of a large, lidded, ovenproof casserole dish then mix
almost all the cheese with the hot vegetables and add to the casserole. Whisk
thee eggs lightly in a bowl then beat in the cream, mustard and nutmeg until
combined. Pour over the vegetables in the casserole and pour over the reserved
cheese.
or until the custard is set and the top is golden brown.
Serve immediately.

Vegetarian Haggis
This is a modern Scottish recipe for a classic vegetarian alternative to the
traditional haggis made from a blend of vegetables, mushrooms, nuts, lentils and
kidney beans cooked in vegetable stock that’s thickened with oatmeal and
finished by baking in a loaf tin.
Serves: 6 to 8
Ingredients:
1 carrot, scraped and finely chopped
1 small piece of swede (yellow turnip), very finely chopped
1 medium onion, finely chopped
8 open cap mushrooms, finely diced (portobello mushrooms are best)
100g (3 1/2 oz) whole mixed nuts (hazelnuts, pecans, almonds, walnuts)
45g (1 1/2 oz) dry red lentils, picked over, washed and drained
600ml (2 1/2 cups) vegetable stock
70g cooked red kidney beans, mashed
1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp cayenne pepper
sea salt, to taste
freshly-ground black pepper (be generous with this to give a decent ‘bite’)
1 tbsp soy sauce
190g (6 1/2 oz) fine oatmeal
1 1/2 tbsp lime juice
olive oil for frying
Method:
Arrange the nuts in a single layer on a baking tray. Place in an oven preheated to
180ºC (360ºF) and toast for about 8 minutes, or until golden brown (but take
care they do not burn). Turn into a bowl and allow to cool then grind quite
coarsely (do not grind to finely).
Heat 1 tbsp of oil in a large pan. Add the onion and fry for 1 minute then add the
carrot, swede, mushrooms and garlic and continue frying for 5 minutes more. At
this point add the lentils and 200ml (4/5 cup) of the stock. Bring the mixture to a
boil then reduce to a simmer. Blend the kidney bean paste with the remaining
stock and work into the liquid in the pan along with the nuts, soy sauce, sea salt
and black pepper. Bring to a boil and cook for 12 minutes.
At this point, stir in the oatmeal, return to a simmer and continue cooking for 15
minutes more (add more water if necessary). The final mixture should be loose
and moist, but not runny. Now take off the heat and stir in the lime juice.
Spoon the resultant mixture into a lightly greased loaf tin (about 12 x 22cm [5 x
9 in]). Transfer to an oven preheated to 190ºC (380ºF) and bake for about 30
minutes, or until set and lightly brown on top.
Serve hot accompanied by rumblethumps and mushroom gravy or red wine
sauce.
Scottish Coddled Eggs
This is a traditional Scottish recipe for a classic supper dish of a very soft boiled
egg served on a bed of mashed potato.
Serves: 1
Ingredients:
1 egg
250g (1/2 lb + 2 tbsp) mashed potato
2 tbsp butter
salt and freshly-ground white pepper, to taste
Method:
Bring a pan of water to a brisk boil. Add the egg then take off the heat and set
aside for 5 minutes.
In the meantime, mash the potato and butter until smooth. Season to taste with
salt and black pepper then place in the oven or a microwave and cook until
piping hot.
Arrange the potato on a serving plate then take out the egg from the water and
carefully crack. Drop the egg onto the potato and serve immediately.

Cheese Pudding
This recipe for a classic Victorian savoury dish of a bread, butter, milk, cheese
and egg pudding seasoned with mustard powder that’s oven baked to cook.
Serves: 4
Ingredients:
60g (2 oz) butter
1 egg
mustard powder, freshly-ground black pepper and salt, to taste
Method:
Combine the butter and milk in a pan. Heat gently until the butter melts then add
the breadcrumbs and cheese.
Beat the egg well in a bowl then beat into the milk and cheese mix. Season to
taste with mustard powder, black pepper and salt then pour into a well-greased
pie dish. Transfer to an oven preheated to 200ºC (400ºF) and bake for about 15
minutes, or until nicely browned and set.
Serve hot.

Scottish Oatmeal Stuffing
This recipe is for a classic Scottish stuffing made from rolled oats flavoured with
onion, coriander, nutmeg and sage that’s typically used to stuff the body cavity
and heck of a bird. However, if drizzled with oil it can also be oven baked and
served as a vegetarian dish.
Serves: 4
Ingredients:
50g (2 oz) butter
1 tsp salt
1/2 tsp dried sage, crumbled
Method:
Melt the butter in a large frying pan then add the onion and fry over medium
heat until lightly browned. Add all the remaining ingredients and continue
cooking until the oats are golden brown and crisp (about 4 minutes). Transfer to
a bowl and allow to cool. Use to stuff the neck and body cavities of your
chicken. This also works well with turkey and game birds such as grouse.
If cooking as a vegetarian dish, shape the stuffing into balls and arrange on a
greased baking tray. Drizzle liberally with vegetable oil, transfer to an oven
preheated to 180ºC (360ºF) and bake for about 20 minutes, or until cooked
through and lightly browned on the outside.
Serve hot with gravy.

Accompaniments
Potatoes (tatties) and swedes (turnips or neeps) are the classic Scottish
accompaniment. The potatoes and swedes can be mixed to make clapshot or the
potatoes can be combined with cabbage to make rumblethumps. But these are
not the only Scottish accompanies. A whole range of these side dishes are
presented here.

Arran Potato Salad
This is a traditional Scottish recipe (originating on the Island of Arran) for a
classic potato and vegetable salad that is typically served as an accompaniment.
Serves: 4
Ingredients:
10 waxy potatoes (eg Charlotte, Arran Chief), diced
100g (3 1/2 oz) shelled fresh peas
100g (3 1/2 oz) cooked beetroot (red beets), diced
2 tsp chopped onions
1 tsp chopped fresh parsley
60ml (2 oz) salad dressing
fresh parsley to garnish
Method:
Boil the potatoes in salted water for 10 minutes (or until tender). Drain and pat
dry then cook the peas separately for some 5 minutes (or until tender) and drain.
Whilst the vegetables remain warm mix together and stir-in the chopped parsley
and onion. Season with salt and pepper then fold-in the salad dressing and
garnish with sprigs of fresh parsley.

Orkney Clapshot
This is a traditional recipe from the Island of Orkney for a classic mash of
potatoes and turnips that, along with haggis, forms part of Scotland’s national
dish.
Serves: 4 to 6
Ingredients:
450g (1 lb) boiled potatoes
450g (1 lb) boiled turnips
2 tbsp chopped chives
60g (2 oz) butter
Method:
Boil the potatoes and turnips in salted water until cooked through and soft (about
35 minutes). Drain then beat the two vegetables together whilst still hot and mix-
in the butter, chives and seasoning. Make into a smooth paste and, if necessary,
continue to beat in a saucepan until piping hot before serving.

Oatmeal Potatoes
This is a very interesting way of dressing new potatoes by mixing with butter
and then coating with pinhead oatmeal before serving.
Serves: 4
Ingredients:
500g (1 lb) new potatoes
2 tbsp pinhead oatmeal
1 tbsp butter
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and boil for about
25 minutes or until tender.
In the meantime, heat a non-stick pan over medium heat. When the pan is hot
use to dry fry the oatmeal until lightly toasted and aromatic.
When the potatoes are cooked drain into a bowl and add the butter. Stir until the
potatoes are evenly coated with the butter then add the toasted oatmeal and stir
to coat.
Turn into a warmed serving dish, sprinkle with the parsley and serve.

Samphire with Girolles
This is a modern Scottish recipe for a classic dish of fried mushrooms with
lemon juice and blanched marsh samphire that is served as an accompaniment,
particularly for fish dishes.
Girolles are a truly wonderful mushroom (they’re also known as chanterelles).
Though an early Autumn variety they can be found in August. As a result the
girolle season just overlaps with the marsh samphire season. It may not be a dish
that you would immediately think of, but the combination is fabulous. Marsh
samphire is a fleshy salt-tolerant plant that looks a little like a small cactus. It
should not be confused with rock samphire, a member of the carrot family,
which is also edible.
Serves: 4 to 6
Ingredients:
200g (1/2 lb) girolle/chanterelle mushrooms
250g (9 oz) marsh samphire
Sea-salt and freshly ground black pepper to taste
30ml (2 tbsp) extra-virgin olive oil
The juice of one lemon
1 clove of garlic, peeled and chopped
A small pinch of flat-leaf parsley, chopped
Method:
Wipe the mushrooms with a dry cloth (do not wash as the water will ruin them).
Trim the samphire, remove any woody stems and wash thoroughly. Place the
samphire in a pan of boiling water and blanch for 1 minute. Drain and set aside.
Add the oil to a pan and when hot add the garlic and mushrooms. Cook for 1
minute then add the lemon juice and samphire. Cook until heated through then
serve topped with the parsley.

Clapshot
This is the classic Scottish clapshot (tatties with neeps) that derives from North-
Eastern Scotland. Though the recipe says ‘turnips’ this is actually made with
orange-fleshed swedes (which are called turnips in Scotland and the North of
England.
Serves: 6
Ingredients:
600g (1 1/3 lbs) potatoes, peeled and quartered
300g (2/3 lb) turnips (swedes), peeled and cut into chunks
60ml (1/4 cup) milk
1/4 tsp freshly-grated nutmeg (optional)
Method:
Add the vegetables to a large pan, cover with lightly-salted water and bring to a
boil. Continue cooking until they are tender (about 20 minutes). Drain the
vegetables in a colander then return to the pan and mash until smooth.
Add the butter and milk to the potatoes then mash in and beat until smooth and
fluffy. Stir-in the crumbled bacon and season with salt and black pepper. This
makes a perfect accompaniment to roast meats.

Bacon Clapshot
This recipe is for a classic accompaniment of mashed potatoes and turnips
creamed with butter and milk and flavoured with crumbled bacon and nutmeg.
This is a slight twist on the classic Scottish clapshot that derives from North-
Eastern Scotland.
Serves: 6
Ingredients:
600g (1 1/3 lb) potatoes, peeled and quartered
300g (2/3 lb) turnips, peeled and cut into chunks
60ml (2 oz) milk
8 bacon rashers, cooked until crisp and crumbled
Method:
Add the vegetables to a large pan, cover with lightly-salted water and bring to a
boil. Continue cooking until they are tender (about 20 minutes). Drain the
vegetables in a colander then return to the pan and mash until smooth.
Add the butter and milk to the potatoes then mash in and beat until smooth and
fluffy. Stir-in the crumbled bacon and season with the nutmeg, salt and black
pepper. This makes a perfect accompaniment to roast meats.

Skirlie
This is a classic Scottish recipe for a pottage of oatmeal, onions and suet
intended as an accompaniment.
In many ways, skirlie is the Scottish equivalent of West African Mealie Meal, a
porridge made from oats in this case, but with vegetable flavourings. It can
either be made as a porridge, as here, or it can be cooked until thick and made
into Mealie Pudding.
The basic mix, as given here can also be rolled into little balls before being
added to soups and stews in the same manner as dumplings. Typically skirlie is
used as an accompaniment to meats, game birds, cod, soups and dishes with
mashed potatoes. The raw basic mixture can also be used as a stuffing for
chicken, mutton or pork.
Serves: 4
Ingredients:
280g (10 oz) medium oatmeal
250g (9 oz) onions, finely chopped
120g (4 oz) grated suet (or 4 tbsp good dripping)
Method:
Melt the suet or dripping in a very hot pan then add the onions and fry until only
just browned. Stir-in the oatmeal to make a very thick porridge-like mixture.
Turn the heat down and keep stirring on gently heat for about 5 to 7 minutes, or
until everything is thoroughly cooked. Season to taste and serve.
If cooked until very thick, this can be (and commonly is) used as a stuffing for
chicken and game fowls.

Creamed Swedes
This is a traditional recipe for a classic accompaniment of boiled swedes that are
mashed into a white sauce and make an excellent dish for the Christmas,
Thanksgiving and Hogmanay meals.
Serves: 6 to 8
Ingredients:
1.5kg (3 1/3 lbs) swedes, peeled and cubed
4 shallots, finely chopped
1l (4 cups) milk
3 tbsp unsalted butter
1 tbsp fresh thyme leaves (or 1/2 tsp dried thyme)
3/4 tsp sea salt
6 black peppercorns
6 whole cloves
2 bayleaves
3 tbsp plain flour
ground white pepper and freshly-grated nutmeg, to taste
sea salt, to taste
parsley, to garnish
Method:
Bring a large pan of lightly-salted water to a boil, add the swedes and cook for
about 20 minutes, or until tender. Drain in a colander and set aside.
Combine the milk and cream in a heavy-based pan and bring just to a simmer
then set aside to keep warm over low heat. In the meantime, melt the butter in a
large heavy-based pan, add the shallots and fry gently for about 6 minutes, or
until tender. Stir in the thyme, salt, black peppercorns, cloves and bayleaves and
cook, stirring constantly, for 1 minutes. Now scatter the flour over the top and
stir into the butter to form a roux. Cook the mixture, stirring constantly, for 2
minutes then gradually whisk in the hot milk until the mixture is smooth.
Bring the mixture to a boil, whisking constantly, then reduce to a simmer and
cook, stirring frequently, for 15 minutes. Pour the resultant sauce through a fine-
meshed sieve into a large heavy-based pan. Season the sauce to taste with white
pepper, nutmeg and salt.
Return the sauce to the heat, bring to a simmer then add the swede pieces and
mash into the sauce. Continue cooking until the mixture is heated through, turn
into a warmed bowl, garnish with parsley and serve.

Mealie Pudding
This is a traditional Scottish pudding made of oatmeal, onions and suet intended
as an accompaniment.
Mealie pudding is a boiled pudding, used as an accompaniment to meats, game
birds, cod, soups and dishes with mashed potatoes that is formed from the same
basic mixture as Skirlie, except that the raw mixture is steamed rather than being
fried.
This should not be confuse with Southern African mealie, which are the kernels
of the white maize cob.
Serves: 2
Ingredients:
250g (9 oz) onions, finely chopped
120g (4 oz) grated suet (or 4 tbsp good dripping)
Method:
Melt the suet or dripping in a very hot pan then add the onions and fry until just
browned. Stir-in the oatmeal to make a thick porridge-like mixture. Turn this
mixture into a greased pudding basin and cover with buttered greaseproof paper.
Cover the bowl in a double layer of aluminium foil and tie securely. Place in the
basket of a steamer or on top of an inverted saucer in a large pan.
Steam for 1 hour, ensuring the water is topped up then allow to cool a little,
unwrap and unmould onto a serving plate.

Rumbledthumps
This is a classic Scottish dish of potatoes and cabbage served either as a main
meal or an accompaniment to meat.
This is the Scottish version of the classic Irish potatoes and cabbage dish,
colcannon. The name itself derives from the terms ‘rumbled’ (bashed or mixed
together) and ‘thumped’ (beaten) thus, literally ‘rumbledthumps’ are dishes that
are ‘bashed together’ or ‘mixed together’.
Traditionally it is served as a main course, particularly at lunchtime, but it can
also be served as an accompaniment to a meat dish.
Serves: 6 to 8
Ingredients:
450g (1 lb) potatoes
450g (1 lb) white cabbage, kale or spring greens
1 medium onion (or the whites of 2 leeks), finely chopped
90g (3 oz) butter
2 tbsp single cream
60g (2 oz) mature Cheddar cheese
chopped fresh chives
Method:
Slice the potatoes quite thickly then add to a pan of lightly-salted boiling water.
Allow to cook for about 25 minutes, or until tender, then drain, mash and set
aside.
Meanwhile slice the cabbage and boil gently in lightly-salted water until just
tender (about 8 minutes) then drain and set aside.
Add the butter to a frying pan and use to cook the onions until tender. Once soft
(about 6 minutes) mix in a bowl along with the potatoes and cabbage. Add the
cream and chives, season then beat the mixture together until light and creamy.
Place the mash in an ovenproof dish, sprinkle the cheese over the top and place
under a hot grill until the top has browned. Serve immediately.

Game Chips
This is a traditional Scottish recipe for a classic method for creating potato chips
that are sliced thinly and deep fried. Traditionally these are served with game.
This recipe was developed in the 1830s as a form of potato that could be served
with the game meats from the hunts that were becoming ever more popular in
Scotland during the time.
Serves: 4
Ingredients:
600g (1 1/3 lbs) potatoes
oil for deep frying
sea salt and black pepper
Method:
Peel the potatoes then slice wafer thin with a mandolin or a Japanese vegetable
slicer. Place in a bowl, cover with water and allow to soak for 20 minutes to
remove the excess starch. Fill a deep fryer with oil and heat to 190ºC (380ºF).
Drain the potatoes and dry thoroughly on kitchen paper. Add to the oil in small
batches and fry for about 2 or 3 minutes per batch, so that the potato slices
become crisp and golden. Drain on paper towels and season with sea salt and
black pepper. Keep warm as you cook the remaining chips and serve warm.

Dulse Croquettes
This is a modern Scottish recipe for a classic accompaniment of cooked parsnips
and carrots mixed with oats and dulse seaweed that are rolled into cylinders,
coated in the oat and seaweed mix and served as an accompaniment.
Serves: 4 to 6
Ingredients:
150g (1/3 lb) rolled oats
40g (1 1/2 oz) dried dulse, finely chopped
340g (3/4 lb) parsnips, peeled, cored and cut into chunks
340g (3/4 lb) carrots, peeled and cut into chunks
2 tbsp olive oil
Method:
Bring a pan of lightly-salted water to a boil. Add the parsnips and carrots and
cook for about 25 minutes, or until tender. Take off the heat and drain then mash
until smooth (if necessary add a little of the cooking water to help make a paste).
Combine the oats and dulse in a bowl. Add 1/4 of this mixture to the mashed
vegetables and season to taste. Form the resultant mixture into croquettes (there
is enough mixture for 12) then roll these in the remaining oat and dulse mix to
coat evenly.
Add the oil to a frying pan and use to fry the croquettes you’ve made over low
heat for about 5 minutes per side, or until cooked through and crisp.
Alternatively, place on a greased baking tray then transfer to an oven preheated
to 180ºC (360ºF) and bake for 20 minutes. The mix of dulse and vegetables
make these an excellent accompaniment for lamb.

Turnip Purry
This is a traditional Scottish recipe for a classic accompaniment of boiled turnips
(swedes) finished with ginger, butter and seasonings.
Serves: 4
Ingredients:
2 medium swedes (turnips or ‘neeps’ as they are known in Scotland)
2 tbsp butter
ginger, to taste
Method:
Peel and chop the swede. Place in a pan of boiling water and cook for about 60
minutes (or more or less, depending on age and size), until they are soft.
Drain the swedes then return to the pan and mash with the butter. Season to taste
with salt, black pepper and a little ginger. Stir to combine and serve hot.

Mashed Neeps
This recipe is for a classic accompaniment of a swede (a neep) that’s boiled and
mashed with butter before serving and which is typical fare for both Hogmanay
and Burns Night.
Serves: 4
Ingredients:
1 swede (rutabaga, ‘turnip’)
50g (2 oz) butter, diced
salt and ground white pepper, to taste
Method:
Cut of the ends of the ‘neep’ and slice off the skin to a depth of about 1cm. Chop
the flesh into 2cm (1 in) cubes then place in a pan with plenty of boiling water.
Return to the boil and cook for about 45 minutes, or until the swede pieces are
very tender then take off the heat and drain in a colander.
Mash the ‘neeps through the colander into the original cooking pot then add the
butter and mash once more until completely smooth. Season to taste with white
pepper and salt then serve.
Cropadeu (Haddock Liver Dumpling)
This is a traditional Scottish recipe for a classic accompaniment of haddock liver
and oatmeal dumplings that are boiled to cook.
Serves: 2
Ingredients:
water to bind
1 haddock liver
Method:
Place the oatmeal in a bowl then add enough water to bring it together as a
medium-soft dough. Season the haddock liver with salt and black pepper then
place in the centre of the oatmeal dumpling dough.
Bring a pan of lightly-salted water to a boil, carefully add the dumpling and cook
for 30 minutes. Serve hot.

Barra Dulse
This recipe from the Isle of Barra is for a classic accompaniment of boiled and
fried dulse seaweed.
Serves: 4
Ingredients:
300g (2/3 lb) fresh dulse
3 tbsp butter
Method:
Wash the dulse thoroughly in plenty of fresh water. Trim any frayed ends then
place in a pan with about 6 tbsp water, bring to a simmer, cover and cook for
about 40 minutes, or until tender.
Drain the dulse and chop into little pieces. Melt the butter in a pan, add the dulse
and fry gently until heated through. Season to taste with salt and black pepper
then serve accompanied by boiled potatoes.

Banffshire Potatoes
This is a traditional Scottish recipe for a classic accompaniment of potatoes
filled with a butter, egg yolk, herb and breadcrumb mix that are baked and which
make an excellent treat for Bonfire night.
Serves: 4
Ingredients:
7 large potatoes
1 egg yolk
pinch of sweet herbs
30g (1 oz) butter
Method:
Beat the butter in a bowl until soft and creamy then add the egg yolk and beat
into the butter until smooth. Add the herbs and breadcrumbs then season to taste.
Beat to combine then add the milk and whisk into the butter mix.
Wash and brush the potatoes to remove any dirt. Cut off one end to allow the
potatoes to stand then cut off the top and scoop out enough of the inside so you
can fill with the stuffing. Place on a baking tray then transfer to an oven
through.
Serve wrapped in a napkin.

Scottish Forcemeat Balls
This is a classic recipe for forcemeat balls made from a blend of liver, bacon and
breadcrumbs with seasonings bound with eggs that are poached and usually
served as a garnish or accompaniment.
Serves: 4 to 6
Ingredients:
1 liver from a chicken, turkey, rabbit or hare
1 rasher of fatty bacon
1 egg
1/2 tsp chopped parsley
1 pinch of dried thyme
1 pinch of freshly-grated nutmeg
Method:
Mince together the liver and the bacon very finely. Combine in a bowl with the
breadcrumbs, parsley, thyme and nutmeg. Season to taste then add a squeeze of
lemon juice.
Beat the egg in a bowl then add to the dry ingredients. Mix everything together
thoroughly then shape into small balls.
Bring a pan of water to a boil, gently add the forcemeat balls and poach in the
water for about 12 minutes. Serve immediately as a garnish.

Scots Colcannon
This is a traditional Scottish recipe for a classic dish or accompaniment of
mashed potatoes fried with cooked and shredded cabbage.
Serves: 4 to 6
Ingredients:
300g (2/3 lb) potatoes
300g (2/3 lb) cabbage
2 tbsp butter (or dripping)
Method:
Peel and quarter the potatoes and remove the core from the cabbage. Bring a pan
of lightly-salted water to a boil, add the potatoes and cabbage and cook for about
25 minutes, or until tender. Mash the potatoes and mince the cabbage.
Melt the butter or dripping in a large frying pan then add the potatoes and
cabbage. Season to taste then mix thoroughly, allow to heat through and to
brown slightly then serve.
Scotch Kale
This is a classic dish of blanched curly kale served in a cream sauce that makes
an excellent accompaniment, particularly for haggis. Though this recipe uses
cream, the original recipe started with 300ml (1 1/4 cups) whole milk and then
simmered this down until the volume was reduced by half.
Serves: 4 to 6
Ingredients:
400g (1 lb) curly kale
50g (2 oz) butter
1 tbsp plain flour
2 tbsp boiling double cream, to finish
small triangles of bread, fried in butter until crisp, to garnish
Method:
Wash the kale thoroughly, bring a pan of lightly-salted water to a boil, add the
kale and blanch for 10 minutes. Drain the kale and chop very finely.
Melt half the butter in a pan, add the kale and stir-fry for a few minutes. Take off
the heat and season to taste with salt, black pepper and grated nutmeg. Scatter
over the flour and stir to combine then beat in the single cream (or reduced milk)
until smooth.
Place the pan back on the heat, bring to a simmer and cook for 10 minutes or
until the sauce is thick. Take off the heat and turn into a warmed serving bowl.
Garnish with the boiling double cream and the fried bread and serve.

Kale in Butter
This is another Scottish kale dish, where the greens are blanched and finished in
a butter sauce with onion, oatmeal and lemon juice.
Serves: 4 to 6
Ingredients:
400g (1 lb) curly kale
100g (4 oz) butter
2 tbsp fine oatmeal
4 tbsp grated onion
2 tbsp lemon juice
Method:
Wash the kale thoroughly, bring a pan of lightly-salted water to a boil, add the
kale and blanch for 10 minutes. Drain the kale and chop very finely.
Melt the butter in a pan, scatter in the oatmeal and onion and fry until the
oatmeal is golden brown and aromatic. Stir in the chopped kale and fry for a few
minutes to heat.
Season to taste with salt, black pepper and nutmeg then pour in the lemon juice
and serve.

Carrot and Potato Cake
This is another traditional recipe from the isle of Harris for an accompaniment of
baked grated carrots and sliced potatoes. I wrote this down because it was
unusual, but also because it reminded me of the carrot and potato mash mixes
used to make potato cakes in my native Wales.
Serves: 4 to 6
Ingredients:
60g (2 oz) butter
1 medium onion, peeled and finely chopped
250g (8 oz) carrots, scraped and finely grated
500g (1 lb) potatoes, peeled and sliced thinly
1/2 tsp sea salt
Method:
Melt half the butter in a pan and use to fry the onion for about 8 minutes, or until
golden brown. Stir in the grated carrot and season with the salt. Take off the
heat.
Grease a 20cm diameter cake tin with the remaining butter. Spread half the
carrot and onion mix in the base then cover evenly with the potatoes. Spread the
remaining carrot mix on top. Season with a few twists of black pepper then cut a
circle of greaseproof (waxed) paper the same size as the tin and spread this
gently on top of the carrot mix.
Transfer to an oven preheated to 180ºC (360ºF) and bake for about 25 to 30
minutes, or until a knife goes easily through the centre of the cake. Remove from
the oven and, with the greaseproof layer still in place, use a potato masher to
press the contents down firmly.
Leave to cool for a few minutes then turn out onto a serving plate.

Boiled puddings are the traditional Scottish dessert fare and a number of these
are presented here. However, syllabubs, flummeries an other types of dessert
dishes are also represented.

Hogmanay Drambuie Trifle
This is a traditional Scottish recipe for a classic Hogmanay dessert of a
shortbread biscuit, raspberry, custard and cream trifle flavoured with Drambuie.
Serves: 4 to 6
Ingredients:
200g (7 oz) shortbread biscuits
250g (9 oz) raspberries (thaw if frozen)
4 tbsp Drambuie
600ml (2 1/2 cups) vanilla custard
300ml (1 1/4 cups) double cream
decorating gels (red, blue and green)
Method:
Roughly crush the shortbread biscuits and arrange half in the base of a glass
serving dish. Top with the raspberries (and any raspberry juice) then top wit the
remaining biscuits and drizzle with the Drambuie.
Prepare the custard according to the recipe (or make 600ml [2 1/2 cups] custard
with instant custard powder). Whilst still hot pour the custard over the
raspberries and biscuits in the bowl. Set aside to cool and set.
Once the custard has set whip the cream until stiff then spread over the custard.
Use a fork to decorate the top then, just before serving, add decorative patterns
on the top with the decorating gel.
Chocolate Pudding with Whisky Sauce
This is a modern Scottish recipe for rich, steamed, chocolate pudding that is
served with a whisky-based sauce.
This is a traditional Scottish recipe adapted from a recipe I saw published in
‘Glasgow on a Plate’ (Black and White Publishing Ltd).
Serves: 4 to 6
Ingredients:
For the Pudding:
110g (1/4 lb) caster sugar
110g (1/4 lb) butter
60g (2 oz) cocoa powder
170g (6 oz) flour
2 eggs
25ml (5 tsp) whisky
2 tablespoons skimmed milk
50g (2 oz) soft berries of choice (cranberries, cherries, blueberries,
blackcurrants, red currants etc)
For the Sauce:
140g (5 oz) dark chocolate [70% cocoa solids]
25ml (5 tsp) whisky
1 tsp golden syrup (corn syrup)
Method:
Cut the butter into small cubes and add to the sugar in a bowl. Work the butter
into the sugar with a wooden spoon until the mixture becomes light and fluffy.
Whisk the eggs together and slowly add to the sugar mixture, stirring all the
time. Once you have a smooth batter sieve the cocoa powder into this and stir-in
to mix. Add 3 tbsp flour to thicken and then pour in the whisky. Then add the
remaining flour a little at a time, stirring all the while.
Grease 4 individual metal pudding moulds or ramekins with butter and dust with
caster sugar. Place a spoonful of the mix in each mould, cover with aluminium
foil and secure this tightly in place. Place these in a large pot and add enough
water to reach half-way up the moulds. Bring the water to a boil then reduce to a
simmer and cook for 40 minutes.
Meanwhile prepare the sauce by melting the chocolate in a bain-marie (double
boiler) then add the cream, the whisky and the golden syrup. Mix into a smooth
sauce then remove the puddings and tip onto a plate. Pour over the chocolate
sauce and serve, adding a few of the berries on the side before serving.
The chocolate sauce is excellent and can be used for many other dishes. I find
that adding 1 tbsp orange marmalade to this sauce makes a wonderful sauce for
pancakes.

Redcurrant and Raspberry Fruit Roll
This is a classic Swiss-roll style cake filed with cream and a blend of raspberries
and redcurrants that’s served with a whipped cream and fruit purée sauce. This
can be serve as a dessert (it’s excellent in summer) or as a teatime treat.
Serves: 6 to 8
Ingredients:
For the Cake
50g (2 oz) butter
2 eggs
100g (4 oz) self-raising flour
15g (1/2 oz) ground almonds
finely-grated zest of 1/2 lemon
For the Filling:
300ml (1 1/4 cups) whipping cream, whipped
225g (9 oz) mix of redcurrants and raspberries
30g (1 oz) icing sugar
Method:
Cream together the butter and sugar for the cake. Add the eggs, one at a time,
beating thoroughly to combine after each addition. Add the flour, almonds and
lemon zest and beat well to combine.
Grease a Swiss (jelly) roll pan (about 28 x 18cm [11 x 7 in]) then line with a
sheet of greaseproof (waxed) paper so that it comes 1cm above the sides of the
tin. Turn the cake batter into the tin then transfer to an oven preheated to 200ºC
(400ºF) and bake for about 10 minutes, or until set and very lightly coloured.
When baked, turn out of the tin onto a sugared sheet of greaseproof (waxed)
paper. Peel away the paper lining and trim the edges neatly. Loosely roll up the
cake whilst still warm (leave the paper inside). Transfer to a wire rack and allow
to cool completely.
When cold, unroll the sponge and spread with half the cream, spreading it so that
it does not quite come to the edges. Sprinkle over half the fruit then roll it up. Sit
with the seam edge downwards on a serving dish and dust with icing sugar then
decorate with a few sprigs of redcurrants.
Purée the remaining fruit and fold into the leftover whipped cream. Sweeten to
taste with icing sugar and serve as a sauce to accompany the fruit roll.

Cloutie Dumpling
This is a traditional Scottish recipe for a suet, oatmeal and currant steamed
pudding that, traditionally, is cooked in a cloth. The pudding itself is named after
the ‘clout’ or cloth that it’s traditionally boiled in. It is also known as a ‘Clootie’
and is a well-established Christmas favourite.
Serves: 4 to 6
Ingredients:
120g (4 oz) shredded suet
240g (8 oz) flour
120g (4 oz) oatmeal
90g (3 oz) sugar
1 heaped tsp baking powder
240g (8 oz) mixed dried fruit (currants/sultanas/raisins)
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp golden syrup
2 eggs, beaten
3/4 tbsp buttermilk
Method:
Sift the flour into a large bowl and rub in the suet. Then ad all the other dry
ingredients and mix with a wooden spoon. Make a well in the centre and add the
syrup and eggs. Mix well, then add just enough buttermilk to make a soft (but
still firm) batter.
Pour the batter into a 2l (8 cup) basin or pudding steamer (ensure you leave a
3cm space on the top to allow for expansion). Cover with a greased sheet of foil
and secure. Place a saucer in the bottom of a pan, place the pudding on top and
pour-in sufficient boiling water to come 2/3 of the way up the container’s side.
Cover with a lid and boil for 3 hours.
Once done tip the dumpling out and either serve hot with custard or cold with
cream.

Drambuie Cranachan
Cranachan is a traditional (and popular) Scottish dessert that’s also known as
‘Cream Crowdie’. This is a version using Drambuie rather than the usual whisky
and incorporating that most popular of Scottish fruit, raspberries.
Serves: 4
Ingredients:
120g (4 oz) pinhead or coarse oatmeal
260ml (1 cup + 1 tbsp) double cream
1 tbsp Drambuie
120g (4 oz) raspberries
Method:
Toast the oatmeal in a dry frying pan then whisk the cream to a soft consistency
and mix the oatmeal and Drambuie into this. Spoon into tall glasses and serve,
topped with the raspberries. A very common variant is to use 180g of fresh
raspberries in the mix.

Prince Charlie’s Pancakes
This is a traditional Scottish recipe for a dish of pancakes served with a citrus
and Drambuie sauce. The full recipe is presented here and I hope you enjoy this
classic Scottish version of: Prince Charlie’s Pancakes.
Serves: 8
Ingredients:
2 eggs, beaten
260ml (1 cup + 1 tbsp) milk
30g (1 oz) lard
90g (3 oz) butter
2 tbsp Drambuie
grated zest and juice of 3 large oranges
grated zest and juice of 2 large lemons
pinch of salt
Method:
Sift the flour and salt into a bowl and make a well in the centre. Add the beaten
eggs and half the milk and stir-in until you have a smooth batter. Slowly add the
remaining milk to this.
Melt a little lard in a 20cm (8 in) frying pan and pour just enough batter to cover
the base of the pan, swirling the pan so that it’s evenly coated. Fry for a few
minutes, until bubbles appear on the surface, then turn the pancake over and
cook on the other side. Slide onto a warmed plate and keep warm.
Repeat the process until all the batter is used up (you should have about eight
pancakes). At this point melt the butter in another frying pan then add the sugar
and cook for a minute. Add the grated zest and juice of the oranges and lemons
and bring to a boil. Add the Drambuie and reduce to a simmer. Cook for 3
minutes.
Fold the pancakes into quarters and place in the frying pan. Cook gently for
three minutes, spooning the sauce over the top until the pancake has heated
through. Serve immediately.
St Fillan’s Fruit Pudding
This dessert, originating in Perthshire (on the eastern end of Loch Earn to be
precise) is for a cake-topped fruit pudding.
Serves: 4
Ingredients:
120g (4 oz) flour
60g (2 oz) fine granulated sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
pinch of salt
2 eggs
2 tbsp milk
450g (1 lb) stewed fruit (any mix of apples, pear, rhubarb, gooseberries, figs,
dates, raspberries etc)
Method:
Mix all the dry ingredients together then rub in the butter. Mix the white and
yolk of the eggs (but do not beat) then make a well in the centre of the flour and
add the eggs. Mix into the flour then add the milk to form a thick batter. Place
the stewed fruit (and any juices) in the bottom of an ovenproof dish and drop the
batter on top in spoonfuls. Place in the centre of an oven preheated to 190ºC
(380ºF) and cook for half an hour, or until the dough has risen, turned a golden
brown and cooked though.
Serve either warm with custard or ice cream or cold with cream.

Cranachan
This is a classic Scottish dessert that probably has as many variations as there are
cooks who make it (it’s also known as ‘Cream Crowdie’). The basis, however, is
toasted oats with cream, fresh berries and a splash of whisky.
Serves: 4
Ingredients:
40g (1 1/2 oz) rolled oats
240ml (1 cup) double cream
1/2 tsp vanilla extract
125g (4 1/2 oz) fresh berries
1 tbsp Scotch Whisky
4 fresh mint leaves, to garnish
Method:
Spread the oats in a thin layer on a baking tray and palace in an oven preheated
to 180ºC (360ºF). Toast for about 10 minutes or until nut brown then take out of
the oven and set aside to cool.
Meanwhile whip the cream into just firm peaks. Gently fold-in the icing sugar,
vanilla and toasted oats then spoon into 4 large glasses and top with the fresh
fruit. Drizzle the whisky or Drambuie over the top then top with a fresh mint leaf
and serve.

Scottish Dumpling
This is a traditional boiled pudding that used to be made in a cloth but which
these days is more typically made in a pudding basin. This pudding is also
suitable for microwaving.
Serves: 4 to 6
Ingredients:
240ml (1 cup) water
150g (3/4 up) caster sugar
1 tsp mixed spice
1/2 tbsp cinnamon
220g (8 oz) mixed dried fruit, chopped
200g (7 oz) sultanas
1 tsp baking soda
2 eggs, beaten
Method:
Add the water, sugar, mixed spice, cinnamon, mixed fruit, sultanas and butter to
a saucepan. Bring to a boil and allow to simmer for 2 minutes, stirring all the
while so the sugar melts (this allows everything to combine and plumps-up the
fruit).
Remove from the heat and immediately stir-in the flour, baking soda and eggs.
Whisk to combine then pour either into a pudding basin or a microwavable bowl.
For the microwave, simply place the bowl in the microwave (no need to cover)
and cook for 10 minutes on full power. Remove from the microwave and allow
to stand for 4 minutes then tip onto a serving plate, cut into wedges and serve
with custard or white sauce.
If you’re making this the traditional way then pour the batter into a well-buttered
1.2l (5 cup) pudding basin. Either add the lid or cover with greased greaseproof
paper. Cover completely with aluminium foil then tie securely in place.
Either put in the basket of a steamer or sit on an upturned saucer in a large pan.
Add water to 3/4 of the way up the sides of the basin then cover and boil.
Boil or steam for about 3 hours then take the pudding out of the steamer
(remember to check the level of the water regularly). Unwrap the pudding, allow
to cool for 5 minutes then tip onto a serving plate and serve with custard or white
sauce.

Treacle and Marmalade Tart
This is a classic tart that can be served as a dessert with custard or as a teatime
cake and which combines the sweetness of treacle (molasses) with the bitterness
and citrus zing of orange marmalade.
Serves: 6 to 8
Ingredients:
225g (1/2 lb) sweet shortcrust pastry
225g (1/2 lb) white breadcrumbs
2 tbsp lemon juice
240ml (1 cup) black treacle (molasses)
120ml (1/2 cup) marmalade
Method:
Roll the pastry out until large enough to line the base and sides of a 20cm (8 in)
diameter flan tin. Trim the edges (reserve the extra pastry for later).
Combine the treacle and marmalade in a small pan. Heat gently until liquid then
stir in the lemon juice. Pour this mixture into the pastry shell. Roll the leftover
pastry out and cut into strips. Arrange these in a latticework pattern over the top
of the tart.
or until the pastry is golden brown in colour.
Remove from the oven and either serve cold for teatime or warm with custard or
cream as a dessert.

Barley Pudding
Barley does very well in the cold and damp Scottish climate, which is why
barley and barley flour features in so many Scottish recipes. Think of this dish as
a rice pudding, but using barley and water instead of rice and milk.
Serves: 4
Ingredients:
225g (1/2 lb) barley
90g (3 oz) currants
90g (3 oz) raisins
1l (4 cups) water
pinch of salt
caster sugar, to serve
single cream, to serve
Method:
Combine the barley and water in a large pan and bring to a boil. Allow to
simmer gently, uncovered, for 90 minutes, stirring occasionally then add the
currants, raisins and salt. Simmer for a further 15 minutes and spoon into bowls.
Decorate with a swirl of cream and a topping of sugar then serve.

Caledonian Cream
This is a traditional and fairly light Scottish dessert flavoured with that classic
Scottish preserve, marmalade. This really does need thick, bitter Dundee-style
marmalade but you could use another kind or marmalade just bring to a boil with
2 tbsp water and the pith of an orange for a couple of minutes then remove the
pith and use in this recipe.
Serves: 4
Ingredients:
120g (1/2 cup) cream cheese
1 tbsp marmalade
2 tbsp brandy or rum
2 tsp lemon juice
sugar, to taste
4 oranges, peeled with a knife to remove the pith and segmented
orange zest to garnish
mint to garnish
Method:
Add all the ingredients (except the orange segments) to a blender or large bowl
and cream together until smooth. Place the oranges in the base of four long-
stemmed glasses and add 1 tsp of the alcohol. Spoon the flavoured cream on top
then place in the fridge for at least 40 minutes to chill. Garnish with orange zest
and a sprig of mint and serve.
Chocolate, Orange and Whisky Mousse
This recipe was obtained from a trip to Glasgow about 3 years ago. The mousse I
was served then was so delicious that I had to have the recipe. I’ve adjusted a
few things as I’ve subsequently made this, but it still remains faithful to the
Scottish original.
Serves: 4
Ingredients:
250g (9 oz) plain chocolate
4 large eggs, separated
2 tbsp good Scotch whisky
2 tbsp double cream
finely-grated zest of 1 orange
1 tbsp whisky
pinch of caster sugar
finely-pared orange zest to decorate
chocolate shavings to decorate
Method:
Break the chocolate into chunks and add to a heat-proof bowl along with the
whisky and 2 tbsp cream. Bring a pan of water to the boil, take off the heat and
sit the bowl in this (basically make a bain-marie) and stir the chocolate until
melted. Meanwhile whisk the egg whites in a clean bowl and beat until stiff. In
another bowl whisk together the egg yolks and the grated orange zest until pale.
Once the chocolate has melted take off the heat and allow to cool then stir-in the
egg yolk mixture before folding-in the whisked egg whites. Spoon the resultant
mixture into six individual ramekins of glasses and chill in a refrigerator for at
least 3 hours.
Just before you’re ready to serve whip the remaining cream with the whisky and
sugar. Use this to decorate the top of the mousse and garnish with the orange
zest and chocolate shavings.

Drunken Rhubarb Crumble
I was first introduced to this by a friend from Islay. Essentially it’s a classic
rhubarb crumble. However, it’s amazing the difference that a ‘wee dram’ (a drop
of whisky) can make to a simple rhubarb crumble!
Serves: 6
Ingredients:
675g (1 1/2 lb) fresh rhubarb trimmed to 2cm lengths
90ml (6 tbsp) whisky
1 tbsp freshly-grated orange zest
120g (4 oz) Demerara sugar
4 tbsp mixed spice
90g (3 oz) butter
freshly-grated zest of 1 lemon
1 tsp ground allspice
Method:
Place the rhubarb in the base of a 1.5l pie dish or baking dish. Mix the whisky,
lemon zest, orange zest, mixed spice and sugar in a bowl then sprinkle on top of
the rhubarb.
Meanwhile, sift the flour, allspice and cinnamon in to a bowl and rub in the
butter until the mixture resembles fine breadcrumbs. Add the lemon sugar and
lemon zest and mix well. Sprinkle the resultant topping on top of the fruit then
place the crumble in an oven preheated to 200ºC (400ºF) and bake for 30
minutes, or until the fruit has begun bubbling and the top is golden brown.
Serve hot with custard.

Dunesslin Pudding
This is traditional Scottish version of the classic British sponge pudding that
either has honey, syrup or jam in its base so that when you tip the pudding out of
the baking tin the jam or syrup runs down the site. This is a traditional Scottish
version of these various boiled puddings.
Serves: 4
Ingredients:
4 tbsp jam or stewed fruit
2 medium eggs, well beaten
60g (2 oz) white sugar
30g (2 oz) butter
generous squeeze of lemon juice
Method:
Butter the inside of a 1l (4 cup) oven proof pudding bowl and set the jam (or
stewed fruit) in the bottom. Mix the flour and sugar in a pan over low heat and
gradually add the milk, stirring well. Cut the butter into small cubes, add to the
mixture and stir in. Bring the mixture to a boil and continue cooking until it
thickens.
Allow the mixture to cool slightly then ad the lemon juice and eggs. Beat the
batter until smooth then pour into the pudding bowl. Place the bowl in an oven
preheated to 180ºC (360ºF) and bake for about 20 minutes, or until nicely
browned on top.
Allow the pudding to cool then turn onto a serving plate so that the jam runs
down the side of the sponge. Serve hot.

Dunfillan Pudding
This is a traditional Scottish recipe for a classic dessert of a milk and egg batter
with flour, sugar and butter that’s baked on a stewed apple base.
Serves: 4
Ingredients:
30g (1 oz) sugar
a few drops of vanilla extract
2 eggs, separated
450ml (1 4/5 cups) milk (about)
3 apples, stewed
Method:
Grease a pie dish and over the base with the stewed apples. Meanwhile melt the
butter in a saucepan, stir-in the four then add the milk a little at a time, whisking
to a smooth batter (don’t add to much). Bring the mixture to a boil and cook
until you get a smooth sauce. Pour into a bowl and add the sugar, vanilla extract
and the egg yolks. Whisk to combine.
Whisk the egg whites into stiff peaks then fold into the milk batter. Pour the
resultant mixture over the stewed apples then place in an oven preheated to
180ºC (360ºF) and bake for about 45 minutes, until nicely set and golden brown.
Serve hot.

Edinburgh Fog
Edinburgh during the nineteenth and early 20th Centuries was famous for its
coal fire smogs, indeed the city used to be known as ‘Auld Reekie’ (Old
Smokie). This recipe dates from the Victorian era and commemorates those days
of Edinburgh’s ‘big smoke’. The recipe itself is for a classic dessert of whipped
cream mixed with crushed ratafia biscuits, sugar, Drambuie, almond essence and
slivered almonds.
Serves: 4
Ingredients:
60g (2 oz) ratafia biscuits (or macaroons)
almond essence, to taste
Drambuie, to taste
30g (1 oz) almonds, toasted
Method:
Whip the cream until stiff then add the sugar and mix until dissolved. Crush the
biscuits and mix into the cream before adding a few drops of almond essence.
Now add the Drambuie (to taste) and mix to combine. Spoon into glasses and
chill well in the refrigerator.
Top with the toasted almonds and serve.

Honey Creams
This recipe is for a classic dessert of honey, eggs, double cream and whisky
that’s chilled to set and served decorated with grated chocolate.
Serves: 4
Ingredients:
4 tbsp thick honey
4 egg yolks
4 tbsp whisky
grated dark chocolate for decoration
Method:
Add the honey to a pan and heat gently until quite runny. Meanwhile beat the
egg yolks together in a bowl. Take the honey off the heat and slowly beat into
the egg yolks. Continue beating quite briskly until the mixture has thickened and
turned a pale golden yellow in colour. In a separate bowl whip the cream until it
stands in soft peaks then add the whisky a teaspoon at a time and whip to
combine.
Fold the cream mixture into the egg yolk mixture and divide into eight ramekins.
Sprinkle the grated chocolate over the top then place in the freezer to harden.
Allow to thaw very slightly before serving.

Athole Brose
This is a classic dessert of oatmeal flavoured with honey, whisky and whipping
cream that’s served garnished with raspberries. According to legend this dessert
was created by the Duke of Atholl as a means of capturing Ian MacDonald, Lord
of the Isles and leader of the 1475 Highland Rebellion.
Serves: 4 to 6
Ingredients:
100g (3 1/2 oz) coarse or medium oatmeal
2 tbsp runny honey
250ml (1 cup) whipping cream
fresh raspberries for garnish
Method:
Spread the oatmeal evenly over the bottom of a baking tray and toast in an oven
preheated to 200ºC (400ºF). Cook in the centre of the oven, shaking
occasionally, for about 15 minutes or until the oats are a rich, even, golden
brown.
Set some oats aside for a garnish then add the remainder to a bowl before mixing
in the honey and whisky. Add the cream to a clean bowl and whip until stiff then
fold into the oatmeal mixture. Spoon into dessert glasses, top with the reserved
oats, a few raspberries (and, traditionally a finger of home-made shortbread).

Black Cap Pudding
A traditional Scottish steamed pudding whose name is derived from the studding
of currants covering the pudding’s top and sides. This should not be confused
with Irish Black Cap pudding that’s made from dark raspberries.
Serves: 4 to 6
Ingredients:
240g (1 1/4 cups) butter
240g (1 1/4 cups) caster sugar
3 eggs
finely-grated zest of 1 lemon
juice of 1 lemon
enough currants to cover the base and sides of the pudding basin
Method:
Cream together the butter and sugar until light and fluffy. Add the eggs one at a
time and mix thoroughly into the batter before adding the next. Mix in the flour
and combine thoroughly before adding the lemon zest and lemon juice.
Butter a 1l (4 cup) pudding basin very thickly and press the currants into the
base and the sides of the basin so it’s completely covered. Now pour in the batter
and cover with well-buttered greaseproof paper. Completely cover the basin with
a double layer of foil and tie securely in place.
Either place the pudding in a steamer or sit on top of a saucer inverted in the
bottom of a saucepan and fill with boiling water to half-way up the side of the
pudding. Cover and steam the pudding for at least two hours, making certain you
top-up the water regularly to prevent it from drying out.
Allow the pudding to cool slightly then unwrap and turn onto a serving plate.
Serve with lemon sauce.

Drumlanrig Pudding
In my quest to gain as many rhubarb-related recipes as possible I came across
this Scottish dessert several years ago. I’ve made it several times, but the
original recipe has been sitting in a box of cuttings and clippings for several
years. Essentially this is a twist on a summer pudding but using layers rather
than simply encasing the fruit in bread.
Serves: 4
Ingredients:
500g (1 lb) rhubarb
1/2 loaf white bread, cut into generous slices and with crusts removed
sugar to taste
Method:
Wash, peel and trim the rhubarb then cut into 3cm lengths at an angle. Place in a
large pan with a little water and enough sugar to suit your taste (I like mine very
tart so 30g [1 oz] would be enough for me, it might be closer to 120g [4 oz] for
other people). Bring to a boil, reduce to a simmer then continue cooking until the
rhubarb is completely soft and is breaking down.
Take a 1.5kg (3 1/2 lb) pudding basin and butter it lightly. Cut one slice of bread
so it fits the bottom of the bowl. Spoon over some of the hot rhubarb then add
another layer of bread, followed by a layer of rhubarb. Keep on assembling in
this manner until the pudding basin is completely full (remember to finish with a
layer of bread). If the basin is too big for your slices overlap them so that each
layer covers the entire surface of the rhubarb.
Place a plate that’s slightly smaller than the mouth of the basin on top and add a
weight. Store in a cool place for 24 hours then unmould, slice an serve with
cream and a sprinkle of brown sugar.

Free Kirk Pudding
This is a traditional Scottish recipe for a classic steamed pudding made from a
stiff blend of flour, sugar, breadcrumbs, dried fruit, suet, eggs, baking soda and
mixed spice that’s steamed to cook and served with custard.
Serves: 4
Ingredients:
6 tbsp plain flour
6 tbsp sugar
12 tbsp fresh breadcrumbs
6 tbsp currants
6 tbsp raisins
1 tsp freshly-grated lemon zest
1 tsp freshly-grated orange zest
10 tsp shredded suet
pinch of salt
2 tsp baking soda
2 tsp mixed spice
2 eggs
milk, to combine
Method:
Add all the dry ingredients to a bowl along with the fruit, spice and zests. Mix to
combine then beat in the eggs and add just enough milk to make as stiff dough.
Turn into a well-greased pudding basin (about 500ml [2 cups]), cover with
buttered greaseproof paper and then with a double layer of kitchen foil. Secure
with string then place in a steamer and steam for 3 hours (make sure to top-up
the water so it doesn’t boil dry).
Allow the pudding to cool a little then turn out onto a serving plate. Serve with
custard.
Floating Island
Though versions of this dish are now known throughout the British Isles, the
first versions of the recipe seems to have originated in Scotland during the 18th
Century. It’s certainly mentioned in Mrs MacIver’s 1773 book Cookery and
Pastry-making.
This dessert of cream, pureed apples and redcurrant jelly in whipped egg-whites
makes a very extravagant ending to a festive meal and the impact is well worth
the effort.
Serves: 4
Ingredients:
3 egg whites
115g (1/4 lb) redcurrant jelly
6 apples, cored and halved
Method:
Place the apples, cut side up, on a lightly-greased baking tray and bake in an
oven preheated to 180ºC (360ºF) for 20 minutes, or until soft. Allow the apples
to cool sufficiently so that they can be handled then remove the pulp into a bowl.
Allow to cool completely then add the sugar and 1 egg white. Beat until smooth
and set aside.
In a separate bowl whisk the double cream until stiff. Then add the remaining
egg whites to a clean bowl and whisk until firm enough to form stiff peaks
before folding-in the redcurrant jelly.
Originally this was made in one large bowl, but it’s probably easiest to make the
dish in individual glass bowls. Place the cream on the bottom of the bowl,
followed by the apple mixture and top with the egg white and redcurrant jelly
mix. It’s traditional to decorate with geranium and/or winter jasmine florets, but
you can use whatever edible (or candied) flowers are in season.

Rothesay Pudding
This recipe is for a steamed dessert of a fruit jam-flavoured suet pudding that
originates from Rothesay on the Isle of Bute.
Serves: 6
Ingredients:
120g (4 oz) fresh white breadcrumbs
1 dessert spoon sugar
1 egg
250ml (1 cup) gooseberry, blackcurrant or raspberry jam
250ml (1 cup) milk
1/2 tsp baking soda
1/2 tsp vinegar
Method:
Mix together all the ingredients except the baking soda and vinegar and beat to
combine thoroughly. Grease a 1l (4 cup) pudding basin. Mix together the vinegar
and baking soda, add to the pudding batter and quickly beat to combine.
Tip the resultant mixture into the pudding basin (you have to do this quickly as
it’s the chemical reaction between the vinegar and baking soda that allows the
pudding to rise and makes it light). Cover with a buttered sheet of greaseproof
paper then cover with a double layer of foil. Tie securely and either place in a
steamer or place on an upturned saucer in a saucepan, adding water to come half
way up the sides of the pudding.
Steam the pudding for two hours, ensuring you keep the water level topped up.
When ready allow the pudding to cool slightly then carefully unwrap and turn
out onto a serving plate.

Rhubarb Oatmeal Crumble
This is a traditional Scottish recipe for classic crumble of lightly-stewed rhubarb
topped with an oatmeal and flour crumble topping.
Serves: 6
Ingredients:
For the Fruit:
450g (1 lb) rhubarb cut into 1.5m (3/5 in) lengths (do not peel)
60g (2 oz) brown sugar
4 tbsp water
squeeze of lemon
For the Crumble:
30g (1 oz) coarse oatmeal
60g (2 oz) butter
Method:
Combine the rhubarb, sugar and lemon juice in a pan, bring to a boil, reduce to a
simmer and cook until the rhubarb is soft but not mushy (about 12 minutes).
Take off the heat and turn into a deep pie dish.
Meanwhile, mix together the flour and oatmeal then cube the butter and add to
this mixture. Rub the butter into the flour and oatmeal mix with your fingertips
until the mixture resembles coarse breadcrumbs. Stir in the brown sugar then
sprinkle the crumble mix evenly over the top of the fruit. Tamp down slightly
with your palm then place in an oven preheated to 200ºC (400ºF) and bake for
about 25 minutes, or until the fruit is bubbling and the top of the crumble is
brown and crunchy. Serve hot with ice cream, cream or custard.

Scottish Flummery
This is a classic dessert made from water and cream thickened with oatmeal
served with honey and drambuie. Flummeries are originally Welsh, based on the
Welsh Llymru, made from oat milk. They were adopted in the North of England
and made their way to France and to Scotland.
Serves: 4
Ingredients:
4 tbsp oatmeal
2 tbsp caster sugar
4 tbsp honey
2 tbsp Drambuie
Method:
Combine the oatmeal in a bowl with 1l cold water. Cover and set aside to soak
for 48 hours. At the end of this time stir the oatmeal and strain he liquid into a
saucepan (discard the oatmeal). Add the sugar then bring the liquid to a boil.
Continue cooking, stirring continually, for about 10 minutes or until the liquid is
very thick.
Take off the heat and allow to cool until lukewarm then stir-in the double cream.
Pour the liquid into individual dishes and refrigerate for at least 2 hours, or until
well chilled and set.
When ready, drizzle the honey and Drambuie over the top then serve.

Custard and Drambuie Flummery
This is a traditional Scottish recipe for a classic dish of custard flavoured with
Drambuie and set in glasses.
Serves: 4
Ingredients:
4 egg yolks
3 tbsp Drambuie
300ml (1 1/4 cups) double cream, lightly whipped
Method:
Cream together the egg yolks and sugar in the top part of a bain-marie (double
boiler), beating until the mixture is thick and forms threads. Begin heating the
mixture and when it starts to thicken add the Drambuie. Continue heating and
whisking until the mixture is stiff and stands in peaks.
Take off the heat and allow to cool then fold in the whipped cream. Pour or
spoon into wine glasses and chill for at least 2 hours before serving.

Whim-Wham
This is a classic (and very easy to make) Scottish trifle dating to the 18th
century. This dish cannot be made in advanced and needs to be prepared about
30 minutes before you’re due to serve.
Serves: 6
Ingredients:
30g (1 oz) butter
60g (2 oz) blanched almonds
30g (1 oz) sugar
30 sponge fingers
150ml (3/5 cup) sweet sherry
4 tbsp brandy
juice of 1 orange
300ml (1 1/4 cups) natural yoghurt
Method:
Melt the butter in a pan and use to gently fry the almonds until uniformly golden
brown (stir frequently to prevent burning). Add the sugar and continue coking
for 1 minute,stirring continuously. Turn the mixture onto a greased baking sheet,
spread out then set aside to cool.
About 30 minutes before you’re ready to serve break the sponge fingers in half
and arrange in the base of your serving bowl. Whisk together the sherry, brandy,
orange zest and orange juice in a bowl then pour over the sponge fingers. Set
aside to soak for about 25 minutes.
When ready to serve whip the cream until it just forms peaks that hold their
shape then gently fold-in the yoghurt. Spoon this on top of the sponge then
roughly chop the almond mixture and sprinkle on top of the trifle. Serve
immediately.
Raspberry and Walnut Shortbread
This is a traditional Scottish recipe for a classic dessert of walnut-flavoured
shortbread biscuits (cookies) filled with raspberry cream and topped with fresh
raspberries.
Serves: 4 to 6
Ingredients:
100g (4) oz) walnut pieces
100g (4 oz) butter
450g (1 lb) fresh raspberries
2 tbsp raspberry-flavoured liqueur (or kirsch)
300ml (1 1/4 cups) fresh whipping cream
Method:
Place the walnuts in a food processor and grind finely. Meanwhile, cream
together the butter and caster sugar in a bowl until pale and fluffy then add the
walnuts and flour and beat well to combine.
Take a sheet of non-stick baking parchment and draw three 20cm (8 in) diameter
circles on this. Divide the walnut shortbread dough into three equal portions,
place in the centre of each circle then press out with the heel of your hand until it
evenly fills the circle. Using a sharp knife, cut one of the circles into eight equal
portions and prise each portion apart slightly.
Carefully transfer the parchment to a baking tray, cover and refrigerate for at
least 30 minutes then transfer to an oven preheated to 190ºC (380ºF) and bake
for about 20 minutes, or until evenly cooked but only very lightly golden.
Transfer to a wire rack and allow to cool completely.
Meanwhile, place 2/3 of the raspberries in a bowl (reserve the remainder) and
combine with the icing sugar and liqueur. Crush with a fork to combine then set
aside to macerate as the shortbreads cool down.
Only assembly the dish immediately before serving, otherwise the shortbreads
will become moist and soggy. Whip the cream until stiff then fold in the crushed
raspberry mixture. Place one round of shortbread on a flat serving place and top
with half the cream and raspberry mix. Place the second shortbread round on top
and spread with the remaining cream mix. Arrange the triangles of shortbread
pastry on top of the cream, wedging them in at an angle then scatter the reserved
raspberries around them. Serve immediately.

Scotch Whisky Syllabub
This is a traditional Scottish recipe for a classic chilled dessert of whipped
double cream flavoured with lemon juice, honey and whisky. A syllabub as a
whipped dessert of cream and alcohol (originally English sack) evolved during
the Tudor period, however it died away during the 1900s in all the other regions
of the British isles, apart from Scotland.
Serves: 4
Ingredients:
juice of 2 lemons
100ml (2/5 cup) honey
120ml (1/2 cup) Scotch whisky
Method:
Combine the lemon juice, honey and whisky in a bowl and stir to combine. In
the meantime whisk the double cream in a bowl until stiff peaks form. Whisk the
whisky mix in until firm then spoon into wine glasses. Chill for 1 hour then
garnish with freshly-grated nutmeg and serve.
Drambuie syllabub can be made by substituting Drambuie for the whisky.

Dundee Pudding
This is a classic steamed pudding from the Dundee region for a classic steamed
pudding of apples and raisin in a sponge batter thickened with cake crumbs and
breadcrumbs. This recipe derives from the 1930s.
Serves: 4 to 6
Ingredients:
60g (2 oz) cake crumbs
90g (3 oz) butter
2 apples, peeled and grated
pinch of salt
120g (4 oz) seedless raisins
1 1/2 tsp baking powder
2 eggs
milk to bind
butter to grease the mould
2 tbsp seedless raisins to decorate the mould (use more, as needed)
Method:
Cream together the butter and sugar until light and fluffy. In the meantime beat
the eggs in a separate bowl and set aside. In another bowl combine the cake
crumbs and flour. Add the flour and egg mixes alternately to the creamed butter
mix, beating thoroughly to combine after each addition. Chop the raisins then
fold into the mixture before mixing in the grated apples.
Add all the remaining ingredients and use just enough milk to form a soft batter.
Decorate the mould with a star pattern of raisins then carefully pour in the cake
mixture. Add a lid (or a pleated sheet of greaseproof paper) and secure firmly.
Cover with foil then place in your steamer and cook for about 2 hours.
Turn the pudding out onto a serving plate, cut into wedges and serve with
custard.

Urny Pudding
This recipe is for a classic steamed pudding of a flour, butter, sugar and egg
batter flavoured with strawberry jam.
Serves: 4
Ingredients:
120g (4 oz) butter
60g (2 oz) sugar
2 eggs
120g (4 oz) strawberry jam
1/2 tsp bicarbonate of soda
1 tbsp milk
Method:
Cream together the butter and sugar until pale an fluffy. Beat the eggs in a
separate bowl then add to the creamed mixture, alternately with the flour,
beating well to combine after each addition. Finally beat in the jam.
Dissolve the bicarbonate of soda in the milk then beat this into the batter. Mix
thoroughly then pour into a pudding basin (about a 1l basin), which should be no
more than half full. Cover with buttered greaseproof paper and tie down
securely. Cover everything in muslin and tie then steam the pudding for about 90
minutes, or until cooked through.
Serve hot, sliced into wedges and accompanied by custard.

Athole Pudding
This is a classic Scottish sponge pudding flavoured with lemon that’s topped
with almonds and served with wine sauce.
Serves: 4
Ingredients:
60g (2 oz) butter
2 eggs, beaten
1/2 tsp baking powder
pinch of salt
blanched almonds, chopped, to garnish
Method:
Cream together the butter and sugar until pale and fluffy. Add the beaten eggs, a
little at a time, beating thoroughly to combine after each addition. In a separate
bowl sift together the flour, baking powder and salt then stir in the lemon zest.
Lightly stir the flour mixture into the creamed butter and egg mixture. Pour the
resultant batter into a buttered ovenproof mould then set on a baking tray.
Transfer to an oven preheated to 180ºC (360ºF) and bake for 45 minutes.
To serve, turn the pudding out onto a warmed plate, garnish with chopped
almonds and serve accompanied by a wine sauce.

Butterscotch Bread Pudding
This is a traditional Scottish recipe for a classic dessert of a custard pudding
thickened with egg and baked before being served topped with a butterscotch
sauce and which makes and excellent pudding for Hogmanay.
Serves: 6
Ingredients:
For the Bread Pudding:
300g (2/3 lb) loaf of day-old bread, torn into small pieces
1l (4 cups) milk
3 eggs, beaten
3 tsp vanilla extract
For the Butterscotch Topping:
300g (2/3 lb) dark brown sugar
8 tbsp golden syrup
Method:
Combine the bread, milk, sugar, butter, eggs and vanilla in a large bowl. Stir
until the mixture breaks down to the consistency of thick porridge then pour into
a buttered baking dish.
Meanwhile, combine the brown sugar, syrup and water in a saucepan. Bring the
mixture to a boil and cook, stirring constantly, for 1 minute. Carefully pour the
hot syrup mixture over the bread mixture then transfer to an oven preheated to
180ºC (360ºF) and bake for about 1 hour, or until nearly set. (It should undulate
gently when shaken).
This dessert can be served either warm or cold. Accompany with hot custard.

Bramble Pudding
This recipe is for a classic pudding of a thick batter of butter, sugar, egg, flour,
milk, lemon zest and raising agents spread over a base of blackberries and sugar
before being oven baked.
Serves: 6
Ingredients:
For the Filling:
450g (1 lb) fresh blackberries
120g (1/4 lb) sugar
For the Dough:
60g (2 oz) butter
30g (1 oz) sugar
1 egg, beaten
120g (1/4 lb) plain flour
pinch of salt
2 tbsp milk
Method:
Combine the blackberries in a pan with a little water. Bring to a gentle simmer
and cook until the fruit is soft. Transfer to a pie dish and sprinkle the sugar over
the top. Set aside as you prepare the dough topping.
Cream together the butter and sugar until soft and fluffy then add the egg and
beat thoroughly to combine. Stir in the flour and milk along with the salt,
bicarbonate of soda and lemon zest. Mix thoroughly then spread this mixture
over the fruit.
or until heated through and golden on top. Serve hot with milk or custard.

Glister Pudding
This is a traditional Scottish recipe (from the Isle of Skye) for a classic steamed
sponge pudding flavoured with marmalade and lemon juice.
Serves: 4
Ingredients:
120g (4 oz) butter
120g (4 oz) sugar
2 eggs
2 tbsp marmalade
1 tbsp lemon juice
Method:
Cream together the butter and sugar in a bowl until pale and fluffy. Beat the eggs
in a separate bowl then add to the creamed mixture, a little at a time, beating
thoroughly to combine after each addition.
Dissolve the bicarbonate of soda in a little water then beat into the butter and egg
mix. Add the flour then mix in the marmalade and lemon juice. Turn the batter
into a greased pudding bowl then secure a lid or tie on a sheet of greased baking
parchment. Cover in foil then steam for 2 hours, or until done.
Once cooked, unwrap then turn out onto a plate and serve hot with custard.

Whip Syllabubs
This recipe is for a classic dessert of cream whipped with white wine, lemon
juice, lemon zest and sugar that’s served on a wine, Madeira or Drambuie base
and which is a Hogmanay staple.
Serves: 6 to 8
Ingredients:
300ml (1 1/4 cup) white wine
juice of 1 lemon
sugar
12 tbsp red wine, white wine, Madeira, Drambuie or brandy
Method:
Whip the cream until stiff then fold in the wine, lemon zest and lemon juice.
Sweeten with a little sugar, if desired, then pass the mixture through a fine-
meshed sieve.
Place 2 tbsp of red wine, white wine, Madeira, Drambuie or brandy in the base
of dessert glasses. Top with the cream mixture and serve with spoons.

Scots Marmalade Pudding
This is a traditional Scottish recipe for a classic dessert of a breadcrumb, egg,
marmalade, milk, sugar and raisin pudding that’s steamed to cook and which is
served with custard.
Serves: 4
Ingredients:
3 eggs, separated
1 tbsp Dundee marmalade
90g (3 oz) sugar
2 tbsp seedless raisins
custard, to serve
Method:
Bring the milk to a boil then pour over the breadcrumbs in a bowl and set aside
to cool. In a separate bowl, beat together the egg yolks and sugar until pale and
creamy. Add the marmalade and beat in then pour this mixture into the
breadcrumb mix.
Beat the egg whites until stiff then fold into the breadcrumb mix. Butter a
pudding basin and decorate the outside with the raisins. Carefully pour in the
breadcrumb mix then cover either with a tight-fitting lid or buttered greaseproof
paper. Cover with a double layer of kitchen foil then place in a steamer and cook
for 90 minutes, or until set.
When done, remove the pudding from the steamer and set aside to cool for a few
minutes. Remove the lid, invert onto a plate and serve accompanied by hot
custard.

Chocolate and Marmalade Tart
This is a modern Scottish recipe for a classic dessert tart of a pastry shell filled
with a butter, chocolate, egg and Dundee marmalade mix that’s oven baked and
served topped with yoghurt.
Serves: 6 to 8
Ingredients:
For the Pastry:
2 eggs
a few drops vanilla extract
For the Filling:
200g (8 oz) butter
300g (2/3 lb) dark chocolate (at least 70% cocoa solids)
2 eggs
2 egg yolks
400g (1 lb) Dundee marmalade
Method:
Begin with the pastry case: Cube the butter and add to a bowl along with the
flour. Rub the butter into the flour with your fingertips until the mixture
resembles fine breadcrumbs. Sift-in the icing sugar and mix thoroughly. Beat
together the eggs and a few drops of vanilla extract and add to the butter and
flour mix, combining thoroughly after each addition. Bring the dough together,
wrap in clingfilm and refrigerate for at least 1 hour.
When properly chilled, turn the pastry out onto a lightly-floured work surface
and roll until thin enough to cover a 20cm loose-bottomed tart ring. Line the
base with baking parchment, fill with baking beans and place in an oven
preheated to 190ºC (380ºF). Bake blind for 15 minutes then remove from the
oven, take out the beans and paper and allow to cool. Turn the oven down to
170ºC (340ºF).
Meanwhile add the butter and chocolate to a bowl, place on saucepan of
simmering water and allow to melt. Stir to combine then take off the heat.
In a separate mixing bowl whisk together the sugar, whole eggs and egg yolks
with a hand blender until pale and creamy. Now fold the egg mixture into the
chocolate mixture. Spoon the marmalade into the pastry case and pour the
chocolate mix over the top. Place in the oven and bake for 15 minutes before
removing and allowing to cool.
Serve with a dollop of natural yoghurt.

Rich Clootie Pudding
This is a slightly richer modern version of that classic Scottish steamed pudding,
the clootie dumpling that is more akin to a traditional Christmas figgy pudding
and which can be served for both a Burns night supper or as a Christmas
pudding that does not need to be matured.
Serves: 6 to 8
Ingredients:
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp ground ginger
1/4 tsp sea salt
175g (7 oz) caster sugar (plus 1 tbsp)
75g (3 oz) currants
75g (3 oz) chopped, pitted, dates
50g (3 oz) seedless raisins
1 apple (or large carrot), coarsely grated
1 tbsp black treacle (molasses)
1 medium egg
150ml (3/5 cup) buttermilk
225g (1/2 lb) clotted cream
2 tbsp whisky
25g (1 oz) plain flour for dusting
Method:
Sift together the flour, bicarbonate of soda, spices and salt into a bowl. Now add
the sugar, suet, dried fruit and the grated apple (or carrot). Stir to combine and
set aside.
In a bowl, whisk together the treacle, egg and a little of the buttermilk. Add this
to the dry ingredients then work in enough of the remaining buttermilk until you
have a batter with a soft, cake-like dropping consistency.
Bring a pan of water to a boil and use this to scald a pudding cloth or piece of
muslin. Remove from the water and carefully squeeze out any excess water.
Arrange on a work surface and use the 25g (1 oz) flour to scatter a 30cm (12 in)
diameter circle in the centre then scatter the 1 tbsp caster sugar over the flour.
Spoon the pudding batter over the top then gather together the edges of the cloth
and tie securely with string (allow a little free space in the cloth for expansion).
Rest a large cast iron trivet (or upturned saucer in the base of a large pan. Sit the
pudding on top of this (so that it cannot touch the base of the pan) then pour in
enough water to almost cover the entire pudding. Hang the end of the string over
the edge of the pan then cover with foil and a lid.
Bring to a simmer and continue simmering gently for about 3 1/2 hours (check
every now and then to ensure that the pan is not boiling dry and top up with
boiling water). When the pudding has boiled sufficiently, use the overhanging
string to lift out of the pan. Briefly dip in a bowl of cold water (this ensures the
outside of the pudding will not stick to the next pan). Now carefully remove the
cloth then sit the pudding in an ovenproof dish or plate.
Transfer to an oven preheated to 180ºC (360ºF) and bake for 15 minutes, or until
the outside of the pudding has dried. When done, remove from the oven and
allow to cool slightly.
Slice the pudding into large wedges then place in pudding dishes. Beat the
whisky into the clotted cream then spoon this over the pudding wedges and
serve.

Tipsy Laird
This is a classic Scottish recipe for a rich, whisky-flavoured, trifle with
raspberries that is commonly served on Burns Night.
Serves: 6 to 8
Ingredients:
6 tbsp whisky
juice of 1 orange
freshly-grated zest of 1 orange
5 sponge fingers for trifles
500g (1 lb) raspberries
110g (1/4 lb) white chocolate, grated
500ml (2 cups) thick vanilla custard
250g (1 cup) mascarpone cheese
60g (2 oz) flaked almonds, toasted
Method:
Whisk together the whisky and orange juice then pour into the base of a shallow
bowl. Cut the sponge fingers in half horizontally then dunk each piece in the
whisky and orange mix then arrange in the base of a trifle bowl.
Scatter the raspberries over the top then sprinkle over the grated chocolate before
pouring over the custard.
Pour the cream into a bowl and beat until half whipped then mix in the
mascarpone cheese and orange zest and spoon this mixture over the top of the
trifle.
Scatter over the toasted almonds and serve immediately.

Scottish Fruit Tart with Whisky
This is a traditional Scottish recipe for a classic dessert tart of an egg syrup and
fruit filling flavoured with whisky baked in a sweet shortcrust base.
Serves: 6
Ingredients:
340g (1 1/4 lbs) sweet shortcrust pastry (ie made with 340g [1 1/4 lbs] flour)
For the Filling:
110g (1/4 lb) dark brown sugar
1 tbsp golden syrup
2 medium eggs, beaten
110g (1/4 lb) currants
50g (2 oz) sultanas
50g (2 oz) raisins
2 tbsp whisky
Method:
Prepare the pastry according to the recipe, but add the lemon zest to the mixture.
Cover with clingfilm and set aside in the refrigerator to chill for 20 minutes.
When the pastry has chilled, turn out onto a lightly-floured work surface and roll
out about 3mm thick. Use to line the base and sides of a 20cm diameter flan ring
(ensure you press gently into the fluted edge. Leaving it untrimmed, transfer to
the refrigerator and chill for 20 minutes.
Press and trim the overhanging pastry then fill the flan ring with greaseproof
(waxed) paper and baking beans. Transfer to an oven preheated to 200ºC (400ºF)
and blind bake for about 15 minutes, or until the pastry has dried. Remove from
the oven, take out the baking beans and waxed paper then set aside to cool. At
the same time reduce the oven temperature to 190ºC (380ºF).
Combine the sugar, butter and golden syrup for the filling in a saucepan. Melt
gently over low heat and when molten take off the heat then whisk in the beaten
eggs. Stir in the lemon zest, fruit, walnuts and whisky. Mix thoroughly to
combine then spoon into the prepared pastry case.
Return to the oven and bake for about 22 minutes, or until the pastry is golden
and the filling is set. Remove from the oven and allow to cool for about 10
minutes.
This tart can be served hot or cold with cream, custard or ice cream.

Scottish Apple Dumpling
This is a recipe for a classic dessert of a flour, suet, water and spice dough filled
with sliced apples that’s steamed to cook and served with custard.
Serves: 4
Ingredients:
1 tsp cream of tartar
1/2 tsp baking soda
pinch of salt
boiling water to mix
2 large cooking apples, peeled, cored and sliced
1/4 tsp ground cloves, to taste
4 tbsp brown sugar
Method:
Mix together the flour, cream of tartar, suet, baking soda and salt in a bowl.
Using a wooden spoon to mix, add enough boiling water to bring these
ingredients together as a stiff dough.
Set aside to cool until it can be handled then cut off 1/3 of the dough and set
aside to make a lid. Take the remaining dough and roll out until large enough to
line the base and sides of a pudding basin. Trim the top neatly then use the sliced
apple pieces to fill the dough case.
Scatter the ground cloves and sugar between the layers of apple. Add a few
tablespoonfuls of water then roll out the reserved pastry to make a lid. Cover the
pudding basin with a lid or greaseproof paper. Tie securely in place then cover
with a double layer of kitchen foil.
Place in a steamer basket above a large pot of boiling water and steam for 90
minutes. Remove carefully then unwrap the pudding. Invert onto a serving plate
and bring to the table, accompanied by custard.

Custard Raspberry Fool
This is a classic dish of raspberry pulp topped with an egg custard that’s chilled
before serving. It uses that fruit most associated with Scotland, the raspberry, as
a main ingredient.
Serves: 4
Ingredients:
For the Egg Custard:
1 egg
1 dessert spoon sugar
For the Fruit:
750ml (3 cups) raspberries
sugar, to taste
Method:
Combine the raspberries and water in a pan. Cover and stew gently for about 15
minutes, or until the fruit have broken down. Take off the heat and pass through
a fine-meshed sieve, pressing down with the back of a spoon to extract as much
fruit pulp as possible. Sweeten to taste with sugar.
In the meantime prepare the custard. Beat the egg in a heat-proof bowl then
whisk in the milk. Place the bowl in a pan of barely-simmering water and cook,
stirring constantly, until the custard thickens. Sweeten to taste with sugar.
Combine 600ml of the raspberry pulp with 300ml of the custard and set aside to
cool. Spoon into dessert glasses and allow to cool completely. Chill for at least 2
hours in the refrigerator before serving.

Apple Jonathan
This is a classic Scottish recipe for a dessert of apples that are cooked topped
with sweet a flour and egg batter before being served with custard or cream.
Serves: 6
Ingredients:
500g (1 lb) cooking apples, peeled and cored
90g (3 oz brown sugar
120g (4 oz) butter
120g (4 oz) sugar
2 eggs, well beaten
180g (6 oz) plain flour, well sifted
milk, to loosen, if needed
Method:
Slice the apples and arrange the slices in the base of a well-greased pie dish.
Scatter over the brown sugar and pour in the butter.
For the batter, cream together the butter and sugar in a bowl. Sift together the
flour and baking powder into a separate bowl. Work the beaten eggs, a little at a
time, into the creamed mixture, alternating with the flour.
You should end-up with a spreadable batter. If it’s too stiff work in a little milk
to loosen. Spread this batter over the apple base then transfer to an oven
preheated to 200ºC (400ºF) and bake for about 45 minutes, or until the topping is
well risen and golden brown.
Serve hot with custard or cream.

Scottish Bread and Butter Pudding
Bread and butter pudding is known in various versions throughout the British
Isles. This particular version comes from Argyllshire and uses marmalade to
spread over the bread slices.
Serves: 4
Ingredients:
3 slices of bread, liberally spread with butter
marmalade
2 eggs
generous handful of mixed dried fruit
sugar to taste
generous grating of nutmeg
Method:
Spread one side of the bread with marmalade, then cut the bread into squares and
arrange these, overlapping slightly, in a baking dish. Beat the eggs in a bowl.
Add the milk to a saucepan and bring to scalding point (where small bubbles
form around the edges of the pan). Take the milk off the heat, and whilst
whisking constantly, add in a steady stream to the eggs.
Pass the resultant custard through a fine-meshed sieve and sweeten to taste with
sugar. Stir the fruit into the custard then pour over the bread and set aside to soak
for 20 minutes. Grate over a little nutmeg then transfer to an oven preheated to
180ºC (360ºF) and bake for about 45 minutes, or until the custard is set and the
pudding is nicely browned on top.

Baked Apples
This is a classic dessert dish of cored apples that are stuffed before being baked
in a water bath until soft and served with cream.
Serves: 4
Ingredients:
4 large cooking apples (eg Bramleys)
For the Filling:
4 tbsp sugar
4 tbsp butter
ground cloves and cinnamon to taste
4 slivers of lemon zest, minced
4 tbsp dates, chopped
2 tbsp brown sugar
butter for dotting
Method:
Wash and core the apples then take a sharp knife and make a cut in the skin all
the way around (make this about 1/4 of the way down from the calyx end).
Arrange the apples in a baking dish. For the filling, mix together the sugar,
butter, dates and lemon zest in a bowl. Season to taste with ground cloves and
ground mace then use the mixture to stuff the apples.
Carefully pour 300ml water around the apples then scatter the brown sugar over
each apple and dot with the butter. Transfer to an oven preheated to 200ºC
(400ºF) and bake for about 60 minutes, basting frequently with the pan juices.
When done, transfer the apples to a pudding bowls and pour over the syrup from
the baking tin. Accompany with cream.

Scottish Date Dumpling
This is a classic steamed suet pudding enriched with dates in the batter that is a
traditional Scottish classic.
Serves: 4 to 6
Ingredients:
1/2 tsp baking soda
pinch of salt
boiling water to mix
200 to 250g (8 oz) pitted dates, chopped
1/4 tsp ground cloves, to taste
4 tbsp brown sugar
Method:
Mix together the flour, cream of tartar, suet, baking soda and salt in a bowl.
Using a wooden spoon to mix, add enough boiling water to bring these
ingredients together as a stiff dough.
Set aside to cool until it can be handled then cut off 1/3 of the dough and set
aside to make a lid. Take the remaining dough and roll out until large enough to
line the base and sides of a pudding basin. Trim the top neatly then use the sliced
apple pieces to fill the dough case.
Scatter the ground cloves and sugar between the layers of apple. Add a few
tablespoonfuls of water then roll out the reserved pastry to make a lid. Cover the
pudding basin with a lid or greaseproof paper. Tie securely in place then cover
with a double layer of kitchen foil.
Place in a steamer basket above a large pot of boiling water and steam for 90
minutes. Remove carefully then unwrap the pudding. Invert onto a serving plate
and bring to the table, accompanied by custard.

Chocolate Shape
This is a very interesting dessert of a chocolate custard-style based topped with a
lemon jelly that’s chilled to set and serve slice.
Serves: 6
Ingredients:
For the Chocolate Layer:
45g (1 1/2 oz) sugar
15g (1/2 oz) powdered gelatine
60g (2 oz) chocolate, grated
2 egg yolks
For the Lemon Jelly:
juice of 1 lemon
15g (1/2 oz) gelatine
150ml (3/5 cup) cream
a few drops of red food colouring
Method:
Combine the milk and sugar in a pan and bring gently to a boil. Take off the heat
and whisk in the chocolate and gelatine, beating until dissolved.
Beat the egg yolks in a bowl, add two ladlesful of the hot milk mix and beat to
combine then beat this mixture back into the main milk mixture. Continue to stir
the mixture until it thickens. Now add the vanilla then strain through a fine-
meshed sieve lined with a double layer of muslin.
Set aside to cool slightly then whip the cream until it stands in soft peaks and
fold into the milk mixture.
In the meantime, prepare the lemon jelly. Combine the water, sugar, lemon zest
and lemon juice in a saucepan. Bring to a boil and continue boiling for 5
minutes. Take off the heat and stir in the gelatine until dissolved. Allow to cool
slightly then pass through a fine-meshed sieve into a bowl. Allow to cool and
thicken then stir in the red food colouring.
Use this lemon jelly to line a mould. Now pour the chocolate mix into the
mould. Cover with clingfilm an set aside in the refrigerator until set. Dip in hot
water then unmould, slice and serve.

Cottage Dumpling
This is a very traditional style of steamed fruit pudding made with marmalade
that’s a Burns night speciality.
Serves: 6 to 8
Ingredients:
180g (6 oz) shredded beef suet
225g (1/2 lb) pitted dates, finely chopped
1/4 tsp baking soda
1 tsp ground ginger
1 tsp mixed spice (pumpkin spice)
300ml (1 1/4 cups) marmalade
milk to bind
Method:
Combine the plain flour, breadcrumbs, suet, currants, dates, baking soda, ginger,
cinnamon and mixed spice in a bowl. Heat the marmalade gently in a saucepan
until liquid then work into the dry ingredients. Now add just enough milk to give
you a soft dough.
Scald a pudding cloth in a pan of boiling water. Carefully wring dry, double over
and dust with flour. Turn the dumping mix into the centre then bring the edges of
the cloth together and tie securely with string.
Bring a large pan of water to a boil. Add the dumpling, ensuring you tie it to the
handle of the pan so it does not sit on the pan’s bottom (otherwise it will catch
and burn). Add a lid and boil for 3 1/2 hours, topping-up the water as needed.
When done, unwrap the pudding and serve hot with vanilla custard.

Carrageen Mould
Carrageen (also known as carragheen) is a feature of Irish cooking, particularly
in puddings and tureens. It is much less known that the seaweed was also
collected and dried on the West Coast of Scotland for use in cookery.
Serves: 4 to 6
Ingredients:
1 small handful of dried carrageen
sugar, to taste
1 egg white
Method:
Combine the carrageen and milk in a saucepan. Bring to a boil, reduce to a
simmer and cook for 10 minutes. Turn into a fine-meshed sieve and allow the
liquid to drain out naturally, without pressing down. Whilst still hot stir in sugar
to taste, until dissolved.
Set the mixture aside to cool slightly. In the meantime add the egg white to a
clean and dry bowl and beat until stiff and glossy. Fold the milk into the milk
mixture. Divide between individual dessert glasses and set aside to cool
completely. Refrigerate until completely set and nicely chilled then serve.

Curds
This is a classic dessert from Aberdeenshire, where the curds are traditionally
served for dessert with oatcakes and cream.
Serves: 4 to 6
Ingredients:
1l (4 cups) milk
1/2 tsp rennet
freshly-grated dark chocolate
Method:
Place the milk into a pan and gently heat to blood temperature (38ºC [100ºF]).
Add the rennet, take off the heat and set aside until the mixture has set.
Use your fingers to break the set curds into chunks, then turn onto a serving dish,
grate over nutmeg and dark chocolate and serve accompanied by oatcakes and
cream.

Strathbogie Mist
Here is a classic Scottish dessert of pears served with cream flavoured with
ginger wine.
Serves: 4
Ingredients:
400g (14 1/2 oz) tin of pears (or dessert pears stewed until soft)
5 tbsp ginger wine
juice of 1/2 lemon
finely-grated zest of 1/2 lemon
Method:
Chop the pears and lightly mash in a bowl then spoon into the base of four
dessert glasses.
Mix together the sugar, lemon juice, lemon zest and ginger wine. Stir until the
sugar has dissolved then beat the mixture into the double cream. Whip lightly
then pile the cream on top of the mashed pears.
Chill in the refrigerator for at least 2 hours and serve.

Cranachan with Raspberries and Shortbread
This is a slightly more upmarket version of Cranachan that’s served garnished
with flour and rice flour shortbread. This makes an elegant Hogmanay dessert.
Serves: 6
Ingredients:
For the Shortbread:
360g (12 oz) slightly-salted butter
120g (12 oz) white rice flour
For the Cranachan:
500g (1 lb) fresh raspberries
300ml (1 1/4 cups) fresh double cream
1 tsp heather honey
1 tbsp single-malt whisky
1 tbsp (heaped) toasted oatmeal
Method:
Begin with the shortbread. Cream together the butter and sugar until pale and
fluffy. Sift over the flours and work into the creamed mixture until you have a
firm paste. Turn onto a lightly-floured work surface and knead lightly. Roll the
dough out quite thinly and cut into fingers or fans with a biscuit (cookie) cutter.
Carefully transfer to a lightly-greased baking tray then place in the centre of an
oven preheated to 190ºC (380ºF) and bake for about 15 minutes, or until lightly
golden brown in colour.
Remove from the oven, sprinkle liberally with caster sugar then carefully
transfer to a wire rack and set aside to cool and harden.
For the Cranachan: Whisk together the cream, honey and whisky. Fold in the
toasted oatmeal.
Arrange the raspberries in dessert glasses and pile the cream mixture on top.
Serve with one shortbread biscuit stuck in the cream and with the remainder as
accompaniments.

Friar’s Omelette
This is an interesting recipe, a rare survivor of a fruit-based dessert omelette.
These were very popular in the Middle Ages, but gradually fell out of favour
over the ages. This recipe was published in 1910 by Lady Forbes, but the
antecedents of this dish are much, much, older. Though this recipe is for apples,
any fruit that you can stew down to a thick pulp will work.
Serves: 6
Ingredients:
6 medium-sized cooking apples
120g (4 oz) butter
60g (2 oz) granulated sugar
2 eggs, well beaten
30g (1 oz) caster sugar, to garnish
Method:
Peel and core the apples then slice and place in a saucepan with 150ml (3/5 cup)
water. Bring to a simmer, cover and cook for about 20 minutes, or until the
apples are soft. Take off the heat and stir in the butter, sugar and lemon juice.
Stir until the sugar has dissolved then beat briskly to yield a smooth pulp. Turn
into a bowl and set aside until cold.
Beat the eggs thoroughly in a bowl then mix into the cooled apple pulp. Butter a
deep baking dish and line with the breadcrumbs (reserve some for the topping).
Pour in the apple and egg mixture then cover the top quite thickly with the
remaining breadcrumbs.
or until set and browned on to.
Turn the omelette out onto a warmed serving dish, garnish with the caster sugar
and serve.

Scottish Plum Pudding with Caudle Sauce
This is the traditional Scottish version of the Christmas plum pudding that, in
Scotland, was served with caudle sauce.
Serves: 6 to 8
Ingredients:
For the Plum Pudding:
500g (1 lb) shredded beef suet
500g (1 lb) currants
500g (1 lb) sultanas
500g (1 lb) breadcrumbs
225g (1/2 lb) mixed peel, finely chopped
125g (5 oz) soft brown sugar
8 eggs
whisky, to moisten
For the Caudle Sauce:
120g (4 oz) butter
120g (4 oz) sugar
45ml (1/4 cup) brandy or rum
ground cinnamon, to garnish
Method:
Combine the suet, currants, breadcrumbs, sultanas, mixed peel and sugar to a
bowl. Mix well to combine then add the eggs, one by one, beating well to
combine.
Now add just enough whisk to make the mixture moist (but be careful not to
make it too wet). Scald a pudding cloth in a pan of boiling water. Carefully
wring dry, double over and dust with flour. Turn the dumping mix into the centre
then bring the edges of the cloth together and tie securely with string (be sure to
allow enough room for the pudding to swell during cooking).
Bring a large pan of water to a boil. Add the dumpling, ensuring you tie it to the
handle of the pan so it does not sit on the pan’s bottom (otherwise it will catch
and burn). Add a lid and boil for 6 hours, topping-up the water as needed.
In the meantime, prepare the caudle sauce. Cream together the butter and sugar
until pale and fluffy. Then work in the brandy or rum until the mixture is
smooth. Garnish with ground cinnamon and set aside until needed.
When done, unwrap the pudding and serve hot with the caudle sauce.

Heather Cream
This is a classic Highland dessert, originally made with cowberries (wild British
cranberries) which were gathered on the heather moors (hence the name) but can
equally well be made with cranberries.
Serves: 6
Ingredients:
600g (1 1/3 lbs) cranberries (or cowberries)
10 tbsp water
150ml (3/5 cups) double cream, whipped until it stands in soft peaks
4 glacé cherries
8 sponge fingers
Method:
Combine the cranberries and water in a pan. Stew softly until the fruit are tender
then pass through a fine-meshed sieve, pressing down with the back of a spoon.
Allow the fruit pulp to cool then fold in the whipped cream.
Divide between four tall glasses and garnish with a glacé cherries. Stand two
sponge fingers in each glass and serve.

Sauces
Sauces are the classic accompaniment to both savoury and sweet dishes. Here a
selection of classic sweet sauces for desserts and savoury sauces to go with main
courses are presented.

Scottish Honey Sauce
This is a traditional sweet Scottish sauce, typically used over steamed puddings,
milk puddings, pancakes and sweet or fruit omelettes or tansies.
Serves: 6 to 8
Ingredients:
225g (1/2 lb) honey (heather or clover honey for preference)
1 large egg, beaten
1 generous tsp butter
finely-grated zest and juice of 1 orange
finely-grated zest and juice of 1 lemon
Method:
Place the honey and water in a heat-proof bowl. Set over a pan of simmering
water and heat, stirring constantly until well blended. Ad the lemon and orange
juice and zest along with the butter. Continue cooking until the butter has melted
then add egg. Stir-in with a whisk then, constantly stirring with a wooden spoon,
allow the ingredients to heat until slightly thickened (about 6 to 10 minutes).

Raspberry Coulis
A coulis is basically just a fancy name for a puree, typically it’s made from a
fruit base with sugar to sweeten and often lemon or orange juice to provide the
acidity to prevent discolouration. Once you’ve made a coulis from one soft fruit
you can basically make one with any other. This version is made with that most
famous of Scottish fruit, the raspberry.
Strictly, this is not a Scottish, but rather French in origin, but it has become an
ubiquitous part of so many British desserts that it seems silly not to include it
here.
Serves: 6 to 8
Ingredients:
300g (2/3 lbs) fresh (or frozen) raspberries
juice of 1 lime (or lemon)
1 tbsp icing sugar (plus extra to taste, if desired)
Method:
Add the raspberries and the lime juice to a saucepan and slowly heat. Sprinkle
the sugar on top and stir to dissolve. Bring the mixture to a simmer, mashing the
fruit with the back of a spoon.
Take off the heat and pour into a sieve. Push the fruit through, collecting the
liquid. Discard the pulp then taste then taste the liquid and adjust the sugar, if
needed. Remember, however, that a coulis should be tart, to contrast with the
generally sweet confection it’s served with.

Wine Sauce for Sweet Puddings
This is a traditional Victorian sauce made from a blend of butter, sugar, water,
flour and sherry or Madeira sauce that’s typically served with sponge puddings.
The sauce dates from the 1840s and is one of the classic sauces to be served with
steamed puddings.
Serves: 6 to 8
Ingredients:
thinly-pared zest of 1/2 lemon
45g (1 1/2 oz) caster sugar
30g (1 oz) butter
1/2 tsp plain flour
220ml (1 cup less 1 tbsp) sherry, Madeira or good sweet white wine
Method:
Combine the lemon zest, sugar and water. Bring to a boil and cook for 12
minutes then take off the heat and remove the lemon zest. Mix the butter and
flour to a smooth paste then add to the syrup mix a little at a time, whisking
thoroughly to combine after each addition. Return to the heat, whisk in the wine
and allow to heat through and thicken slightly.
Serve immediately as an accompaniment to a sweet dessert.

Pouring Consistency Vanilla Custard
Custard is used both as a pouring sauce for desserts and puddings and is also a
crucial ingredient in many trifles. The base recipe is for a pouring consistency
custard to be served as a sauce. If making this to be part of a trifle, add two more
egg yolks so that it sets solid.
Serves: 6 to 8
Ingredients:
3 egg yolks (5 egg yolks for a set custard)
2 tbsp caster sugar
1 vanilla pod, split lengthways
Method:
Combine the egg yolks and sugar in a bowl. Beat thoroughly with a whisk until
pale and fluffy. Continue beating until the mixture falls in ribbons off the whisk.
Pour the milk into a pan and bring to the scalding point (when small bubbles
form around the rim). Scrape the seeds from the vanilla pod and add to the milk,
along with the pod itself. Set aside to infuse for 20 minutes.
After this time, remove the vanilla pod from the milk then beat the milk into the
egg yolk mixture until thoroughly combined. Pour the resultant custard into a
metal bowl set over a pan of simmering water. Cook, stirring constantly, over
low heat (ensure that you keep the custard below simmering point so that the egg
cooks and thickens the sauce evenly).
Continue cooking until the custard is thick enough to coat the back of a spoon.
When ready, pour the custard though a fine-meshed sieve into a bowl or sauce
boat and serve immediately.
To make this into a thicker custard for use in trifles and set desserts, add two
more egg yolks to the mix.

Hard Sauce for Plum Puddings
This is a classic Victorian recipe for a brandy butter sauce with almonds that’s
traditionally served with steamed puddings, particularly Christmas plum
puddings or with warm mince pies. Another name for this sauce is ‘brandy
butter’.
Serves: 10+
Ingredients:
120g (4 oz) butter
120g (4 oz) light brown sugar
1 tbsp brandy
2 tbsp finely-ground almonds
Method:
Cream together the butter and sugar in a bowl. When soft, add the brandy a little
at a time, beating into the butter. Finally stir in the ground almonds.
Turn into a serving dish and chill in the refrigerator until required.

Orange Custard
During the 18th century, oranges were an expensive luxury that were enjoyed by
the rich. Many recipes were developed to make the most of this rare delicacy and
this orange-flavoured custard has its origins in the port city of Dundee, also
famous for its orange marmalade.
Serves: 6 to 8
Ingredients:
5 oranges
6 egg yolks
Method:
Juice the oranges then place the freshly-squeezed juice and the sugar in a pan.
Heat gently, stirring all the while, until the sugar dissolves then increase the heat
to medium and continue heating until the mixture is hot. Skim any scum off the
surface then take the pan off the heat and set aside until almost cold.
Meanwhile, whisk together the egg yolks until pale and creamy before whisking
in the double cream. Stir the egg and cream mixture into the orange mixture and
stir to combine before returning the pan to the heat. Cook, stirring frequently,
until the custard thickens. Serve in small glass dishes garnished with a twist of
orange zest.
Place each dainty in a paper case and serve.

Drambuie Butter
This is a traditional Scottish recipe for a classic hard sauce (brandy butter) made
by combining butter, sugar and Drambuie and which is typically served with
mice pies and Christmas pudding.
Serves: 10+
Ingredients:
3 tbsp Drambuie
1 tsp lemon juice
Method:
Cream the butter until soft then gradually beat in the sugar until completely
incorporated. Add the Drambuie a few drops at a time, taking care not to allow
the mixture to curdle. Now fold in the lemon juice a few drops at a time, beating
well to mix.
The finished sauce should be pale and frothy. Pile in a small dish and set in the
refrigerator to harden before serving. Use to accompany mince pies and
Christmas pudding (plum pudding).

Whisky Sauce
This is a traditional recipe for a classic white sauce of milk thickened with a
flour and butter roux that’s flavoured with whisky and which goes well with
Christmas pudding.
Serves: 6 to 8
Ingredients:
4 tbsp butter
500ml (2 cups) milk
2 tbsp caster sugar
1 tbsp double cream
Method:
Melt 2 tbsp of the butter in a saucepan over low heat. Take off the heat and
scatter over the flour then stir to form a smooth roux. Gradually whisk in the
milk until smooth then return the sauce to the heat. Cook gently, stirring
constantly, until the sauce comes to a boil and thickens.
Reduce the heat to a low simmer and cook for 10 minutes, stirring occasionally.
Take off the heat at this point then stir in the whisky and the remaining butter,
followed by the cream.
Place over low heat and cover with clingfilm (plastic wrap) until ready to serve
(this prevents a skin from forming on the surface).

Red Wine Sauce
This is a modern recipe for a classic vegetarian wine-based sauce that makes and
excellent accompaniment to many of the vegetarian dishes presented here,
especially for a more formal Burns Supper.
Serves: 4 to 6
Ingredients:
2 tbsp olive oil
1 garlic clove, thinly sliced
200ml (4/5 cup) red wine
375ml (1 1/2 cups) vegetable stock, hot
1 tbsp soft brown sugar
Method:
Heat the olive oil in a pan, add the garlic and fry until begins to brown. Remove
the garlic with a slotted spoon and discard. Add the red wine to the pan and
bring to the boil.
In the meantime, whisk together the hot vegetable stock, tomato purée and sugar.
Stir this into the pan and bring back to a boil. Reduce to a simmer and cook for
about 10 minutes, or until the sauce has reduced and thickened.
Serve hot.

Onion Gravy
This is a traditional recipe for a classic gravy of a butter and onion base
thickened with flour that’s finished with red wine and beef stock and which is
traditional for Bonfire Night and Burns Night suppers.
Serves: 6 to 8
Ingredients:
60g (2 oz) butter
1 large onion, sliced into thin wedges
1 tbsp plain flour
150ml (3/4 cup) red wine
Method:
Melt the butter in a pan, add the onion, cover the pan and allow to sweat down
gently for about 15 minutes, or until the onion is golden brown.
Scatter over the flour and stir to combine. Continue cooking for 2 minutes, or
until the flour is no longer raw then work in the red wine until smooth. Now add
the beef stock and beat the mixture until smooth.
Bring to a simmer and cook for about 15 minutes, or until thickened. Adjust the
seasonings to taste and serve.
Rich Melted Butter
This is a traditional British recipe, based on Eliza Acton’s recipe of 1845, for a
classic Victorian rich sauce of butter melted in a water and plain flour sauce that
was the classic English and Scottish sauce of the Victorian era. A number of
recipes in this book call for a melted butter sauce accompaniment, so the recipe
is given here.
The recipe itself is derived from Eliza Acton’s 1845 volume Modern Cookery,
the first classic Victorian cookbook.
The melted butter sauce, typically simply known as ‘melted butter’ was the
commonest Victorian sauce of all and which was served with every kind of fish,
meat and vegetable dishes. The base sauce could be flavoured with lemon juice
and lemon zest or with parsley, though the plain sauce (in one of its many
incarnations) was by far the commonest. This is the sauce called for in any
Victorian recipe calling for ‘melted butter’. This is a rich version of the sauce
intended to be served with seafood dishes.
Serves: 6 to 8
Ingredients:
1 dessertspoon plain flour
1/4 tsp salt
300ml water
250g butter, finely diced
Method:
Sift together the salt and flour into a small bowl. Work in a little of the cold
water to give you a smooth paste free of lumps then whisk in the remaining
water until the mixture is smooth.
Pour this mixture into a saucepan and add the butter. Heat gently, swirling the
pan constantly, until the butter has just melted. Now gradually bring the sauce to
a simmer (do not allow to boil) and continue simmering, stirring the sauce
constantly with a wooden for about 3 minutes, until the sauce is thick and the
raw flavour of the flour can no longer be tasted.

Whisky and Mustard Sauce
This is a traditional Scottish recipe for a classic sauce of a cream and mustard
base flavoured with whisky, chives and lemon juice that makes an excellent
accompaniment for Burns Night suppers.
Serves: 4 to 6
Ingredients:
500ml (2 cups) double cream
2 tsp whole-grain mustard
1 tbsp Dijon mustard
2 tsp whisky
1 tbsp freshly-chopped chives
juice of 1/2 lemon
Method:
Heat the double cram in a pan over medium heat. Add the whole-grain mustard,
Dijon mustard and whisky and stir to combine. Increase the heat until the
mixture comes to a simmer then continue to cook for 2 minutes.
Take the pan off the heat, adjust the seasonings to taste then stir in the chives
and lemon juice. Spoon over your haggis and clapshot.
Mushroom Gravy
This is a modern rich vegetarian gravy to be served with vegetarian Hogmanay
dishes (but it also works well with game dishes). You may not think that there is
much of a Scottish connection, but there is more than you might at first glance
believe. During Victorian times, mushrooms were expensive and chefs would
use mushrooms in as many different ways as possible, including making gravies
and sauces (though they would use a meat base). During those times, many of
the more expensive mushrooms (at least those sold in Edinburgh and London)
where sourced in Scotland. So, in a way, this modern sauce has gone full circle
and come back to Scotland.
Serves: 4 to 6
Ingredients:
100g (3 1/2 oz) dried mushrooms (eg porcini)
60ml (1/4 cup) vegetable oil (or 50g [2 oz] butter)
3 tbsp flour
a few drops of Tabasco sauce (or any hot sauce), optional
Method:
Wash the dried mushrooms under running water then re-constitute in 400ml
boiling water. Allow to soak over night.
The following day drain the mushrooms (reserve the liquid) and chop the
mushrooms very finely. Add the oil or butter to a pan and use this to gently fry
the mushrooms until cooked through. Add the flour and cook to incorporate.
Mix-in 100ml cold water and stir to form a paste. Now add the mushroom
soaking liquid and stir to combine.
Heat the mixture until it begins to thicken then add season and add the hot
pepper sauce (if using).

Lemon Sauce
This sauce is based on the French Sauce au Citron, a savoury sauce made from a
blend of garlic, olive oil, lemon juice and zest, onion and herbs that’s typically
served with chicken or water fowl. Call it a modern nod towards the Auld
Alliance for a sauce intended to be served with Hogmanay and Burns Night
dishes.
Serves: 4 to 6
Ingredients:
1 garlic clove
1 tbsp extra-virgin olive oil
1 onion, roughly chopped
juice of 1 lemon
1 tsp parsley, chopped
1 tsp chives, chopped
Method:
Place all the ingredients in a blender and render to a smooth paste. This makes
an excellent sauce for chicken and also goes very well with fatty fowl such as
ducks and geese.

Mushroom Ketchup
This is a traditional Victorian recipe, based on the version in Mrs Beeton’s Book
of Household Management (1861), for a classic thick sauce of mushroom juice
extracted with salt that’s flavoured with spices. This can be used as a dressing or
as a flavouring base. It was an important flavouring in Victorian recipes and a
number of the recipes in this book call for it Serves: 20+
Ingredients:
3.3kg (7 1/3 lbs) mushrooms
120g (4 oz) sea salt
For each 1l (4 cups) of Mushroom Juice:
7g (1/4 oz) cayenne pepper
1 tbsp ground allspice
1 tbsp ground ginger
1/4 tsp ground mace
Method:
Choose large, open-cap mushrooms. Field mushrooms, picked on a dry day are
best, but store-bought mushrooms will also work. Wipe the mushrooms dry, then
layer in a deep pan, scattering salt between each layer, finishing with a layer of
salt.
Set aside for a few hours then break the mushrooms up with your hands and stir
to combine with the salt. Cover with clingfilm and refrigerate. Allow the
mushrooms to break up in the refrigerator for 3 days, stirring and mashing the
mushrooms twice a day during that time.
Pour the mushroom mixture into a jug and measure the volume. To each 1l of
mushroom mixture add the spices in the proportions above. Pour into an
earthenware jar, cover well then place in a pan of boiling water and cook for 3
hours.
After this time, turn the contents of the jar into a clean pan, bring to a simmer
and cook gently for 30 minutes. Take off the heat, pour into a bowl and set aside
to cool. Once the mixture is completely cold pour into a strainer and allow to
drain naturally (do not press down on the mushrooms). As soon as all the liquid
has drained, pour into a jug. Set aside for 2 hours for any sediment to settle then
carefully pour into bottles. Stopper securely and store until needed.

Dried Pepper Dulse
This is a traditional Scottish recipe (originating from the Scottish Isles) for a
method of drying pepper dulse so that it can be powdered and used as a
flavouring or pepper substitute in soups and stews. Admittedly, this is a
condiment rather than a sauce, but this remains the most appropriate chapter for
this recipe Exactly the same method given here for drying pepper dulse can also
be used for drying dulse.
Serves: 20+
Ingredients:
3kg [6 2/3 lbs] (or more) Pepper Dulse
Method:
If at all possible the pepper dulse should simply be sun-dried as this gives
maximal flavour and nutrient retention. If you live by the sea and have a sunny
day in mid July to mid August then set a black plastic sheet in your garden in the
morning. Go to the seaside and pick the pepper dulse. When you get home, wash
this thoroughly then lay out on the plastic sheet so that none of the fronds are
touching (trim away the stipes and holdfasts). On a bright, sunny, day, the
pepper dulse will be semi-dry in about 2 hours and needs to be turned over and
they will be completely dry in 6 hours.
If you pick on a rainy or cloudy day then you can pack the pepper dulse in a box,
salting between each layer of salt. This will keep the algae so you can wash and
then sun dry when it’s sunny (but the salt will destroy some of the nutrients and
much of the flavour). You can also oven dry by placing the pepper dulse in
single layers on baking trays and drying in an oven preheated to 50ºC (120ºF) for
about 3 hours (but this is a relatively harsh method and does not produce as god
a product as sun drying).
When dry, roughly chop the pepper dulse then place in a pepper grinder and
render to a powder. Store in an air-tight jar and use to season soups and stews in
place of black pepper.

Leavened breads of all kinds are made throughout Scotland. These include true
breads and buns leavened with yeast and soda-breads leavened with baking soda.
Scotland also produces bannocks (large scones) and many kinds of scones.
Indeed, the scone’s origin is Scottish and the name derives from the Gaelic word
sgoon. The original scones being more like unleavened griddle cakes that are
rolled thinly, cooked on a griddle and serve immediately. Bannocks derive from
the Gaelic word bonnach and can be considered as a large scone.


Buttermilk Bread
When most people think of soda-bread they immediately think ‘Irish’. However,
almost every region of the British Isles has its own twist on soda bread (after all,
these breads only evolved after the invention of baking powder in the 1820s) and
the recipe presented here today is for a traditional Scottish version of the bread.
Serves: 6 to 8
Ingredients:
1 tsp baking soda
1 tsp salt
1 tsp sugar
30g (1 oz) butter
500ml buttermilk (if you do not have buttermilk, make sour milk by mixing 2
tbsp lemon juice or wine vinegar into 500ml whole milk)
Method:
Combine the flour, cream of tartar, baking soda, salt and sugar in a bowl. Dice
the butter, add to the dry ingredients and lightly rub in with your fingertips.
Add the buttermilk and mix to a light, soft, dough. Divide the dough in half and
shape both into rounds on a lightly-floured work surface.
Arrange on a greased baking tray, transfer to an oven preheated to 210ºC (425ºF)
and bake for about 20 minutes, or until the loaf is golden brown and sounds
hollow when tapped on the base.
Serve warm, sliced and spread with butter.
To me, the bread as it is a little bland (I have given the traditional version above)
so I add a handful of rolled oats (a very Scottish addition).
To use as little buns to serve with soup, add 1 tbsp milk curry powder to the
dough mixture, divide into 6 buns and bake for about 15 minutes.
This really is a very versatile basic mixture and you can do a lot with it.

Scottish Brown Bread
This is another Scottish recipe for a soda-bread, this time made from a
wholemeal (whole wheat) flour base. Being a soda-bread it requires no proving
and only the lightest of kneading.
Serves: 6 to 8
Ingredients:
180g (6 oz) wholemeal flour
120g (4 oz) strong white bread flour
1 tbsp golden syrup (corn syrup)
150ml milk
pinch of salt
Method:
Mix together the flours, bicarbonate of soda, cream of tartar and salt in a bowl.
Add the golden syrup then mix in enough of the milk to form a soft dough.
Turn onto a floured work surface and knead lightly then turn into a 500g (1 lb)
loaf tin. Cover with kitchen foil and transfer to an oven preheated to 160ºC
(325ºF). Bake for 50 minutes then remove the foil and bake for a further 10
minutes, or until the top of the loaf is nicely browned.
Turn the bread out onto a wire rack and allow to cool. Eat whilst still warm.
This loaf will not keep and should be consumed on the day it’s made.

Sweet Oaten Bread
This is a classic sweet Scottish soda-bread made with oatmeal and flavoured
with golden syrup and treacle that was traditionally served as a breakfast or
teatime bread.
Serves: 6 to 8
Ingredients:
500g (1 lb) oatmeal
1 tbsp (heaped) plain flour
1 tbsp treacle (molasses)
1 tsp (generous) baking powder
generous twist of freshly-ground black pepper
buttermilk, to mix
Method:
Combine the oatmeal, flour, syrup, treacle, baking powder and black pepper in a
bowl. Whisk in the buttermilk to yield a thin pouring batter.
Turn the batter into a greased springform cake tin then transfer to an oven
through and golden brown on top.
Serve warm.

Manchet
Manchet is the traditional late Medieval and Elizabethan form of fine bread. It
became immensely popular in Britain during Elizabethan times (recipes for it
survive in the archives of Holyrood Palace in Scotland). Traditionally this was
baked in the base of an oven. Superior forms of manchet (those intended for the
‘high table’) were enriched with butter, eggs, or milk; just as the earlier French
or Norman-style breads had been.
This is a fairly simple bread, but it is made from the best ‘fines’ of the wheat
flour which, traditionally was double-sifted before use.
Serves: 6 to 8
Ingredients:
1kg (2 1/4 lbs) unbleached white flour, weighed after sifting
2 tsp salt
500ml (2 cups) water at just below 40ºC (104ºF)
30g (1 oz) fresh yeast, or its equivalent of prepared dried yeast
2 tbsp sugar (for yeast activation)
Method:
If using dried yeast take half a cup of warm water (at about 37ºC (100ºF)), mix
the sugar in and add the dried yeast to this. Cover and leave aside to activate the
yeast (for at least 20 minutes). Meanwhile mix the flour and salt in a bowl and
form a hollow in the top. Pour the yeast mixture into this and mix into the flour.
Take the remaining water and add half to the dough. Mix this in and keep adding
the water a little at a time until all the flour comes together (ensure that the
dough isn’t too wet; if it is add more flour). Tip the dough onto a floured surface
and knead thoroughly for at least ten minutes. Roll back into a ball and return to
the mixing bowl. Cover with a cloth and leave in a warm place to rise for at least
1 1/2 hours. Knock this back and tip onto a floured surface. Knead for a further
five minutes then divide into six equal parts.
Roll the individual breads into balls and make a 5mm cut all the way around.
Place the loaves on lightly-greased baking sheets and cover with a cloth. Give
these half an hour to rise then remove the cloth and place in an oven preheated to
230ºC (420ºF) for 15–20 minutes until well-risen and pale golden-brown in
colour. Serve warm with a knob of butter.

Aberdeen Butteries (also known as Aberdeen Rowies)
These are traditional Aberdonain yeast rolls made with lots of butter. Very rich,
but not unlike baps in appearance. They are also known as Aberdeen Rowies and
are typically served for breakfast.
According to legend, the buttery, or rowie as it is called in the North East of
Scotland, is said to have been invented by a local baker for an Aberdonian
fisherman who disliked the hard biscuits that were the standard ration aboard
ships. He asked the baker to make a roll that could be taken with the rations at
sea and not go hard. The lard, dough and salt mixture of the buttery was ideal for
storage in the sea conditions and soon became popular amongst seafolk and their
families. Aberdeen butteries’ popularity soon spread — making it a popular
breakfast dish amongst Scottish people in general.
Serves: 12
Ingredients:
1/2 tbsp active dried yeast
1 tbsp caster sugar
180g (6 oz) butter
90g (2 oz) lard
360ml (1 1/2 cups) lukewarm water (ie at body temperature 40ºC [104ºF])
pinch of salt
Method:
Sift the flour into a large mixing bowl. Meanwhile mix the sugar in 100ml of
water and add the yeast. Leave in a warm spot to prove and when it begins
bubbling (about 20 minutes), add to the flour along with the remaining water.
Mix well to combine then cover with a damp cloth and set aside in a warm place
until doubled in size (about 40 minutes).
Meanwhile, cream the butter and the lard together and divide into 3 equal parts.
When risen knock the dough back (ie punch the excess air from it) then turn onto
a floured board and roll into a long strip. Dot the first 1/3 of the butter mixture
on the top 1/3 of the pastry. Fold the pastry over to make an envelope (ie fold the
fat covered portion to the middle then fold the lower portion to cover. Roll out
and repeat the process until all the butter mixture has been used up.
Roll the dough out then cut into small ovals or rounds (about 5cm in diameter).
Lay these on a floured baking sheet, ensuring you have 5cm free space between
the rounds. Cover with a damp cloth and allow to rise for about 50 minutes.
Remove the cover, place in an oven preheated to 180ºC (360ºF) and bake for
about 20 minutes, or until nicely browned.

Struan Bread
According to tradition, Struan bread was developed to emulate a traditional Irish
harvest bread that included a little of all the grains that were being harvested.
Serves: 4
Ingredients:
3 tbsp polenta
3 tbsp rolled oats
2 tbsp wheat bran
420g (3 cups) unbleached strong bread flour
3 tbsp brown sugar
1 1/2 tsp salt
1 tbsp dry active yeast
3 tbsp freshly-cooked brown rice
1 1/2 tbsp honey
120ml (1/2 cup) buttermilk
1 tbsp poppy seeds to decorate
Method:
Mix together the polenta, rolled oats, wheat bran and 60ml water in a bowl.
Cover and set aside to soak over night.
The following day, combine all the dry ingredients in a bowl then stir-in the
soaked mixture and the wet ingredients. Bring the ingredients together as a
dough and, if needed, add a little flour or water until the dough can be brought
together into a ball that is tacky but not sticky.
Turn the dough onto a lightly floured work surface and knead well for about 12
minutes before returning to the bowl. Cover with clingfilm then set aside in a
warm spot to raise until doubled in size (about 90 minutes).
Turn the risen dough back onto your work surface and gently knock back to
remove the excess gas. Either split the dough into tow or keep as a single loaf.
Shape and turn into loaf tins. Sprinkle the top with water then scatter poppy
seeds over the top.
Loosely cover the loaf tins then place in a warm spot and leave until doubled in
size (about 90 minutes). Remove the cover and place the loaves in an oven
preheated to 180ºC (360ºF) and bake for about 50 minutes, or until the loaves are
well browned on top and sound hollow when tapped on the bottom.
Turn onto a wire rack to cool and serve sliced thickly with plenty of butter.

Scottish Baps
This is a traditional Scottish recipe for a classic soft bap (large, flattened, bun)
that is typically served for breakfast.
Serves: 8
Ingredients:
60g (2 oz) lard
1 tsp sugar
1/2 tsp salt
30g (1 oz) live yeast (or 1 packet active, dried, yeast)
300ml (1 1/4 cups) milk and water mix
milk for brushing
Method:
Combine the flour and salt in a warmed bowl. Dice the lard then rub into the
flour with your fingertips. Cream the yeast and sugar in a small bowl until liquid.
Warm the milk and water mix until lukewarm then stir into the yeast mix.
Gradually stir this mixture into the flour and bring the ingredients together as a
soft dough. Cover the bowl with a clean cloth and set aside in a warm place for
about 80 minutes, or until doubled in volume.
Knock the dough back then knead carefully. Take pieces of the dough and shape
into ovals about 5cm (2 in) wide and 7.5cm (3 in) long. Brush the tops with
milk. If you like your baps floury then sprinkle a little flour over the top after
glazing with the milk.
Arrange on a baking tray, keeping them well apart then set aside for 10 minutes
to prove. If you are making floury baps then dust with flour once more. Dip your
finger into the middle of the baps (this prevents blistering) then transfer to an
oven preheated to 200ºC (400ºF) and bake for about 20 minutes, or until cooked
through and springy to the touch.
Serve warm.

Pan Loaf Bread
This is a classic Scottish-style soda bread that has soaked oatmeal worked into
the dough and which makes an excellent loaf for Burns night.
Serves: 4
Ingredients:
250g (9 oz) oatmeal
300ml (1 1/4 cups) buttermilk
1 tsp salt
Method:
Place the oatmeal in a bowl, pour over the buttermilk and set aside to soak for 2
hours.
In a separate bowl, combine the plain flour with the salt, cream of tartar and
bicarbonate of soda. Add this flour mix to the oatmeal and buttermilk mix and
work together thoroughly to form a dough. Knead well (add more flour or more
buttermilk, if needed) then shape the dough into a round loaf and place on a
baking tray.
or until golden brown and baked through.

Gigha Bread
This is a traditional Scottish version of a steamed soda bread that, traditionally,
used to be packed into a dried milk tin whose lid was pierced. The lid was
replaced on the tin and the entire construct was baked in an oven. I’ve
modernized the instructions a little, whilst keeping true to the original. Whilst in
Africa I’ve made this in a Dutch Oven using a large coffee tin, a method very
close to the original, but the recipe below also works well.
Serves: 6
Ingredients:
280g (2 cups) plain flour
1 tsp salt
1 tsp baking soda
1 tbsp syrup
1 egg
30g (1 oz) butter
400ml (1 2/3 cups) milk (about)
Method:
Sift the flour into a bowl along with the salt, baking soda and cream of tartar.
Cube the butter and rub into the mixture until it resembles fine breadcrumbs.
Add the syrup and egg and just enough milk to make a fairly soft dough (it must
not bee too stiff for this to work).
Pack the dough into a tin (an old 500g [1 lb] tin of peas, marmalade or whatever,
would be best, but you could use a loaf tin). Cover the tin in a double layer of
kitchen foil then using a skewer or knitting needle pierce several small holes in
the top.
Place in an oven preheated to 160ºC (320ºF) and bake for an hour. By this time
the bread should have risen to a golden peak. Remove the foil, allow to cool in
the tin for 10 minutes then turn onto a wire rack.

Bannocks and Scones

Elizabethan Bannock
This is the earliest recipe for bannock that I have been found, which is based on
a recipe for a wheaten cake in the archives of Holyrood Palace. I have taken a
few liberties, detailed, below, that will make it more suitable to modern tastes,
but you can cook the original version if you wish. The recipes comes from
around the 1590s.
Bannock is an unleavened oat-based scone traditionally cooked in a cast-iron
frying pan (though it is often referred to as a bread) that has been a Scottish
staple for centuries. Though there are few actual recipes from the Medieval and
Elizabethan periods (this was a bread of the common peoples after all) the recipe
given below will yield a fair approximation; though, of course, the baking
powder in the self-raising flour is a modern addition that makes the bannock
lighter and more suitable for modern tastes. For an authentic Elizabethan version
omit the baking powder and substitute plain flour for the self-raising.
Serves: 4
Ingredients:
225g (1/2 lb) whole wheat bread flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 tbsp melted butter
180ml (2/3 cup) buttermilk or water
Method:
Add all the dry ingredients to a bowl and stir together. Add the melted butter,
and half the water or buttermilk and stir. Now add the remaining liquid a little at
a time until the flour comes together into a stiff dough. Pat into a rough circle
and either bake on a greased baking sheet in an oven preheated to 200ºC (400ºF)
for about 25 minutes until well browned. Alternatively place in a dry frying pan
on medium heat and cook for about 10 minutes per side. Allow to cool a little,
cut into segments and serve.
These days, Bannock is a traditional food used by campers and hikers and is fruit
is often incorporated into the mixture (about 70g or fruit in this mixture is good).
You can use dried fruit such as raisins or currants and fresh fruit such as
cranberries or blackcurrants.

Selkirk Bannock
This is a traditional fruited form of bannock (pan-fried scone) originally made by
a baker in Selkirk and only sold at Christmas.
Serves: 6 to 8
Ingredients:
450g (1 lb) flour
240g (1/2 lb) sultanas
120g (1/4 lb) sugar
60g (2 oz) butter
60g (2 oz) lard
60g (2 oz) chopped mixed peel
140ml (1/2 cup + 1 tbsp) milk
7.5g (1/4 oz) dried yeast
1 tbsp of milk and sugar for the glaze
Method:
Sift the flour and sugar into a bowl, add the yeast and mix well. Melt the butter
and lard in a saucepan on low heat. Remove as soon as this has melted. Warm
the milk in another saucepan and add this to the melted fats.
Form a well in the centre of the flour, add the milk mixture and combine to a
smooth dough. Cover the bowl with a warm, damp, towel and leave in a warm
place for 45 minutes to prove.
Tip the risen dough onto a floured surface and knead for five minutes. Add the
sultanas and mixed peel and knead again to ensure that the fruit are well mixed
into the dough. Place the dough in a loaf tin, cover with a damp cloth and leave
in a warm place to raise for a further 20 minutes.
At the end of this time place in the centre of an oven preheated to 180ºC (360ºF)
and allow to cook for an hour. Mix the tablespoon of milk and sugar, place the
cake on a heat-resistant surface and brush the top of the cake with the mixture.
Return to the oven and cook for a further 20 minutes. When done (a skewer
inserted into the centre should come out dry) remove from the oven and allow to
cool before removing.

Christmas Bannock
This is a variant of the traditional Scottish Bannock that contains mixed peel and
almonds and which is intended as a Christmas treat to be served with coffee.
Serves: 6
Ingredients:
210g (1 1/2 cups) flour
1/4 tsp salt
50g (2 oz) mixed peel, finely chopped
40g (1 1/2 oz) toasted almonds, finely chopped
150g (3/4 cups) unsalted butter, cubed and softened
1 1/2 tbsp granulated sugar
Method:
In a large bowl, combine together the flour, salt and sugar. Stir to blend then add
the mixed peel and almonds. Toss to coat in the flour then add the butter and rub
into the mixture with your fingers until the mixture comes to resemble fine
breadcrumbs.
Tip the mixture into a well-greased 20cm (8 in) baking tin and using the back of
your hands press down firmly. Scatter the sugar over the top then place in an
oven preheated to 170ºC (340ºC) and bake for about 30 minutes, or until lightly
browned.
Take out of the oven and immediately cut into 3cm (1 in) squares. Allow to cool
in the tin for 10 minutes then transfer to a wire rack to cool completely. Serve as
an accompaniment to coffee.

Pitcaithly Bannocks
Pitcaithly bannocks originate in the village of Pitcaithly, Perthshire, (near the
Bridge of Earn) which was famous in Scotland for its five mineral springs. Teas
were served and these were created to serve with the teas. An unusual method of
mixing is employed in this recipe, where butter and sugar are kneaded together
before the flour is worked in. What you end up with is more of a shortbread,
flavoured with almonds than a more traditional bannock (pan bread).
Serves: 6
Ingredients:
600g (1 1/3 lbs) butter
1.1kg (2 1/2 lbs) plain flour
4 tbsp finely-chopped orange peel
4 tbsp blanched almonds, finely chopped
Method:
Combine the butter and sugar on a pastry board. Use your hands to knead
together then work in the sifted flour, orange peel and almonds (do this gradually
and keep your hands cool). Keep kneading until the dough becomes smooth and
elastic.
Wrap the dough in greaseproof paper then transfer to the refrigerator and allow
to relax over night. The following day knead the dough once more then divide
into three pieces. Using a plate as a guide, roll the dough into rounds. Pinch
around the edges with your fingers to flute the dough then transfer to a greased
baking tray then transfer to an oven preheated to 170ºC (340ºF) and bake for
about 40 minutes, or until cooked through and golden brown. Allow to cool on
wire racks before serving.

Pease Bannocks
This is a traditional Scottish recipe from the Victorian period for a classic large
scone that is made from a blend of pea flour and plain flour bound with
buttermilk and leavened with bicarbonate of soda.
Serves: 4
Ingredients:
260g (2 cups) pease-meal (pea flour, or ground peas)
1/4 tsp tartaric acid
buttermilk or soured milk to bind
Method:
Combine the pea flour, bicarbonate of soda, tartaric acid and plain flour in a
bowl. Mix thoroughly to combine then add enough of the buttermilk to bring the
ingredients together as a soft dough.
Turn onto a floured work surface and roll out about 12mm thick. Use a plate as a
template to cut out bannocks from the dough then place on a hot, floured, griddle
and cook for 10 minutes then turn the bannock over and cook for 5 minutes on
the other side. Reduce the heat and continue cooking until the bannock is cooked
through.
You can also shape the dough into loaves, bake in the oven then slice into
scones.

Potato Bannocks
This is a traditional Scottish recipe for a classic cake made from a blend of
potatoes, flour and salt that are cooked on a griddle and served for tea with butter
and jam (jelly).
Serves: 6 to 8
Ingredients:
225g (1/2 lb) potatoes, boiled and mashed with butter
salt, to taste
Method:
Work the flour into the mashed potatoes until smooth. Season with salt then turn
out onto a floured work surface. Roll out until very thin then either cut into
scones with a round pastry cutter or cut into bannocks with a knife.
Bake on a hot griddle for 5 minutes, turning once, half way through. Prick the
cooked bannocks (or scones) with a fork to prevent them from curling.
Serve either hot or cold, accompanied with butter or jam.
Barley Bannock
Barley is commonly used in Scotland, as this is a grain that thrives in the
generally damp and cold conditions. When wheat will not grow, there will be a
crop of barley. As a result, there are barley variants for almost every common
Scottish recipe.
Serves: 4 to 6
Ingredients:
100g (4 oz) barley meal
25g (1 oz) lard
cold milk, to bind
Method:
Combine the flour, barley meal and cream of tartar in a bowl. Add the finely
diced lard and mix with your fingertips to combine. Work in just enough cold
milk to bind everything together as a soft dough.
Turn out onto a floured work surface and roll out to about 1cm (1/2 in) thick.
Place a griddle pan on the hob. When hot, butter very lightly then add the barley
bannock dough. Fry until lightly browned then flip over and fry until browned
on the other side and cooked through.
Serve warm.

Bonnach Gruan (Cod Liver Bannock)
This is a traditional Scottish recipe (from the Isle of Barra) for a classic oatmeal
cake flavoured with cod liver that’s typically served as an accompaniment.
Serves: 2
Ingredients:
1 fresh cod liver
1 tbsp oatmeal
Method:
Soak the liver in a bowl of water over night. The following day, finely chop the
liver (remove any vessels and sinews). Add to a bowl and combine with the
oatmeal, bicarbonate of soda, salt and black pepper.
Form the mixture into a bannock (patty) then set on a plate. Put this in a steamer
basket and steam over boiling water for about 45 minutes, or until cooked
through.

Bride’s Bonn
These are light griddle cakes flavoured with caraway seeds that are typically
served as an accompaniment to soups or broths, but which can also be served at
tea time with butter. The recipe is identical to the earliest type of scones made in
Scotland (which were unleavened thinly-rolled griddle cakes).
Serves: 6
Ingredients:
25g (1 oz) sugar
50g (2 oz) butter
1/2 tsp caraway seeds, lightly crushed
milk, to mix
Method:
Add the flour to a bowl along with the diced butter. Using your fingertips, rub
the butter into the flour until the mixture resembles fine crumbs. Stir in the sugar
and caraway seeds then add enough milk to yield a firm scone-style dough.
Turn onto a lightly-floured work surface and roll out to about 2cm thick. Cut
into rounds with a pastry cutter and cook on a hot griddle until done through and
lightly brown on the top and bottom.

Scones
It is little known, but Scones are actually a Scottish invention. The name itself
comes from the Gaelic word sgoon. In some ways this is hardly surprising, as the
scone is just a variant form of bannock or pan-bread. The recipe given here is for
the basic white scone and can be adapted by adding currants, sultanas, cheese,
treacle or jam into whatever you fancy.
Serves: 8
Ingredients:
30g (1 oz) butter
140ml (1/2 cup + 1 tbsp) sour cream
1 egg, beaten
pinch of salt
Method:
Sift all the dry ingredients into a bowl and rub the butter into the flour mixture.
Add the sour cream and then the beaten eggs and mix to form a soft, elastic,
dough. Turn onto a floured surface and knead before rolling out to some 1.2cm
thick. Prick over with a fork and cut into small (4cm diameter) rounds with a
pastry cutter. Place on an oiled baking tray and bake in an oven preheated to
200ºC (400ºF) for about 12 minutes.
Serve warm, cut in half and covered with jam.

Soor Scones
This is the classic Scottish oatmeal and buttermilk scone that is flavoured with
caraway seeds, rather than being left plain (though they can also be made plain).
Scones made with buttermilk, sour cream or soured milk aways have the lightest
texture as this activates the baking soda quickly.
Serves: 8
Ingredients:
enough buttermilk to cover
1/2 tsp baking soda
pinch of salt
1 tsp caraway seeds, lightly crushed in a mortar
Method:
Place the oatmeal in a bowl, cover with buttermilk then cover the bowl with
clingfilm (plastic wrap) and set aside to soak in the refrigerator for 2 days.
After this time, drain the oatmeal (reserve the buttermilk) and place in a bowl. In
a separate bowl, sift together the flour, baking soda and salt. Add the caraway
seeds and the soaked oatmeal then work in just enough of the reserved
buttermilk to give you a stiff dough.
Turn onto a floured work surface and roll out to about 15mm thick. Heat a
griddle pan or non-stick frying pan, then cut the dough out into rounds. Bake
these on both sides on the griddle or pan until well browned and cooked through
(about 4 minutes per side).

Oat Scones
This is a traditional Scottish recipe for a classic teatime scone made from a flour,
rolled oat, sugar, currants, egg, butter and milk dough leavened with baking
powder that are shaped into rounds and scored into eight wedges before baking.
Serves: 10 to 12
Ingredients:
190g (1 1/2 cups) plain flour
20g (3/4 oz) baking powder
1/2 tsp salt
70g (3 oz) currants
1 egg, beaten
80ml (1/3 cup) milk
Method:
Mix the flour, oats, sugar, baking powder, salt and currants together in a large
bowl. In a separate bowl whisk together the eggs until frothy then add the melted
butter and milk and beat together.
Form a well in the centre of the flour mix and pour the egg and milk mixture into
this. Mix together to form a soft dough. Divide this into two and place on a well-
greased baking sheet. Pat them down into two 12mm thick circles.
Score each circle into 8 wedges then place in an oven preheated to 220ºC
(430ºF) and bake for 15 minutes, until well-risen and golden brown all over.
Allow to cool then split the wedges. Serve warm.

Drop Scones
These are a very traditional Scottish cake which are very east to make and very
tasty as well. Unusually for scones they are made by frying a flour, salt, sugar,
egg and milk batter with raising agents that’s served with butter and jam or
marmalade.
Serves: 10 to 12
Ingredients:
240g (2 cups) plain flour
pinch of salt
5 tsp caster sugar
1 egg
Method:
Sift the flour, salt, cream of tartar and bicarbonate of soda into a bowl then mix-
in the sugar. Create a well in the centre and add the egg and a little milk. Slowly
mix the flour into the egg and milk, gradually adding more milk and the wet
ingredients are incorporated. By the end you should have a mixture that’s the
consistency of a thick batter.
Drop a small amount of the batter on a greased frying pan or griddle pan. If
you’re at the right temperature then bubbles should appear almost immediately.
Remove this test mixture then drop in enough batter to make several small
individual scones. When the underside is nicely browned and the bubbles are
bursting on the top of the drop scone turn over and cook on the other site.
Transfer to a plate and cook your next batch (depending on your pan you may
need to re-grease your pan after every batch).
Serve warm with plenty of butter and jam or marmalade. A very traditional
Scottish way of serving them is with plenty of butter and a sprinkling of brown
sugar.

Boiled Scones
This is a very interesting Scottish variant on the traditional scone, where the
ingredients are blended with boiled milk before being cooked on a griddle pan.
Serves: 10 to 12
Ingredients:
2 tbsp butter (or margarine)
pinch of salt
pinch of baking soda
sugar, to taste (optional)
enough self-raising flour to bring the ingredients together as a stiff dough
Method:
Combine the milk and butter in a pan. Bring gently to a boil then take off the
heat. Sift together the salt, baking powder and flour. Beat this into the milk then
add enough more milk to bring the mixture together as a stiff paste.
Place back on the heat and cook, stirring constantly, for 5 minutes more. Take
off the heat and add more flour, as needed to give you a stiff dough. Turn this
out onto a floured work surface and roll out to about 5mm thick.
Heat a griddle pan or non-stick frying pan, then cut the dough out into rounds.
Bake these on both sides on the griddle or pan until well browned and cooked
through (about 3 or 4 minutes per side).

Wheaten Meal Scones
This is a traditional Scottish method of making scones, using wheaten flour as
part of the basic mixture.
Serves: 6 to 8
Ingredients:
115g (1/4 lb) wheaten flour
3/4 tsp salt
15g (1/2 oz) butter
a little milk to combine
1 tbsp caster sugar
Method:
Sift the plain flour into a bowl then mix in all the remaining dry ingredients.
Cube the butter and rub into the flour mixture until completely combined. Add
just enough milk to bring the mixture together as a soft dough. Turn this out onto
a lightly-floured surface and knead until smooth then roll out to about 2cm thick.
Use a pastry cutter to cut out into 5cm rounds. Take the scraps and form back
into a dough and as many more scones from these as possible.
Place the scone rounds on a lightly-greased baking tray and place in an oven
preheated to 200ºC (400ºF). Bake for about 12 minutes, or until well risen and
very lightly browned. Remove to a wire rack and allow to cool completely
before serving.

Tea Scones
This is a classic teatime cake intended to be served at tea time that includes eggs
to make the dough richer.
Serves: 12
Ingredients:
540g (1 1/4 lbs) plain flour
240ml (1 cup) milk
120g (4 oz) butter
1 egg
120g (4 oz) sugar
1/2 tsp salt
3 tsp baking powder
raisins (optional)
1 egg for eggwash
Method:
Sift the salt, baking powder and flour into a bowl. Add the raisins and stir to
combine. Meanwhile, dissolve the sugar in the milk then form a well in the
centre of the flour mix and pour in the milk along with the egg. Bring the dry
ingredients up through the wet ingredients then bring the mix together as a
dough.
Lightly dust a work surface with flour then turn the dough onto this and knead
until it comes together. Roll the resultant dough out to about 1.5cm thick then
cut into rounds with a 7cm (3 in) pastry cutter. Place these on a lightly-greased
baking tray. Brush the tops of the scones with eggwash then place in an oven
preheated to 200ºC (400ºF) and bake for about 20 minutes or until the scones are
well risen and lightly browned.

Forfarshire Barley Meal Scones
This classic teatime griddle scone recipe originates from Scotland and this recipe
comes from the 1930s. The scone itself is made from a blend of barley meal and
buttermilk. Barley is commonly found in Scottish cookery as this grain typically
grows better in the cooler and wetter conditions than wheat.
Serves: 8 to 10
Ingredients:
450g (1 lb) barley meal
1/2 tsp salt
120g (1 cup) plain flour
720ml (3 cups) buttermilk
1 large teaspoon baking soda
Method:
Sift the flour and salt into a bowl then stir in the barley meal. Add the baking
soda and the buttermilk to a bowl and when the mixture begins to fizz stir in the
dry ingredients. Form into a soft dough (add more buttermilk if needed).
Quickly turn the dough onto a lightly-floured work surface then roll out to
12mm thick. Cut into rounds with a pastry cutter then bake on a hot griddle until
the underside is browned. Turn over then cook until browned on the other side.
Serve warm with butter and jam.

Girdle Scones
This is a classic plain buttermilk scone that’s are cooked on a griddle. Indeed,
the rather unusual name itself is a corruption of ‘griddle’ as it would be mis-
heard by a Gaelic speaker.
Serves: 6 to 8
Ingredients:
225g plain flour
1/2 tsp baking soda
1/4 tsp salt
sour milk or buttermilk to mix
Method:
Combine the flour, baking soda, cream of tartar and salt in a bowl. Work in just
enough of the sour milk or buttermilk to form a soft dough.
Turn this dough onto a lightly-floured work surface, divide into two equal
portions and knead each portion lightly. Roll the two dough pieces out to about
6mm thick and cut rounds out of the dough with a pastry cutter.
Cook on a hot griddle until pale brown on both sides and cooked through. Wrap
in a towel as they cook to keep them soft and serve warm with butter and jam.

Ballater Scones
This is a traditional Scottish recipe for a classic milk-based scone flavoured with
cream of tartar that originates in the 1930s and which is typically served at tea
time.
Serves: 10 to 12
Ingredients:
280ml (1 cup + 2 tbsp) lukewarm milk
1 tsp baking soda
80g (3 oz) butter
Method:
Sift together the flour and cream of tartar into a mixing bowl. Dice the butter,
add to the flour and rub in with your fingertips until the mixture resembles fine
breadcrumbs. Now dissolve the baking soda in the warm milk then stir into the
four and butter mix. Knead the resultant mixture with your hands to form a stiff
dough. Turn out onto a lightly-floured work surface and roll out to about 12mm
(1/2 in) thick.
Use a pastry cutter to cut the dough into rounds then transfer to a lightly-greased
baking tray (re-roll and cut the scraps). Once done, transfer to an oven preheated
to 180ºC (360ºF) and bake for about 20 minutes, or until cooked through and
golden. Half way through the cooking time brush the tops lightly with milk.
Allow to cool, but serve whilst still warm. To serve, split open and butter
liberally.

Scottish Potato Scones
This is a traditional Scottish recipe for a classic light scone made from a
seasoned blend of mashed potato and self-raising flour that’s cooked on a griddle
pan.
Serves: 6 to 8
Ingredients:
250g (9 oz) floury potatoes, peeled
sea salt and freshly-ground black pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil. Add the potatoes and boil until
tender (about 20 minutes). Drain the potatoes then mash in a bowl until smooth.
Season to taste with salt and black pepper then gradually work in the self-raising
flour. Knead the mixture until soft and no longer tacky then turn out onto a
lightly-floured work surface and knead gently until smooth and elastic.
Dust the top with a little flour then roll out to about 5mm thick then cut out into
7cm (3 in) diameter rounds with a pastry cutter. Place a griddle pan over
medium heat. When hot, brush each potato scone with a little olive oil and cook
for about 2 minutes per side.
These can be made a little before hand and kept warm in the oven until it’s time
to serve.

Oven Scones
This is a traditional oven-baked Scottish scone (the word rhymes with gone) and
forms part of traditional Scottish teatime fare.
Serves: 10 to 12
Ingredients:
1 tbsp sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tbsp butter
70g (2 1/2 oz) currants (optional)
Method:
Sift together the flour, sugar and baking powder into a bowl. Cut in the butter
then mix together the baking soda and milk and stir into the flour mix (add the
currants at this point, if using).
Divide the mixture into three pieces and roll these into rounds before dividing
with a knife into four wedges. Transfer these to a greased baking tray then place
in an oven preheated to 200ºC (400ºF) and bake for about 18 minutes, or until
nicely browned. Serve warm with plenty of butter.

Treacle Scones
This is another classic Sottish griddle cake or scone, this one being flavoured
with spices and treacle before cooking.
Serves: 8 to 12
Ingredients:
1 tsp baking soda
1 tsp ground ginger
2 dessertspoons brown sugar
1/4 tsp salt
1 tbsp butter
buttermilk, to bind
Method:
Sift together the flour, baking soda, ginger, cinnamon and salt into a bowl. Stir in
the sugar then rub in the butter.
Stir in the treacle then use just enough buttermilk to bring the ingredients
together as a stiff dough.
Turn the dough out onto a floured work surface and roll out to about 12mm (1/2
in) thick. Cut into rounds with a pastry cuter and cook on a lightly-greased
griddle pan for about 4 minutes per side, or until cooked through and lightly
browned on both sides.
Wrap in a tea towel and allow to cool (this helps keep them moist and crumbly)
and serve.

Scotland is rightly renowned for its teas and a critical component of any tea are
the cakes and pies that accompany it. The range of these in Scotland is vast and a
large number have been collected here.

Cakes

Dundee Cake
This is very much a traditional cake that became popular at the end of the 19
century which is often served with tea at Christmas (for a Victorian version of
this cake, see the end of the chapter).
Serves: 12
Ingredients:
240g (2 cups) flour
180g (6 oz) butter
4 eggs
30g (1 oz) blanched almonds
45g (1 1/2 oz) mixed peel
180g (6 oz) currants
180g (6 oz) raisins
grated zest and juice of 1 lemon
1 tsp baking powder
2 tbsp whisky
2 tbsp boiled milk with 1 tbsp sugar
(~40 split almonds for decoration)
Method:
Cream the butter and sugar together in a bowl. When it’s white and fluffy slowly
add the eggs one at a time and beat-in (add 1 tbsp of flour with each egg to
prevent curdling). Once the eggs have been incorporated stir-in the nuts and the
fruit then add the remaining flour and the whisky. The mixture will be stiff, but
make sure it’s stirred well (if too thick add a little milk).
Spoon the mixture into a greased and lined 20cm cake tin and flatted the top
with wet hands. Cover with greaseproof paper and bake in an oven preheated to
170ºC (340ºF) for 2 hours. Half-way through the cooking time take off the foil
and arrange split almonds in concentric circles on the top of the cake. Return the
cake (with the paper back in place) to the oven and continue cooking.
Some 20 minutes before the end of the cooking time take off the greaseproof
paper and test the cake with a skewer. If this comes out still wet, continue
cooking. About 10 minutes before the cake is done brush the top with the
sweetened milk, which will create a dry glaze.
When done (ie the skewer comes out dry) take out of the oven and allow to cool
for some 15 minutes in the tin before tipping out onto a wire rack. Store in an
air-tight container.

Marmalade Cake
This is a traditional Scottish recipe for a moist cake flavoured with that Dundee
classic, Marmalade.
Serves: 8 to 10
Ingredients:
2 eggs, beaten
120g (4 oz) butter
1 drop vanilla extract
2 tbsp orange marmalade
1 tsp orange zest, finely grated
2 tbsp milk
pinch of salt
Method:
Sift the flour and salt into a bowl and rub-in the butter until the mixture
resembles fine breadcrumbs. Add the sugar, half the orange zest and mix in
before adding the eggs, marmalade, milk and vanilla. Mix thoroughly to form a
thick batter.
Grease a 15cm (6 in) round cake tin and pour the mixture into this. Bake in the
centre of an oven preheated to 170ºC (340ºF) for about 80 minutes until golden
brown and a skewer comes out clean. Sprinkle the remainder of the orange zest
on top and allow to cool for a few minutes before turning out onto a wire rack
and allowing to cool completely.

Oatmeal Gingerbread
This recipe is for a classic gingerbread cake made with that most classic of
Scottish staples, oatmeal.
Serves: 8 to 10
Ingredients:
180g (6 oz) flour
60g (2 oz) oatmeal
60g (2 oz) butter
1 tsp ground ginger
1 tsp mixed spice
1 large egg
3 tbsp milk
Method:
Prepare an 18cm (7 in) square baking tin by lining with buttered greaseproof
paper. Meanwhile melt the butter, sugar and treacle in a saucepan over gentle
heat.
Sift the flour and bicarbonate of soda into a bowl. Add the oatmeal and spices.
Mix well then add the treacle mixture along with a well-beaten egg and milk.
Stir until completely blended then pour into the baking tin and bake in an oven
preheated to 190ºC (380ºF) for about 45 minutes.
Allow the cake to cool for 10 minutes in its tin before turning out onto a wire
rack.

Marmalade and Ginger Slice
This is a classic Scottish teatime cake that is tasty, yet quite simple to prepare.
Serves: 8 to 10
Ingredients:
240g (8 oz) golden syrup (corn syrup)
240g (1 cup) orange marmalade
120g (4 oz) butter
1 tsp baking powder
1 egg, beaten
1 tsp ground ginger
Method:
Combine the butter, syrup and marmalade in a small pan. Heat gently over low
heat until melted (stir to prevent the mixture from burning) then take off the heat
and set aside to cool.
Sift together the dry ingredients into a bowl. Form a well in the centre then add
the syrup mixture and the beaten egg. Beat the mixture to combine the
ingredients thoroughly.
Turn the resultant batter into a greased 20cm (8 in) square baking tin and transfer
to an oven preheated to 170ºC (340ºF) and bake for about 45 minutes or until the
sponge is firm and the top is golden brown (a skewer inserted into the centre of
the cake should emerge cleanly).
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool
completely before cutting into squares and storing or serving.

Old-fashioned Raspberry Buns
This recipe from Edinburgh, is for a classic plain bun leavened with baking
powder (in the self-raising flour) that is stuffed with raspberry jam before
baking..
Serves: 12
Ingredients:
120g (4 oz) butter or margarine
1 egg, beaten
2/3 dessertspoon milk
raspberry jam
Method:
Sift the flour into a bowl, dice the butter (or margarine), add to the flour and rub
in with your fingertips. Add the sugar and mix in the beaten egg. Add just
enough milk to give a stiff dough.
Divide the mixture into walnut-sized balls. Using your finger poke a hole in the
centre of each round and spoon in a little raspberry jam. Smooth the dough over
the hole then set the balls on a greased baking tray.
Dust lightly with icing sugar then transfer to an oven preheated to 200ºC (400ºF)
and bake for 10 minutes. Reduce the heat to 170ºC (340ºF) and bake for 5
minutes more, or until the buns are a light golden brown in colour.
Cool on a wire rack before storing or serving.

Marmalade Ring Cake
This is a modern twist on the traditional Scottish teatime marmalade cake.
Serves: 8
Ingredients:
125g (5 oz) butter
2 tbsp orange marmalade
2 eggs
175g (6 oz) self-raising wholemeal flour
finely-grated zest of 14 oranges and 14 lemons
1 tsp mixed spice
For the Icing:
Method:
Cream together the butter and sugar until soft and fluffy. Mix in the marmalade
then add the eggs, one at a time, beating thoroughly to combine after each
addition, before adding all the remaining cake ingredients. Beat until thoroughly
combined then spoon into a greased 20cm (8 in) diameter ring cake mould.
Level the surface then transfer to an oven preheated to 160ºC (325ºF) and bake
for about 45 minutes, or until the cake is set and a skewer inserted into the centre
emerges cleanly.
Allow to cool in the tin for 5 minutes then carefully turn out onto a wire rack to
cool completely. When the cake is cold, beat together the icing sugar and lemon
juice to form a glaze. Spoon and then smooth this over the surface of the cake.
Decorate with strips of orange zest (blanch these before use) and serve.

Blackness Porcupines
These are date sweetmeats coated in grated coconut that are traditionally served
as dainties to accompany tea. The name comes from the black date sweetmeat
core with the ‘spines’ of the porcupine being the coconut.
Serves: 10 to 12
Ingredients:
150g (1/3 lb) walnuts, chopped
60g (2 oz) butter, melted and cooled
150g (1/3 lb) dates, chopped
1 small egg, beaten
2 tbsp lemon juice
grated coconut, to coat
Method:
Combine the walnuts, dates and sugar in a bowl. Add the melted butter, beaten
egg and lemon juice. Stir well to combine, then break off pieces about the size of
walnut.
Shape these into balls and roll in the grated coconut until completely coated.
Arrange on a baking tray then transfer to an oven preheated to 180ºC (360ºF)
and bake for about 15 minutes, or until cooked through and golden brown.
Allow to cool on a wire rack before storing or serving.

Coburg Cakes
These are little Victorian cakes from Edinburgh that celebrate the marriage of
Victoria and Albert (Albert being from Saxe-Coburg in Germany).
Serves: 12
Ingredients:
200g (7 oz) sugar
2 tbsp golden syrup
1 tsp baking powder
100g (3 1/2 oz) mixed lard and butter
200ml (4/5 cup) (about) milk
1 tsp ground ginger
1 tsp baking soda
2 eggs
Method:
Cream together the fats and sugar in a bowl until pale and fluffy. Work in the
eggs, one at a time, beating thoroughly to combine after each addition, then work
in the syrup.
Add all the dry ingredients then work in enough of the milk to give a batter with
a dropping consistency.
Line a cupcake tin with paper cases and fill these with the batter, filling each one
no more than 3/4 full.
or until lightly browned on top and cooked through.
Allow to cool on a wire rack before storing or serving.

Ginger Cake
Ginger cake is made, in one form or another, throughout Britain. What
distinguishes this Scottish version is the addition of cayenne pepper to increase
the heat level slightly.
Serves: 10 to 12
Ingredients:
500g plain flour
175g butter
500ml treacle (molasses)
120ml golden syrup (corn syrup)
250ml warm milk
1 tsp baking soda
1 tsp ground ginger
1/2 tsp mixed spice
salt, to taste
2 eggs, beaten
Method:
Combine the butter, treacle and golden syrup in a saucepan, heat until liquid then
bring to a boil and take off the heat.
Sift together the flour, baking soda, spices and salt into a bowl. Form a well in
the centre an add the treacle mixture and the milk. Beat thoroughly to mix (and
ensure there are no lumps).
Add the beaten eggs and, again, beat the mixture thoroughly to combine. Turn
the mixture into two 1kg loaf tins or a large springform cake tin and bake in an
oven preheated to 140ºC for about 150 minutes, or until lightly browned on top
and cooked through. A skewer inserted into the centre should emerge cleanly.
completely. Store in an air-tight tin. This is best if allowed to mature for 2 or 3
days before serving.

Lady Dawson’s Gingerbread
Another classic Scottish gingerbread, this version made richer with the inclusion
of dried fruit.
Serves: 10 to 12
Ingredients:
180g (6 oz) lard
500ml (2 cups) milk
2 tsp mixed spice
2 tsp ground ginger
2 tsp baking soda
2 eggs, beaten
150g [1/3 lb] (total) mixed fruit and mixed peel, if desired
Method:
Combine the lard, syrup, treacle, sugar and milk in a pan. Heat slowly until all
the ingredients mix then beat to combine and take off the heat.
Sift together the flour, and spices into a bowl. Form a well in the centre and add
the milk mixture, followed by the beaten eggs. Beat the mixture until smooth
and add the dried fruit (if using).
Turn the batter into a single large, or two small greased and floured cake tins.
Transfer to an oven preheated to 140ºC (290ºF) for about 120 minutes, or until
lightly browned on top and cooked through. A skewer inserted into the centre
should emerge cleanly.
completely.

Morayshire Gingerbread
This Scottish shortbread comes from the region of the Moray Frith. This is a
very rich version of gingerbread, made with beer, that’s often served as a
birthday or even at Christmas and Hogmanay celebrations.
Serves: 10 to 12
Ingredients:
225g (1/2 lb) brown sugar
225g (1/2 lb) treacle (molasses), warmed until liquid
2 eggs
15g (1/2 oz) ground ginger
90g (3 oz) candied peel, finely chopped
90g (3 oz) ground almonds
1 tsp baking soda
300ml (1 1/4 cups) dark beer
pinch of salt
pinch of ground cloves
Method:
Cream together the butter and sugar until soft and fluffy. Add the treacle and
beat to combine then add the eggs, one at a time, beating thoroughly to combine
after each addition.
In a separate bowl, sift together the flour, ginger, mixed spice, ground cloves and
salt. Stir in the ground almonds, mixed peel and fruit. Dissolve the baking soda
in the beer.
Add the liquid ingredients to the dry ingredients and beat to a lump-free batter.
Turn the batter into a large, greased, springform cake tin then transfer to an oven
preheated to 140ºC and bake slowly for about 2 hours, or until lightly browned
on top and cooked through. A skewer inserted into the centre should emerge
cleanly.
completely.

Scottish Seed Cake
Seed cakes (cakes flavoured or decorated with seeds; typically caraway or
coriander) were all the rage from the 1750s to the 1890s. This is one of the
survivors of those historic cakes, but given the Scottish twist of the addition of
citrus zest.
Serves: 10 to 12
Ingredients:
120g (4 oz) butter
120g (4 oz) sugar
60g (2 oz) citron peel, thinly pared
60g (2 oz) orange peel, thinly pared
60g (2 oz) lemon peel, thinly pared
60g (2 oz) almonds, finely chopped
1 tsp baking powder
3 eggs, beaten
2 tbsp sugared caraway seeds
Method:
Sift together the flour, baking powder and spices into a bowl.
Bring a small pan of water to a boil, add the peels and blanch for 5 minutes,
Drain the peels, cut into strips then finely shred the strips.
Cream together the butter and sugar in a bowl until pale and fluffy. Alternately
add the flour mix and eggs, beating well after each addition.
Stir in the almonds and shredded peels. By the end you should have a dropping
consistency batter. If it’s too thick, add a little milk.
Turn the batter into a greased and floured springform cake tin and strew over the
caraway seeds.
or until well risen, lightly browned and cooked through (a skewer inserted into
the centre should emerge cleanly). Allow to cool in the tin for 10 minutes then
turn out onto a wire rack to cool completely.

‘Shaws’ Cake
This is a classic fruit cake made with a rather unusual batter that combines rice
flour with wheat flour and buttermilk.
Serves: 10 to 12
Ingredients:
225g (1/2 lb) sugar
225g (1/2 lb) ground rice
675g (1 1/2 lb) plain flour
60g (2 oz) mixed peel, finely chopped
1 tsp baking soda
250ml (1 cup) buttermilk
Method:
Sift the flour and baking powder into a bowl. Chop the butter, add to the flour
and rub together with your fingertips until the mixture resembles fine crumbs.
Add all the remaining dry ingredients, stir to combine then mix to a stiff paste
with the buttermilk.
Transfer the mixture to a greased and floured springform cake tin then place in
an oven preheated to 200ºC (400ºF) and bake for 10 minutes. Reduce the oven
temperature to 170ºC (340ºF) and bake for about 20 minutes, or until cooked
through (a skewer inserted into the centre should emerge cleanly).
completely.

Strathendrick Fruit Cake
This rich fruit cake derives from Strathendrick in Sterling (which lies between
the head of the Carron Valley in the east and Loch Lomond in the west). It is a
classic rich fruit cake that can be used as a wedding, Christmas or birthday cake
base and which should be matured for a few days before serving.
Serves: 10 to 12
Ingredients:
340g plain flour
225g caster sugar
1/2 tsp mixed spice
1 small tsp baking powder
225g butter
340g sultanas
340g currants
4 eggs, beaten
juice of 1 orange
Method:
Mix the fruit in a bowl with the orange zest and orange juice. Toss to combine,
cover and set aside for 20 minutes.
Sift together the flour, spice and baking powder in a bowl. Cream together the
butter and sugar in a separate bowl until pale and fluffy. Add the eggs and flour
mix alternately, mixing thoroughly to combine after each addition.
Mix the fruit thoroughly to combine then turn the batter into a greased and lined
springform cake tin. Transfer to an oven preheated to 140ºC (290ºF) and bake
for about 180 minutes, or until nicely browned and cooked through.
If the cake is browning too quickly cover the top with foil. Allow to cool in the
tin for 10 minutes then turn out onto a wire rack to cool completely. Store in an
air-tight tin. This cake is better if allowed to mature for at least 24 hours before
serving.

Scottish Pikelets
The term ‘pikelet’ is known throughout the British isles and can refer to different
things (crumpets, teacakes and pancakes) in different regions. In Scotland it
represents a thick pancake (whereas crumpets contain yeast).
Serves: 6 to 8
Ingredients:
125g (1 cup) self-raising flour
50g (2 oz) sugar
1/4 tsp baking soda
1 egg, lightly beaten
1 tbsp butter
Method:
Sift the flour and baking soda into a large bowl then add the sugar and stir to
combine thoroughly. Slowly add the eggs and milk, stirring all the while.
Continue stirring vigorously until the batter is smooth.
Place a non-stick frying pan over medium heat. Lightly coat the surface with a
little butter then pour 2 tbsp of the batter into the pan. Cook until the bubbles
begin to appear on the surface of the batter then flip and continue cooking on the
other side until lightly browned (about 2 minutes per side should suffice).
Transfer to a on oven to keep warm and continue cooking until all the batter is
cooked.
Re-apply butter to the pan between each batch.

Black Bun
This is a Scottish recipe for a type of rich fruit cake within a pastry case that’s
traditionally served at Hogmanay (New Year). Like Christmas cake, Black Bun
needs to be matured for several weeks before serving and will last several
months in an air-tight container.
Serves: 10 to 12
Ingredients:
For the Pastry:
90g (3 oz) lard
90g (3 oz) butter
pinch of salt
cold water
For the Cake:
450g (1 lb) seedless raisins
60g (2 oz) blanched almonds, chopped
60g (2 oz) mixed peel, chopped
1 tsp ground allspice
1/2 tsp ground ginger
pinch of black pepper
1 tbsp brandy
1 large egg, beaten
a little milk
Method:
Begin with the pastry: Cube the lard and butter then add to a bowl along with the
flour, salt and baking powder and rub together with your fingertips until the
mixture resembles coarse breadcrumbs. Add just enough water to bring the
resultant mixture together as a stiff dough. Roll the pastry out then grease a
20cm (8 in) loaf tin. Using this as a rough guide cut out five pieces of dough
large enough to fit the bottom, top and sides of the tin. Add these to the bottom
and four sides of the tin sealing the overlaps as you go. Leave a little overlap at
the top of the tin, this will make it easier to seal in the top pastry piece.
Meanwhile add the fruit, peel and almonds to a bowl and mix together. Sift in
the flour, spices and baking powder, mix to combine, then bind together with the
egg, brandy and just enough milk to moisten (don’t make it too wet). Pack this
batter into the prepared tin then add the pastry lid, using a little milk to seal and
pinching the edges together.
Lightly prick the surface with a fork then use a skewer to make four steam holes.
Press down on the centre to depress it lightly (it will rise back during cooking)
then brush the top with a little milk and place the loaf tin in an oven preheated to
160ºC (320ºF) and bake for about 160 minutes, or until the pastry is golden and a
skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin until you can handle then turn out onto a wire rack and
allow to cool completely. Store for at least 3 weeks in an air-tight tin before
eating.

Chocolate Whisky Gateaux
This is another fusion of Scottish and French cookery. In some ways it’s a
chilled set trifle that’s presented like a no-bake cake. Unusual, but well worth
making for any special occasion.
Serves: 10
Ingredients:
360g (12 oz) plain chocolate
180g (6 oz) butter
180g (6 oz) sugar
3 eggs, separated
3 drops Angostura bitters
3 tbsp whisky
14 sponge fingers
1 tbsp water
300ml (1 1/4 cups) double cream, stiffly beaten
strawberries, to decorate
grated chocolate, to decorated
Method:
Line the sides of a 20cm loose-bottomed cake tin with the sponge fingers. Break
the chocolate into small pieces and add to a bain-marie with the water and stir
until melted.
Meanwhile cream together the butter and sugar before beating-in the egg yolks
one at a time and adding the butters and whisky. Now add the melted chocolate.
In a separate, clean, bowl beat the egg whites until stiff then carefully fold into
the chocolate mixture. Pour the resultant batter into the lined cake tin and place
in the refrigerator to chill over night.
The following day remove the cake from the tin, whip the cream and use to fill
up the centre of the cake. Decorate with strawberry halves and grated chocolate.

Iced Cherry Cake
This is a classic of Edinburgh tea rooms and is also one of the mainstays of
Scottish home baking.
Serves: 8 to 10
Ingredients:
250g (1 3/4 cups) self-raising flour
250g (1 1/4 cups) margarine
4 eggs
250g (9 oz) glacé cherries
250g (1 1/2 cups) icing sugar
Method:
Reserve 8 of the cherries, quarter then and set aside.
Wash the remaining glacé cherries, dry them and chop finely then dust with flour
(this will help prevent them from sinking to the bottom of the cake).
Cream together the margarine and caster sugar until pale and fluffy. Add the
eggs, one at a time, beating thoroughly to combine after each addition. Sift over
the flour and stir to combine then mix in the flour, coated chopped cherries.
Turn the batter into a greased springform cake tin then transfer to an oven
preheated to 160ºC (320ºF) and bake for 40 minutes, or until the top is golden
and springy to the touch and a skewer inserted into the centre emerges cleanly.
completely.
When the cake is cold, decorate it. Sift the icing sugar into a bowl then work in a
little water, about a teaspoon at a time until you have a smooth consistency that
is thick enough to coat the back of a spoon without running off.
Spread the icing evenly over the top of the cake then decorate with the reserved,
quartered, cherries. Allow the icing to harden before slicing and serving.

Honey and Whisky Cake
This recipe for a classic sponge-style cake flavoured with whisky and orange
zest that’s topped with a honey and orange juice icing (frosting).
Serves: 8 to 10
Ingredients:
180g (6 oz) butter
3 eggs, beaten
4 tbsp blended whisky (or to taste)
freshly-grated zest of 1 orange
For the butter Icing:
60g (2 oz) butter
2 tbsp clear honey
juice from 1 small orange
Method:
Cream together the butter and sugar then fold in the orange zest. Add the beaten
eggs a little at a time, incorporating thoroughly into the mix after each addition.
Whisk until the mixture is pale and fluffy then add half the flour before pouring-
in the whisky. Incorporate this into the mixture then add the remaining flour and
fold in.
Tip the resultant mixture into two 20cm (9 in) sandwich pans, dividing it evenly
between them. Place in an oven preheated to 190ºC (380ºF) and bake for about
20 minutes, or until lightly golden and a skewer inserted into the centre of the
cake emerges cleanly.
Turn the cakes onto a wire rack and allow to cool. When cold place the butter,
honey and 1 tbsp orange juice in a bowl. Whisk to combine then slowly sift in
the icing sugar and work the mixture until everything is combined. Use half this
butter cream to cover the top of one of the sandwich cakes. Place the second
cake on top then use the remaining icing to spread over the top of the sandwich.
Store in an air-tight tin until needed.

Montrose Cakes
This is a traditional Scottish recipe for a classic small cake made from a butter,
flour sugar, egg and currant batter flavoured with brandy and rose water that’s
baked in small cases.
Serves: 12
Ingredients:
75g (3 oz) unsalted butter, softened
75g (3 oz) sugar
3 eggs, beaten
50g (2 oz) currants
2 tsp brandy
2 tsp rose water
generous pinch of freshly-grated nutmeg
Method:
Cream together the butter and sugar until light and fluffy. Add the egg mixture a
little at a time, beating well to incorporate into the butter mixture after each
addition. Stir in the currants, brandy and rose water and mix to combine
thoroughly.
In a separate bowl sift together the flour and nutmeg then add to the butter
mixture. Mix thoroughly then grease and line the wells of two 6-well cupcake
tins and scrape or spoon the batter into the prepared wells, ensuring they’re filled
no more than half full.
until the edges have just browned. Allow to cool in the pans for 10 minutes then
tip onto a wire rack to cool completely.
Almond and Orange Cake
This cake brings together two ingredients that Dundee is famous for: almonds (it
was the main importer for centuries) and oranges (think Dundee marmalade).
Serves: 10
Ingredients:
2 medium oranges
4 large eggs
175g (7 oz) golden caster sugar
1 tsp baking powder
Method:
Add the oranges to a large pan, half-fill with water then bring to a boil. Reduce
to a simmer, cover and cook gently for about 70 minutes, or until the oranges are
soft.
Allow the fruit to cool until they can be handled then cut into quarters. Remove
any pips and hard pith at this point. Add the oranges to a food processor and
render to a pulp. Meanwhile, break the eggs into a bowl and whisk briskly for a
few minutes before beating-in the sugar. Beat until light and creamy then fold-in
the ground almonds and baking powder. Combine well then fold-in the orange
pulp.
Scrape the resultant batter into a deep 22cm (9 in) loose-bottomed cake tin that’s
been buttered and lightly floured. Place in an oven preheated to 190ºC (380ºF)
and bake for about 50 minutes, or until a skewer inserted into the centre of the
cake emerges cleanly. Allow to cool in the tin for a few minutes then carefully
remove from the tin and allow to cool completely on a wire rack before serving.

Castle Cakes
This is a traditional Edinburgh cake/bun, celebrating that city’s most notable
landmark, Edinburgh castle.
Serves: 8 to 10
Ingredients:
120g (4 oz) butter
90g (3 oz) currants
1 egg
milk, to combine
Method:
Cream together the butter and sugar until light and fluffy then add the egg and
mix in thoroughly. Now add the flour and mix to combine. Add the milk a little
at a time until you have a stiff dough then fold in the currants.
Drop heaped tablespoons of the batter in heaps on a well-greased baking tray,
allowing at least 5cm between them. Place in an oven preheated to 180ºC
(360ºF) and bake for about 18 minutes, or until golden brown. Sprinkle a little
caster sugar over the top then transfer to a wire rack to cool completely.

Castle Fingers
Here we have another Edinburgh cake made from a butter, sugar, flour, coconut
and cocoa batter that’s oven baked, decorated with ganache icing and which is
named in honour of Edinburgh castle.
Serves: 10 to 12
Ingredients:
180g (6 oz) butter
120g (4 oz) desiccated coconut
60g (2 oz) cocoa
For the ganache icing:
75ml (5 tbsp) double cream
75g (5 tbsp) plain chocolate, broken into pieces
Method:
Cream together the butter, sugar and cocoa in a bowl until light and fluffy. Add
the flour and desiccated coconut before folding into the butter mixture. The
mixture will be <em>very</em> still, just keep folding as best you can until the
ingredients are thoroughly combined.
Grease a 20 x 25cm [9 x 10 in] pan and press the cake mixture into it, ensuring
you form an even layer and press he mixture well into the corners. Place in an
oven preheated to 180ºC (360ºF) and bake for about 30 minutes, or until the cake
is completely set and lightly browned.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool
completely.
For the icing: place the cream and chocolate in a heat-resistant bowl. Place over
a pan of simmering water and allow to melt slowly. Take off the heat, mix to
combine thoroughly then allow to cool slightly before spreading on top of the
cake in a swirling pattern. Allow to set then cut into fingers and serve.

Celtic Cakes
These little ground rice cakes are patterned like a Celtic Cross, hence the name.
They were originally used as Lenten fare in Scotland, but have evolved
considerably since then.
Serves: 10 to 12
Ingredients:
60g (2 oz) butter
180g (6 oz) ground rice
3 eggs
raspberry or strawberry jam
For the pastry:
90g (3 oz) butter
Method:
Add the flour to a bowl and rub in the butter to make a pastry (add just a splash
or water if needed). Turn onto a floured surface and roll out until thin enough to
cover the wells of a 16-well bun or jam tart tin (patty pan). Cut the pastry with a
pastry cutter and line the wells then add 1 tsp jam in each case. (Reserve the
leftover pastry.) Meanwhile, cream together the butter and sugar until light and
fluffy. Add the eggs one at a time, beating well to combine after each addition.
Now fold in the ground rice and mix thoroughly. Use the batter to fill the pastry
cases then roll-out the leftover pastry and cut into strips. Place two strips
crosswise on top of each cake to form the ‘Celtic Cross’ pattern then place in an
oven preheated to 180ºC (360ºF) and bake for about 25 minutes, or until golden
and set.
Transfer to a wire rack and leave to cool completely.
Scottish Christmas Bun
This is a version of the classic Scottish Black Bun but intended to be served at
Christmas rather than Hogmanay. Just like the Black Bun this cake should be
made at least 2 weeks before it’s due to be served (preferably even longer).
Serves: 10 to 12
Ingredients:
For the Pastry:
180g (6 oz) butter
cold water to mix
For the cake:
450g (1 lb) raisins
1/2 tbsp ground cinnamon
1/2 tbsp ground ginger
115g (1/4 lb) slivered almonds
1/4 tsp black pepper
115g (1/4 lb) mixed peel
1/2 tsp baking soda
3 eggs, beaten
60g (2 oz) sugar
2 tbsp brandy
1/2 tsp allspice
Method:
Sift together the flour, spices and baking soda into a bowl at least 2 or 3 times
then add the fruit, nuts and sugar. Bring the ingredients together to a batter by
mixing in the eggs and the brandy. Set aside for the flavours to mingle as you
make the pastry.
Cube the butter then add to a bowl along with the flour. Rub together with your
fingers until the mixture resembles fine breadcrumbs then add just enough water
to bring the mixture together as a dough. Turn onto a lightly-floured surface. Cut
1/4 off the dough and set aside. Meanwhile, roll the 3/4 of the dough you have
out quite thinly and use to line the base and sides of a well-greased 20cm (8 in)
loaf tin, sealing the overlaps as you go. Leave a little overlap at the top of the tin,
this will make it easier to seal in the top pastry piece.
Pack the batter you made earlier into the prepared tin then roll out the reserved
pastry to form a lid and using a little milk to seal and pinching the edges
together. Lightly prick the surface with a fork then use a skewer to make four
steam holes. Press down on the centre to depress it lightly (it will rise back
during cooking) then brush the top with a little milk and place the loaf tin in an
oven preheated to 160ºC (320ºF) and bake for about 150 minutes, or until the
pastry is golden and a skewer inserted into the centre of the cake emerges
cleanly.
Store in an air-tight tin for at least 2 weeks to allow the cake to mature before
serving.

Islay Loaf
This recipe, from the Isle of Islay, is for a classic fruit, sugar, syrup, flour, spice
and walnut batter cake cooked in a loaf tin that’s typically served at tea time.
Serves: 8 to 10
Ingredients:
180g (6 oz) raisins
300ml (1 1/4 cups) cold water
1 tbsp golden syrup
1 tbsp butter
300g (2/3 lb) plain flour, sifted
2 tsp baking soda
2 tbsp mixed spice
45g (1 1/2 oz) chopped walnuts
Method:
Add the raisins, sugar, water, golden syrup and butter to a pan. Bring to a boil
and cook for 2 minutes then take off the heat and allow to cool completely. Once
cold fold-in the flour, baking soda, mixed spice and walnuts. Turn into a greased
and lined 20cm (9 in) round cake tin. Level the top then place in an oven
preheated to 180ºC (360ºF) and bake for about 60 minutes, or until the top is
golden brown and firm to the touch and a skewer inserted into the centre of the
cake emerges cleanly.
Allow to cool for 10 minutes in the tin then turn out onto a wire rack to cool
completely.

Scottish Parkin
This is a traditional Scottish syrup and oatmeal based cake flavoured with ginger
that used, during the 19th centuries, to be a staple of winter fairs.
Serves: 8 to 10
Ingredients:
120g (4 oz) butter
240g (8 1/2 oz) medium oatmeal
180g (6 oz) golden syrup
180g (6 oz) black treacle
2 tsp baking powder
2 tsp ground ginger
4 tbsp milk
blanched almonds
Method:
Sift together the flour, baking powder and ginger into a bowl. Cut the butter into
small cubes, add to the bowl and rub into the flour until the mixture resembles
fine breadcrumbs.
Add the syrup, treacle and milk to a saucepan and heat gently until the mixture
becomes fluid. Take off the heat, form a well in the middle of the flour and tip in
the syrup mix. Stir to combine then add the egg and mix thoroughly.
Turn the resultant batter into a lined and greased 25cm (10 in) square tin.
Arrange the blanched almonds on top then transfer to an oven preheated to
180ºC (360ºF) and bake for about 50 minutes, or until the top of the cake is
golden and a skewer inserted into the centre emerges cleanly.
Allow to cool for 10 minutes in the tin then transfer to a wire rack and allow to
cool completely. When cold cut into squares and serve.
No-bake Scottish Cheesecake
This is a Scottish twist on the traditional no-bake cheesecake that makes a base
out of a mix of digestive biscuits and shortbread and uses a lemon-flavoured no-
bake topping of cream cheese and cream.
Serves: 6 to 8
Ingredients:
75g (3 oz) digestive biscuits (or Graham crackers), finely crushed
75g (3 oz) shortbread, finely crushed
3 tbsp butter, melted
3 1/2 tbsp caster sugar
200g (8 oz) cream cheese
5 tbsp caster sugar
2 tbsp lemon juice
120ml (1/2 cup) double cream, whipped
sliced fresh strawberries, to garnish (optional)
Method:
Crush the biscuits either in a food processor or by placing in a bag and hitting
with a rolling pin. Transfer to a bowl then mix with the melted butter and 3 1/2
tbsp caster sugar. Stir until completely combined then press the biscuit mix into
the base of an 18cm (7 in) diameter springform cake tin, ensuring you press the
mix slightly up the sides as well as into the base. Transfer to a refrigerator and
chill until needed.
In the meantime, beat the cream cheese until smooth then add the remaining
sugar and lemon juice. Mix thoroughly then whip the cream until stiff and fold
into the cream cheese mix. Spread this over the prepared biscuit base then
transfer the cheesecake to the freezer and freeze for 1 hour.
Transfer to a refrigerator and chill for 30 minutes before serving. Remove the
springform cake tin, transfer to a serving plate and garnish with the sliced
strawberries (if desired).

Chocolate Oatmeal Cake
This is a traditional Scottish recipe for a classic chocolate cake made from a
rolled oat batter bound with eggs and flour.
Serves: 10 to 12
Ingredients:
150g (6 oz) rolled oats (uncooked)
360ml (1 1/2 cups) water, boiling
100g (4 oz) butter
300g (2/3 lb) sugar
2 eggs
140g (1 cup) plain flour, sifted
1 tsp baking soda
1/2 tsp salt
Method:
Combine the rolled oats and the boiling water in a heat proof. Stir to combine
then set aside to cool completely. Meanwhile, cream together the sugar and
butter until pale and fluffy. Add the cooled oatmeal mixture, beating to combine
then fold in the flour, cocoa, baking soda, salt and vanilla. Beat the batter to mix
thoroughly then turn into a well greased cake tin (about 30 x 20 cm) and transfer
to an oven preheated to 170ºC (340ºF).
Bake for about 35 minutes, or until the top is golden and a skewer inserted into
the centre of the cake emerges cleanly. Allow to cool for 10 minutes in the tin
then transfer to a wire rack to cool completely. If desired decorate with melted
chocolate (it’s traditional to add a drop of whisky or Drambuie).
Highland Slim Cakes
This is a traditional Scottish recipe for a classic griddle cakes of a flour and
butter dough bound with eggs.
Serves: 8 to 10
Ingredients:
2 eggs
milk
Method:
Combine the flour and butter in a bowl and combine with your fingertips until
the mixture resembles fine crumbs. Add the eggs and beat into the mix. Now add
just enough cold milk to bring the mixture together as a dough.
Turn the dough onto a lightly-floured pastry board and roll out lightly (about
1.5cm [1/2 in] thick). Cut into any shapes desired (re-roll the scraps to make
more).
Heat a griddle or cast-iron frying pan, add the slim cakes and fry until golden
brown on both sides and cooked through. Serve hot with butter.

Mealie Candy
Despite it’s name, this recipe is actually for a classic cake of sugar, ginger,
treacle and oatmeal with water that’s typically served at tea time.
Serves: 8
Ingredients:
300g (1 1/2 cups) loaf sugar
ground ginger, to taste
120ml (1/2 cup) treacle (molasses)
90g (3 oz) toasted oatmeal
Method:
Combine the treacle, sugar and water in a saucepan. Bring to a boil and continue
boiling for 10 minutes. At this point stir in the oatmeal and the ginger (do this
gently).
Take off the heat then pour into shallow tins lined with greaseproof paper. Set
aside to cool then cut into slices and serve as an accompaniment for tea.

Snow Cake
This is a traditional Scottish recipe for a classic white cake made from an
arrowroot, butter and sugar batter lightened with stiffly-beaten egg whites.
Serves: 8 to 10
Ingredients:
200g (1 cup) butter
100g (1 cup) sugar
210g (1 1/2 cups) arrowroot
a few drops of vanilla extract or lemon essence
3 egg whites
Method:
Cream the butter in a bowl until very soft then gradually add the arrowroot and
sugar, beating until well incorporated after each addition.
Add the egg whites to a clean and dry bowl then beat until very stiff. Fold the
eggs into the creamed mixture then add the flavourings. Beat the resultant
mixture thoroughly for 20 minutes then spoon the batter into a well buttered
springform cake tin.
or until a skewer inserted into the centre of the cake emerges cleanly.

Gamrie Knotties
This is a classic biscuit (cookie) from Gamrie, Aberdeenshire, Scotland, that are
baked like rock cakes and then served coated in sugar syrup.
Serves: 26
Ingredients:
500g (1 lb) flour
110g (1/4 lb) lard
1/2 tsp mixed spice
2 tsp (rounded) baking powder
pinch of salt
2 eggs
100g (3 1/2 oz) sultanas, washed
100g (3 1/2 oz) currants
100g (3 1/2 oz) mixed peel, chopped
2 tsp golden syrup
For the Sugar Icing:
500g icing sugar
water
Method:
Sift together the flour, spices, baking powder and salt into a bowl. Add the diced
lard and mix into the flour with your fingertips. Combine the milk, sugar and
syrup in a saucepan and heat gently until the sugar dissolves.
Allow the milk mixture to cool then into the dry ingredients until you have a
firm, shortbread-like dough. Take pieces of the dough and form into rock cakes.
Arrange on a lightly-greased baking tray and transfer to an oven preheated to
160ºC (320ºF).
Bake for about 25 minutes, or until golden brown. Remove from the oven and
set aside to cool.
In the meantime, prepare the sugar icing. Combine the icing sugar in a pan with
just enough water to dissolve it. Gently bring the mixture to a boil and continue
boiling for 5 minutes.
Take off the heat and allow to cool. Turn half the mixture into a heat proof bowl
and add half the knotties. Stir well to coat in the sugar icing and continue stirring
the knotties until they begin to turn white. Remove from the sugar mixture and
set aside then repeat the process with the second lot of sugar icing and knotties.
Allow the sugar to cool and harden before serving.

Hogmanay Whisky Cake
This recipe is for a classic cake with sultanas and nuts that’s flavoured with
whisky and topped with whisky icing (frosting) that is often served for
Hogmanay celebrations.
Serves: 10 to 12
Ingredients:
For the Cake:
100g (1/2 cup) butter
150g (3/4 cup) caster sugar
1 large egg
2 tbsp whisky
180g (1 1/4 cups) plain flour
1/4 tsp salt
1 tbsp lemon juice
75g (3 3/4 oz) walnuts, finely chopped
For the Filling and Topping:
60g (2 oz) butter
210g (1 1/2 cups) icing sugar
2 tbsp lemon juice
1 dessert spoon whisky
Method:
Combine the sultanas and water in a pan. Bring to a simmer and cook for 15
minutes. Take off the heat, then drain (reserve a little of the cooking liquid).
Cream together the butter and sugar until pale and fluffy then add the egg and
beat in until thoroughly combined. Now sift in the flour and bicarbonate of soda,
alternating with 2 tbsp of the sultana cooking liquid.
Mix until smooth then stir in the sultanas, nutmeg, lemon juice, chopped walnuts
and the whisky. Divide the resultant batter between two lined 20cm sandwich
tins then bake in an oven preheated to 170ºC (340ºF) and bake for 30 minutes, or
until golden brown and cooked through (a skewer inserted into the centre of the
cake should emerge cleanly).
Remove from the oven and allow the cakes to cool in the tins for 10 minutes
before transferring to a wire rack to cool completely. When the cakes are cold,
make the filling. Cream together the butter and sugar until pale and creamy. Add
the lemon juice and whisky then continue beating until the mixture is the
consistency of smooth cream.
Take one of the cakes and arrange on a serving plate (trim the top if needed).
Spread half the filling on top then sit the second cake half on top of the first one.
Again trim the top of the cake if needed then spoon the remaining icing into a
piping bag fitted with a star nozzle and pipe trellis patterns across the top of the
cake. Serve the cake on the day you make it, as it does not store well.

Ginger Whisky Cake
This is a traditional Scottish recipe for a classic egged sponge cake flavoured
with rum-soaked sultanas, whisky, ginger and cognac that makes and excellent
celebratory cake for Hogmanay.
Serves: 10 to 12
Ingredients:
3 tbsp rum
50g (2 oz) lard
25g (1 oz) butter
3 eggs, lightly beaten
4 tbsp whisky
6 tbsp cognac
2 tbsp crystallized ginger, finely chopped
500g (1 lb + 4 tbsp) self-raising flour
Method:
Combine the sultanas and rum in a small bowl and set aside to soak. In the
meantime, soften the lard and butter then cream with the caster sugar until pale
and fluffy. Add the beaten egg, a little at a time, beating thoroughly to combine
after each addition.
Now beat in the whisky, cognac, ground ginger, crystallised ginger and sultanas
(with their soaking liquid). Gradually sift the flour over the top and stir in until
thoroughly combined.
Turn the resultant batter into a greased and lined springform cake tin then
transfer to an oven preheated to 160ºC (320ºF) and bake for about 50 minutes, or
until the top is golden and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 20 minutes then transfer to a wire rack to cool
completely before slicing into wedges and serving.

Rich Scottish Chocolate Cake
This is a traditional Scottish recipe for a classic festive rich chocolate cake with
a chocolate and cream filling that makes and excellent centrepiece for a
Hogmanay meal.
Serves: 12 to 14
Ingredients:
For the Sponge:
30ml (2 tbsp) black treacle (molasses)
2 medium eggs
1 tsp baking powder
150ml (3/5 cup) vegetable oil
For the Filling:

75g (3 oz) plain chocolate, crumbled
150ml (3/5 cup) double cream, lightly whipped
icing sugar, for dusting
Method:
Beat together all the ingredients for the sponge cake in a bowl until smooth.
Divide the resultant batter between two well-greased and buttered 20cm (9 in)
diameter cake tins.
or until lightly browned and cooked through (a skewer inserted into the centre of
the cake should emerge cleanly). When done, allow to cool for 5 minutes then
turn out onto a wire rack and set aside to cool completely.
In the meantime, melt the chocolate for the filling in a bain marie (double
boiler). Now stir in the diced butter until melted. Take off the heat and set aside
to cool.
Spread the resultant filling over one of the two cake halves. Allow to cool
completely then top with the whipped cream. Set the second sponge cake on top
then dust with icing sugar. Slice into wedges and serve with a raspberry coulis.

Berwickshire Fruit Loaf
This is a traditional Scottish fruited soda-bread that’s typically served at tea
time.
Serves: 12 to 16
Ingredients:
675g (1 1/2 lbs) plain flour
225g (1/2 lb) rice flour
225g (1/2 lb) sugar
900g (2 lbs) currants
60g (2 oz) lemon peel, chopped
1 tsp baking soda
600ml (2 1/2 cups) fresh milk
Method:
Sift the flour into a bowl, add the finely diced butter and rub into the flour with
your fingertips until the mixture resembles fine crumbs. Stir in the rice flour,
sugar, currants and lemon peel.
Whisk the baking soda into the milk then form a well in the dry ingredients and
pour in the milk. Stir to bring the ingredients together as a dough.
Divide between two loaf tins, transfer to an oven preheated to 160ºC (320ºF) and
bake for about 90 minutes, or until nicely browned and cooked through.
Remove from the oven and allow to cool in the tin for 10 minutes. Turn out onto
a wire rack and allow to cool completely. Serve sliced as a tea bread.

Victorian Dundee Cake
The Dundee cake is a traditional Scottish rich fruit cake, originating in the City
of Dundee. There are many variant recipes for this cake, but this is a mid-
Victorian recipe that represents one of the first versions and the first version to
include baking powder as a raising agent.
Serves: 8 to 10
Ingredients:
180g (6 oz) butter
4 small eggs
90g (3 oz) glacé cherries, halved
juice of 1/2 lemon
freshly-grated zest of 1/2 lemon
1 tsp baking powder
20g (3/4 oz) split almonds
heavily-sweetened milk to glaze
Method:
Cream together the butter and sugar until pale and fluffy then add the eggs one at
a time (along with 1/2 tsp flour), beating thoroughly after each addition. Next
beat in the ground almonds, followed by the sultanas, currants, mixed peel,
cherries, lemon zest and lemon juice.
Sift the remaining flour with the baking powder and stir into the batter. Turn the
mixture into a greased and lined cake tin and transfer to an oven preheated to
180ºC (360ºF). Bake for about 50 minutes then remove from the oven and
arrange the split almonds over the top in concentric circles. Return to the oven
and bake for about a further 50 minutes. About 10 minutes before the cake is
done remove from the oven and brush with the sweetened milk. Return to the
oven and finish cooking.
Allow to cool on a wire rack, cover in greaseproof paper and foil then place in
an air-tight tin. Set aside to mature for at least 1 weeks before decorating and
serving.

Sponge Fingers
Though not particularly Scottish, these sponge fingers are used in a number of
classic Scottish recipes. They are traditionally used in gateaux, tiramisu and
trifles. They’re not really meant to be eaten on their own. Though you can cover
them in melted chocolate and use them that way!
Serves: 10 to 12
Ingredients:
pinch of salt
3 eggs, separated
a few drops vanilla extract
Method:
Sift the flour and salt into a bowl. Meanwhile cream together the egg yolks and
sugar in a bowl until pale and thick before mixing-in the vanilla extract. Lightly
fold in half the flour mixture. Meanwhile whisk the egg whites in a clean bowl
until they form stiff peaks. Gently fold these into the egg yolk mix, along with
the remaining flour.
Pour either into sponge finger tins, half-filling them or into a 20cm square
baking pan that’s been well greased and lined with greaseproof paper. Set in an
oven preheated to 160ºC (320ºF) and bake for about 12 minutes. Allow to cool
in the tins for about 20 minutes before transferring to a wire rack to cool
completely.
If you made a single large cake cut this into fingers as soon as the sponge is cool.


Borders Tart
This is a classic fruit tart that comes from the region of the Scottish borders.
Traditionally a mix of dried fruit and mixed peel is used.
Serves: 8 to 10
Ingredients:
For the Tart:
60g (2 oz) butter
60g (2 oz) soft dark brown sugar
240g (8 oz) sweet shortcrust pastry
1 egg, beaten
150g (3 oz) mixed, dried, fruit
60g (2 oz) mixed candied peel, chopped
30g (1 oz) glacé cherries, chopped
For the Topping:
1 tbsp water
1 tsp lemon juice
Method:
Combine the butter and sugar in a small pan. Heat gently until the butter has
melted then stir until the sugar has dissolved and take off the heat. Set aside to
cool.
Turn the pastry onto a floured work surface and roll out until large enough to
cover the base and sides of a 16cm (7 in) round flan tin. Trim the pastry and set
aside.
Mix together the fruit in a bowl, adding the walnuts and the chopped glacé
cherries. Stir in the beaten egg then turn into the prepared flan tin. Transfer to an
oven preheated to 180ºC (360ºF) and bake for about 25 minutes, or until the
pastry is lightly golden brown. Remove from the oven and set aside to cool.
When the tart has cooled completely, mix together the icing sugar, water and
lemon juice in a bowl. Spread this over the top of the tart and set aside to set
before serving.

Raspberry Meringue Pie
Meringue pies are made throughout Britain, with lemon meringue being the most
common type. My grandmother made a version with rhubarb and with
gooseberries. This slightly more unusual version uses raspberries and an apple.
Serves: 8 to 10
Ingredients:
175g (7 oz) shortcrust pastry
450g (1 lb) raspberries, hulled
1 cooking apple, core and chopped
25g (1 oz) butter
2 egg yolks
For the Meringue:
2 egg whites
Method:
Roll out pastry on lightly floured surface and line a 20-23 cm (8-9 inch) flan
dish. Cover with a sheet of baking parchment, fill with baking beans then
transfer to an oven preheated to 200ºC (400ºF) and bake ‘blind’ 15–20 minutes.
In the meantime, arrange the raspberries and apple in a large pan with the water
and sugar and cook gently for about 25 minutes, or until the apple pieces are
soft. Drain the pan reserving the juices and allow to cool. Once cool pass the
fruit pulp through a fine-meshed sieve to purée and to remove the seeds.
Make the reserved juice up to 350ml (1 2/5 cups) with water, then gradually
whisk in the cornflour. Add the butter, place on the heat and gently bring to a
boil, stirring constantly. Continue cooking for between 2 and 3 minutes then take
off the heat and allow to cool slightly before beating in the egg yolks and stirring
in the fruit pulp. Pour this mixture into the pre-baked pastry case.
For the meringue, whisk the egg whites until they stand in soft peaks. Gently
fold in the caster sugar then beat the mixture until stiff and glossy. Pile the
meringue over the raspberry mixture, ensuring that all the filling is covered.
Transfer the raspberry meringue to and oven preheated to 200ºC (400ºF) and
bake for about 12 minutes, or until piping hot and the meringue is lightly
browned.
Serve warm or slightly chilled.

Edinburgh Tart
This is a very simple, but tasty nonetheless, tart of mixed peel, sultanas and
sugar in a butter and egg base baked in a puff pastry base.
Serves: 8 to 10
Ingredients:
200g (7 oz) (about), puff pastry
60g (2 oz) butter
60g (2 oz) mixed, candied, peel, chopped
1 dessertspoon sultanas
2 eggs, beaten
Method:
Lightly roll out the puff pastry and use to line a buttered pie plate.
Combine the butter and brown sugar in a small pan and heat gently until the
sugar has melted. Take off the heat and mix in the candied peel and sultanas.
Allow to cool then mix in the beaten eggs.
Turn into the prepared pie plate then transfer to an oven preheated to 220ºC
(420ºF) and bake for 15 minutes. Reduce the oven temperature to 180ºC (360ºF)
and bake for about 10 minutes more, or until the filling is firm.
Serve warm as a dessert with custard or as a teatime cake.

Scottish Ginger Cake
This recipe is for a classic spiced ginger cake moistened with treacle (molasses)
and golden syrup (corn syrup) that’s bound with oatmeal and eggs.
This is a traditional Scottish version of a sticky ginger cake that incorporates that
Scottish staple, oatmeal, in to the cake batter.
Serves: 8 to 10
Ingredients:
pinch of salt
1 tbsp ground ginger
2 tsp ground mixed spice
50g (2 oz) sultanas
50g (1 oz) preserved stem ginger, finely chopped
100g (4 oz) treacle (molasses)
150g (4 oz) golden syrup (corn syrup)
175g (7 oz) butter
150ml (6 oz) whole milk
2 eggs
Method:
Sift the dry ingredients together into a bowl then add the oatmeal, sultanas,
mixed peel and preserved ginger. Combine the treacle, golden syrup, butter,
sugar and milk in a saucepan and heat gently until melted and combined. Take
off the heat then form a well in the dry ingredients and break in the eggs. Beat
the mixture thoroughly to combine.
Pour the batter into a square cake tin (about 20cm [8 in] per side) that’s been
well greased and lined. Transfer to an oven preheated to 140ºC (280ºF) and bake
for about 150 minutes, until well risen and firm to the tough. Allow to cool in the
tin for 10 minutes then turn out onto a wire rack to cool completely.
This cake tastes much better if wrapped in greaseproof (waxed) paper, and
stored in an air-tight tin for 2 or 3 days before eating.

Whisky Cake
This is a traditional Scottish recipe for a classic whisky-flavoured cake topped
with whisky icing (frosting). The full recipe is presented here and I hope you
enjoy this classic Scottish dish of Whisky Cake.
Whisky (derived from the term ‘water of life’ in Gaelic) is a classic Scottish
tipple. So ubiquitous is it in Scottish culture that whisky appears in an amazing
variety of dishes, such as the cake recipe given here.
Serves: 8 to 10
Ingredients:
For the Cake:
280ml (1 cup + 2 tbsp) water
120g (4 oz) butter
1 egg
2 tbsp whisky
1/4 tsp salt
1/2 tsp grated nutmeg
1 tbsp lemon juice
75g (3 oz) finely-chopped walnuts
For the Icing:
60g (2 oz) butter
2 tbsp lemon juice
1 dessert spoon whisky
Method:
Place the sultanas and water in a pan. Bring to a boil, reduce to a simmer then
cover and cook for 15 minutes. Allow to cool a little, drain (but reserve a little of
the liquid) and set aside.
Meanwhile, cream together the butter and sugar until light and fluffy. Add the
egg and beat until completely incorporated Sift together the flour, salt and spices
then add to the butter mixture along with about 2 tbsp of the sultana cooking
liquid. Stir-in the remaining ingredients and stir to mix thoroughly before turning
into two well-greased 24cm (10 in) sandwich tins. Place in an oven preheated to
180ºC (360ºF) and bake for about 30 minutes, or until a skewer inserted into the
centre of the cake emerges cleanly.
When ready, allow the cakes to cool in their tins for 10 minutes before turning
them onto a wire rack to cool completely.
Meanwhile, cream together the butter and sugar for the icing until smooth. Add
the lemon juice and whisky and beat in to incorporate thoroughly. Use half this
mixture to sandwich the two cake halves together. Turn the remaining icing into
a piping bag and pipe parallel rows across the top of the cake. Serve and eat
immediately.

Butterscotch Apple Pie
Butterscotch is a traditional Scottish toffee made from sugar and butter. In its
original form it’s hard and brittle. Here, though the ingredients are combined to
give a sauce with a similar flavouring for this Scottish apple meringue.
Serves: 8 to 10
Ingredients:
enough sweet shortcrust pastry for a 22cm (9 in) flan tin
5 or 6 eating apples (enough to completely fill the pie)
100g (4 oz) demerara sugar
2 tbsp plum jam
2 tbsp plain flour
2 tbsp single cream
1 egg
2 egg whites
pinch of salt
Method:
Roll out the pastry and use to line the flan tin. Cover with greaseproof paper and
baking beans then bake blind in an oven preheated to 200ºC (400ºF) for 10
minutes. Take out of the oven, remove the beans and greaseproof paper and set
aside.
Core and peel the apples then slice thinly until you have enough to completely
fill the pie shell.
Meanwhile, beat together the whole egg and the cream. Mix-in the brown sugar,
flour and salt then arrange the apples in the pie, pour the egg mixture on top and
bake in the oven for 10 minutes. Reduce the heat to 170ºC (340ºF) and bake for
a further 20 minutes.
Meanwhile add the egg whites to a clean, dry bowl and whip until they form soft
peaks. Gradually fold in the granulated sugar and continue beating until the
mixture is glossy and all the sugar has dissolved. Take the pie out of the oven,
spread the plum jam over the top then spoon the meringue over the filling.
Swirl into peaks with a knife and return to the oven, baking for a further 20
minutes, or until the meringue is set and slightly golden. Allow to cool to room
temperature and serve cold.

Ecclefechan Butter Tart
This is one of the classic Scottish tarts and really should be included in any and
every collection of Scottish recipes.
Serves: 8 to 10
Ingredients:
2 eggs, beaten
1 tbsp vinegar
240g (8 oz) mixed dried fruit
60g (2 oz) chopped walnuts
enough sweet shortcrust pastry for a 22cm [9 in] pie plate
120g (4 oz) melted butter
Method:
Roll out the pastry on a lightly-floured surface and cut with a 6cm pastry cutter.
Use these to line lightly-greased jam tart (patty tins).
Meanwhile mix together the sugar, butter and beaten eggs. When well combined,
add the vinegar and then the mixed fruit and nuts. Place a teaspoon of the
mixture in the prepared pastry shells then place in an oven preheated to 190ºC
(380ºF) and bake for about 20 minutes, or until golden brown and set.

Cladach Pies
Cladach is the Gaelic word for: shore, beach, coast, stony beach; anything
scattered. These little cakes look rather like shiny pebbles, hence the name.
These are great at Christmas, served instead of the usual mince pies.
Serves: 16
Ingredients:
90g (3 oz) margarine, cubed and softened
cold water to bind
6 tbsp mincemeat
12 tbsp icing sugar
hot water
Method:
Sift the flour into a bowl, add the butter and rub into the flour with your
fingertips until the mixture resembles fine breadcrumbs. Add just enough cold
water to bring the mixture together then turn onto a lightly-floured surface and
roll out thinly enough so that you can use a pastry cutter to cut enough circles to
line a 16-well bun or jam tart tin.
Place a teaspoon of mincemeat in each pastry case then set in an oven preheated
to 180ºC (360ºF) and bake for about 20 minutes, or until the pastry is golden.
Remove from the oven, transfer the tarts to a wire rack and allow to cool
completely.
Prepare a water icing by mixing the icing sugar with enough hot water to form a
runny paste. Add a heaped teaspoon of this on each pie and leave to set.

Paradise Cake
This recipe is for a traditional pie filled with a paste of nuts, vanilla and glacé
cherries.
Serves: 8 to 10
Ingredients:
250g sweet shortcrust pastry dough
raspberry jam
120g (4 oz) butter
1 egg, beaten
2 tbsp chopped glacé cherries
2 tbsp chopped walnuts
2 tbsp ground almonds
vanilla extract
caster sugar for dusting
Method:
Grease a 25cm x 18cm (10 x 7 in) baking tin and roll the pastry out on a lightly-
floured surface until large enough to cover the base of the tin. Line with baking
parchment (typically trimmed to a circle known as cartouche), fill with baking
beans and blind bake in an oven preheated to 180ºC (360ºF) for 10 minutes.
Meanwhile, cream together the butter and sugar until light and fluffy. Stir-in the
beaten egg a little at a time, mixing well after each addition, then add the
cherries, walnuts and almonds. Add a few drops of vanilla extract and mix well.
Spread a layer of raspberry jam over the base of the cooled pastry then spoon the
filling over the top. Level the top then place in the oven and bake for about 35
minutes, or until the surface is set and golden. Take out of the oven, sprinkle
with caster sugar and allow to cool in the tin.
When cold, cut into wedges and serve with a dollop of sour cream.

Dundee Mince Pie
Though this large mice pie is based on a fairly typical shortcrust pastry dough
the top is made with a sponge mix based on almonds and orange zest — both
classic ingredients from the port city of Dundee.
Serves: 8 to 10
Ingredients:
For the Base:
2 eggs
pinch of salt
4 tbsp cold water (about)
For the Top:
75g (3 oz) butter
75g (3 oz) sugar
1 egg
juice and freshly-grated zest of 1 orange
70g (1/2 cup) self-raising flour
1/2 tsp baking soda
mincemeat to fill
Method:
Combine all the ingredients for the base in a bowl and add just enough water to
bring this together as a fairly wet dough. Cover in clingfilm then refrigerate for
about 30 minutes. Turn the dough onto a lightly-floured work surface and roll
out thinly enough to cover the base of a greased Swiss roll tin. Add a layer of
mincemeat on top then make the cake mix.
Cream together the butter and sugar until light and fluffy then add the egg and
beat thoroughly to combine. Now add the flour, baking soda, ground almonds
and the orange juice and zest. Beat thoroughly to combine then spread the batter
over the mincemeat.
until the top is golden and springs back when pressed. This can be served cold as
a cake but is excellent served warm with custard as a dessert.
Balmoral Tartlets
This recipe is for a classic shortcrust pastry tartlet filled with a mix of butter,
sugar and egg with cherries, mixed peel and cake crumbs.
Serves: 12
Ingredients:
For the Shortcrust Pastry:
1/4 tsp salt
25g (1 oz) butter
25g (1 oz) lard
cold water, to bind
For the Filling:
50g (2 oz) butter
50g (2 oz) sugar
1 egg, separated
1 tbsp glacé cherries, chopped
25g (1 oz) cake crumbs (any Victoria-style sponge or light fruitcake)
1 tbsp mixed peel, chopped
1 tsp cornflour (cornstarch)
3 tbsp icing sugar, sifted
Method:
Begin with the pastry: Sift together the flour and salt into a bowl. Dice the butter
and lard then add to the flour and rub in with your fingertips until the mixture
resembles fine breadcrumbs. Add just enough cold water to bring the mixture
together as a stiff dough. Turn the dough onto a lightly-floured work surface and
use to line 12 x 8cm [5 x 3 in] diameter patty tins.
Now prepare the filling. Cream together the butter and sugar until pale and
fluffy. Add the egg yolk and beat in thoroughly to combine before adding the
chopped cherries, cake crumbs, mixed peel and cornflour. Again beat until
smooth.
Add the egg yolk to a clean and dry bowl then beat until stiff before folding into
the fruit mixture. Use the resultant batter to fill the pastry cases then transfer to
an oven preheated to 180ºC (360ºF) and bake for about 20 minutes, or until the
pastry is cooked and the filling is golden. Allow to cool on wire racks.
Before serving dust the top of the tartlets with the icing sugar.

Orange Tarts
Another citrus-based recipe from Dundee. Essentially these are little tarts with a
quick version of orange curd as the filling. They can also be made with a lemon
filling.
Serves: 12
Ingredients:
For the Pastry:
60g (2 oz) butter
22g (3/4 oz) icing sugar
2 tsp cold water
For the Filling:
juice of a Seville orange
finely-grated zest of 1/2 orange
1 egg
icing sugar, for dusting
Method:
Begin with the pastry. Sift the flour into a bowl, dice the butter, add to the bowl
and rub into the flour until the mixture resembles fine crumbs. Stir in the icing
sugar then mix in just enough water to yield a moist dough.
Knead lightly then turn the dough onto a lightly-floured work surface and roll
out thinly. Use to line the wells of 6 deep patty tins and trim off any excess.
Prick the bases with the tines of a fork then sit on a baking tray and transfer to an
oven preheated to 185ºC (370ºF). Bake blind for 10 minutes. Remove from the
oven and set aside to cool then reduce the oven temperature to 160ºC (320ºF).
In the meantime, beat together the egg, caster sugar, orange juice and orange zest
until the sugar has dissolved. Use this mixture to fill the pastry shells then
transfer to the oven and bake for about 15 minutes, or until the filling has set.
Dust with icing sugar and serve either warm or cold.

Pear Plate Cake
Plate cakes have been part of domestic baking in Britain for centuries. Each
region has its own slight twists and favourite fruit. It just happens that this recipe
comes from Scotland and it’s unusual in that, instead of being baked in a pastry
crust the fruit is mixed in with the pastry before baking. These versions need
hard fruit that can be grated. Apples and pears are typical, but under-ripe plums
and exotic fruit like mangoes can also be used.
Serves: 8 to 10
Ingredients:
120g (4 oz) butter
60g (2 oz) sugar
4 dessert pears
1 egg, beaten
a little milk, to bind
melted butter, to glaze
ground cloves mixed with powdered sugar, to garnish
Method:
Sift the flour into a bowl, dice the butter, add to the bowl and rub in with your
fingertips until the mixture resembles fine crumbs.
Grate 2 of the pears and mix the flesh with the contents of the bowl. Stir in the
beaten egg then, if the dough feels too firm, stir in a little milk.
Press the resultant dough firmly into the base of an earthenware flan tin. Peel
and core the remaining pears, halve then and slice into wedges. Arrange these
wedges, overlapping slightly, on top of the dough base.
Brush melted butter over the top then scatter over about 2 tbsp sugar and ground
clove mix. Transfer to an oven preheated to 210ºC (410ºF) and bake for about 25
minutes, or until the fruit on top are golden brown and the pastry base is cooked.
Slice into wedges and serve warm.

Dornoch Dreams
This is a traditional Scottish recipe for a classic pastry made of small round
pastry buns that are baked, split and filled with cream flavoured with Drambuie,
raspberries and honey. The recipe employs two Scottish classics: Drambuie and
raspberries.
Serves: 8 to 10
Ingredients:
60g (2 oz) butter
180ml (6 oz) water
3 eggs
360g (12 oz) raspberries
120g (4 oz) clear honey
2 tbsp Drambuie
300ml (1 14 cups) double cream
icing sugar for decoration
Method:
Add the butter and water to a pan and heat gently until the butter has melted then
remove from the heat and carefully stir-in the flour. Continue mixing until the
dough forms a ball then beat together the eggs and slowly add them to the
dough, beating well after each addition.
Spoon the resultant pastry mix into a large piping bag with a plain nozzle and
use this to pipe 12 round cakes onto a lightly-greased baking tray. Place these in
an oven preheated to 200ºC (400ºF) and bake for about 20 minutes, or until
golden brown.
Remove from the oven, pierce with a knife to allow the steam to escape then set
aside to cool.
Meanwhile mix together the raspberries and honey. Whip the cream until stiff
and stir the Drambuie into this. Split the pastry buns and fill with the raspberry
mixture and the cream. Re assemble, dust with icing sugar and serve
immediately.

Crulla
This recipe for a classic egg, creamed sugar and butter and flour dough that’s
deep fried to cook. This traditional Scottish fried dough made its way to the
Americas (particularly the American South) where the name was corrupted to
‘crullers’.
Serves: 10 to 12
Ingredients:
125g (5 oz) butter
4 eggs, beaten
suet (or melted lard), to fry
flour
icing sugar, to dust
Method:
Cream together the butter and sugar until pale and fluffy. Add the eggs, a little at
a time, beating thoroughly to combine after each addition. Add just enough flour
(about 5 tbsp) to bring the mixture together as a dough that can be rolled out.
Turn out onto a lightly-floured work surface and roll out to about 2cm thick. Cut
into strips about 10cm (4 in) long and about 4cm (1 1/2 in) wide. Take each strip
in turn then use a sharp knife to divide the centre into three or four strips running
almost the whole length of the main strip. Moisten the edges then plait one strip
over the other to form a braid. Finish by crimping together the free ends.
Melt lard or suet in a deep frying pan until very hot. Add the crulla and fry until
browned all over. Drain on kitchen paper then sprinkle with a little icing sugar
and serve in a napkin.
Sweet Shortcrust Pastry Dough
This is the traditional sweet shortcrust pastry dough used in everything from
flans to fruit pies: anywhere a dessert pastry is required. It may not be
particularly Scottish, but there are no Scottish pies that can be made without it.
For the savory version of the pastry, omit the sugar and replace with salt and
black pepper (and, if desired, herbs like rosemary, thyme and savory).
Serves: 8 to 10
Ingredients:
225g plain flour
1 tsp salt
110g butter or margarine
25g sugar (replace with salt, black pepper and herbs for the savory version)
pinch of salt
water to bind
Method:
To make the pie dough first cube the butter then add this to the flour and then cut
the butter into the flour with a knife. Add a pinch of salt and the sugar (replace
with salt, black pepper and herbs if making pastry for a savory dish) then using
the tips of your fingers rub the ingredients together until the mixture comes to
resemble the consistency of fine breadcrumbs.
Make a hollow circle in the powdered mix and add to this approximately 2
tablespoons (30ml) of water. Gently mix the water into the dough until it comes
together (Depending on the flour quality you may need to add a little more water
or a bit more flour to reach the desired dough consistency (Depending on the
flour quality you may need to add a little more water or a bit more flour to reach
the desired dough consistency). Knead the resultant dough until the consistency
is smooth and neither too hard nor too soft. Roll this into a ball, cover with
clingfilm and allow to rest in the refrigerator for about an hour before use.
The dough can actually be made the day before you plan to use it and should
keep in the fridge for up to three days if desired..

Scots Beef Dripping Pastry
This recipe is for a classic pastry made from flour bound with a blend of heated
water and beef dripping that is typically used for meat pies.
Serves: 8 to 10
Ingredients:
120g (4 oz) beef dripping
1 tsp salt
Method:
Combine the dripping and water in a pan and bring to a boil. Sift together the
flour and salt into a heat-proof bowl. Form a well in the centre then pour in the
lard and water mix then combine with the flour using a fork. When it comes
together as a dough, turn out onto a floured work surface and knead until
smooth.
Use the pastry immediately to cover the base and sides of pie dishes. Typically
this pastry is used for meat pies.

Puff Pastry
This is the classic sheet butter pastry that expands dramatically on cooking. This
recipe allows you to make classic puff pastry from scratch at home. Though you
can readily buy puff pastry today, it’s still useful to know the recipe.
Serves: 8 to 10
Ingredients:
1 tsp salt
400g (14 1/3) cold, unsalted, butter
180–250ml (2/3 to 1 cup) ice water
1 tsp lemon juice
Flour, for rolling dough
Method:
Combine the flour, salt and 75g (3 oz) of the butter in a large bowl. Work the
flour with hands, breaking up butter into pieces and rubbing into the flour with
your fingertips until the mixture resembles coarse breadcrumbs. Make a well in
the centre and pour in 180ml (2/3 cup) of the ice water and the lemon juice. With
a fork, gradually bring the flour into the well and mix until incorporated. If
dough seems too dry, add the remaining water.
Knead very gently to make a semi smooth dough. Pat the dough into a flat 2.5cm
(1 in) thick disc, then with a knife mark an ‘X’ across the entire width of the
dough. Wrap the dough in clingfilm and refrigerate for at least 2 hours.
Add the remaining butter to a bowl and cream until softened. With your hands,
form the butter into a rough square that is about 1/3 smaller than the dough.
Wrap the butter in clingfilm and refrigerate until firm.
Remove the dough and butter from the refrigerator. Place the dough on a lightly
floured surface. Roll the corners of the dough out to about 6mm thick, forming a
large X shape that leaves the centre of the dough unrolled. Place the square of
butter in the middle of the X. Pull the rolled out corners up over the butter so that
it’s entirely encased in the dough.
Roll the dough into a 25 x 50cm (10 x 20 in) rectangle. Roll dough to evenly.
Rotate the dough so it lies horizontal to you then perform one envelop fold or
one half turn, as follows: fold the right side into the centre then fold the left side
to the centre. Now fold the dough in half so that it appears like an envelope. This
is a completed full turn. Wrap the dough in plastic and refrigerate for 2 hours.
Repeat the full turn, wrap in plastic, and refrigerate for 2 hours. Do one more full
turn and refrigerate for 2 hours. Now the dough is ready to use.

Flaky Pastry
Again, though this is not specifically a Scottish recipe, this kind of classic flaky
or sheet-style pastry made by creating layers of dough and fat by repeated
folding is so ubiquitous in British cookery that it seems churlish not to include a
recipe here, especially as a few of the recipes in this book specifically call for it.
Admittedly, proper flaky pastry has the reputation for being hard to make. This
is not really so, but for the pastry to work and the layers to rise you will need to
follow the process given below exactly.
Serves: 8 to 10
Ingredients:
pinch of salt
60g (2 oz) butter
60g (2 oz) lard
4 tbsp (about) cold water
Method:
Sift together the flour and salt into a bowl. Divide the fats into 4 equal parts.
Take 15g (1/2 oz) of the butter and 15g (1/2 oz) of the lard and dice finely. Add
to the flour mix and rub in with your fingertips until the mixture resembles
coarse crumbs. Add just enough of the water (a little at a time) to bring the
mixture together as a firm dough. Turn out onto a lightly-floured work surface
and roll out into a strip about 12cm wide.
Take a further 15g (1/2 oz) of butter and 15g (1/2 oz) of lard. Dice very finely
then mix together and use to cover 2/3 of the pastry. Dust lightly with flour then
fold in three (take the uncovered piece and roll over then take the piece where
the fat is exposed and fold over the top. Cover the pastry with clingfilm (plastic
wrap) then chill in the refrigerator for 15 minutes.
Remove from the refrigerator, take off the plastic then roll out again, pressing it
away from you. Take another 15g of butter and 15g of lard. Dice finely and use
to cover 2/3 of the pastry. Dust lightly with flour and fold over, as above. Roll
the pastry out once more then repeat the spreading and folding process once
more. Cover in clingfilm and chill for a further 15 minute before use.
For best results, the fats should be firm but also pliable enough to blend well
with the dough, or the pastry will tend to turn greasy when cooked.

Herbed Potato Pastry
This recipe is for a classic dough made from a blend of potatoes and flour
moistened with milk and butter and flavoured with herbs that makes an excellent
covering for game meats.
Serves: 8 to 10
Ingredients:
300g (2/3 lb) potatoes, peeled and cubed
2 tbsp milk
pinch of salt
60g (2 oz) butter, diced (must be cooled)
1/2 tsp thyme, finely chopped
1/2 tsp winter savory, finely chopped
1/2 tsp tarragon, finely chopped
1 tsp parsley, finely chopped
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and cook for about
10 minutes, or until just tender (do not over-boil). Drain thoroughly then mash
with the milk until smooth. Set aside to cool.
When the potatoes are cold, sift the flour and salt into a bowl then add the butter
and rub into the flour until the mixture resembles fine crumbs. Scatter the herbs
over the top then add the mashed potatoes and combine with the herbs and the
crumbed mix until all the ingredients come together to form a soft dough.
Shape into a ball, cover in clingfilm (plastic wrap) and refrigerate for at least 30
minutes to chill thoroughly before rolling out and using.

Oatcakes are a true Scottish classic and, historically, they were the bread of the
Highlands, served as an accompaniment with both sweet and savoury dishes. It
is hardly surprising that these basic oatcakes evolved into a sweet version in
shortbread and then into a whole range of biscuits (cookies) to be served with
tea.

Biscuits

Scottish Parliament Cakes
These are really biscuits not cakes and colloquially they are known as ‘Parlies’.
They were invented in a shop called ‘Luckie Fykie’ in Waverley, Edinburgh and
were supplied to the gentry and Members of the Scottish Parliament.
Serves: 12 to 16
Ingredients:
115g (1/4 lb) brown sugar
1 egg
115g (1/4 lb) treacle (molasses)
2 tsp ground ginger
Method:
Add the flour to a large bowl and mix-in the sugar and ginger. Melt the butter in
a saucepan over gently heat then add the treacle and slowly bring to the boil,
stirring continually. Turn off the heat and add the flour mix to this a little at a
time, stirring vigorously with a wooden spoon. Allow to cool a little and when
you can handle the mixture safely use a dessert spoon to scoop some of the
mixture up and transfer to a well-greased baking tray. Flatten slightly with the
back of the spoon and ensure that you leave sufficient space between them for
the mixture to spread. Place in an oven preheated to 160ºC (320ºF) and cook for
30 minutes.
Allow to cool then use a palette knife to transfer the biscuits to a wire rack where
they can cool completely. Store in an air-tight container.

Oaty Crumbles
This is a sweet oaten biscuit (cookie) made with treacle (molasses) and oats.
Serves: 10 to 12
Ingredients:
120g (4 oz) butter
1/2 tsp salt
oatmeal, for dusting
Method:
Combine the butter, sugar and treacle in a small pan and heat gently until the
butter is melted and the mixture is liquid.
Sift together the flour and salt into a bowl, stir in the oats then pour over the
butter and treacle mixture. Stir thoroughly to combine then press the resultant
mixture into a greased 16cm (7 in) cake tin then sprinkle the oatmeal over the
surface.
Transfer to an oven preheated to 170ºC (350ºF) and bake for about 20 minutes or
until the top is golden brown. Mark into slices, set aside to cool then turn out of
the tin and cut into slices before storing or serving.

Ginger Marmalade Flapjacks
Flapjacks are probably the quickest type of oaty biscuit or bar to make. This
gingered version is made a little more special by the addition of smooth
marmalade.
Serves: 20+
Ingredients:
180g (6 oz) butter
120g (4 oz) demerara sugar
2 tbsp smooth marmalade
240g (8 oz) porridge oats
1 tsp ground ginger
Method:
Combine the butter, sugar and marmalade in a small pan. Heat gently until the
butter and marmalade have melted and the sugar has dissolved. Take off the heat
the stir in the ginger and the oats.
Mix thoroughly to combine then press the mixture into a greased 20cm (8 in)
sponge tin. Transfer to an oven preheated to 160ºC (320ºF) and bake for about
18 minutes, or until lightly coloured and cooked through.
Allow to cool in the tin then slice into squares or bars before storing or serving.

Abernethy Biscuits
This recipe for the classic caraway biscuit from Abernethy, Perthshire, Scotland
comes from the 1930s, though the antecedents of the biscuit date back much
earlier.
Serves: 12 to 15
Ingredients:
240g plain flour
90g butter, diced
1 egg, beaten
1 1/2 tbsp milk
1 tsp caraway seeds, lightly crushed
90g caster sugar
Method:
Sift the flour into a bow then add the diced butter and rub into the flour with
your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar,
baking powder and caraway seeds. Combine the milk and egg in a bowl then add
this combination to the dry ingredients. Stir everything together then use your
fingers to form a dough.
Turn the dough onto a floured work surface and roll out thinly before cutting
into small rounds. Transfer to a lightly-greased baking sheet (re-roll the scrapes
to make more biscuits) then place in an oven preheated to 180ºC and bake for
about 10 minutes, or until the biscuits are lightly golden. Allow to cool on a wire
rack before storing in an air-tight tin or jar.

Parkin Biscuits
These are classic oatmeal biscuits bound with lard and syrup and flavoured with
spices.
Serves: 12 to 15
Ingredients:
115g (1/4 lb) fine oatmeal
1 tsp (level) baking soda
pinch of salt
90g (3 oz) lard
Method:
Combine all the dry ingredients in a bowl. Mix the lard and golden syrup in a
small pan and heat gently until melted. Mix into the dry ingredients.
Using floured hands shape the dough into balls and set these well apart on a
greased baking tray. Flatten slightly then transfer to an oven preheated to 160ºC
and bake for about 18 minutes, or until cooked through and lightly browned.
Transfer to a wire rack to cool and store or serve.

Scotch Cake Biscuits
This is a traditional Scottish recipe for a classic biscuit (cookie) made from an
oat flour, wheat bran, butter, egg and milk batter with baking powder and vanilla
extract that’s dropped onto baking trays and oven baked until done.
Serves: 10 to 12
Ingredients:
60g (2 oz) butter
90g (2 oz) oat flour (or grind oatmeal to flour in a food processor)
15g (1/2 oz) wheat bran
1/2 tsp salt
1 egg
240ml (1 cup) milk
Method:
Add the oat flour, wheat bran, salt, baking powder, cream of tartar, cinnamon
and sugar to a bowl and stir well to combine. Add the butter and either rub in
with your fingers or cut in with a knife until the mixture resembles coarse
breadcrumbs.
Add the egg and stir in to the mixture until well blended then add the milk and
vanilla extract. Stir to combine and continue stirring until smooth. Grease a
baking tray and drop the batter by the heaped tablespoon onto this (leave 5 cm
between them). Place the filled baking tray in an oven preheated to 210ºC
(400ºF) and bake for about 12 minutes, or until the biscuits are lightly browned
and golden.
Allow to cool for 10 minutes on the baking sheet then transfer to a wire rack to
cool completely.

Scottish Lace Biscuits
This recipe is for a classic biscuit (cookie) made from a butter, sugar, egg and
oat batter flavoured with almond essence that’s dropped onto a baking tray and
baked until cooked through and golden.
Serves: 10 to 12
Ingredients:
3 eggs
2 tsp almond essence
2 tsp salt
Method:
Cream together the butter and sugar in a bowl. Beat the eggs together in a
separate bowl and add to the creamed butter a little at a time, incorporating well
after each addition. Once the eggs are combined add the almond extract then
gradually add the oats and salt.
Drop the dough by the heaped tablespoon about 5cm apart on a well-greased
baking tray. Flatten the biscuits with the base of a glass or a jar dipped in flour.
until the biscuits are a golden colour.
Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to
cool completely.

Tipperary Biscuits
The name may be Irish, but as far as I can make out the origin of these biscuits is
Scottish. Certainly, the recipe presented here is derived from a Scottish original.
The recipe itself is for a classic biscuit (cookie) of a butter, sugar, flour and egg
dough flavoured with allspice and cinnamon that’s baked, sandwiched with
strawberry jam covered with a butter, icing sugar, milk and vanilla icing and
topped with cherries.
Serves: 12 to 16
Ingredients:
120g (4 oz) butter, softened
2 eggs
2 tsp baking powder
4 tsp allspice
1/4 tbsp ground cinnamon
For the topping:
generous pinch of salt
360g (12 oz) icing sugar, sifted
60ml (2 oz) milk
1/2 tbsp vanilla extract
340g (3/4 lb) strawberry jam
280g (10 oz) maraschino cherries, drained
Method:
Cream together the first lot of butter with the caster sugar in a large bowl until
smooth and creamy. Beat the eggs together then add to the butter mix a little at a
time, mixing to combine after each addition.
Combine the flour, baking powder, allspice and cinnamon in another bowl then
add to the batter and stir until completely blended. You will end-up with a stiff
dough which you should turn out onto a floured surface before rolling out to
about 4mm thick. Cut into circles with a pastry cutter and place these about 4cm
apart on an ungreased baking tray.
until the edges of the biscuits start to brown. Take out of the oven, allow to cool
on the baking tray for 10 minutes then transfer to a wire rack and allow to cool
for a further 10 minutes.
Meanwhile, prepare the frosting. Cream together the remaining butter and salt
then add the sugar and vanilla. Cream until light and fluffy. When the biscuits
have cooled spread the strawberry jam on top of one biscuit. Place a second
biscuit on top of the first (so the jam is sandwiched in the middle) then spread
the frosting on top and decorate with a cherry half inserted into the middle.
Repeat with the remaining biscuits and set aside for the frosting to harden.

Inverness Ginger Nuts
These are the classic Scottish hard and crunchy ginger biscuits darkened by the
addition of treacle (molasses) in the dough.
Serves: 12 to 15
Ingredients:
2 tsp ground ginger
1 tsp ground mixed spice
75g (3 oz) fine oatmeal
175g (11 oz) treacle (molasses)
50g (2 oz) butter
Method:
Add the flour, ginger, mixed spice, oatmeal, sugar and bicarbonate of soda to a
bowl and mix to thoroughly combine. Meanwhile add the butter and treacle to a
small saucepan and heat gently until the butter has melted and the treacle is
runny. Mix to combine then add into the bowl with the dry ingredients. Stir to
combine then bring the mixture together as a dough.
Turn the dough onto a floured surface and roll to about 6mm (1/4 in) thick. Prick
the surface with a fork then cut 6.5cm (2 1/2 in) circles with a pastry cutter.
Transfer these to a greased baking tray and place in an oven preheated to 170ºC
(340ºF). Bake for about 20 minutes, or until the biscuits are firm to the touch.
Allow to cool for 10 minutes on the baking sheet then transfer to a wire rack and
allow to cool completely. Store in an air-tight container.

Dundee Biscuits
These are classic Scottish short biscuits that have almond slivers both as
decoration and to add interest. Simple to make, yet truly delicious.
Serves: 12 to 15
Ingredients:
1 egg, separated
50g (2 oz) slivered almonds
Method:
Sift the flour into a bowl, add the butter and rub in with your fingers until the
mixture resembles fine breadcrumbs. Add the sugar and stir to combine then tip
the egg yolk into the mixture. Stir to combine and bring the mixture together as a
stiff dough.
Turn the dough onto a floured surface and roll out to about 5mm thick. Prick the
surface with a fork (to prevent curling whilst baking) then cut into 5cm (2 in)
rounds with a pastry cutter. Place these rounds on a well-greased baking tray and
brush with the lightly-beaten egg white. Sit several slivers of almonds on top
(about 5 per biscuit is good) and brush with the egg white again. Place the
prepared biscuits in an oven preheated to 170ºC (340ºF) and bake for about 25
minutes, or until cooked through and a pale golden brown.
Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to
cool completely. Store in an air-tight jar.

Ratafia Biscuits
These are a classic Scottish biscuit, similar to small macaroons, but flavoured
with bitter almond essence and they are an essential ingredient in Scotch Trifle
and are often used as garnishes for Lemon Soup. They first appear around the
1760s and by the 1800 they are a common ingredient in many dessert recipes.
Serves: 10 to 12
Ingredients:
2 egg whites
30g butter
1 tbsp flour
4 drops bitter almond essence
rice paper
Method:
Beat the egg whites until stiff. Meanwhile cream together the butter and sugar
until soft and fluffy then mix in the flour, ground almonds and bitter almond
essence. Mix thoroughly then fold-in the egg whites and mix to a smooth paste.
When this begins to stiffen spoon into an icing bag fitted with a plain pipe.
Place small mounds about 12mm (1/2 in) in diameter some 5cm (2 in) apart on
rice paper placed on a baking sheet. Place in an oven preheated to 180ºC (360ºF)
and bake for about 20 minutes, or until crisp and browned. Transfer to a wire
rack and allow to cool completely then remove the excess rice paper.

Scottish Dainties
These are very light traditional Scottish biscuits (cookies) that are coated in
chocolate and sandwiched into two layers.
Serves: 15 to 20
Ingredients:
450g (1 lb) butter, softened
1 egg
For the butter icing:
60g (2 oz) butter
120g (4 oz) chocolate
Method:
Cream together the butter and sugar until light and fluffy. Add the egg and beat
in thoroughly then add the sugar and mix to combine. Gradually add the flour
and fold into the batter until thoroughly combined. Spoon the mixture into a
piping bag fitted with a large star nozzle then pipe the mixture onto three well-
greased baking trays, forming 36 biscuit shapes.
until golden brown in colour. Transfer to wire racks and allow to cool
completely.
Meanwhile melt the chocolate in a bain-marie. Take half the cooled biscuits and
dip in the chocolate so that half the width of the biscuit is coated. Set aside so
that the chocolate has time to harden.
Cream together the butter and icing sugar. Spread some of the butter cream
mixture on top of a plain biscuit then sandwich a chocolate coated biscuit on top.
Continue this way until each plain and chocolate-coated biscuit has been used
up.
Place each dainty in a paper case and serve.

Butterscotch Biscuits
This is a traditional Scottish recipe for a biscuit (cookie) based on a butterscotch
base of brown sugar and butter.
Serves: 16 to 20
Ingredients:
120g (4 oz) butter
1/2 tsp salt
1 egg, beaten
Method:
Combine the butter and sugar in a saucepan and heat very gently until the sugar
melts. Take off the heat and when the mixture has cooled stir-in the beaten egg
and the vanilla extract. Sift the flour into a bowl then form a well in the centre
and pour in the sugar and egg mixture. Knead to a stiff dough then turn out on to
a lightly-floured surface. Roll out to about 12mm thick then cut into biscuit
shapes with a 5cm pastry cutter.
Transfer the rounds to a well-greased baking tray then place in an oven
preheated to 180ºC (360ºF) and bake for about 20 minutes, or until the biscuits
are lightly golden in colour. Allow to cool on the baking tray for 5 minutes, then
transfer to a wire rack to cool completely.

Fochabers Gingerbread
This recipe is for a classic rich gingerbread biscuit (cookie) that incorporates
fruit, treacle (molasses) and spices into the dough and which is moistened with
beer.
Serves: 20 to 25
Ingredients:
240g (8 oz) butter
120g (4 oz) sugar
240g (8 oz) black treacle (molasses), slightly warmed
15g (1/2 oz) ground ginger
generous pinch of ground cloves
2 eggs
90g (3 oz) candied peel, chopped
15g (1/2 oz) mixed spice
generous pinch of ground cinnamon
300ml (1 1/4 cups) beer
Method:
Cream together the butter and sugar until light and fluffy. Add the warmed
treacle then add the eggs and beat until smooth.
In a separate bowl combine the flour with all the dry ingredients. Dissolve the
bicarbonate of soda in the beer then add to the butter and egg mix, alternating
with the flour. Beat well to form a smooth batter then turn into a greased cake
tin.
Transfer to an oven preheated to 160ºC (320ºF) and bake for 2 hours, or until
golden on top and coked through (if the top is colouring too quickly, cover with
a sheet of foil). Allow to cool in the tin for 10 minutes then turn out onto a wire
rack to cool completely.

Shortbread

Scottish Shortbread
This is the traditional Scottish recipe for a light biscuit (cookie) made with a mix
of rice and wheat flour.
Serves: 20+
Ingredients:
450g (1 lb) butter, softened
220g (1/2 lb) caster ‘superfine’ sugar
600g (1 1/3 lbs) flour
200g (1/2 lb, scant) white rice flour
icing sugar
Method:
Work the butter with an electric mixer until it is smooth and creamy. Then
gradually work in the sugar, creaming thoroughly. Mix the flour and rice flour
together, then sift into the butter a little at a time, mixing in quickly.
Lightly dust two sheets of wax paper with icing sugar. Roll out one-third of the
dough between the two sheets until it is 1.5 to 2 cm thick. Shape and cut dough
(for professional results use a fan cutter with fluted edges) otherwise slice into
fingers with a knife. Place the individual segments on greaseproof paper then
prick them several times with a fine-tined fork so that it goes all the way
through. Bake in a preheated oven at 160ºC (320ºF) for 5 minutes, then at 150ºC
(300ºF) for 15 to 20 minutes.
Note: Baked shortbread should be light in colour, not browned at all — just a
trifle tan on the bottom, so it pays to watch the shortbreads carefully during the
last few minutes of cooking. They are a perfect snack with tea or coffee.

Tantallon Cakes
This is a from of shortbread peculiar to the Tantallon region of East Lothian.
Traditionally they were cut with a scalloped-edged cutter.
Serves: 16 to 20
Ingredients:
120g (4 oz) flour
120g (4 oz) cornflour (or rice flour)
120g (4 oz) butter
pinch of bicarbonate of soda
1 tsp grated lemon zest
2 eggs
icing sugar (for dusting)
Method:
Cream together the butter and sugar together until pale and creamy. Beat the
eggs well and add the eggs, flour, bicarbonate of soda and lemon zest to the
creamed butter a little at a time; ensuring that they are combined well each time.
When you are done you should have a stiff dough that you can tip out onto a
floured surface. Dust a little flour on top then roll out to about 1cm thick.
Cut into rounds with a scalloped pastry cutter and place on a well-oiled baking
tray. Cook in an oven preheated to 200ºC (400ºF) for 20 minutes until they’re a
light golden colour. When done transfer to a wire rack and dust with icing sugar
when completely cold.

Almond Shortbread
Shortbread biscuits can be made from just about anything that can be ground to a
flour, though wheat, oats and rice are the most common forms. This is an
interesting twist using ground almonds instead.
Serves: 12 to 14
Ingredients:
150g (5 oz) butter
Method:
Cream the butter in a bowl until soft and fluffy. Sift together the flour and
cornflour over the butter then add the almonds and sugar. Beat the mixture to
combine then work into a smooth dough.
Divide the dough out into two pieces then turn out onto a work surface dusted
with cornflour and roll each piece out to about 6mm (1/4 in) thick. Prick all over
the top with a fork then trim the edges into neat round. Mark each circle into six
triangles then carefully transfer the rounds onto baking trays.
Transfer to an oven preheated to 170ºC (340ºF) an bake for about 25 minutes, or
until the shortbread is baked through, but only just starting to colour at the edges.
Remove from the oven and allow to cool slightly before dividing each round into
six pieces.
Allow to cool completely, dust with sugar and store or serve.

Burrebrede
This is the ‘Lalans’ (lowland Scots) version of the classic Scottish shortbread
(literally the name means ‘butter bread’).
Serves: 10 to 12
Ingredients:
1/4 tsp ground green cardamom
1/2 tsp salt
375g (15 oz) unbleached plain flour
Method:
Combine the sugar, spices and salt in a bowl then divide the mixture into two
equal parts and set one aside. Tip the other half in a large bowl, combine with
the flour then mix-in the butter with your fingers until the mixture becomes
grainy.
Turn the dough into the base of a 20cm (8 in) square pan and press evenly to
cover the entire surface. Using a knife, but into rectangles of about 3cm by 5cm.
Prick the surface with the tines of a fork (to produce he classic pattern and to
prevent the shortbread from curling whilst cooking). Sprinkle the reserved sugar
mixture over the top. Brush the sugar topping into all the holes and cracks, then
transfer to an oven preheated to 180ºC (360ºF) and bake for about 25 minutes, or
until the shortbreads are firm and only slightly coloured at the edges.
Allow to cool completely in the pan then break into pieces along the cuts you
made and serve.

Spiced Brown Sugar Shortbread
This is a traditional Scottish recipe for a classic shortbread biscuit (cookie) made
from a brown sugar, flour and butter dough flavoured with cinnamon and
nutmeg that’s very lightly baked.
Serves: 12 to 16
Ingredients:
40g (1 1/2 oz) brown sugar
10g (1/2 oz) caster sugar
generous grating of freshly-grated nutmeg
120g (4 oz) butter
Method:
Stir together the flour, sugars and spices in a bowl then add the butter and either
rub in with your fingers or cut in with a knife until the mixture resembles fine
breadcrumbs. Shape the dough into a ball then turn onto a floured surface and
knead until smooth.
Roll the dough into a circle about 20cm (8 in) in diameter. Carefully trim and
shape the edges then transfer to a greased baking tray and slice into 16 wedges.
Prick the surface with the tines of a fork (to produce he classic pattern and to
prevent the shortbread from curling whilst cooking) then transfer to an oven
preheated to 170ºC (340ºF) and bake for about 20 minutes, or until the centre has
set and the edges are just beginning to brown.
Whilst still warm separate the wedges then allow to cool on the baking tray for
10 minutes before transferring to a wire rack to cool completely.

Petticoat Tails
This is what most people think of when they hear the word ‘shortbread’ a flour,
sugar and butter dough shaped into a fluted round, marked out into wedges and
baked until cooked through but not coloured.
Serves: 8
Ingredients:
90g (3 oz) sugar
90g (3 oz) butter
water to bind
Method:
Mix together the flour and sugar in a bowl. Dice the butter, add to the flour mix
and rub in thoroughly with your fingertips. Add a little water, if needed, to bring
the ingredients together as a firm dough.
Turn this dough out onto a floured work surface and roll out about 12mm (1/2
in) thick. Pinch the edges to flute then use a round cutter to remove a wedge
from the centre. Cut the remainder into 8 pieces.
Arrange the pieces on a lightly-grease baking tray then transfer to an oven
through but not coloured.
Remove from the oven, dust with caster sugar and set aside to cool before
storing or serving.

Ayrshire Shortbread
This is a classic Scottish shortbread from Ayrshire that uses a mix of rice flour
and plain flour to create the biscuits. This traditional recipe comes from the
1930s.
Serves: 20+
Ingredients:
120g (4 oz) butter
1 egg yolk
120g (4 oz) rice flour
2 tbsp cream
Method:
Sift together the flour and rice flour into a bowl. Dice the butter, add to the flours
and lightly rub together. Add the sugar and stir into the other ingredients then
add the egg yolk and mix everything together until you have a stiff paste. Turn
out onto a lightly-floured work surface and roll out thinly. Prick the surface all
over with a fork (this prevents the shortbread from curling as it cooks) then cut
into rounds with a small pastry cutter.
Transfer to a baking sheet lined with buttered greaseproof paper then transfer to
an oven preheated to 170ºC (340ºF) and bake for about 15 minutes, or until pale
golden. Allow to cool on the baking tray for 10 minutes then transfer to a wire
rack to cool completely. Store in an air-tight tin or jar.

Shetland Shortbread
This is a traditional variant of Scottish Shortbread made on the Shetland islands
that uses cornflour (cornstarch) to lighten the mixture.
Serves: 12 to 14
Ingredients:
240g (8 oz) butter
Method:
Melt the butter in a saucepan then take off the heat and stir-in the dry
ingredients. Turn onto a lightly floured surface and knead until smooth then pat
or roll the dough onto a lightly-greased baking tray until about 1.2cm (1/2 in)
deep.
Prick the surface all over the fork (this will prevent the dough from curling) then
place in an oven preheated to 160ºC (320ºF) and bake for about 15 minutes, or
until the shortbread is a pale golden all over.
Remove from the oven and whilst still hot cut into strips about 3cm across and
some 6cm in length. Allow to cool completely on a wire rack before serving..

Shortbread Oatmeal Biscuits
This is a traditional Scottish recipe for a classic shortbread biscuit (cookie) made
from a brown sugar, flour, rolled oat and butter dough leavened with baking
soda that’s very lightly baked.
Serves: 10 to 12
Ingredients:
225g (9 oz) butter
1/2 tsp baking soda
1/2 tsp water
Method:
Begin by dissolving the baking soda in the water. Then combine the oats, flour
and brown sugar in a bowl. Add the butter and rub in or cut in with a knife until
the mixture resembles coarse breadcrumbs. Add the baking soda mix (and more
water if needed) and mix until the dough forms a ball.
Turn the dough onto a floured surface and roll out to about 7mm (1/3 in) thick
then use a 6cm (2 1/2 in) pastry cutter to cut biscuits from the dough. Transfer
these to a lightly-greased baking tray. Once all the dough is used up transfer to
an oven preheated to 190ºC (380ºF) and bake for about 12 minutes, our until
golden brown.
Allow to cool on the tray for 20 minutes then transfer to a wire rack to cool
completely.

Currant Shortbread
Shortbread is the traditional Scottish biscuit and just about as many variants exist
as there are days in a week. This is a fairly popular version that incorporates
currants into the basic the mix and uses orange juice to bring the ingredients
together.
Serves: 10 to 12
Ingredients:
80g currants
5 tbsp freshly-squeezed orange juice
210g plain flour
2 tbsp sugar
100g unsalted butter
granulated sugar to decorate
Method:
Add the currants and 4 tbsp orange juice to a small saucepan. Bring to a boil and
immediately take off the heat. Set aside to cool and to allow the currants to
plump up.
Combine the flour and sugar in a bowl then add the sugar and rub in with your
fingertips until thoroughly combined. Add the currant mixture and stir-in to
combine thoroughly along with the remaining 1 tbsp orange juice. Knead until
the dough comes together then turn onto a lightly-floured work surface and roll
into a rectangle about 25 x 30cm (10 x 12 in) in size. Trim the edges and square-
off the corners then prick over the entire surface with a fork.
Sprinkle the granulated sugar over the top then transfer to a lightly-greased
baking tray and cut into 24 squares then transfer to an oven preheated to 180ºC
(360ºF). Bake for about 20 minutes, or until pale golden all over. Remove from
the oven, recut the squares then allow to cool for 10 minutes before transferring
onto a wire rack.
Store in an air-tight container to keep the shortbread crisp.

Oatcakes

Scottish Oatcakes
These are the traditional Scottish oatcakes traditionally cooked on a griddle. Oats
are more tolerant of rain and cold than other grains and are well suited to the
Scottish climate, which is why they feature so highly in Scottish cooking.
Serves: 12
Ingredients:
100g (3 1/2 in) fine oatmeal
pinch of salt
generous pinch of bicarbonate of soda
15g (1/2 in) lard
oatmeal for rolling
Method:
Mix the oatmeal, salt and bicarbonate of soda in a bowl. Meanwhile combine the
lard and 150ml water in a pan and heat gently until the lard has dissolved.
Quickly pour just enough of this into the dry ingredients to form a firm dough.
Turn the dough onto a work surface sprinkled with oatmeal and roll out to about
3mm thick. Using a 7.5cm (3 in) pastry cutter cut out about 12 rounds (re-roll
the scraps). You can also cut into triangles, the other traditional shape for these
oatcakes.
Either cook the oatcakes on a hot griddle for about 5 to 8 minutes (do not turn)
until they begin to curl and are firm or place on a greased baking tray and bake
in an oven preheated to 170ºC (340ºF) for about 30 minutes, or until crisp.

Midlothian Oatcakes
This is a classic oatcake from the Glasgow region that is bound with bacon fat to
give it additional flavour.
Serves: 14 to 18
Ingredients:
1/2 tsp salt
pinch of baking soda
1 dessertspoon bacon fat, melted
75ml (5 tbsp) boiling water
Method:
Combine the oatmeal, salt and baking soda in a bowl. Stir in the melted bacon
fat, followed by the boiling water. Stir to bring the ingredients together as a
dough.
Turn onto a work surface lightly-floured with fine oatmeal and roll out as thinly
as possible. Cut into fan shapes then toast under a hot grill (broiler) until just
coloured around the edges.
When working the dough work as quickly as possible, as the dough hardens
when it cools.

Oatmeal Cakes
Oats and oatmeal are a staple of Scottish cookery and these biscuits (yes, they’re
oatmeal cookies rather than cakes) are basically sweet oatcakes.
Serves: 14 to 16
Ingredients:
1 tbsp soft brown sugar
90g (3 oz) butter
1 tsp salt
Method:
Sift the flour, salt and bicarbonate of soda into a bowl then add the oatmeal and
mix thoroughly. Cube the butter and add to the flour mix before rubbing in with
your fingertips until completely combined. Add the sugar and mix well then
combine with just enough milk to form a stiff but workable dough.
Turn onto a lightly-floured surface then roll out to about 1.5cm (3/5 in) thick.
Cut into rounds with a 6 or 8cm (3 in) pastry cutter and transfer to a well-greased
baking tray. Place in an oven preheated to 180ºC (360ºF) and bake for about 15
minutes, or until golden brown. Transfer to a wire rack with a palette knife and
allow to cool completely before storing in an air-tight tin.

Feisty Cock
This is a classic Scottish traditional oat cake made of a ball of finely ground
meal, wetted and patted, rolled into a pancake shape, then roasted in the hot
ashes from a mill kiln. This was a dish to be eaten at Shrovetide and was made
without lard or any fat, though sometimes it was also served on Burns Night.
The recipe dates back to the 1740s and though its mentioned in many Scottish
works, it’s been very hard to track down an actual recipe.
Serves: 4
Ingredients:
100g (3 1/2 oz) fine oatmeal
sea salt, to taste
Method:
Place the oatmeal in a bowl and season to taste with salt and black pepper. Work
in enough water so that the ingredients come together as a slightly moist dough
(about 75ml [5 tbsp]).
Pat the dough to flatten slightly then place on a lightly-greased baking tray and
pat down into a patty or pancake about 1cm thick.
or until golden brown and cooked through.
Serve slightly warm.

Honeyed Oatcakes
This is an interesting variant of oatcakes that are sweetened and flavoured with
heather honey. This gives the oatcake an interesting sweetness. These are
excellent with mature cheeses or spread with fruit jam.
Serves: 20 to 25
Ingredients:
300g (2/3 lb) medium oatmeal
1/2 tsp baking soda
200ml boiling water
3 tbsp heather honey
2 tbsp rendered bacon fat
generous pinch of salt
Method:
Combine the oatmeal and salt in a heat-proof bowl. Combine the bacon fat and
the honey in a heat-proof jug. Pour over the boiling water and stir until the honey
and fat melts. Add the baking soda and stir then immediately pour into the bowl
with the oatmeal. Stir together to form a dough then turn onto a lightly-floured
work surface.
Turn onto a lightly-floured surface then roll out to about 1.5cm (3/5 in) thick.
Cut into rounds with a 6 or 8cm (3 in) pastry cutter and transfer to a well-greased
baking tray. Place in an oven preheated to 180ºC (360ºF) and bake for about 15
minutes, or until golden brown. Transfer to a wire rack with a palette knife and
allow to cool completely before storing in an air-tight tin
Drinks
Many of the ore famous Sottish drinks contain whisky and are consumed on
Hogmanay, but there are other, less well known ones, both alcoholic and non-
alcoholic. Here you will find a selection of traditional Sottish drinks of all kinds.
alcoholic. Here you will find a selection of traditional Sottish drinks of all kinds.
The chapter ends with some traditional (and not so traditional) cocktails and
drinks to be served at Hogmanay parties.

Seville Orangeade
Here is another Victorian recipe that makes the most of Seville oranges, this time
in making a drink from them.
Serves: 6
Ingredients:
6 large, sweet, navel oranges
1 Seville orange
250g (9 oz) sugar
orange-flower water
juice of 1 lemon
Method:
Use a potato peeler to peel the zest from all the oranges in thin strips. Combine
in a pan with 1l water, bring to a simmer and continue simmering gently (do not
boil) for 5 minutes then take off the heat and set aside to cool.
Combine the sugar and 500ml water in a pan. Heat gently until the sugar
dissolves, then bring to a boil and continue boiling for 3 minutes to form a syrup.
Take off the heat and set aside to cool.
Juice all the oranges then strain the juice and set aside.
When the syrup has cooled, mix in a bowl with the orange juice and the juice
from the orange zest (discard the pieces of zest). Mix well then add a little
orange flower water, to taste.
Add enough lemon juice to sharpen the drink to your liking then chill in the
refrigerator for at least 3 hours before serving.

Oatmeal Posset
This is a classic Scottish milk-based drink using that staple of Scottish cookery,
oatmeal. It also includes that ingredient from the ‘Auld Alliance’ between
Scotland and France, brandy..
Serves: 4
Ingredients:
2 tbsp oatmeal
1/4 tsp salt
2 tsp sugar
1 tbsp brandy
Method:
Add the milk to a pan, sprinkle the oatmeal and salt over the top the heat over
high heat until nearly boiling. Immediately take off the heat and allow to stand
for 10 minutes.
Press the mixture through a sieve into a clean saucepan then add the sugar and
nutmeg. Re-heat to nearly boiling, stirring often to prevent sticking, then remove
from the heat, stir-in the brandy and serve in warmed mugs.

Elderflower Wine
This is a classic hedgerow wine and versions of this are made throughout
Britain. Often they are made from elderflower heads infused into a sugar syrup
where the natural yeasts on the flowers do the fermenting. This Scottish version
is more of a short mead, in that honey is the sugar source.
Serves: 10 to 12
Ingredients:
4 large heads of elderflowers in full bloom
4.5l (1 gallon) cold water (if using tap water, boil and then set aside to cool over
night to drive off any chlorine)
1kg (2 1/4 lbs) heather honey
2 tbsp white vinegar
pared zest of 1 lemon
juice of 1 lemon
Method:
Combine the water and honey in a large pot and heat gently until the honey has
dissolved. Take off the heat and set aside to cool completely. When cold,
combine with all the other ingredients in a large jar or fermenting bucket. Cover
and set aside to ferment for 3 days. After this time, strain and bottle. Set aside in
a cool, dry, place to mature. The mead will be ready to drink in 6 weeks.

Cloudberry Wine
This is a classic recipe for that most colourful of sub-Arctic fruit, the cloudberry
(which turns golden yellow when ripe) where it’s made into a classic hedgerow
wine. The wine is dry and a wonderful golden yellow in colour and makes an
excellent dessert accompaniment. You can use the exact same recipe to make
wine from haws, blackberries, rose hips and plums.
Serves: 20+
Ingredients:
1.5kg (3 1/2 lbs) cloudberries
juice of 1 lemon
60g (2 oz) sultanas, finely chopped
5cm (2 in) length of root ginger, chopped and pounded
100ml (2/5 cup) strong black tea (for the tannin)
1.4kg (3 lbs) sugar
1 tsp yeast nutrient
1 tsp pectic enzyme
4.5l (1 gallon) unchlorinated water
Yeast (sherry yeast is good for this)
Method:
Pick over the cloudberries, ensuring they are all hulled, then place in a bucket
along with the sultanas and ginger then cover with 1l boiling water then mash
down (this should sterilize the fruit (if you want to be absolutely certain they’re
sterile add 1/2 tsp sulphite)).
Allow to cool to blood temperature (no higher than 40ºC [112ºF]) then mash the
fruit once again and add the pectic enzyme, lemon juice and tea. Cover and set
aside (if you used sulphite you will have to leave for at least 24 hours, or until
the sulphur smell has gone).
When ready, prepare a yeast starter by combining the yeast and 1 tsp sugar in
200ml (4/5 cup) lukewarm water. Cover and set aside in a warm place for 20
minutes to activate. When ready add to the pulp mixture and stir in with a
sterilized metal spoon. Cover and set aside to ferment for about 6 days (stir well
each day).
Strain the pulp into a demijohn then combine the sugar with 2l (4 cups) water in
a pan. Bring to a boil, dissolve the sugar then take off the heat and set aside until
lukewarm then add to the demijohn and make up to 5l (20 cups) with more
water. Fit a bung and a fermentation lock and leave to ferment in a warm place
until it has fermented out (ie all fermentation has stopped). Rack the wine into a
second fermentation jar, add a bung and a fermentation lock and set aside in a
cool place until the wine clears. As soon as the wine is clear and stable rack into
bottles and stopper with corks.
Lay the bottles down in a cool place and allow to mature for at least 12 months
(2 years if you can). This is an excellent dry white wine, somewhat reminiscent
of a fine sherry.

Ginger Wine
Ginger wine is a Scottish classic, used as a flavouring in all kinds of dishes
(particularly desserts and starters) and also as a component in that most Scottish
of cocktails, the Whisky-Mac. This recipe comes from Mrs Beeton’s Book of
Household Management via Eliza Acton..
Serves: 20+
Ingredients:
4.5l (1 gallon) water
1.4kg (3 lbs) sugar
thinly-pared zest of 1 lemon
juice of 1 lemon
110g (4 oz) seedless raisins, chopped
40g (1 1/2 oz) fresh ginger, peeled and bruised
2 tsp brewer’s yeast (or wine yeast)
75ml (5 tbsp) brandy
Method:
Combine the water, sugar, lemon zest and ginger in a clean stockpot. Bring the
mixture to a boil, reduce to a simmer and cook gently for 1 hour. Skim any scum
from the surface then turn out to a large bowl or fermenting bucket.
Allow to cool to blood heat then scatter the yeast over the top. Cover with a
cloth and set aside to ferment over night. The following day, add the strained
lemon juice and the chopped raisins to the mixture. Turn into a fermenting
bucket, cover with a lid and set aside to ferment for 14 days, stirring every day
with a sterile long-handled spoon.
After this time, turn the mixture into a demijohn fitted with an airlock and stir in
the brandy. Keep in the demijohn until fermentation stops then rack into bottles
(about 3 weeks after transferring to the demijohn). Stopper these tightly and lay
down for at least 3 months (6 months is better) to mature before serving.

Hot Whisky Punch
This is a classic whisky punched that is typically served warm over the
Christmas and Hogmanay period.
Serves: 20+
Ingredients:
1 bottle of blended whisky
450g (1 lb) light brown lump sugar
1.2l (5 cups) hot, freshly-brewed, tea
1 lemon, sliced thinly
Method:
Heat the whisky gently until warmed through (but do not boil). Take off the heat.
Arrange the sugar and lemon in a bowl and pour over the hot tea. Stir until the
sugar has dissolved then stir in the warmed whisky.
Flame the mixture and serve.

Cold Whisky Punch
A variant of the whisky punch recipe given above that’s flavoured with citrus
fruit rather than tea and which is served chilled.
Serves: 20+
Ingredients:
1.2l (5 cups) boiling water
225g (1/2 lb) light brown lump sugar
1 bottle blended whisky
finely pared zest of 3 lemons
juice of 3 lemons
1 lime, thinly sliced
1 small orange, thinly slice
leaves from 2 sprigs of mint
Method:
Combine the lemon zest, lemon juice, mint and sugar in a bowl. Pour over the
boiling water, stir until the sugar has dissolved then set aside to cool.
When the mixture is cold, stir in the whisky then transfer to the refrigerator and
chill for at least 3 hours before serving.
Turn into a punch bowl, add the sliced fruit and serve.

Glug
This is a classic 15th (and 16th) century recipe for a mulled drink made with a
mix of red wine and whisky with raisins and sugar.
Serves: 10+
Ingredients:
2.3l (9 cups) dry red wine
225g (1/2 lb) raisins
560ml (2 1/3 cups) whisky
2 cinnamon sticks
12 cloves
12 green cardamom pods, crushed
Method:
Place the cinnamon, cloves and cardamom in a muslin bag then tie securely.
Place in a pan along with the wine, raisins and sugar then bring the mixture to a
boil. Take off the heat then set aside to cool before adding the whisky.
Set aside for 12 hours to allow the flavours to melt then take out the bag of
spices before bottling. Set aside in a cool, dark, cupboard for at least 4 months
before consuming (the flavour improves with time).

Auld Man’s Milk
This is a traditional Scottish recipe for a classic toddy-like drink of milk mixed
with eggs and sugar that’s fortified with whisky or brandy.
Serves: 1
Ingredients:
6 eggs, divided
1l (4 cups) milk
300ml (1 1/4 cups) rum, whisky or brandy
240g (1 1/4 cups) sugar
freshly-ground nutmeg or lemon essence, to taste
Method:
Beat the egg yolks in a bowl, add the sugar and mix well then beat in the milk
until smooth. Add the rum (or whisky or brandy) and stir well. Beat the whites in
a separate bowl then whisk into the egg yolk and milk mixture.
Add grated nutmeg or lemon essence, to taste then pour into a china bowl and
serve.
Highland Coffee
This drink (also known as Cup o’ Evening) is a traditional Liqueur Coffee recipe
for a classic after-dinner Liqueur coffee made with Scotch Whisky, hot coffee,
fresh cream and sugar and which is served in an Irish Coffee glass.
Serves: 1
Ingredients:
40ml (3 tbsp) Scotch Whisky
80ml (1/4 cup) Hot coffee
30ml (2 tbsp) Fresh Cream
1 tsp brown sugar
Serving Glass
Irish coffee glass
Method:
Pour the Scotch Whisky and coffee into a heat proof (Irish Coffee) glass and stir-
in the sugar. Heat over a burner (but do not allow to boil). Set the glass down,
take a spoon and set just over the surface of the coffee. Pour the cream over the
back of the spoon so that it floats on top of the coffee as a separate layer then
serve.

Gaelic Coffee
This is a traditional Liqueur Coffee recipe for a classic after-dinner Liqueur
coffee made with Drambuie, hot coffee, fresh cream and sugar and which is
served in an Irish Coffee glass.
Serves: 12 to 15
Ingredients:
30ml (2 tbsp) Drambuie
90ml (6 tbsp) Hot coffee
1 tsp brown sugar
Serving Glass
Irish coffee glass
Method:
Pour the Drambuie and coffee into a heat proof (Irish Coffee) glass and stir-in
the sugar. Heat over a burner (but do not allow to boil). Set the glass down, take
a spoon and set just over the surface of the coffee. Pour the cream over the back
of the spoon so that it floats on top of the coffee as a separate layer then serve.

After Eight Coffee
This is a traditional Liqueur Coffee recipe for a classic after-dinner Liqueur
coffee made with Scotch Whisky, hot coffee, fresh cream, Crème de Menthe,
cocoa, hot milk and sugar and which is served in an Irish Coffee glass.
Serves: 1
Ingredients:
30ml (2 tbsp) Scotch Whisky
15ml (1 tbsp) Crème de Menthe
80ml (1/3 cup) Hot coffee
20ml (4 tsp) hot milk
2 tsp cocoa powder
1 tsp brown sugar
Serving Glass:
Irish coffee glass
Method:
Combine the milk and cocoa powder in a heat proof (Irish Coffee) glass and stir
to combine. Add the whisky, crème de menthe and sugar and stir to combine.
Heat over a burner (but do not allow to boil). Set the glass down, take a spoon
and set just over the surface of the coffee. Pour the cream over the back of the
spoon so that it floats on top of the coffee as a separate layer then serve.

Cocktails

Old Fashioned Cocktail
This is a traditional IBA (International Bartenders’ Association) recipe for a
classic Pre-dinner cocktail made with Bourbon or whisky, sugar, Angostura
bitters and soda water, garnished with an orange slice, lemon twist and two
Maraschino cherries which is served in an Old Fashioned glass (also known as a
Rock Glass or a tumbler), after which the drink is named.
Serves: 1
Ingredients:
45ml (1 1/2 measures) Bourbon, Scotch Whisky or Rye Whiskey
1 sugar cube
2 dashes (1.2ml) Angostura bitters
splash of soda water
ice cubes
Garnishes:
1 orange slice
lemon twist
2 Maraschino cherries
Serving Glass
Rock Glass (also known as a Tumbler or ‘Old Fashioned’ glass)
Method:
Place the sugar cube in an Old Fashioned glass, drip the Angostura bitters onto
this then add a splash of soda water and muddle until dissolved. Fill the glass
with ice cubes then add the whisky or Bourbon. Garnish with an orange slice, a
lemon twist and two Maraschino cherries then serve.

Rob Roy Cocktail
classic Pre-dinner cocktail made with whisky, red vermouth and Angostura
bitters which is served in a chilled cocktail glass and garnished with a
Maraschino cherry.
Serves: 1
Ingredients:
45ml (1 1/2 measures) Scotch Whisky
25ml (1 measure) Red Vermouth
1 dash (0.6ml) Angostura bitters
ice cubes
Garnishes:
Maraschino cherry
Serving Glass
Chilled Cocktail Glass
Method:
Fill a cocktail shaker with ice then add the whisky, red vermouth and Angostura
bitters. Shake briskly until the ingredients are thoroughly chilled then strain into
a chilled cocktail glass, garnish with a Maraschino cherry and serve.

Rusty Nail Cocktail
classic After-dinner cocktail made with Scotch Whisky and Drambuie that’s
served over ice in an Old Fashioned glass (tumbler).
Serves: 1
Ingredients:
25ml (1 measure) Drambuie
ice cubes
Garnishes:
Lemon Twist
Serving Glass
Rock Glass (also known as a Tumbler or ‘Old Fashioned’ glass)
Method:
Fill your Old Fashioned glass (tumbler) with ice, add the Scotch Whisky and
Drambuie then stir gently to combine, garnish with a lemon twist and serve.

Smoky Martini Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with gin, dry
vermouth and Scotch whisky which is served in a chilled martini glass with a
lemon twist.
Serves: 1
Ingredients:
60ml (2 measures) Gin
15ml (1/2 measure) Dry Vermouth
5ml (1 tsp) Scotch Whisky
ice cubes
Garnishes:
lemon twist
Serving Glass:
Chilled Martini Glass
Method:
Add cracked ice to a mixing glass, add the gin, dry vermouth and Scotch whisky
and stir to mix then strain into a chilled cocktail glass. Garnish with a twist of
lemon and serve.

Whisky Milk Punch Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with Scotch
Whisky, Sugar and milk which is served an Collins (Highball) glass (or large
goblet) and garnished with freshly-grated nutmeg.
Serves: 1
Ingredients:
60ml (2 measures) Scotch Whisky
1 tsp caster (superfine) sugar
ice cubes
Garnishes:
Serving Glass
Collins Glass (also known as a Highball glass) or large goblet
Method:
Combine the whisky, sugar and milk in a cocktail shaker with crushed ice. Shake
well to combine then strain into a Collins glass or large goblet, garnish with
freshly-grated nutmeg and serve.

Aberdeen Angus Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with drambuie,
Scotch whisky, lime juice and honey which is served over ice in a glass Coffee
Mug and garnished with a cinnamon stick.
Serves: 1
Ingredients:
60ml (2 measures) Scotch Whisky
2 tbsp lime juice
1 tbsp honey
Garnishes:
lime wedge
Serving Glass
Glass Coffee Mug
Method:
Combine the Scotch Whisky, lime juice and honey a glass coffee mug add the
cinnamon stick and stir. Place the drambuie in a ladle, warm over a flame then
ignite and pour the burning liqueur into the mug. Stir rapidly with the cinnamon
stick an serve.

Affinity Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with Scotch
Whisky, Dry Vermouth, Sweet Vermouth and Orange Bitters which is served in
a chilled cocktail glass and garnished with a slice of lemon.
Serves: 1
Ingredients:
30ml (1 measure) Dry Vermouth
30ml (1 measure) Sweet Vermouth
2 dashes Orange Bitters
ice cubes
Garnishes:
lemon slice
Serving Glass
Cocktail glass
Method:
Combine the Scotch Whisky, Dry Vermouth, Sweet Vermouth and Orange
Bitters in a mixing glass half-filled with ice cubes. Stir well then strain into a
chilled cocktail glass, garnish with a lemon slice and serve.

Aggravation Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with coffee
liqueur, scotch whisky that’s served in an Old Fashioned (tumbler) glass filled
with ice cubes and topped with double cream.
Serves: 1
Ingredients:
15ml (1/2 measure) Coffee Liqueur (eg Kahlua)
15ml (1/2 measure) double cream
double cream
Garnishes:
None
Serving Glass
Old Fashioned Glass (also known as a tumbler)
Method:
Fill an Old Fashioned glass with ice then add the Scotch Whisky and Kahlua.
Float the cream on top, stir gently to mix lightly then serve.

Barbary Coast Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with Scotch,
Gin, Light Rum, White Creme de Cacao and Single Cream which is served in a
chilled martini glass.
Serves: 1
Ingredients:
15ml (1/2 measure) Scotch Whisky
15ml (1/2 measure) Gin
15ml (1/2 measure) Light Rum
15ml (1/2 measure) White Crème de Cacao
15ml (1/2 measure) Light Cream
ice cubes
Garnishes:
None
Serving Glass
Method:
Add ice cubes to a cocktail shaker then pour in the Scotch, Gin, Light Rum,
white Crème de Cacao and Light Cream then shake until chilled before straining
into a chilled martini glass. Serve immediately.

Silver Bullet Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with gin and
Scotch whisky which is served in a chilled martini glass and garnished with a
lemon twist.
Serves: 1
Ingredients:
75ml (2 1/2 measures) Gin
1 1/2 tsp Scotch whisky
ice cubes
Garnishes:
Lemon Twist
Serving Glass
Method:
Half-fill a mixing glass with ice cubes then pour in the Gin and Scotch whisky.
Stir thoroughly to combine then strain into a chilled martini glass. Garnish with a
lemon twist and serve immediately.

Boston Tea Party Cocktail
This is a traditional International Cocktail recipe for a classic long drink cocktail
made with Vodka, Scotch Whisky, Triple Sec, Dry Vermouth, Light Rum, Gin,
Orange Juice and Coca-Cola that’s served over ice in a Highball glass.
Serves: 1
Ingredients:
22ml (3/4 measure) Vodka
22ml (3/4 measure) Scotch Whisky
22ml (3/4 measure) Triple Sec
22ml (3/4 measure) Dry Vermouth
22ml (3/4 measure) Light Rum
22ml (3/4 measure) Gin
Ice Cubes
Garnishes:
None
Serving Glass
Highball Glass
Method:
Fill a highball glass one-third full of ice then pour over the Vodka, Scotch
Whisky, Triple Sec, Dry Vermouth, Light Rum and Gin. Stir to combine then fill
the glass with a 50/50 mix of Orange Juice and Coca-Cola. Serve immediately.

Graveyard Spirits Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with Triple Sec,
Rum, Vodka, Gin, Tequila, Bourbon and Scotch Whisky served in a beer mug
and topped with stout.
Serves: 1
Ingredients:
30ml (1 measure) Triple Sec
30ml (1 measure) 151 Proof Rum
30ml (1 measure) Vodka
30ml (1 measure) Gin
30ml (1 measure) Tequila
30ml (1 measure) Bourbon
30ml (1 measure) Scotch Whisky
stout (about 120ml [1/2 cup])
Garnishes:
None
Serving Glass
Beer Mug
Method:
Combine the Triple Sec, 151 Proof Rum, Vodka, Gin, Tequila, Bourbon and
Scotch Whisky in a beer mug. Stir to combine then top off with the stout and
serve.

Whisky-Mac Cocktail
This is a Traditional Scottish Cocktail recipe for a classic cocktail made with
blended whisky and green ginger wine.
Serves: 1
Ingredients:
1 measure blended whisky
1 or 2 measures green ginger wine (in Scotland, Crabbies Ginger Wine is
considered the best)
Garnishes:
None
Serving Glass
Small Wine Glass or Tulip Glass
Method:
Combine the whisky and ginger wine in a small wine glass. Hold the glass by the
stem, swirl to combine and serve.

Original Snowball Cocktail
This is a Traditional Cocktail recipe for a classic long drink Christmas cocktail
made with a blend of lime juice and zest, caster sugar, egg, whisky that’s served
over ice in a chilled long glass and topped with ginger ale.
Serves: 1
Ingredients:
juice of 1 lime
freshly-grated zest of 1 lime
3 tsp caster sugar
1 small egg
50ml (2 measures) Scotch whisky
ginger ale
cracked ice
Garnishes:
None
Serving Glass
Highball Glass
Method:
Combine the lime juice, lime zest and caster sugar in a small bowl. Whisk
together and set aside for 1 hour before use.
When ready to serve, combine the egg and 1 tbsp of the lime mixture in a
cocktail shaker. Top up with ice cubes and shake thoroughly to combine. Strain
into a highball glass with a few ice cubes, top up with ginger ale and serve.

Flying Scotsman Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with scotch
whisky, Italian vermouth, bitters and sugar syrup that’s served in an Old
Fashioned (tumbler) glass.
Serves: 2
Ingredients:
90ml (3 measures) whisky
75ml (2 1/2 measures) Italian vermouth
1/3 tsp bitters
1/3 tsp sugar syrup
Garnishes:
None
Serving Glass
Method:
Half fill a mixing glass with the whisky, Italian vermouth, bitters and sugar
syrup. Stir with a long-handled spoon then strain into two tumblers (old
fashioned glasses) part-filled with ice.
Serve immediately.

Rabbie Burns
This is a Traditional Cocktail recipe for a classic cocktail made with whisky,
Martini and Benedictine that’s served over ice in an Old Fashioned (tumbler)
glass.
Serves: 1
Ingredients:
30ml (1 measure) whisky
15ml (1/2 measure) Martini
3 dashes of Benedictine
Garnishes:
None
Serving Glass
Method:
Pour the whisky, Martini and Benedictine over ice in a cocktail shaker. Shake
thoroughly until chilled then strain over ice into a tumbler (old fashioned glass).
Serve to welcome your guests on Burns Night.

Auld Nick
Drambuie, orange juice and lemon juice that’s served over ice in an Old
Fashioned (tumbler) glass.
Serves: 1
Ingredients:
15ml (1/2 measure) Drambuie
7.5ml (1/4 measure) orange juice
7.5ml (1/4 measure) lemon juice
double cream
Garnishes:
None
Serving Glass
Method:
Pour the whisky, Drambuie and orange juice and lemon juice over ice in a
cocktail shaker. Shake thoroughly until chilled then strain over ice into a tumbler
(old fashioned glass).

Deansgate
This is a Traditional Cocktail recipe for a classic cocktail made with white rum,
Drambuie and lime juice that’s served over ice in an Old Fashioned (tumbler)
glass.
Serves: 1
Ingredients:
60ml (2 measures) white rum
30ml (1 measure) lime juice
Garnishes:
None
Serving Glass
Method:
Pour the rum, Drambuie and lime juice over ice in a cocktail shaker. Shake

Christmas Pudding Cocktail
This is a Traditional Cocktail recipe for a classic cocktail made with Southern
Comfort, Drambuie and Guinness that’s served in a wine goblet.
Serves: 1
Ingredients:
100ml (2/5 cup) Southern Comfort
100ml (2/5 cup) Drambuie
500ml (1 bottle) Guinness stout
Garnishes:
Pinch of Mixed Spice
Serving Glass
Wine Goblet
Method:
Pour the Southern Comfort and then the Drambuie into a large goblet. Top up
with the well-chilled stout (Guinness). Garnish with a pinch of mixed spice and
serve.

Flora MacDonald
This is a Traditional Cocktail recipe for a classic cocktail made with Drambuie,
dry gin and French vermouth that’s served over ice in an Old Fashioned
(tumbler) glass.
Serves: 1
Ingredients:
30ml (1 measure) dry gin
60ml (2 measures) French Vermouth
Garnishes:
None
Serving Glass
Method:
Pour the Drambuie, gin and vermouth over ice in a cocktail shaker. Shake

Highland Fling Cocktail
Italian vermouth and orange bitters that’s served in a cocktail glass and
garnished with a cocktail olive.
Serves: 1
Ingredients:
30ml (1 measure) Italian vermouth
2 dashes orange bitters
Garnishes:
Cocktail olive
Serving Glass
Cocktail glass
Method:
Pour the Whisky, vermouth and orange bitters over ice in a cocktail shaker.
Shake thoroughly until chilled then strain into a cocktail glass, add the olive
(threaded on a cocktail stick) and serve.

Highland Milkmaid
This is a Traditional Cocktail recipe for a classic cocktail made with whisky
topped with cream served in a small wine glass.
Serves: 1
Ingredients:
2 tbsp double cream, lightly whipped
Garnishes:
None
Serving Glass
Small wine glass
Method:
Pour the whisky into a wine glass. Gently layer the whipped cream on top and
serve.

Isle of Skye
This is a Traditional Cocktail recipe for a classic cocktail made with Drambuie,
gin and lemon juice that’s served with ice in a small wine glass.
Serves: 1
Ingredients:

30ml (1 measure) gin
30ml (1 measure) lemon juice
2 ice cubes
Garnishes:
None
Serving Glass
Small Wine Glass
Method:
Pour the Drambuie, gin and lemon over ice in a cocktail shaker. Shake
thoroughly until chilled then strain into a small wine glass, add the ice cubes and
serve.

Loch Lomond Cocktail
Drambuie and dry vermouth that’s served in a cocktail glass and garnished with
a twist of lemon peel.
Serves: 1
Ingredients:
60ml (2 measures) Scotch whisky
15ml (1/2 measure) Drambuie
15ml (1/2 measure) dry Vermouth
Garnishes:
Twist of lemon peel
Serving Glass
Cocktail Glass
Method:
Combine the Whisky, Drambuie and Vermouth in a mixing glass half-filled with
ice cubes. Stir well to mix and chill then strain into a cocktail glass. Garnish with
a twist of lemon peel and serve.

Tam O’Shanter
French vermouth and orange juice that’s served in an cocktail glass.
Serves: 1
Ingredients:
60ml (2 measures) French Vermouth
15ml (1/2 measure) orange juice
Garnishes:
None
Serving Glass
Cocktail glass
Method:
Pour the whisky, vermouth and orange juice over ice in a cocktail shaker. Shake
thoroughly until chilled then strain into a cocktail glass and serve.

Kiltlifter
This is a Traditional Cocktail recipe for a classic cocktail made with single malt,
Drambuie and lime juice that’s served over ice in an Old Fashioned (tumbler)
glass.
Serves: 1
Ingredients:
45ml (1 1/2 measures) single malt whisky
75ml (2 1/2 measure Rose’s Lime Juice
Garnishes:
None
Serving Glass
Method:
Combine the whisky, Drambuie and Lime Juice over ice in a cocktail shaker.
Shake thoroughly until chilled then strain into an old-fashioned glass part-filled
with ice.

Warm Woolly Sheep
This is a Traditional Cocktail recipe for a classic cocktail made with whisky and
Drambuie topped with warm milk that’s served in an Old Fashioned (tumbler)
glass.
Serves: 1
Ingredients:
30ml (1 measure) Scotch Whisky
45ml (1 1/2 measures) Drambuie
warm milk, for topping
Garnishes:
None
Serving Glass
Method:
Mix the whisky and Drambuie in an old-fashioned glass, top with warm milk
and serve.

Berry Christmas Cocktail
This is a Traditional Cocktail recipe for a classic festive cocktail made from a
blend of orange vodka, cassis, stock syrup, frozen berries, lemon juice, honey
and mint served in a whisky glass with a sprig of mint.
Serves: 1
Ingredients:
140ml (1/2 up + 1 tbsp) orange-infused vodka
80ml (1/3 cup) cassis or Chambord or crème de mure
80ml (1/3 cup) stock syrup (equal parts of caster sugar and water reduced to a
syrup)
200g (1/2 lb) frozen berries (or fresh raspberries)
juice of 2 lemons
4 tsp runny honey
16 mint leaves
cracked ice
Garnishes:
icing sugar
mint tips
straws (trimmed to size)
Serving Glass
Whisky Glass
Method:
Combine the orange vodka, cassis, stock syrup, frozen berries, lemon juice,
honey and mint leaves to a blender. Top up with the cracked ice so that the ice is
about 5cm above the level of liquid. Process for about 30 seconds, or until the
mixture is smooth and sorbet-like in consistency.
In the meantime, dust the mint tips with the icing sugar. Divide the drink
between whisky glasses. Dust the top with icing sugar then add a straw and a
mint tip. Serve immediately.

Brandy Alexander Punch
This is a traditional British recipe for a Christmas punch made from a blend of
brandy, crème de cacao and whipping cream served in glassed garnished with
strawberry halves.
Serves: 6
Ingredients:
750ml (1 bottle) brandy
375ml (1/2 bottle) crème de cacao
1.8l (7 1/2 cups) whipping cream
freshly-grated nutmeg, to garnish
16 strawberries, halved, to garnish
ice cubes, to serve
Method:
Combine the brandy, crème de cacao and cream in a large bowl. Whisk gently
until just combined.
Add ice cubes to a 3.5l (3 1/2 quart) punch bowl and pour over the brandy
mixture. Garnish with a sprinkling of grated nutmeg.
To serve, ladle into cocktail glasses and garnish each drink with a strawberry
half.

Scottish Sparkle Punch
This is a classic Scottish party punch, often made for Hogmanay of wine,
sparkling wine and lemonade base flavoured with Drambuie.
Serves: 10
Ingredients:
1 bottle of dry white wine
160ml (2/3 cup) Drambuie
juice of 1 lemon
1 bottle of sparkling wine, thoroughly chilled
500ml (2 cups) lemonade
ice cubes
Method:
Combine the white wine, Drambuie and lemon juice in a large jug. Stir to
combine then transfer to the refrigerator and chill thoroughly.
Just before serving stir in the sparkling wine and the 500ml lemonade. Add
plenty of ice cubes and serve.

Faux Kir Royale
This is a traditional Non-alcoholic recipe for a classic virgin cocktail made with
chilled raspberry syrup served in a wine glass and topped with sparkling apple
juice.
Serves: 1
Ingredients:
45ml (1 1/2 measures) raspberry syrup
sparkling apple juice
cracked ice
Garnishes:
None
Serving Glass
Wine Goblet
Method:
Pour the raspberry syrup over cracked ice in a mixing glass. Stir to combine then
strain into a wine glass. Top with the sparkling apple juice and serve.

Kir Royale Cocktail
classic Pre-dinner cocktail made with Crème de Cassis topped with champagne
which is served in a champagne flute.
Serves: 1
Ingredients:
90ml (3 measures) champagne
10ml (1/3 measure) Crème de Cassis
Garnishes:
None
Serving Glass
Champagne Flute
Method:
Pour the Crème de Cassis into a champagne flute, top with the champagne and
serve.
Buck’s Fizz Cocktail
classic Long Drink cocktail made with orange juice and champagne that’s served
in a champagne flute glass.
Serves: 1
Ingredients:
100ml (2/5 cup) Orange Juice
50ml (2 measures) Champagne
Garnishes:
Orange Twist
Serving Glass
Champagne Flute
Method:
Pour the orange juice into a champagne flute, top with the chilled champagne
then stir gently to combine, garnish with an orange twist and serve.

Champagne Cocktail
classic Long Drink cocktail made with champagne, brandy, Angostura bitters
and sugar garnished with a slice of orange and a Maraschino cherry that’s served
in a champagne flute.
Serves: 1
Ingredients:
90ml (3 measures) Chilled Champagne
10ml (2 tsp) Brandy
2 dashes (1.2ml) Angostura Bitters
1/2 sugar cube
Garnishes:
Orange Slice
Maraschino cherry
Serving Glass
Champagne Flute
Method:
Add the sugar cube to the base of a champagne flute, followed by the Angostura
bitters. Pour the randy over the top, followed by the chilled champagne. Garnish
with an orange slice and a Maraschino cherry and serve.
Jams and Preserves
Everyone knows of marmalade and associates it with Scotland, but just like the
remainder of Britain, Scotland has a wealth of jams, jellies, preserves and
chutneys of all kinds that are part of the native cuisine. Many of these use local
wild fruit and a number are presented here..

Dundee Marmalade
According to legend, Dundee Marmalade was invented by a grocer, James
Keiller who purchased a shipload of Seville oranges at a bargain price. However,
he was unable to sell the oranges because of their tart and bitter taste. His wife,
not wanting to wash the fruit (or to lose money) chopped them up and preserved
them. As they were cooked until dark in colour she used the term previously
used for long-cooked quince and apple preserves, ‘marmalade’. The Dundee
marmalade was born.
Serves: 20+
Ingredients:
1.5kg (3 1/2 lbs) Seville oranges
3 lemons
3.6l (14 1/2 cups) water
2.7kg (6 lbs) sugar
Method:
Wash the oranges and lemons well then place in a large, heavy-based pan. Cover
with the water and bring to a boil. Reduce to a simmer and cook gently, covered,
for about 2 hours, or until the fruit is soft.
Carefully remove the fruit with a slotted spoon and set aside to cool. Once cold
enough to handle, cut the fruit into chunks (bite-sized pieces). Remove all the
pips and add these back to the cooking liquor. Bring this to a boil and boil
rapidly for 10 minutes then take off the heat and strain (discard any solids).
Pour the strained juice back into the pan, add the chopped fruit and the sugar and
heat gently, stirring constantly, until the sugar has dissolved. Bring the mixture
to a rapid boil and continue boiling for about 30 minutes, or until the setting
point is reached.
To test, put a saucer in the refrigerator. When cold, add a teaspoon of the
marmalade liquor. Move the marmalade with your thumb. If a skin forms, your
marmalade is set. If not, continue boiling for 10 minutes more and test again.
Skim any scum from the surface then stir the marmalade well to distribute the
fruit evenly before spooning into jars that have been thoroughly washed,
sterilized and warmed in the oven.
Seal securely with lids, set aside to cool then label and store until needed.

Whisky Marmalade
With marmalade being so intimately associated with Scotland (Dundee in
particular), it’s hardly surprising that the combination of marmalade and whisky
was also invented in Scotland.
Serves: 15
Ingredients:
7 Seville oranges
2 lemons
500ml (2 cups) water
4kg (8 3/4 lbs) sugar
Method:
Quarter the oranges (remove the pips and set aside) then slice the fruit thinly.
Peel the lemons, shred the peel finely and squeeze the fruit to extract the juice
(add any pips to the orange pips).
Combine the orange pieces, lemon peel and lemon juice in a bowl then pour over
3.5l (14 cups) water and set aside to soak for 4 hours.
Bring 500ml (2 cups) water to a boil, pour over the pips in a small bowl and set
aside to soak.
The following day, combine the orange mixture and the soaking liquid from the
pips in a large preserving pan. Tie the pips in a muslin bag, add this to the pan
then bring to a boil and continue boiling for 2 hours.
Stir in the sugar and continue boiling for 1 hour more. To test, put a saucer in the
refrigerator. When cold, add a teaspoon of the marmalade liquor. Move the
marmalade with your thumb. If a skin forms, your marmalade is set. If not,
continue boiling for 10 minutes more and test again.
Skim any scum from the surface then take off the heat, stir in the whisky and
ladle or spoon into jars that have been thoroughly washed, sterilized and warmed
in the oven.

Cloudberry Conserve
The cloudberry is an alpine plant that bears a single fruit that is yellow when ripe
and which grows in the Scottish highlands. I was given this recipe by a Scottish
friend as the way that she makes a conserve out of cloudberries. She usually uses
this on breakfast pancakes. But it is good for much more than that. Though it
will not keep for more than a few days, it does freeze well so you can keep it that
way. If you cannot get cloudberries, this recipe also works with blackberries or
raspberries.
Serves: 20+
Ingredients:
120ml (1/2 cup) red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tbsp fresh ginger, minced
1 1/2 tsp freshly-grated orange zest
1/2 tsp ground cardamom
790g (28 oz) coarsely chopped cloudberries
105g (3 1/2 oz) dried currants
Method:
Wash the cloudberries thoroughly and make sure that they are all hulled. Turn
into a colander and set aside to drain.
Combine the sugar, vinegar, cinnamon, ginger, orange zest and cardamom in a
heavy-bottomed saucepan over medium heat. Continue cooking until the sugar
dissolves and the mixture comes to a boil then add the cloudberries and currants.
Return the mix to a boil then reduce to a simmer and continue cooking until the
rhubarb is tender (but not crumbling to a pulp), about 4 minutes.
Take off the heat and allow to cool to room temperature then discard the
cinnamon. Cover and refrigerate for at least 1 hour before serving.

Redcurrant Jelly
This is a classic recipe for a jelly (clear jam) of redcurrant liquid boiled with
sugar until it reaches the setting point and stored in jars and which is typically
served as an accompaniment to game meats. In British and Scottish cookery this
is a very important addition to game sauces, which is why the recipe is presented
here.
Serves: 20+
Ingredients:
1.8kg (4 lbs) redcurrants
600ml (2 1/2 lbs) water
75g (3 oz) sugar per 100ml (2/5 cup) liquid
Method:
Wash and trim the redcurrants then place in a heavy-bottomed saucepan along
with the water. Bring to a boil, reduce to a simmer and cook for 30 minutes,
mashing the fruit against the side of the pan with a wooden spoon.
Pour into a jelly bag or a sieve lined with several layers of muslin and allow to
drain into a bowl (do not be tempted to squeeze the bag as this will only make
the jelly cloudy.
The following morning discard the fruit (I tend to freeze them to make pies later)
then measure the volume of the liquid and add 75g (3 oz) sugar per 100ml (2/5
cup) of liquid.
Place the juice and the sugar in a saucepan, heat through then add the sugar,
stirring until completely dissolved. Bring to a boil and cook rapidly for about 15
minutes. Test for setting by placing a plate in the fridge. Spoon a little of the
jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly
skin forms then the jelly is ready. If not continue boiling for 5 minutes more and
test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven
set to 100ºC (212ºF) for 10 minutes. Allow 1cm of head space then secure the
lid, allow to cool and store.

Raspberry Jam
This is a traditional recipe for a classic preserve of fresh raspberries cooked with
sugar and water until they reach the setting point before being stored in jars for
later use.
Serves: 20+
Ingredients:
2.8kg (6 lbs 3 oz) sugar
2.8kg (6 lbs 3 oz) raspberries
Method:
Pick over the raspberries, remove any stalks and wash. Place the sugar in an
ovenproof dish and bake in an oven preheated to 110ºC (230ºF) for about 10
minutes. Meanwhile add the fruit to a saucepan and bring to a simmer, allowing
it to cook for 30 minutes or until fruit is tender (and the juices are running
freely).
Remove the pan from the heat then add the sugar, stirring until completely
dissolved. Return to the heat, bring to a boil and cook rapidly for about 15
minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam
onto the plate, allow to cook then move it with your fingernail. If a crinkly skin
forms then the jam is ready. If not continue boiling for 5 minutes more and test
again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven
set to 100ºC (212ºF) for 5 minutes. Allow 1cm of head space then secure the lid,
allow to cool and store.

Apple Jelly
This is a Scottish recipe for a jelly made from apples cooked until they pulped
and then drained, where the juice is boiled with sugar and lemon juice until it
reaches the setting point.
Serves: 20+
Ingredients:
2kg (2 1/4 lbs) apples, sliced (a mix of eating and cooking apples) — no need to
pare or core the apples
1.2l (5 cups) water
juice of 2 lemons
375g (15 oz) sugar per 500g (2 cups) apple juice
Method:
Combine the apples and water in a large pan. Bring to a boil and continue
boiling for about 25 minutes, or until the apples are completely soft.
Turn the mixture into a jelly bag and allow to strain naturally over night (do not
press down on the fruit or the jelly will be cloudy).
Mix the strained apple liquid with the lemon juice and weigh out then mix in
375g (15 oz) sugar for every 500g (2 cups) apple liquid. Turn into a pan, bring
to a boil and cook for about 20 minutes, or until the setting point is reached.
To test, put a saucer in the refrigerator. When cold, add a teaspoon of the apple
jelly. Move the apple jelly with your thumb. If a skin forms, your marmalade is
set. If not, continue boiling for 10 minutes more and test again.
Skim any scum from the surface then ladle or spoon before spooning into jars
that have been thoroughly washed, sterilized and warmed in the oven.
Seal securely with lids, set aside to cool then label and store until needed..

Blackcurrant Jelly Jam
This is an unusual Scottish recipe for a quick jam made from blackcurrants
boiled with water, sugar and butter until they thicken enough to set. This is
served either as a sauce or as a spread.
Serves: 20+
Ingredients:
1kg (2 1/4 lbs) blackcurrants
1l (4 cups) water
1.8kg (4 lbs) sugar
Method:
Combine the blackcurrants and water in a preserving pan. Bring to a boil then
take off the heat, turn into a bowl and set aside until cold.
Turn back into the pan, add the sugar and bring to a boil. Continue boiling for 30
minutes then stir in the butter until melted. Take off the heat, turn into a bowl
and serve.
This can be presented as a jam at teatime and can then be reheated to serve as a
fruit sauce or fruit pudding base at supper time.

Bramble Jelly
This is a classic jelly (clear jam) made from blackberry juice set by boiling with
sugar.
Serves: 20+
Ingredients:
1kg (2 1/4 lb) blackberries, washed and picked over
300g (2/3 lb) warmed sugar per 500ml (2 cups) blackberry juice
Method:
Place the blackberries in a pan and pour in just enough water to float them. Bring
to a boil, reduced to a simmer and cook, crushing the fruit against the side of the
pan, until all the blackberries are reduced to a pulp.
Take off the heat and turn into a jelly bag and allow to strain naturally over night
(do not press down on the fruit or the jelly will be cloudy).
Measure out the strained blackberry liquid then mix in 300g (2/3 lb) warmed
sugar for every 500ml (2 cups) blackberry liquid. Turn into a pan, bring to a boil
and cook for about 45 minutes, or until the setting point is reached.
bramble jelly. Move the bramble jelly with your thumb. If a skin forms, your
Skim any scum from the surface then ladle or spoon into jars that have been
thoroughly washed, sterilized and warmed in the oven.

Crab Apple Jelly
This is a traditional jelly (clear jam) made from boiling crab apples to extract the
juice and then boiling the juice with spices and sugar until it sets. The resultant
jelly can be used as a sauce or garnish with fowl or pork or can be used like any
other jam or jelly.
Serves: 20+
Ingredients:
2.7kg (6 lbs) crab apples
1.8l (7 cups) water
1 tsp cloves
1 cinnamon stick
5cm (2 in) length of ginger, crushed
375g (15 oz) sugar per 500ml (2 cups) juice
Method:
Wash the crab apples and chop coarsely. Combine in a pan with the water and
spices. Bring to a boil, reduce to a simmer and cook gently for 60 minutes (or
until the fruit is reduced to a soft pulp).
Measure out the strained blackberry liquid then mix in 375g (15 oz) warmed
sugar for every 500ml (2 cups) crab apple liquid. Turn into a pan, bring to a boil
and cook for about 10 minutes, or until the setting point is reached.
To test, put a saucer in the refrigerator. When cold, add a teaspoon of the crab
apple jelly. Move the crab apple jelly with your thumb. If a skin forms, your
Skim any scum from the surface then ladle or spoon the jelly into jars that have
been thoroughly washed, sterilized and warmed in the oven.

Damson Jelly
This is classic jelly (clear jam) made by boiling damson plums to extract their
juice before boiling the juice with sugar until it reaches the setting point and then
potting.
Serves: 20+
Ingredients:
1kg (2 1/4 lbs) damsons, washed and picked over
500g (1 lb) warmed sugar per 500ml (2 cups) damson juice
Method:
Place the damsons in a pan and pour in just enough water to cover them. Bring
to a boil, reduced to a simmer and cook, crushing the fruit against the side of the
pan, until all the plums are reduce to a pulp.
Measure out the strained damson liquid then mix in 500g (1 lb) warmed sugar
for every 500ml (2 cups) damson liquid. Turn into a pan, bring to a boil and
cook for about 30 minutes, or until the setting point is reached.
damson jelly. Move the damson jelly with your thumb. If a skin forms, your

Elderberry Jelly
This is a classic jelly made from extracting elderberry and crabapple juice and
boiling with sugar to set. Typically this is served with game meats or is used as a
base for game sauces.
Serves: 20+
Ingredients:
1l (4 cups) elderberries, striped from their stalks (pull them off with the tines of a
fork)
1l (4 cups) whole crab apples
300g (2/3 lb) warmed sugar per 500ml (2 cups) juice
Method:
Place the elderberries in a pan with 600ml water. Bring to a boil, reduce to a
simmer and cook the fruit until soft. Strain off the juice into a clean pan, add the
crab apples and 600ml (2 1/2 cups) water. Bring to a boil, reduced to a simmer
and cook until the apples are reduced to a pulp.
Measure out the strained liquid then mix in 300g (2/3 lb) warmed sugar for every
500ml (2 cups) elderberry liquid. Turn into a pan, bring to a boil and cook for
about 10 minutes, or until the setting point is reached.
elderberry liquor. Move the elderberry jelly with your thumb. If a skin forms,
your marmalade is set. If not, continue boiling for 5 minutes more and test again.

Greengage Jam
This is a classic jam made by boiling greengage plums until soft, extracting their
pulp and then boiling with sugar until the setting point is reached before potting.
Serves: 20+
Ingredients:
1kg (2 1/4 lbs) firm, ripe, greengages
1kg (2 1/4 lbs) sugar, warmed
Method:
Halve the greengages and remove the stones. Crack some of the stones and
remove the kernels.
Heat a small pan of water to a boil, add the greengage kernels and blanch for 5
minutes. Drain and set aside
Place the prepared fruit in a pan with enough water to just cover the bottom.
Slowly bring to a boil and continue boiling for 10 minutes then add the sugar.
Stir well until the sugar has dissolved then bring back to a boil and continue
boiling briskly for 20 minutes, or until the setting point is reached.
greengage pulp. Move the greengage pulp with your thumb. If a skin forms, your

Unboiled Redcurrant Jelly
This is a very interesting recipe that makes jelly by wringing the juice from
redcurrants, before mixing in sugar so that the mixture thickens.
Serves: 20+
Ingredients:
1.2kg (2 2/3 lbs) redcurrants
caster sugar
Method:
Wash and dry the redcurrants (but do not strip off the stalks). Place in a bowl,
cover with water and set aside to soak.
Drain the fruit and wipe dry then, taking a handful at a time, place the fruit in a
piece of linen and twist the cloth to squeeze out every drop of juice into a bowl.
Repeat the process until all the juice has been extracted. Measure the volume of
juice and for every 500ml (2 cups) add 400g (1 lb, scant) sugar. Beat the mixture
with a wooden spoon until the sugar dissolves and the mixture begins to thicken.
This is an excellent fruit-flavoured jelly that can be adapted to any soft fruit,
However, as it is not boiled it cannot be stored for more than a few months. If
you are going to store, spoon into sterilized jars, seal securely and keep in the
refrigerator.

Rowan Jelly
Rowan jelly is a classic tart jelly made from wild rowan berries that it
traditionally used as the flavour base for sauces intended to be served with game
meats.
Rowan berries contain a toxic compound, presorbic acid. This is destroyed when
the fruit are frozen and then cooked so the jelly is completely safe to eat.
Serves: 1
Ingredients:
500g (1 lb, slightly over) slightly under-ripe rowan berries
375g (15 oz) sugar per 500ml (2 cups) rowan juice
Method:
Wash and dry the fruit, place in the freezer and freeze for 2 days then remove
and allow to thaw. This both helps destroy the presorbic acid in the fruit and
ruptures the cells in the fruit, helping with the juice extraction process.
Turn the fruit into a pan and add just enough water to cover. Bring to a boil and
continue boiling for about 20 minutes, or until the fruit are soft.
Measure out the strained liquid then mix in 375g (15 oz) warmed sugar for every
500ml (2 cups) rowan liquid. Turn into a pan, bring to a boil and cook for about
30 minutes, or until the setting point is reached.
To test, put a saucer in the refrigerator. When cold, add a teaspoon of the rowan
berry liquor. Move the rowan jelly with your thumb. If a skin forms, your

Sloe Jam
This is a classic Scottish recipes for a wild food jam made from sloe pulp boiled
with sugar until it reaches the setting point.
Serves: 20+
Ingredients:
750g (1 2/3 lbs) ripe sloes
500g (1 lb) sugar per 500g (1 lb) sloe pulp
Method:
Wash and wipe the sloes, place in a pan and add just enough water to float the
fruit. Bring to a boil, reduce to a simmer and cook for about 30 minutes, or until
tender.
Turn the fruit into a fine-meshed sieve and press down with the back of a fork to
extract all the pulp. Weight the pulp and mix in and equal weight of sugar.
Turn into a pan, heat gently until the sugar dissolves then bring to a boil and
cook for about 30 minutes, or until the setting point is reached.
To test, put a saucer in the refrigerator. When cold, add a teaspoon of the sloe
pulp. Move the sloe pulp with your thumb. If a skin forms, your marmalade is
set. If not, continue boiling for 10 minutes more and test again.

White Currant Jelly
This is a classic jelly made from white currant juice boiled with sugar until it
reaches the gelling point.
Serves: 20+
Ingredients:
2kg (4 1/2 lbs) white currants
375g (15 oz) sugar per 500ml (2 cups) of juice
Method:
Rub the currants gently in a cloth to clean and remove the stalks. Place in a
mortar or a bowl and pound with a pestle or a potato masher to extract the juice.
Turn the pulp into a jelly bag and allow to strain naturally over night (do not
press down on the fruit or the jelly will be cloudy).
Measure out the strained liquid then mix in 375g (15 oz) warmed sugar for every
500ml (2 cups) white currant juice. Turn into a pan, bring to a boil and cook for
about 30 minutes, or until the setting point is reached.
To test, put a saucer in the refrigerator. When cold, add a teaspoon of the white
currant juice. Move the jelly with your thumb. If a skin forms, your jelly is set. If
not, continue boiling for 10 minutes more and test again.

Green Tomato and Apple Chutney
This is a classic recipe for a chutney of green tomatoes, apples and dried fruit
cooked in sugar and vinegar flavoured with ginger and mustard powder that is
boiled until thick before being potted.
Serves: 20+
Ingredients:
1 kg green tomatoes, blanched, peeled, and chopped
1kg cooking apples, cored and chopped (do not peel)
500g onions, peeled and finely diced
120g sultanas
120g seedless raisins
15g ground ginger
350g brown sugar
1 tbsp mustard powder
1 tsp salt
600ml malt vinegar
Method:
Combine the apples, tomatoes and onions in a pan with the dried fruit, spices and
sugar. Scatter over the salt then pour over the vinegar.
Bring the mixture to a boil over gentle heat, stirring constantly until the sugar
dissolves. Reduce to a simmer and cook gently for 2 hours, stirring occasionally.
When all the fruit have cooked and the mixture is thick, stir to distribute the
ingredients evenly then ladle into jars that have been cleaned, sterilized and
warmed in the oven. Leave 1cm headspace in each jar and seal with vinegar-
proof lids.
Allow to cool, label and store in a cool dry place. Allow to mature for at least 2
weeks before use.

Plum Chutney
This is a rather unusual fruit chutney made from a plum base with apples, pears,
sultanas and raisins in an onion and spiced vinegar base.
Serves: 20+
Ingredients:
1.5kg (3 1/2 lbs) Victoria plums, peeled and pitted
500g (1 lb) cooking apples, peeled, cored and chopped
500g (1 lb) pears, peeled, cored and chopped
500g (1 lb) onions, peeled and finely chopped
675g (1 1/2 lbs) sultanas and raisins, chopped
500g (1 lb) soft brown sugar
600ml (2 1/2 cups) spiced malt vinegar
1 cinnamon stick, halved
6 cloves
6 black peppercorns
6 allspice berries
1 bayleaf
2 sprigs of thyme
1/4 tsp celery seeds
Method:
Tie the spices and bayleaf is a cloth and place in a large pan with all the other
ingredients. Bring to a boil, reduce to a simmer, cover and cook gently for about
60 minutes or until the fruit are all tender.
Remove the spice bag then spoon the fruit mixture into cleaned and sterilized
jars that have been warmed in the oven. Seal securely, allow to cool, then label
and store in a cool, dark, cupboard. Allow to mature for at least 3 weeks before
use.

Traditional Mincemeat
This is the recipe for the classic blends of fresh and dried fruit with suet, nuts,
rum, citrus zest, port wine and spices that is typically used as a filling for pies
and tarts, particularly Christmas mince-pies.
Serves: 20+
Ingredients:
4 eggs
225g (9 oz) raisins
120g (9 oz) dark soft brown sugar
175g (7 oz) cooking apples — peeled and finely chopped
120g (4 oz) mixed candied peel
120g (4 oz) grated suet
50g (2 oz) walnuts, coarsely chopped
50g (2 oz) pecan nuts, finely chopped
115ml (1/2 cup) dark rum (or brandy or whisky)
finely-grated rind of one orange
finely-grated rind of one lemon
juice of one lemon
1–2 tsp mixed spice
pinch of freshly-ground nutmeg
50ml (1/5 cup) good port wine
Method:
Making this is simplicity itself. Add the fruit and spices to a large bowl. Mix
together then beat the eggs and add to the fruit. Mow add the remaining
ingredients and mix thoroughly to combine. Don’t skimp on the alcohol as
they’re important for the recipe. Use this immediately, as it will not keep.
However, if you would like to make a mincemeat that will keep, omit the eggs
and add 200ml brandy. The resultant mincemeat will keep for several months in
jars and is best matured for at least 3 weeks before use. Add 1 whole egg to a jar
of mincemeat before use.

Hawthorn Extract
This is a rather interesting method of extracting flavour from hawthorn flowers
with vodka. The resultant extract can be use instead of vanilla extract as a native
flavouring for cakes, puddings and even cocktails. This is a traditional recipe
that has been all but forgotten, but which deserves to be revived.
Serves: 1
Ingredients:
1l (4 cups) hawthorn blossoms
Method:
Gather the flowers on a dry day and pack into a wide-necked jar (a sauce jar is
ideal), filling the jar no more than 3/4 full. Pour in enough brandy to cover the
flowers either cork or seal tightly with a lid. Set aside in a cool, dark, cupboard
to mature for a month or more.
After this time, stain the liquid and pour into smaller bottles. Use either as an
ingredient for cocktails or as a flavouring ingredient in place of vanilla extract.
For example 500ml custard will need 1/2 tsp of this extract to flavour it.
Sweets and Candies
Scotland has a very strong tradition of preparing sweets and candies of many
kinds, particularly toffees and fudges. Here you will find a selection of these
sweet treats with recipes sourced from all around Scotland.

Scottish Tablet
This is a traditional Scottish recipe for a classic sweet (candy) of condensed
milk-based toffee flavoured with vanilla.
Serves: 12 to 20
Ingredients:
900g (2 lbs) caster sugar
85g (3 oz) water
50g (2 oz) margarine
2 tbsp syrup
small tin of condensed milk
Method:
Place all the ingredients in a saucepan and heat gently until the sugar dissolves.
Stir continuously until the mixture comes to a boil then allow to boil for about
30 minutes.
Remove from the heat, beat well and pour into a greased tin. Mark into squares
when cool and cut when cold.
Highland Toffee
This is a traditional Scottish recipe for a classic toffee made from a blend of oil,
oats, sugar, syrup, chocolate and chopped nuts.
Serves: 12 to 20
Ingredients:
160g (5 1/2 oz) quick cook oats
70g (2 1/2 oz) light brown sugar
60ml (1/4 cup) golden syrup
170g (6 1/2 oz) dark chocolate
30g (1 oz) chopped nuts
Method:
In a large bowl combine the vegetable oil and oats. Mix-in the brown sugar, corn
syrup, salt and vanilla. Tip the mixture into a generously greased 20cm (8 in) tin
and press down to cover the base.
Place in an oven preheated to 200ºC (400ºF) and bake for 12 minutes. Take out
of the oven and set aside to cool. Once cold cut into 4 large squares and remove
from the pan.
Melt the chocolate in a bain-marie (double boiler) and use the melted chocolate
to cover the squares. Sprinkle the nuts over the top then allow the chocolate to
cool and set before cutting each square into 9 pieces. Store in an air-tight box.

Edinburgh Rock
Though it commemorates the rocky outcrop on which the city of Edinburgh is
built, Edinburgh Rock is actually a soft, sweet confection slightly reminiscent of
marshmallow. It’s traditional for tourists to take this away from the city with
them. But now you can make your own!
Serves: 16 to 20
Ingredients:
450g (1 lb) sugar lumps
green, yellow and orange food colouring
peppermint and lemon food flavourings
a little oil
Method:
Add the sugar and water to a heavy-based saucepan and heat gently until all the
sugar dissolves. Bring the mixture almost to a boil then add the cream of tartar
and beat well to combine. Now bring to a boil and continue boiling until the
mixture reaches the hard ball stage (or has reached 120ºC [248ºF] on a
confectioner’s thermometer) [this is when a little of the syrup when dropped into
water forms a hard ball that you cannot squash between your thumb and
forefinger].
Using two or three heat-proof bowls (depending on the number of colours you
will use) divide the mixture evenly. Stir in the separate food colourings then add
a few drops of the flavouring.
Oil shallow baking tins and pour the mixtures into separate tins. Using an oiled
palette knife, turn the edges of the mixture over towards the centre as they begin
to cool. Then, when the mixture is cold enough to handle pull and fold the
mixture until it becomes smooth and elastic. Finally pull into a long rope about
1cm in diameter.
Using greased scissors cut the confection into lengths about 6cm long. Set these
on greaseproof paper (don’t let them touch) and leave for 24 hours to harden.
Store in an air-tight container.
Claggum
This is a treacle toffee that is particularly popular, especially for children, around
Hogmanay.
Serves: 16 to 20
Ingredients:
500ml (2 cups) black treacle (molasses)
250ml (1 cup) cold water
Method:
Combine the treacle and water in a heavy-based pan. Heat gently over low heat
until the treacle is liquid and combines with the water.
Now bring to a boil and continue boiling until the mixture reaches the soft-ball
stage (113–116ºC [235–241ºF]), when a small drop of the mixture dropped in
cold water forms a ball that you can squeeze to flatten between thumb and
forefinger.
Take the treacle mixture off the heat and pour into a shallow, greased tin. Set
aside until cool enough for you to be able to handle with your hands.
Dust your hands with icing sugar then pull the toffee and work until smooth.
Finally pull the toffee into long sticks and set these aside to cool until firm.

Butterscotch
Butterscotch is probably the traditional Scottish toffee that everyone knows
about. Relatively simple to make, but extremely tasty and a great gift for
Christmas or Hogmanay.
Serves: 16 to 20
Ingredients:
600g (3 cups) sugar
120ml (1/2 cup) cold water
120ml (1/2 cup) malt vinegar
1 tbsp butter
1 tsp lemon juice
Method:
Combine the sugar, water, vinegar, butter, cream of tartar and lemon juice in a
large saucepan. Bring to a boil and cook to the hard crack stage (149–150ºC
[300–302ºF] as measured on a confectioner’s thermometer — when you drop a
little of the syrup in water at this stage it will solidify into threads that will
shatter at the slightest torsion [sideways pressure]).
Take off the heat then pour into well-buttered biscuit or baking tins, filling them
6mm (1/4 in) deep. Allow to cool slightly and when partly cold mark off into
3cm (1 in) squares with a greased knife.
Allow to cool completely and harden, turn out then break into squares and serve
or store in an air-tight jar..

Whisky Fudge
This is also known as Whisky Tablet, a confection that’s part way between a
fudge and a brittle.
Serves: 20+
Ingredients:
1kg (2 1/4 lbs) white sugar
1 small tin of condensed milk
250ml (1 cup) whisky
1.2l (5 cups) hot, freshly-brewed, tea
Method:
Melt the butter in a large saucepan then stir in the tea. Add the sugar and cook,
stirring constantly, until the sugar dissolves. Add the milk and whisky and
continue cooking, stirring constantly, until the mixture thickens to the desired
consistency (about 12 minutes’ cooking).
The mixture is ready when it reaches the hard-ball stage (when a drop sets as a
hard ball when dropped into cold water). Test every few minutes when you have
boiled for 10 minutes.
When the fudge mixture is read, turn out into a large buttered tray. When it is
partly cooled and set mark out into bite-sized squares with an oiled knife. Allow
to cool then turn out of the tin and break into pieces.

Glessie
Glessies are a variety of traditional Scottish toffees that mix some of the
ingredients of butterscotch and toffee.
Serves: 20+
Ingredients:
2 tbsp cold water
250g (8 1/2 oz) Muscovado sugar
15g (1/2 oz) butter
750g (1 2/3 lbs) golden syrup
Method:
Add the butter, sugar, water and cream of tartar to a pan and bring to a boil,
stirring constantly. Allow to boil for 5 minutes then add the syrup, stir in well,
and return to a boil. Continue to boil, without stirring, for about half an hour, or
until the mixture has reached the Hard Ball stage (118–121ºC [244–250ºF] as
measured on a confectioner’s thermometer).
Take off the heat and pour thinly into well-greased tins. As soon as it begins to
cool and set cut into squares with a greased knife. When cold and hardened
break apart with a hammer, or the back of a knife.

Helensburgh Toffee
This is a toffee originating in the town of Helensburgh on the Clyde which has
more the consistency of a thick fudge rather than a traditional toffee.
Serves: 20+
Ingredients:
450g (1 lb) caster sugar
2 tsp golden syrup
200ml (4/5 cup) condensed milk
4 tbsp milk
Method:
Melt the butter in a heavy-bottomed saucepan and add the sugar, golden syrup,
condensed milk and milk. Heat gently until the sugar has dissolved then bring to
a boil, stirring constantly. Continue to cook, stirring gently until the mixture has
reached the soft ball stage (115ºC [239ºF] as measured on a confectioner’s
thermometer) then remove from the heat.
Add the vanilla extract and beat the mixture well (until thick and creamy). Pour
into shallow, well-greased tins and allow to cool a little before marking into
squares with an oiled knife. Leave to cool and set completely then cut into pieces
and store in an air-tight container. It’s easier to handle if you wrap each piece in
greaseproof paper before storing.

Marzipan
Marzipan is readily available commercially, but the yellow blocks of
commercial marzipan truly cannot compare with the taste and texture of the real,
home-made equivalent. Once you have tasted ‘real’ marzipan you will never go
back to shop-bought again.
Though typically used as a covering for cakes, particularly Christmas cakes,
marzipan is actually a mouldable sweetmeat, hence its inclusion in this chapter
on sweets and candies. It is also a traditional Scottish confection, made from the
almonds that were imported through the port city of Dundee.
Serves: 20+
Ingredients:
280g (9 1/2 oz) blanched almonds
2 tbsp brandy or sherry (or, as needed)
1 large egg
Method:
You will need to render the almonds into as fine a powder as possible. This is
easiest done in a coffee grinder, but you can also use a food processor. Slowly
add the almonds, about 60g (2 oz) at a time. As they break up and form a stiff
paste in the bottom of the grinder stop and scrape this out into a bowl. Continue
this process until all the almonds have been ground. It there are any solid lumps
remaining, or any bits of unbroken almonds return to the grinder and process
again.
Break up any stiff masses and add the caster sugar. Rub the mixture through
your fingers until uniform. Remove any large pieces of un-ground almonds and
discard. Sift the icing sugar over the top and stir well to combine.
Meanwhile, break the egg in a heat-proof bowl and beat with he brandy or sherry
to combine. Set the bowl over a pan of hot water and cook, stirring all the while,
until the custard starts to thicken. Pour the custard into the almond mixture and
work into the nuts until the mixtures combine.
You will need to work the mixture for quite a while, until the sugar dissolves and
the almonds release their oil. By the end you should have a smooth, workable
paste (if the mixture truly is too dry then add a drop more brandy). By the end
the mixture should mould very easily. When you roll it into a ball it should
readily keep it’s shape. If it’s too soft to do this, add a little more ground
almonds.

Marzipan Dates
Almonds, the basis of marzipan, entered Scotland through the port of Dundee.
It’s hardly surprising therefore, that marzipan became an important ingredient in
Dundee cookery and these confections of dates-covered marzipan are a
traditional Dundee confection.
Serves: 20+
Ingredients:
240g (8 oz) stoned dates
250g (8 1/2 oz) marzipan (see above for the recipe)
Method:
Knead the marzipan until warm and soft. Tear off a small piece and shape into a
roll slightly shorter than the length of one of the dates. Open the date carefully
with a sharp knife and insert the marzipan oval before closing the date over it.
Roll the date in the caster sugar and set aside. Repeat the process until all the
dates and all the marzipan have been used up. Store in an air-tight container until
needed.

Scottish Snowballs
This recipe is for a classic snack or sweet of dough balls that are oven baked and
covered in grated coconut so they resemble snowballs. The full recipe is
presented here and I hope you enjoy this classic Scottish dish of: Scottish
Snowballs.
Serves: 14 to 16
Ingredients:
1 egg
1 tbsp milk
50g (2 oz) sugar
pinch of salt
jam to sandwich
melted jam to coat
grated coconut to decorate
Method:
Cream together the sugar, salt and butter until light and fluffy. Add the egg with
a little flour and beat well to combine then add the remaining flour and mix
thoroughly to combine (if it’s to stiff add some of the milk). You will end-up
with a stiff mixture which should be divided into 24 pieces. Four your hands and
roll each piece into a ball. Set these at least 5cm apart on a lightly-greased
baking tray.
until set and just golden. Allow to cool on the tray for 10 minutes then transfer to
a wire rack to cool completely.
When cold, use a little jam to sandwich two of the biscuits together then coat
with melted jam and roll in grated coconut so that the outside it’s completely
covered and the finished biscuit looks like a fluffy snowball.

Scots Barley Sugar
This is a traditional Scottish recipe for a classic sweet (candy) of a sugar and
barley liquid flavoured with liquorice that is clarified with an egg white and set
until firm.
Serves: 20+
Ingredients:
2 tbsp pearl barley
1 liquorice stick
450g (1 lb) sugar
1 egg white
butter or oil
Method:
Combine the barley with a little water and bring to a boil. Pour off the water then
add fresh boiling water (at least 400ml [1 2/3 cups]) and the liquorice stick.
Continue boiling until all the flavour has been leached from the liquorice.
Pour the liquid into a bowl and set aside to settle. Combine the sugar with 300ml
[1 1/4 cups] of the liquorice and barley liquid. Stir to dissolve then beat in the
egg white to clarify. Transfer to a pan, bring to a boil and continue boiling,
stirring only infrequently, until it reaches the Soft Crack Stage (132–143ºC
[270–289ºF]; when you drop a bit of this syrup into cold water, it will solidify
into threads that, when removed from the water, are flexible, not brittle. They
will bend slightly before breaking).
Grease an earthenware baking dish with butter or oil then pour in the sugar
syrup. Double the barley sugar over and quickly cut into strips with a pair of
scissors. Give these a twist and set aside on a greased baking tray to harden.
Store in an air-tight jar.

Peppermint Creams
This is another classic Victorian candy that is popular, and has been made for
generations, in Scotland.
Serves: 20+
Ingredients:
1 large egg white
peppermint essence or peppermint oil, to taste
Method:
Beat the egg white in a bowl then sift over 180g (6 oz) of the icing sugar. Beat
well to combine with a wooden spoon until combined.
Now continue adding the remaining icing sugar, a tablespoon at a time, until you
have a stiff paste. Turn the paste out onto a work surface dusted with icing sugar
then add about 4 drops of peppermint essence or oil on the dough. Gently knead
this into the peppermint cream paste until thoroughly distribute and continue
kneading until the paste is smooth.
Taste a small piece of the peppermint cream mixture. If the peppermint flavour
is not strong enough, add a little more peppermint essence. Dust the peppermint
dough all over with icing sugar and then roll out to about 5mm thick. Cut out
individual peppermint creams with a small cutter then transfer to a plate covered
with greaseproof (waxed) paper. Cover with a clean tea towel and set aside over
night in a cool place to harden.
Cover each individual peppermint cream in a paper case and store in an air-tight
tin.

Gaelic Fruit
These are fresh fruit covered in whisky-flavoured chocolate that make excellent
treats to be served with coffee at the end of a meal, or sweet bites for Hogmanay.
Serves: 20+
Ingredients:
120g (4 oz) plain chocolate (at least 70% cocoa solids)
120g (4 oz) milk chocolate
120g (4 oz) white chocolate
6 tbsp Scotch whisky
Fresh fruit: strawberries, firm raspberries, seedless grapes, pitted cherries, apple
or pear pieces, pineapple chunks, etc
large nuts and dried fruit: almonds, hazelnuts, Brazil nuts, pitted prunes, dried
cranberries, large raisins etc
Method:
Chop the chocolate then place each different chocolate in an individual bowl.
Melt carefully either in a microwave or over a pan of hot water. Heat and stir
only until the chocolate is just melted. Allow the chocolate to cool slightly then
beat in 2 tbsp whisky into each bowl.
Stick the fruit on a cocktail stick then dip into one of the chocolate mixtures,
twirling the cocktail stick to coat evenly. Sit the fruit on a baking tray lined with
greaseproof paper as you coat more of the fruit.
When all the chocolate mix has been used, transfer the coated fruit to the
refrigerator and chill for at least 2 hours before serving.

Gundy
This recipe is for a classic sweet (candy) of a syrup mixture with butter that’s
flavoured with aniseed or cinnamon and allowed to harden.
Serves: 20+
Ingredients:
450g (1 lb) brown sugar
60g (2 oz) butter
4 tbsp golden syrup
1/4 tsp ground aniseed or cinnamon
Method:
Combine the butter, sugar and golden syrup in a pan. Bring to a boil and
continue cooking until thick. Stir in the aniseed (or cinnamon) then take off the
heat and pour onto a buttered slab or roasting tin. Allow to cool completely then
break up into pieces and store or serve.

Black Gundy
This is a traditional Scottish recipe for a classic sweet (candy) of a syrup mixture
with butter that’s flavoured with aniseed or cinnamon and darkened with treacle
(molasses) before being allowed to harden.
Serves: 20+
Ingredients:
450g (1 lb) brown sugar
60g (2 oz) butter
1/4 tsp ground aniseed or cinnamon
Method:
Combine the butter, sugar and treacle in a pan. Bring to a boil and continue
cooking until thick. Stir in the aniseed (or cinnamon) then take off the heat and
pour onto a buttered slab or roasting tin. Allow to cool completely then break up
into pieces and store or serve.

Mansfield Toffee
This is another classic recipe for a Scottish toffee that derives from the town of
Mansfield, East Ayrshire, Scotland.
Serves: 20+
Ingredients:
1kg (2 1/4 lbs) brown sugar
1 tbsp butter
100g (3 1/2 oz) chopped nuts
milk
Method:
Turn the sugar into a pan and work in just enough milk to moisten. Add the
butter and heat gently until the sugar dissolves then bring to a boil and continue
boiling steadily for 30 minutes, stirring occasionally.
Take off the heat and beat in the vanilla extract. Turn into a greased tin, sprinkle
over the chopped nuts and allow to cool and harden. Turn the toffee out onto a
chopping board, pound with a mallet to break into pieces and set aside to store.
Hogmanay
Hogmanay is the Scottish celebration of the New Year. The celebration itself
begins on the night of the 31st of December and extends right through to the
morning of New Year’s day. It is an extension of the European New Year
celebration, with a few Scottish twists. Below you will find a brief history of
New Year in general and Hogmanay in particular, along with recipes fora few
Hogmanay-related dishes that are not found elsewhere in this book
History and Origins of New Year Celebrations
By definition, the New Year marks the first day of the calendar new year and is
the day on which the year number for any given calendar is incremented. In most
cultures this is a special day and is marked in some manner. Globally, this is
now the first of January in the Gregorian calendar and marks the continuation of
a practice dating back to the Romans. However, many regional and religious
calendars remain in use that mark the New Year distinctly.
The origins of New Year’s day falling on January 1st goes back to Roman times.
According to Roman writers, the modern year (January to December) goes back
to the time of King Numa Pompilius, circa 700 BCE with January being the start
of the year having an even more ancient history. Indeed, January is named after
the Roman deity Janus, the two-headed god of beginnings and endings,
entrances and exits. However, it was customary for Roman writers to identify
succeeding years by the names of that year’s consuls and it wasn’t until 153
BCE that consuls entered office on the 1st of January. Since then, January 1st
has been the customary beginning of the year. A practice that has continued until
this day (despite a period during the Middle Ages where several other days were
variously used to mark the New Year [1 March, 25 March, Easter, 1 September,
25 December]).
With the globalization of the late 20th century, the date of January 1st has
become the global date for New Year, even in those countries and cultures with
their own New Year celebrations on other days (e.g., China and India). Indeed,
the celebration of New Year has become a global event world-wide with many
cities providing large-scale events, in particular the lighting of fireworks at
midnight on December 31st.
Typical New Year celebrations include a party on December 31st that goes
through well past the chimes of midnight and where the New Year is toasted and
the old year is bade farewell. In France, the New Year celebrations last 6 days,
starting on January 1st. New Year’s Eve is known as la Saint-Sylvestre and on
this day the feast of le Réveillon de la Saint-Sylvestre in celebrated, typically
with a good dinner where dishes such as pancakes and flavoured duck or goose
are served. Champagne is commonly served, though vin chaud (hot wine) is not
uncommon. Traditionally the festival cake, galette des rois (King Cake) is
served and this sometimes a little king figure baked inside. In France, like
several other countries, it is believed that a pleasant dinner on New Year’s day
ushers in a nice year to the family.
As for other New Year traditions, many foods and serving styles are thought to
bring good luck, closure to the Old Year and a fresh beginning to the New Year.
Of these, perhaps the most well known is the pomegranate, which has the
meaning of ‘abundance’ and is frequently used in New Year’s day dishes in the
Mediterranean region. This makes pomegranates an excellent garnish for other
dishes and a good base for cocktails and other drinks.
Other foods thought to bring good luck include:
Cabbage — believed to represent money.
Lentils — believed to symbolize coins.
Pork — the pig represents progress and a rich life.
Long Noodles — noodles or pasta represent the thread of a life and, by
extension, long noodles or pasta signify a long life.
Collard Greens — in the Southern States of the USA these represent the green
colour of US dollars.
Spring Rolls — Their golden colour and shape represent gold bars..
Chocolate — The Aztecs used chocolatl (processed chocolate) as money.
Ring-shaped dishes and desserts are also popular at New Year (Bundt cakes,
prawn rings, rice rings with curry fillings etc. The ring represents both eternity
and also represents the closure of the past year.
Of course, the largest and most well known New Year celebrations is Scottish
Hogmanay and this is detailed below.

History of Hogmanay
In actuality, Hogmanay is the Scots word for the last day of the year, but in
modern usage it is also synonymous with the Scottish celebrations of the New
Year. However, nominally, it represents only the start of a celebration which
lasts through the night until the morning of New Year’s Day (January 1st) or, in
some cases, January 2nd which is a Scottish Bank (public) Holiday.
The roots of Hogmanay extend back to the celebration of the winter solstice
among the Norse, as well as incorporating customs from the Gaelic New Year’s
celebration of Samhain. The Vikings celebrated Yule (indeed, in Shetland,
where the Viking influence was strongest, New Year is still called Yules, from
the Scandinavian word), which later contributed to the Twelve Days of
Christmas, or the ‘Daft Days; as they were sometimes called in Scotland. The
winter festival went underground with the Protestant Reformation and ensuing
years, but re-emerged near the end of the 17th century.
The origins of the word Hogmanay is hotly debated and rather shrouded in
uncertainty. Most authorities believe it to have come into Scots through the Auld
Alliance with France. Indeed, the most satisfactory explanation is a derivation
from the Northern French dialect word hoguinané, or variants such as hoginane,
hoginono and hoguinettes. Those being derived from 16th century Old French
aguillanneuf which is either a gift given at New Year, a children’s cry for such a
gift or New Year’s Eve itself. The second element in hogmanay seems to be the
French term l’an neuf ie the New Year itself. However, there are a number of
other suggested derivations and these include: Scottish Gaelic Òg-Mhadainn/h-
òg-mhaidne (‘new morning’)
Gaelic ochd meadhan oidhche (‘eighth midnight’ [eighth night from Christmas])
Dutch hoog min dag (‘day of great love’)
Old English haleg monaþ (‘Holy Month’)
Irish Gaelic theacht meán oíche (‘the arrival of midnight’)
The popularity of Hogmanay in Scotland is partly explained by its Norse and
Celtic antecedents, however the practice of celebrating Hogmanay was re-
enforced by the Presbyterian church, The Kirk who, after the reformation,
essentially banned the celebration of Christmas in Scotland from the end of the
17th century to the 1950s. The reason for this has its roots in the Protestant
Reformation when the Kirk portrayed Christmas as a Popish or Catholic feast
and therefore had to be banned. Indeed, many Scots worked over Christmas and,
as a result, their Winter Solstice holiday was therefore at New Year when family
and friends gathered for a party and exchange presents, especially for the
children, which came to be called Hogmanay.

Hogmanay Traditions
Hogmanay traditions extend from the 31st of December (known as Ne’erday),
which many Scots still celebrate with a special dinner, usually consisting of
Scottish Steak Pie. The other traditional food being the Black Bun. It was also
traditional to clean the house on this day and there was a superstition that all
debts should be cleared before ‘the bells; at midnight on this day.
Another widespread custom of Hogmanay was that of ‘First Footing’, which
started immediately after midnight. This involved the first person to cross the
threshold of a friend or neighbour being presented with symbolic gifts such as
salt, coal, shortbread, whisky, and black bun — with each gift intended to bring
different kinds of luck to the householder. Food and drink (as the gifts) are then
given to the guests. As with other New Years’ Day celebrations this ‘first
footing’ is supposed to fix the luck of the household for the remaining year.
It has long been a tradition at Hogmanay to sing the Burns poem Auld Lang
Syne. This tradition has been exported and in many English-speaking countries it
is traditional to sing a verse (and the chorus) of Burns’ poem Auld Lang Syne
(For [the sake of] old times) immediately after the stroke of Midnight. The poem
is written in Lowland Scots dialect and the portion typically sung is given below:
Auld Lang Syne
Should auld acquaintance be forgot,
and never brought to mind ?
Should auld acquaintance be forgot,
and auld lang syne ?
CHORUS:
For auld lang syne, my jo,
for auld lang syne,
we’ll tak a cup o’ kindness yet,
for auld lang syne.
It should be noted, however, that the last line of the first verse is more
commonly sang: For the sake of auld lang syne? rather than using the words of
Burns’ original, as this helps with the phrasing of the verse.

Other Hogmanay Recipes:
Starters:

Scallop and Artichoke Cream Soup
Crème de Coquilles Saint-Jaques (Scallop and Artichoke Cream Soup) is a
traditional French recipe for a classic soup of scallops, artichokes and
mushrooms in a chicken stock and cream base that is often served during the
New Year festivities.
Serves: 6 to 8
Ingredients:
300g (2/3 lb) king scallops
350g (12 1/2 oz) artichokes
200g (7 oz) button mushrooms
1 shallot, very finely chopped
2 tbsp olive oil
2 tbsp butter
flat-leaf parsley, to garnish
Method:
Melt about 2 tbsp butter in a saucepan, add the shallot and fry gently for 2
minutes then add 150g (5 oz) of finely-sliced mushrooms, 250g (10 oz) of diced
artichokes and 200g (7 oz) of the scallops. Season thoroughly then cover the pan
and sweat the ingredients gently for about 10 minutes.
At this point stir in the chicken stock, bring to a simmer and cook for 25
minutes. In the meantime, heat the olive oil in a pan and use to fry the remaining
artichokes (which should be very finely chopped) for 2 minutes before adding
50g (2 oz) finely-chopped mushrooms. Fry for 2 minutes more then add the
remaining scallops (finely chopped). Season well and cook, stirring frequently,
for 1 minute further.
Blanch the parsley in boiling water then drain and combine in a food processor
with 2 tbsp cream. Season and set aside.
Take the soup mix off the heat, pour into a food processor and blitz until smooth.
Pass through a fine-meshed sieve and set aside until completely cold.
When the soup mix is cold return to the food processor then blend to mix in the
cream. Adjust the seasonings to taste then transfer to the refrigerator for at least
1 hour to chill.
When ready to serve, ladle the chilled soup into six soup plates. Place a little of
the artichoke, mushroom and scallop in the centre. Now, using the tip of a
palette knife place drops of the parsley cream all the way around the edges of the
plates. Serve immediately.

Baby Caviar Potatoes
This is a modern British recipe for a classic starter of baby potatoes that are
baked, cut open, and served topped with sour cream and caviar and which make
an excellent starter for Christmas or New Year celebrations.
Serves: 6
Ingredients:
30 baby new potatoes (Charlottes are good) — chose the smallest your can find
250ml (1 cup) sour cream
2 tbsp caviar (red and/or black)
Method:
Wash and dry the potatoes then prick all over with the tines of a fork. Arrange
on a baking tray then transfer to an oven preheated to 200ºC (400ºF) and bake
for 40 minutes, or until they are tender. Remove from the oven then set aside to
cool to room temperature.
When cold, cut a large cross shape in the top of each potato then squeeze their
bases so they ‘pop’ open. Top each one with a small dollop of sour cream and
garnish with a little caviar.

Fine Egg Mousse
Mousse d’Oeufs Fine (Fine Egg Mousse) is a traditional French recipe for a
classic mousse of finely-chopped hard-boiled eggs in a chicken stock and cream
base set with gelatine and lightly-spiced that is often served as a starter for New
Year.
Serves: 6 to 8
Ingredients:
8 hard-boiled eggs, shelled
15g (1/2 oz) gelatine
pinch of cayenne pepper
1 tbsp freshly-grated horseradish
3 tbsp finely-chopped chervil or dill
1/2 cucumber, peeled and coarsely-grated (to garnish)
freshly-ground black pepper
Method:
Chop the eggs finely then place in a large bowl. In the meantime, heat the stock
in a pan until just simmering, add the gelatine and stir to melt. Once the gelatine
has completely dissolved strain this stock mixture over the eggs and stir gently
to combine.
Season to taste with salt and black pepper then add the cayenne pepper and
horseradish. Fold in the cream and the chopped herbs then turn the mixture into
a food processor and pulse briefly (stop just before the mixture becomes
completely smooth).
Turn the resultant mix into a 900ml (3 2/3 cups) soufflé dish. Transfer to a
refrigerator and chill for at least 3 hours to set (preferably over night).
Turn out of the dish, garnish with the grated cucumber, season lightly and serve.

Caraway Piklets with Smoked Salmon
This is a modern British recipe for a classic starter of flour, butter, egg and milk
batter piklets flavoured with caraway seeds that are fried until golden and served
topped with sour cream and smoked salmon and which make and excellent dish
for parties, particularly Christmas and New Year.
Serves: 6
Ingredients:
50g (2 oz) wholemeal self-raising flour
1/2 tsp caraway seeds
2 tbsp cream cheese, softened
120g (5 oz) smoked trout slices
sprigs of dill and parsley, to garnish
lemon wedges to garnish
Method:
Sift the flour into a bowl and stir in the caraway seeds. In the meantime, melt
15g (1/2 oz) of the butter and whisk this with the egg and milk.
Form a well in the centre of the flour and pour in the milk mixture. Use a
wooden spoon to stir the mixture until well combined (but be careful not to over-
mix).
Heat a heavy frying pan or skillet. Grease this with a little of the remaining
butter. Pour in 1 tbsp of the batter to form each pikelet and cook for about 2
minutes, or until bubbles appear on the surface. Now turn over and cook for
about 2 minutes on the other side.
As soon as the Piklets are done, transfer to a wire rack to cool. Continue cooking
the remaining batter until it has all been used up (grease the frying pan with
more butter, as needed).
When done, and you are ready to serve, spread a little cream cheese on top of
each piklet. Drape over a piece of smoked salmon and arrange five on a serving
plate. Garnish each serving with a few sprigs of dill and parsley. Add a lemon
wedge and serve.

Smoked Salmon Tartlets
This is a modern British recipe for a classic starter or snack of puff pastry rounds
filled with blend of flavoured cream cheese and capers that are baked and topped
with smoked salmon and which make an excellent Hogmanay treat.
Serves: 12
Ingredients:
250g (1 cup) cream cheese, at room temperature
1 1/2 tbsp whole-grain mustard
2 tsp Dijon mustard
2 tbsp dill, chopped
6 sheets puff pastry (thawed if frozen)
300g (2/3 lb) capers, squeezed dry and coarsely chopped
24 fresh sprigs of dill, to garnish
24 slices of smoked salmon
Method:
In a bowl, beat together the cream cheese, mustards, lemon juice and dill. Use a
fluted pastry cutter to cut four 10cm rounds from each sheet of puff pastry (24
rounds in all) and set these on baking trays lined with parchment paper.
Prick the pastry all over with the tines of a fork then cover with clingfilm (plastic
wrap) and refrigerate for 10 minutes. After this time, remove the clingfilm then
bake the pastries in batches, in an oven preheated to 200ºC (400ºF) for 7 minutes
each. After this time, remove the pastries from the oven and use a spoon to
flatten the centre of each. Return to the oven and bake for a further 5 minutes, or
until the pastry is golden brown and well risen.
Remove from the oven and set aside to cool. Once the pastries have reached
room temperature, spread the cream cheese mixture evenly over the tops, leaving
a 1cm border all the way around. Drape a slice of smoked salmon over the top,
garnish with a few pieces of caper and a sprig of fresh dill then serve
immediately.

Hoisin Duck Bites
This is a modern British recipe for a classic festive starter of leftover duck mixed
with hoisin sauce wrapped in spring roll wrappers and fried in oil to cook.
This is an excellent snack for making use of leftover duck. It also makes a
wonderful part of a buffet meal.
Serves: 8 to 10
Ingredients:
remains of a cold, roast, duck
Hoisin sauce
spring onions, shredded
spring roll wrappers
sweet chilli sauce, to accompany
Method:
Shred the meat from the roast duck then add in enough of the hoisin sauce to
moisten (so that the duck is coated but the mixture is not too wet. Mix in the
shredded spring onions to taste.
Take a spring roll wrapper and place about 2 tbsp on the lower half. Moisten the
edges then fold over the top half to make a triangle. Now moisten the edges
again and fold them all over to make a neat, well-sealed triangle.
Add oil to a depth of 5cm (2 in) in a wok and when hot use to deep fry the spring
rolls over medium-high heat. When golden brown and cooked through remove
with a slotted spoon and allow to dry on a wire rack.
Serve with a chilli dipping sauce.
As a variant and for a Scottish twist you could make these using fried Haggis
rather than the duck.

Stilton-stuffed Mushrooms
This is a modern British recipe for a classic starter of mushrooms stuffed with
Stilton cheese that are breaded, fried and served with cranberry relish and which
make an excellent Christmas starter.
Serves: 4
Ingredients:
20 closed-cap mushrooms (about 5 per person)
100g (3 1/2 oz) Stilton cheese, crumbled
2 eggs, beaten
oil for deep frying
cranberry sauce, or cranberry relish, to accompany
Method:
Carefully remove the stems from all the mushrooms. Use about 1 tbsp of the
Stilton to stuff the caps.
Now dip the mushrooms first in the flour, then the beaten egg and finally coat
with the breadcrumbs.
Heat oil in a deep fryer to 180ºC [360ºF] (when a small cube of bread instantly
sizzles and turns golden brown when dropped in the oil) then add the
mushrooms and deep fry for about 4 minutes, or until golden brown and cooked
through.
Remove the mushrooms from the oil with a slotted spoon and set aside on
kitchen paper to drain. Serve warm, accompanied by the cranberry sauce or
cranberry relish. If desired, you can serve the mushrooms on a bed of salad
leaves.

Smoked Salmon and Cream Cheese Pâté
This is a modern British recipe for a classic starter of mushrooms stuffed with
Stilton cheese that are breaded, fried and served with cranberry relish and which
make an excellent Christmas starter.
Serves: 4
Ingredients:
20 closed-cap mushrooms (about 5 per person)
100g (3 1/2 oz) Stilton cheese, crumbled
2 eggs, beaten
oil for deep frying
cranberry sauce, or cranberry relish, to accompany
Method:
Carefully remove the stems from all the mushrooms. Use about 1 tbsp of the
Stilton to stuff the caps.
Now dip the mushrooms first in the flour, then the beaten egg and finally coat
with the breadcrumbs.
Heat oil in a deep fryer to 180ºC [360ºF] (when a small cube of bread instantly
sizzles and turns golden brown when dropped in the oil) then add the
mushrooms and deep fry for about 4 minutes, or until golden brown and cooked
through.
Remove the mushrooms from the oil with a slotted spoon and set aside on
kitchen paper to drain. Serve warm, accompanied by the cranberry sauce or
cranberry relish. If desired, you can serve the mushrooms on a bed of salad
leaves.

Oysters Kirkpatrick
This is a traditional British recipe for a classic oysters cooked in a spiced sauce
on the half shell that’s topped with crisp bacon and cheese before being grilled
(broiled). The full recipe is presented here and I hope you enjoy this classic
British version of: Oysters Kirkpatrick.
Oysters Kirkpatrick, also known as Oysters Kilpatrick, despite the name, is a
traditional English dish of oysters in a bacon sauce that is topped with cheese
and grilled to finish. This makes an excellent starter or side dish for Christmas or
New Year.
Serves: 4
Ingredients:
12 oysters (in their shells)
1/2 lemon, cut into wedges
For the Kirkpatrick Sauce:
1 tsp sunflower oil
4 rashers of thick-cut rindless streaky bacon
knob of butter
1 shallot, very finely chopped
2 tbsp Worcestershire sauce
1 tbsp tomato ketchup
4 drops of Tabasco sauce
50g (2 oz) mature Cheddar cheese, grated
Method:
Begin with the sauce. Heat the oil in a non-stick frying pan then add the bacon
and fry for 2 minutes per side, or until lightly browned. Remove from the pan
with tongs and set aside on kitchen paper to drain.
Melt the butter in the same frying pan and fry the shallot for two minutes, or
until soft, stirring frequently. Take the pan off the heat then stir in the
Worcestershire sauce, tomato ketchup and Tabasco sauce. Mix until thoroughly
combined then set aside.
Shuck the oysters then place the meats and any liquor in the deeper shell.
Arrange the shells on a baking tray then spoon over some of the sauce. Break the
bacon into small pieces and scatter over the top along with the grated cheese.
Place under a hot grill and cook for about 2 minutes, or until the oysters are just
cooked and the topping is melted and bubbling.
Serve hot, accompanied by the lemon wedges.

Main Courses:

Herbed, Spiced, Roast Beef Fillet
This is a traditional British recipe for a classic dish of a fillet of beast coated in a
mix of spices and herbs that’s oven roasted and which makes an excellent
centrepiece for a New Year meal.
Serves: 6 to 8
Ingredients:
2 tbsp fresh rosemary leaves, chopped
2 tbsp fresh thyme leaves
2 bayleaves
4 garlic cloves
1 large shallot, peeled and quartered
1 tbsp freshly-grated orange zest
1 tbsp coarse sea salt
1/4 tsp ground cloves
2 tbsp olive oil
2 whole beef fillets, trimmed
Method:
Combine the rosemary, thyme, bayleaves, garlic, shallot, orange zest, salt, black
pepper, nutmeg and cloves in a food processor. Pulse to chop then keep the
machine running as you add the olive oil and process the mixture until smooth.
Rub the mixture evenly all over the beef fillets then place the meat in a large
glass or ceramic baking dish. Cover with kitchen foil and set aside to marinate in
the refrigerator for at least 6 hours.
After this time place the fillets on the rack of a roasting tin then transfer to an
oven preheated to 200ºC (400ºF) and roast for about 35 minutes, or until cooked
through. Remove from the oven at this point, cover with foil and set aside to rest
for 10 minutes before slicing and serving.

Salmon and Shrimp Quiche
Quiche au Saumon et Crevettes (Salmon and Shrimp Quiche) is a traditional
French recipe for a classic dish of salmon and shrimp in a Swiss cheese, egg and
sour cream custard that’s baked in a quiche crust and which is often served
during the New Year festivities.
Serves: 6 to 8
Ingredients:
For the Quiche Crust:
90g (3 oz) butter, straight from the fridge
yolk of 1 large egg
water
For the Filling:
4 small pieces of smoked salmon
200g (8 oz) cooked and peeled shrimp
Gruyère cheese, grated
120ml (1/2 cup) sour cream
3 eggs
Method:
Prepare the quiche crust by placing the flour in a large bowl then cut the butter
into small cubes and add to the flour along with the salt. Using your fingers rub
the butter into the flour. Continue rubbing until the mixture resembles coarse
breadcrumbs. Add the egg yolk and bring the crumbs together to form a ball of
dough (add a little water if the dough is too dry). Take out your tart tin (always
use a metal one as this ensures the pastry crisps up), a 25cm (10 in) tin is ideal.
Flour your work surface, place the pastry on it and roll out so that it will cover
both the base and sides of your tart tin. Lift the pastry into the tin and smooth out
the base before pressing the pastry into the crenellations on the side. Prick the
pastry with a fork then chill in the fridge for 20 minutes.
After this time, cover with greaseproof paper, add baking beans then transfer to
an oven preheated to 180ºC (360ºF) and bake blind for 10 minutes. Remove
from the oven, take out the beans and greaseproof paper then set aside as you
prepare the filling.
Crack the eggs into a bowl and beat until light and fluffy then add the sour cream
and cheese and beat the mixture once again. Cover the base of the pie crust with
the salmon then arrange the shrimps evenly on top of the fish.
Pour in he egg mixture then transfer the quiche to the oven and bake for about 20
minutes, or until the filling is set and the top is golden brown. Remove from the
oven and allow to cool slightly before cutting into quarters and serving
accompanied with a green salad and crusty bread.

Party Poussins
This is a modern British recipe for a classic dish of individual poussins (baby
chickens) coated in a spice mix and roasted with garlic and lemon; a dish that
makes an excellent centrepiece for New Year meals.
Serves: 6 to 8
Ingredients:
8 oven-ready poussins (Cornish game hens)
5 tbsp chilli oil
4 tsp salt
1 generous pinch of sugar
1/2 tsp ground cinnamon (heaped)
1/2 tsp paprika (heaped)
1 large lemon
1 large bulb of garlic
generous handful of fresh coriander, chopped
Method:
Arrange the poussins, breast side up, in a small roasting pan. Drizzle over the oil
then rub into the birds so they are well coated.
Combine the salt, sugar, cinnamon and paprika in a small boll and mix
thoroughly. Sprinkle this spice mix all over the poussins and rub in gently.
Quarter the lemon then cut each quarter into four pieces. Arrange these pieces in
and around the birds.
Now separate the garlic into cloves and set these around and between the
poussins. Transfer the roasting dish to an oven preheated to 200ºC (400ºF) and
cook for about 45 minutes, or until the birds are nicely browned and completely
cooked through (the juices must run clear when the birds are pierced in the
thickest parts of their thighs with a skewer).
Remove the tin from the oven, cover lightly with foil and allow to rest for 10
minutes. At the end of this time, transfer the poussins to serving plates, garnish
with the chopped coriander and the roasted lemon pieces and garlic cloves.
Serve hot.

Vegetarian Wellington
This is a modern British recipe for a classic festive dish of mushrooms, rice,
eggs, cranberries and herbs baked in a puff pastry case that makes an excellent
vegetarian alternative for Christmas.
Serves: 6 to 8
Ingredients:
60g (2 oz) basmati rice
pinch of ground turmeric
600g (1 1/3 lbs) chestnut mushrooms, sliced
1 tbsp fresh parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
1 tbsp dried cranberries
2 hard-boiled eggs, chopped
250g (10 oz) ready-rolled puff pastry (thawed if frozen)
1 egg, beaten
1 tsp sesame seeds
roast vegetables, to accompany
mushroom gravy to serve
Method:
Bring a pan of water to a boil, add the turmeric and lemon zest. Wash the rice,
add to the pan and cook until tender (between 8 and 20 minutes, depending on
type). Drain the rice and set aside.
In the meantime, melt the butter in a frying pan over medium heat. Add the
onion and mushrooms and fry for about 4 minutes, or until the onion has
softened. At this point, stir in the cooked rice along with the herbs, cranberries
and chopped hard-boiled eggs. Stir until completely combined then take off the
heat and season to taste with salt and black pepper. Set aside to cool slightly.
Take the pastry and trim into a 20 x 30cm (8 x 12 in) rectangle. Spoon the
cooled rice and mushroom mixture down the centre of the pastry. Brush around
the edges with beaten egg then bring the sides of the pastry together as a parcel
and seal. Brush all over with the beaten egg then transfer to the refrigerator and
chill for 30 minutes.
After this time, sprinkle the sesame seeds over the top of the pastry then transfer
to an oven preheated to 200ºC (400ºF) and bake for 30 minutes, or until the
pastry is crisp and golden brown.
Slice the vegetarian Wellington into six equal pieces. Arrange these on warmed
serving plates and accompany with roast vegetables and vegetarian gravy.

Braised Grouse
This is a traditional British recipe (based on a French original) for a classic dish
of grouse stuffed with sausage meat, chicken liver and herbs that’s braised on a
bed of bacon, ham, carrot, onions and celery in bouillon that makes an excellent
Hogmanay dish.
Serves: 4
Ingredients:
1 grouse
100g (4 oz) sausage meat
30g (1 oz) chicken liver, chopped
1 tbsp parsley, minced
2 slices of pork back fat (to bard)
1 tbsp butter or fat
1 rasher of bacon, chopped
1 slice of ham, chopped
1 carrot, chopped
2 onions, chopped
1 celery stick, chopped
1/2 garlic clove, finely chopped
75ml (5 tbsp) bouillon
1 bouquet garni
Method:
Combine the sausage meat, chicken liver, parsley, salt and black pepper in a
bowl then use the resultant mixture to stuff the grouse. Tie a bard of the pork
back fat over the breast of the bird.
Melt the butter or fat in the base of a flame-proof casserole or heavy-based
saucepan. Add the bacon, ham, carrot, onions and celery and allow to cook for
about 6 minutes without colouring. Pour over the bouillon, then add the bouquet
garni before setting the grouse on top. Close the lid of the pan and simmer for 2
hours.
Remove the bouquet garni and the bards then skim-off any surplus fat and serve
with a purée of green lentils.

Accompaniments:

Mashed Carrots and Turnips
This is a traditional British recipe for a classic accompaniment of boiled carrots
and turnips mashed with butter and cream that makes an excellent
accompaniment for the Christmas and Thanksgiving meals.
Serves: 6 to 8
Ingredients:
500g (1 lb) turnips, peeled and cut into chunks
500g (1 lb) carrots, peeled and cut into chunks
2 tbsp butter
2 tbsp cream
1 tsp sea salt
1/8 tsp ground nutmeg
3 tbsp fresh chives, finely copped
Method:
Combine the turnips and carrots in a large saucepan with a tight-fitting lid. Add
water to come about half way up the vegetables then cover and place over
medium heat.
Bring to a boil then reduce to a simmer and continue cooking gently for about 20
minutes, or until both the turnips and carrots are very soft.
Turn into a colander and drain thoroughly then turn into a bowl and, using a
potato masher, mash the turnips and carrots together until smooth. Now stir in
the butter, cream, salt, black pepper and mash the mixture once more until
smooth.
Finally, stir in the chives and serve immediately.

Perfect Mashed Potatoes
This is a traditional British recipe for a classic accompaniment of boiled potatoes
mashed with butter, cream and milk that makes an excellent accompaniment for
the Christmas and Thanksgiving meals.
Serves: 6 to 8
Ingredients:
675g (1 1/2 lbs) potatoes (I like King Edwards for this), peeled and quartered
lengthwise
1/2 tsp sea salt
4 tbsp double cream
2 tbsp butter
1 tbsp milk
Method:
Combine the potato pieces and salt in a large pan. Add just enough water to
cover the potatoes then bring to a boil. Reduce to a simmer, cover and cook for
about 20 minutes, or until the potatoes are tender enough to be easily pierced
with a fork.
In the meantime, warm together the butter and cream in the microwave, until the
butter has melted. Drain the potatoes and place in a bowl. Add the cream and
butter mix then mash together with a potato masher until the mixture is smooth.
Now, using a strong metal spoon beat the mixture, adding milk until you have
the creamy texture you desire (do not over-beat or your potatoes will become
gloopy). Season to taste with salt and black pepper and serve hot.

Turmeric and Cumin Mash
This is a modern Fusion recipe for mashed potatoes flavoured with cumin seeds
and turmeric.
This represents on of the new-style fusion Anglo–Indian dishes which shows
what the best combination of European and Indian cooking can yield. It’s simple
to make, yet very pretty to look at and extremely tasty!.
Serves: 6 to 8
Ingredients:
1 tbsp cumin seeds
1/2 tsp ground turmeric
1kg (2 1/4 lbs) King Edward potatoes, peeled and quartered
200ml (4/5 cup) full-fat milk (or buttermilk)
200ml (4/5 cup) olive oil
1 tsp salt
Method:
Begin by heating the olive oil in a large metal ladle (ensure it has an insulated
handle). Add the cumin seeds to this and when they turn nut brown add the
turmeric and heat for a further 20 seconds. Pour into a bowl and set aside.
Meanwhile place the potatoes in boiling salted water and cook for about fifteen
minutes (until the centres feel soft when pricked with a sharp knife). Drain into a
colander and allow to dry for five minutes. At this point return the potatoes to
the pot, place on a medium heat and mash. Add the milk and salt and mash in
then strain the infused oil through a sieve into the pan and whisk until the
potatoes are smooth. Serve immediately.
Roast Vegetables
Llysiau Pob (Roast Vegetables) is a classic Cymric (Welsh) version of the
traditional roast vegetable accompaniment to roast meat.
Serves: 4 to 6
Ingredients:
4 red onions, quartered
6 carrots, cut into pieces
4 parsnips, cut into pieces
10 small new potatoes
6 whole garlic cloves
6 baby turnips, halved
5 tbsp olive oil
2 tbsp groundnut oil
a good pinch of thyme
sea salt and black pepper to season
Method:
Peel the carrots and parsnips then cut into pieces about the same size as the new
potatoes. Mix the oils together and pour half into the base of a roasting dish.
Arrange the vegetables in this and pour the remaining oil over them, ensuring
that they’re completely covered in oil. Sprinkle the thyme over the top then
season with the sea salt and pepper.
Place in a hot oven and roast for about an hour, until the vegetables have
browned and crisped.

Desserts:

Mont Blancs
This is a traditional French recipe for a classic chilled, layered dessert of
chopped chocolate topped with cream, chestnut puree and crumbled meringue
nests that make an excellent end to a New Year party meal.
Serves: 4
Ingredients:
For the Meringue Nests:
2 egg whites
120g caster sugar
pinch of cream of tartar
For the Filling:
150g (1/3 lb) good-quality dark chocolate
2 1/2 meringue nests
675g (1 1/2 lbs) sweetened chestnut purée (tinned)
Method:
Begin by preparing the meringue nests: Place the egg whites in a scrupulously
clean and dry glass bowl. Whisk the egg-whites until they become foamy then
add a pinch of cream of tartar. Continue whisking more rapidly until the egg
white mixture forms soft peaks. Now add 2 tbsp sugar, one at a time, whilst you
continue whisking. Continue to whisk until the soft peaks firm and hold their
shape.
Add the remaining sugar into a fresh bowl, along with the vanilla extract. Stir to
combine then carefully fold-in the egg whites, turning the mixture over and over
until all the sugar has dissolved into the eggs.
Turn the meringue mixture into a piping bag and use this to pipe-out next shapes
onto a baking tray that’s been lined with greaseproof paper. Place the meringue
nests in an oven preheated to 95ºC (190ºF) and bake for about 3–4 hours or until
they are dry and firm to the touch (do not allow them to colour). Turn the heat
off the oven at this point and allow the meringues to chill in the oven until cold.
Once the meringue nests are ready, chop the chocolate in a blender until reduced
to the size of rice grains. Remove from the food processor and divide equally
between the bases of eight wine glasses.
Whip the cream until soft peaks form then crumble 1 1/2 of the meringue nests
into this and mix thoroughly to combine. Spread the chestnut purée on top of the
chocolate in the glasses then spoon the cream and meringue on top of this.
Crumble the remaining meringue nest and scatter the pieces over the top of the
cream. Serve immediately (this dish is best made immediately before serving, as
this retains the crunchiness of the meringue).

Apple and Calvados Sorbet
Sorbet aux Pommes et Calvados (Apple and Calvados Sorbet) is a traditional
French recipe for a classic sorbet of tart cooking apples and calvados in a sugar
and lemon base that makes an excellent dessert or even starter for a Christmas of
New Year meal.
Serves: 6 to 8
Ingredients:
1 large Bramley (or other tart) apple, peeled cored and chopped
700ml (2 cups) water
60ml (1/4 cup) lemon juice
1/4 tsp finely-grated lemon zest
60ml (1/4 cup) Calvados
Method:
Combine the apple, water and sugar in a medium pan. Bring the mixture to a
simmer over medium heat then reduce to a low simmer and cook for 15 minutes,
or until the apples are very soft.
Take off the heat, turn into a dish and set aside to cool to room temperature.
Once cold, add in the lemon juice, lemon zest and calvados and stir to combine
thoroughly. Place in a freezer-proof bowl and chill for about 90 minutes, or until
very cold.
Either churn in an ice cream maker according to the manufacturer’s instructions
or pour the mixture into a lidded container and place in the freezer until softly
set. Remove from the freezer at this point and beat till smooth, but do not allow
to melt. Return the container to the freezer and allow to refreeze. Beat again, and
return to freezer, repeating the process until well set.

Iced Nougat
Nougat Glacé (Iced Nougat) is a traditional French recipe for a classic chilled
dessert of fruit and almonds set in an egg white and cream mousse flavoured
with amaretto that’s set with gelatine that makes an excellent end to the New
Year meal.
Serves: 4
Ingredients:
6 egg whites
180g (6 oz) candied fruit
50g (2 oz) candied orange peel
5 leaves of gelatine
120g (4 oz) toasted almonds, coarsely chopped
50ml (2 oz) cold milk
120ml (1/2 cup) amaretto
Method:
Finely chop the candied fruit and candied peels then place in a bowl, pour over
the amaretto and set aside to macerate for 60 minutes.
Soak the gelatine leaves in a bowl of water for 20 minutes then drain, squeeze
out any excess liquid and place in a pan with the milk. Heat, stirring constantly,
until the gelatine has dissolved then take off the heat.
Combine with the cream in a bowl, chill in the refrigerator for 8 minutes then
whip until slightly stiff before mixing in the icing sugar. Whip for a further 10
seconds to combine then set aside in the refrigerator.
In a clean and dry bowl, whip the egg whites to a stiff foam. Now fold the
candied fruit and the almonds (with the amaretto) into the whipped cream. Take
the beaten egg whites and use a metal spatula to fold these into the cream
mixture.
Pour the mixture into a freezer-proof tin and freeze over night, until set.
When you are ready to serve, take the nougat out of the tin and cut into slices.
Arrange these in the centre of serving places and drizzle some red berry coulis,
cold custard or chocolate sauce around them. Serve immediately.

Cakes:

New Year’s Cake
This is a traditional American recipe, derived from The American Domestic
Cookbook for 1868, for a classic flour, sugar and butter pastry leavened with
baking soda that’s cooked until golden and which was traditionally served at
New Year.
Serves: 10 to 12
Ingredients:
3.2kg (23 cups) plain flour
1.2kg (6 cups) sugar
900g (4 1/2 cups) butter
1 tsp baking soda
Method:
Sift the flour into a bowl, dice the butter and add to the flour. Rub the butter into
the flour with your fingertips (or cut in with pastry knives) until the mixture
resembles coarse crumbs. Add the sugar then dissolve the baking soda in the
water and add to the bowl. Bring the mixture together as a dough then turn out
onto a lightly-floured work surface.
Roll out about 4mm (1/6 in) thick then transfer to a lightly-greased baking tray.
Place in an oven preheated to 180ºC (360ºF) and bake for about 12 to 15
minutes, or until cooked through and golden brown. Allow to cool on the baking
tray for 15 minutes before transferring to a wire rack to cool completely.

French Yule Log
Bûche de Nöel (French Yule Log) is a traditional French recipe for a classic Yule
log of a white sponge that’s filled with chocolate icing, rolled and covered in
more chocolate icing and which is served at Christmas time and, more typically,
for New Year celebrations.
This is a traditional French Yule log with a white sponge and chocolate
buttercream filling that is traditionally served both at Christmas and New Year
celebrations.
Serves: 6 to 8
Ingredients:
For the Log:
5 eggs, separated
50g (2 oz) potato starch
170g (7 oz) sugar
pinch of salt
1 tbsp water
80ml (1/3 cup) rum
For the Cream:
1 whole egg
1 egg yolk
300g (12 oz) dark chocolate
200 to 250g [10 oz] butter
150g (3/4 cup) sugar
1 tbsp black coffee
80ml water
Method:
Begin with the white batter for the log. Whisk together the egg yolks, sugar and
salt until the sugar has dissolved and the mixture is frothy. Now beat in the water
and rum.
Combine the plain flour and potato starch, add to the batter and beat in to
combine. In the meantime, add the egg whites to a clean and dry bowl then beat
until stiff. Carefully fold these into the egg yolk mixture then spread the mixture
into a Swiss (jelly) roll pan (a shallow oblong pan) lined with buttered
greaseproof paper.
Spread the top so it’s even then transfer to an oven preheated to 180ºC (360ºF)
and bake for just 15 minutes, or until the dough is golden and cooked through.
Remove from the oven, invert onto a damp cloth and gently unmould, using the
greaseproof paper. Strip off the paper baking then carefully roll up the sponge
using the cloth to help (ensure you trap the cloth in the sponge as you roll and
roll from the short side). Set aside to cool until lukewarm.
In the meantime, combine the sugar and water for the cream in a pan and heat
until the sugar dissolves. Continue heating until the syrup comes to a simmer
then take off the heat.
In the meantime, combine the chocolate, butter and 1 tbsp of coffee in a bain-
marie and heat until melted. Whisk the egg yolk and heat gently in a bain-marie
then add to the chocolate mix and whisk thoroughly to combine.
Whisk the chocolate mix into the syrup then pour into a bowl, allow to cool then
refrigerate for several hours, until thickened.
Gently unroll the sponge then spread about 2/3 of the buttercream filling over it.
Roll the sponge loosely, so the buttercream is in the middle then trim the ends so
that they are even. Now use the trimmed ends to form knots or branch stubs at
either end of the roll.
Cover with the remaining buttercream then streak this with a fork to create a
bark effect.

Kings Cake
La Galette des Rois (Kings Cake) is a traditional French recipe for a classic New
Year cake of marzipan (almond paste) and egg sandwiched between two layers
of puff pastry that has a dried bean baked inside.
Serves: 4
Ingredients:
565g (1 1/4 lbs) puff pastry
2 eggs
210g (7 oz) marzipan (almond paste)
1 dried bean (eg kidney bean or haricot bean)
paper crown, for decoration
Method:
Take half the pastry and turn onto a lightly-floured work surface and roll into a
20cm (8 in) round. Soften the marzipan then mix in 1 egg until smooth and
spread this mixture evenly over the top of the pastry (but leave a small margin).
Arrange the dried bean randomly in the marzipan mix. Now take the remaining
pastry and roll out into another 20cm (8 in) circle. Place this on top of the filling
then press down on the edges to seal. Transfer carefully to a floured baking tray
then score the top layer lightly with a sharp knife.
Lightly beat the remaining egg and use to brush over the top of the pastry.
Transfer the cake to an oven preheated to 200ºC (400ºF) and bake for 20
minutes. Reduce the oven temperature to 190ºC (380ºF) and continue baking for
a further 25 minutes.
Remove from the oven and serve warm, decorated with a paper crown.
Traditionally, the person who gets the bean is designated the king or queen and
gets the crown.

Drinks:

Wassail
This is a traditional Elizabethan recipe for ale flavoured with apples, honey and
spices that was traditionally served heated at Christmas.
From Medieval times the term Wassail referred a hot spiced wine for drinking
healths on Christmas Eve, New Year’s Eve, and Twelfth Night celebrations. It
was said to have originated with the fifth-century legend of the beautiful Saxon
Rowena, who toasted the health of the Brythonic King Vortigern with the words
Wæs-hael (your health!). Mead was also used (and may generally have been a
more common base for Wassail than the far more expensive wine). Wassail was
always served from a special bowl (which was definitely not the modern punch
bowl) called the Loving Cup by early monks. It was fashioned from sturdy
materials, most commonly wood and more rarely pewter. The special wooden
bowl, sometimes rimmed with metal and dressed with festive ribbons, was not
only the serving bowl but also the drinking bowl, as it was passed from hand to
hand drunk from directly.
Original Recipe
Wassail
Next crown the bowl full
With gentle Lamb’s Wool
Add sugar, nutmeg, and ginger,
With store of Ale. too,
And thus ye must doe
To make the Wassail a swinger.
This verse originates from Shakespeare’s Twelfth Night and though not strictly a
recipe the verse above does give us the main ingredients of one Elizabethan
variant of the traditional Wassail drink, called Lamb’s Wool. This is made from
heated ale which forms a frothy layer on it’s top (hence the name Lamb’s Wool).
Serves: 10 to 12
Ingredients:
3l (12 cups) ale (India pale ale is good but porter also works well)
12 small apples (crab apples for the traditional recipe, but lady apples also work)
3 tbsp honey
1/2 tsp freshly-ground nutmeg
1/2 tsp powdered cinnamon
2 tsp freshly-grated ginger
Method:
Bake the apples in a hot oven until they begin to split. Divide your ale between
two pots. Place about 3/4 in one pot and heat this gently until warm. Place the
remainder in a second pot (which must be able to hold all the liquid), add the
apples, honey and spices to this and bring to the boil. Now pour the warmed ale
into this and turn off the heat. Keep pouring the heated ale between the two pots
until a large amount of froth has accumulated on the top (this is the Lamb’s
Wool). Pour into a heated bowl and gather your guests around to drink.

Christmas Flaming Mulled Wine
Feuerzangenbowle (Christmas Flaming Mulled Wine) is a traditional German
recipe for a classic mulled wine served with rum-flamed sugar that’s a German
Christmas tradition.
Serves: 10 to 12
Ingredients:
3 bottles of red wine
1 piece of pared orange peel
1 piece of pared lemon peel
5 cloves
1/2 cinnamon stick
1 small sugar cone (also known as a sugar ‘hat’)
1 bottle of golden rum (at least 54% ABV [108-proof] so that you can set it
alight)
Method:
This is a classic German form of mulled wine that uses rum to melt sugar into
the wine. It’s very spectacular and is typically done outside in the dark so the
flaming sugar lights everything. You will often see this in European Christmas
Fairs and it makes a spectacular centrepiece for a Christmas or New Year Party.
The key is to find a sugar cone (also known as a ‘sugar hat’) which is a solid
piece of white sugar that you can flame. You can also make your own by
moistening sugar, forming into a roughly cone-shaped lump and then setting it
aside to dry out. You will also need a wire rack or frame known as a
‘Feuerzange’. If you don’t have one of these, or can’t find one then the wire rack
used to cook fish on a barbecue can also be used.
Combine the peels, cloves and cinnamon in a muslin or cloth bag and tie
securely. Hang the bag from the side of a large steel or copper pan and pour in
the win. Place on the stove and scald the wine (bring just to boiling point, but do
not allow to boil). Take off the heat, place a trivet in the centre of your table and
set the pan on this. Arrange the ‘Feuerzange’ (wire rack) on top of the pan and
place the sugar cone on top of this. Soak the sugar in the rum then light the rum
and turn off the lights. Keep on topping-up the rum until all the sugar has melted
into the mulled wine.
Remove the bag containing the spices then serve the mulled wine in heat-proof
glasses.

Mulled Wine with Spices
Vin Cuit aux épices (Mulled Wine with Spices) is a traditional French recipe for
a classic highly-spiced mulled wine made from red wine boiled with honey and a
range of spices that is typically served for Christmas and New Year.
Serves: 6
Ingredients:
1 bottle of light red wine
150g acacia honey
5 cloves
5 green cardamom pods, crushed
1/2 tsp freshly-grated ginger
pinch of ground coriander seeds
pinch of ground star anise
3 drops of rose water
pinch of lemongrass
1 pinch of liquorice
Method:
Mix the honey and a little wine in a saucepan. Heat gently until liquid then add
the remaining wine and continue to cook over low heat, stirring constantly.
As soon as the mixture comes to a boil take off the heat then add the spices.
Cover with a tight-fitting lid and set aside to infuse over night. Transfer to a
bottle and set aside for 1 month to mature (invert the bottle every day to mature).
After this time strain through muslin or a coffee filter, re-bottle, stopper tightly
and lay down to mature for a year before use.

Mulled Wine with Orange
Vin Cuit à l’Orange (Mulled Wine with Orange) is a traditional French recipe
for a classic lightly-spiced mulled wine made from red wine boiled with oranges
and fortified with brandy that is typically served for Christmas and New Year.
Serves: 10 to 12
Ingredients:
2 bottles of rosé wine
500ml (2 cups) brandy
4 bitter oranges, quartered (Seville oranges are good)
1 sweet orange, quartered
juice of 1/2 lemon
1 cinnamon stick
Method:
Combine the wine, brandy, sugar, lemon juice, vanilla pod and cinnamon in a
large bowl. Add the orange pieces to a large jar, pour over the wine and spice
mix then close with a tight-fitting lid, shake to combine and set aside to mature
for about 40 days.
After this time strain the contents of the jar, pressing down on the orange pieces
to remove their liquid. Pour into bottles, secure corks or caps and lay down for a
year to mature before use.
Other Drinks
For other drinks to accompany your Hogmanay celebrations see this book’s
Cocktails section.
Snacks and Finger Food:

Mini Lamb Pies
This is a modern British recipe for a classic starter of lamb cooked in lamb stock
with spices, olives and lemon peel that’s used as a filling for small shortcrust
pastry pies and which make excellent starters or even snacks for Christmas,
Easter and New Year celebrations.
Serves: 12
Ingredients:
For the Filling:
2 tbsp olive oil
1 onion, thinly sliced
2 tsp ground cumin
2 tsp ground ginger
2 tsp paprika
1 tsp ground turmeric
500g (1 lb) fillet of lamb, diced
375ml (1 1/2 cups) lamb (or beef) stock
1 tbsp preserved lemon peel, finely chopped
2 tbsp kalamata (Greek) olives, pitted and sliced
1 tbsp coriander leaves, chopped
750g (1 2/3 lbs) shortcrust pastry
Method:
Begin by making the pastry according to the recipe. Cover in clingfilm and chill
in the refrigerator as you prepare the filling.
Heat the oil in a large pan over medium heat then stir in the onion, garlic and all
the spices. Fry for about 1 minute, or until aromatic then add the diced lamb and
fry until browned. Pour in the stock, bring to a simmer, cover the pan tightly and
cook for about 30 minutes, or until the meat is tender. Add the preserved lemon
peel at this point and continue cooking, uncovered, for a further 20 minutes, or
until the liquid has almost all evaporated away. Take off the heat, stir in the
olives and coriander leaves then set aside to cool completely.
When the filling has cooled, use a little butter to grease a dozen 5cm diameter
shallow tart tins. Turn the pastry onto a floured work surface and roll out thinly.
Cut out 12 rounds with an 8cm diameter round cutter. Roll the scraps and use a
6cm diameter cutter to cut out 12 more rounds.
Use the larger pastry rounds to fill the tart tins then mound the lamb filling in
each tin. Damped the edges of the pastry with the beaten egg and cover with the
smaller pastry rounds. Crimp the edges to seal, brush the tops with the remaining
egg and prick the tops with the tines of a fork.
Place on baking trays and transfer to an oven preheated to 180ºC (360ºF). Bake
for about 20 minutes, or until the pastry is golden and the filling is cooked
through. Remove from the oven and allow to cool slightly then remove the pies
from their moulds and serve immediately.

Fruity Meatballs
This is a modern British recipe for a classic starter of beef onion and fruit
chutney meatball bound with egg and breadcrumbs and flavoured with spices
that are inspired by mince pies and which make an excellent starter for
Christmas or New Year celebrations. The full recipe is presented here and I hope
you enjoy this classic British dish of: Fruity Meatballs.
This mix of fruit and meat (as exemplified by the original Medieval, Elizabethan
and Regency mince pies) has been a staple of the Christmas table since the
Middle ages. This recipe brings that basic idea bang up to date with beef and
onion meatballs flavoured with a lush fruit chutney that makes an excellent
Yuletide starter or snack.
Serves: 10 to 12
Ingredients:
1 onion, grated
4 tbsp fruit chutney
1 tbsp Worcestershire sauce
a few dashes of Tabasco sauce (or to taste)
8 tbsp dried breadcrumbs
1/2 tsp garlic salt
Method:
Combine the beef, grated onion, fruit chutney, Worcestershire sauce, Tabasco
sauce, breadcrumbs, egg, garlic salt and pepper in a bow. Use your hands to
thoroughly mix and combine the ingredients. When done, take two teaspoons of
the mixture and shape into a ball (easiest done by rolling between the palms of
your hand). Once you have completed one ball of the mixture, shape the next
until all the mixture has been used up.
Heat the oil in a heavy-based frying pan with deep sides. When hot, add a batch
of meatballs and fry over medium heat for about 5 minutes, or until golden
brown all over and cooked through. Remove with a lotted spoon and drain on
kitchen paper as you fry the next batch.
When done, transfer the meatballs to a warmed serving dish, garnish with
parsley and serve with cocktail sticks and your choice of dipping sauces.

Dutch New Year Doughnuts
Oliebollen (Dutch New Year Doughnuts) is a traditional Dutch recipe for a
classic snack of yeasted doughnuts dusted with powdered sugar that are typically
served as a treat for New Year.
Serves: 10 to 12
Ingredients:
1kg (2 1/2 lbs) wheat flour
1l (4 cups) lukewarm water
3 tsp salt
80g (2 1/2 oz) active, dried, yeast
oil for deep frying
icing sugar or powdered sugar for dusting
Method:
Add the lukewarm water to a bowl (should not be above 40ºC [112ºF]) then
whisk in the yeast and a small pinch of sugar. Cover and set aside for about 10
minutes, or until foaming.
Now beat the flour into the frothy yeast mixture and mix the batter briefly, until
the flour is mixed in then add the salt and caster sugar and stir to combine.
Cover the bowl with a damp cloth then set the batter aside in a warm place for
about 40 minutes, or until well risen.
When the dough has risen, add oil to a deep fryer or large pan and heat to 180ºC
[360ºF] (when a small cube of bread immediately sizzles when added to the oil
and becomes brown and crispy in a few seconds).
Use a sauce spoon (intermediate between a teaspoon and a tablespoon) to take
heaped measures of the batter. Dip the spoon into the oil (the oliebol will float
off the spoon). Add more of the doughnuts (but do not over-crowd the fryer).
Cook for about 6 minutes, turning them over half way, until golden brown and
cooked through.
Remove the cooked oliebollen with a slotted spoon and drain on kitchen paper as
you cook the next batch. Serve warm, dusted with icing sugar or powdered
sugar.

Icelandic Pepper Biscuits
Piparkökur (Icelandic Pepper Biscuits) is a traditional Icelandic recipe for a
classic spiced biscuit (cookie) that is traditionally served as a Christmas treat.
These are traditional Icelandic biscuits (cookies) that are always served as a
Christmas treat.
Serves: 12 to 14
Ingredients:
300g (2/3 lb) butter, softened
180ml (3/4 cup) golden syrup (light corn syrup)
2 eggs
1/2 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cloves
generous pinch of freshly-ground black pepper
Method:
Cream together the butter and sugar in a large bowl. Stir-in the golden syrup and
the eggs and beat well to combine. Meanwhile sift the flour, baking powder,
baking soda, salt, cinnamon, cloves, ginger and pepper into another bowl.
Slowly add the dry ingredients to the butter mixture and combine until smooth.
Place the dough in the refrigerator over night to firm up.
The following day roll the dough out on a lightly-floured surface until about
6mm thick. Cut out the biscuits with a 5cm (2 in) pastry cutter and place at least
3cm apart on a lightly-greased baking tray. Place in an oven preheated to 175ºC
(350ºF) and bake for about 8 minutes, or until the biscuits are nicely golden.
Allow to cool on the baking tray for 5 minutes then transfer to a wire rack to
cool completely. Store in an air-tight tin or jar.
Burns Night
After Hogmanay, Burns Night (25th January), commemorating the birth of

Scotland’s national poet, Robert (Rabbie) Burns (pictured above) is the second
most important festival in the Scottish calendar. Here you will learn a little about
Robert Burns and see how a Burns Night supper is conducted, with recipes for
traditional dishes.

The History of Robert Burns
Robert Burns (also knows as Rabbie Burns, Scotland’s favourite son, the
Ploughman Poet, Robden of Solway Firth, the Bard of Ayrshire and in Scotland
as simply The Bard) was a Scottish poet and lyricist who wrote in ‘Lalans’ the
lowland Scots dialect, as well as English and ‘light’ Scots dialect. He is widely
regarded as Scotland’s national poet and is celebrated world-wide.
He is regarded as a pioneer of the Romantic movement and after his death
became a great source of inspiration to the founders of both liberalism and
socialism. Burns grew into a cultural icon in Scotland and amongst the world-
wide Scottish Diaspora.
As well as creating original compositions, Burns also collected traditional folk
songs from across Scotland, often revising and adapting them. His song, Auld
Lag Syne is often sung by Scots and non-Scots alike at Hogmanay and New
Year.
Robert Burns was born on 25 January 1759 two miles south of Ayr, in Alloway,
South Ayrshire, Scotland, the eldest of the seven children of William Burnes and
Agnes Broun (or Brown) where he lived until Easter 1766 when his father took
the tenancy of the 70-acre Mount Oliphant farm, southeast of Alloway. Though
Burns had little formal education, his father taught his children reading, writing,
arithmetic, geography, and history and also wrote for them A Manual Of
Christian Belief. But he was also taught by John Murdoch (1747–1824), who
opened an ‘adventure school’ in Alloway in 1763 and taught Latin, French, and
mathematics to both Robert and his brother Gilbert from 1765 to 1768 until
Murdoch left the parish.
By the age of 15, Burns was the principal labourer at Mount Oliphant. In the
summer of 1775, he was sent to finish his education with a tutor at Kirkoswald,
where he met Peggy Thomson (b. 1762), to whom he wrote two songs, Now
Westlin’ Winds and I Dream’d I Lay. But Mount Oliphant was unsuccessful and
William Burns migrated with his large family to the 130-acre farm at Lochlea,
near Tarbolton. In December 1781, Burns moved temporarily to Irvine, North
Ayrshire to learn to become a flax-dresser, but during the workers’ celebrations
for New Year 1781/1782 (which included Burns as a participant) the flax shop
caught fire and was burnt to the ground. This venture accordingly came to an
end, and Burns went home to Lochlea farm.
After their father’s death, Robert and Gilbert made an ineffectual struggle to
keep on the farm, but after its failure they moved to the farm at Mossgiel, near
Mauchline in March, which they maintained with an uphill fight for the next four
years. Burns was in financial difficulties due to his want of success in farming,
and to make enough money to support a family he took up a friend’s offer of
work in Jamaica, at a salary of £30 per annum. However, Burns lacked the funds
to pay for his passage to the West Indies, Gavin Hamilton suggested that he
should “publish his poems in the mean time by subscription, as a likely way of
getting a little money to provide him more liberally in necessaries for Jamaica”.
On 3rd April Burns sent proposals for publishing his “Scotch Poems” to John
Wilson, a local printer in Kilmarnock, who published these proposals on 14
April 1786.
On 31 July 1786 John Wilson published the volume of works by Robert Burns,
Poems, Chiefly in the Scottish dialect. Known as the Kilmarnock volume, it sold
for 3 shillings and contained much of his best writing, including The Twa Dogs;
Address to the Deil; Halloween; The Cotter’s Saturday Night; To a Mouse;
Epitaph for James Smith and To a Mountain Daisy, many of which had been
written at Mossgiel farm. The success of the work was immediate, and soon he
was known across the country.
On 27 November 1786, Burns borrowed a pony and set out for Edinburgh. On
14 December William Creech issued subscription bills for the first Edinburgh
edition of Poems, Chiefly in the Scottish dialect, which was published on 17
April 1787. Within a week of this event, Burns had sold his copyright to Creech
for 100 guineas. The new edition of his poems brought Burns £400.
On his return to Ayrshire on 18 February 1788, he took a lease on the farm of
Ellisland near Dumfries on 18 March (settling there on 11 June) but trained as a
Gauger, or in English, an exciseman; should farming continue to prove
unsuccessful. He was appointed duties in Customs and Excise in 1789 and
eventually gave up the farm in 1791. After giving up his farm he removed to
Dumfries itself. Burns described the Globe Inn (still running today) on the High
Street as his “favourite howff” (or “inn”). It was during this period that he
produced Tam O’Shanter and wrote over 100 songs for The Melodies of
Scotland.
Burns’s worldly prospects were now perhaps better than they had ever been; but
he had become soured, and moreover had alienated many of his best friends by
too freely expressing sympathy with the French Revolution, and the then
unpopular advocates of reform at home. As his health began to give way, he
began to age prematurely and fell into fits of despondency. On the morning of 21
July 1796, Robert Burns died in Dumfries at the age of 37. The funeral took
place on Monday 25 July 1796. He was at first buried in the far corner of St.
Michael’s Churchyard in Dumfries; his body was eventually moved in
September 1815 to its final resting place, in the same cemetery, the Burns
Mausoleum.

Burns Night and the Burns Supper
Burns Night (also known as Burns Supper, Burns Nicht and Robert Burns Day),
January 25 is a celebration of Scotland’s national poet, Robert Burns.
These suppers are typically held on (or near) the poet’s birthday, the 25 of
January. Burns suppers are most commonly held in Scotland and Northern
Ireland, but they can occur wherever there are Burns Clubs, Scottish Societies
and expatriate Scots (for example the New Zealand city of Dunedin which was
actually founded by Burns’ nephew, Thomas Burns).
The very first suppers were held in Ayrshire at the end of the 18 century by
Robert Burns’ friends on the anniversary of his death (21 July 1796). The first
Burns club, known as The Mother Club, was founded in Greenock in 1801 by
merchants born in Ayrshire, some of whom had known Burns. They held the
first Burns supper on what they thought was his birthday on 29 January 1802,
but in 1803 discovered from the Ayr parish records that the correct date was 25
January 1759. Subsequently the suppers have been held on 25 January.
Burns Suppers can be either formal or informal affairs. Informal suppers
typically include a haggis, whisky and the relation of a selection of Burns’
poetry. Formal dinners tend to be hosted by Burns clubs and follow a standard
format, which is given below.

The Order of a Formal Burns’ Supper
Initially all the guests gather and mix together. When all are assembled, the host
says a few words of welcome and may state the reason for the supper. The event
is then declared open.
Once all the guests are seated, grace is said. Typically this is the Selkirk Grace.
The Selkirk Grace
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae let the Lord be thankit.
The supper then starts with the soup course. Typically a Scottish soup such as
Scotch Broth, Potato Soup or Cock-a-Leekie is served.
Entrance of the Haggis
Once the soup course is cleared away, everyone stands as the main course is
brought in. This is always a haggis, borne on a large dish. It is usually brought in
by the chef, whilst the piper lays plays bagpipes and leads the ‘pudding’ to the
host’s table where the haggis is laid down. Typically the piper plays ‘A man’s a
man for a’ that’, ‘Robbie Burns Medley’ or ‘The Star O’ Robbie Burns’. The
host, or a guest used to making addresses then recites the Address to a Haggis.
Address to a Haggis
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 dicht,
An’ cut you up wi’ ready slicht,
Trenching your gushing entrails bricht,
Like ony ditch;
And then, O what a glorious sicht,
Warm-reekin, rich!
Then, horn for horn, they stretch an’ strive:
Deil tak the hindmaist! 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 o’re his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect scunner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?
Poor devil! see him ower his trash,
As feckless as a wither’d rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro’ bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his wallie nieve a blade,
He’ll mak it whistle;
An’ legs an’ arms, an’ heads will sned,
Like taps o’ thristle.
Ye Pow’rs wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinkin ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a haggis!
At the line, His knife see rustic Labour dicht the speaker traditionally draws and
cleans a knife and at the line An’ cut you up wi’ ready slicht he plunges it into
the haggis and cuts it open from end to end. This ceremony being the highlight
of the evening.
At the end of the poem, a whisky toast is proposed to the haggis, then the
company sits and enjoys the meal. The main course, of course, is the haggis
which is typically served with clapshot (tatties and neeps [mashed potatoes with
mashed swede). This can be followed by a dessert course, a cheese and oatcake
course, coffee and liqueurs. Each course uses a traditional Scottish recipe When
the meal reaches the coffee stage, a umber of speeches and toasts are given. The
main speeches (in order) are given below.
Immortal Memory
One of the guests will rise to give a short speech, in memory of some aspect of
Burns’ life or poetry. Depending on the audience this can be light-hearted or
serious. At the end of this speech everyone will drink a toast to Robert Burns.
Appreciation
The host now says a few words to thank the previous speaker and it is traditional
to comment on some of the points raised.
Toast to the Lassies
Originally this was a speech given by one of the male guests to thank the women
who had prepared the meal. But these days it typically covers a male guest’s
view on women. Typically it is amusing and light-hearted. At the end of the
speech the men drink a toast to the women’s health.
Reply to he Toast to the Lassies
Here a female guest gives her view on men and replies to the previous speaker.
Again this should be amusing but not offensive. Sometimes this is called,
tongue-in-cheek, the ‘Toast to the Laddies’. More often than not the speaker of
this speech and the previous one will collaborate so that the speeches
complement one another.
Other Toasts and Speeches
Depending on the oragnizer, a number of other toasts and speeches will follow.
It is most common to toast the locality or nation in which the supper is held.
Recitals of Works by Burns
At the conclusion of all the speeches, there may be singing of songs by Burns
(often Ae Fond Kiss, Parcel O’ Rogues, A Man’s a Man and others) and the
recital of more of Burns’ poetry, such as: To a Mouse, To a Louse, Tam O’
Shanter, The Twa Dugs, Holy Willie’s Prayer etc.
Closing
At the end of the recitals (which can go on for as long as the guests wish it) the
host will rise to conclude the evening’s events. Typically this involves calling on
one of the guests to give a vote of thanks, after which all those assembled are
asked to stand, join hands and sing Auld Lang Syne (see the Hogmanay chapter
for the words), the end of which brings the evening’s events to a conclusion.

Dishes for Burns Night:

Starters:
Smokie Pâté
Soups:
Scotch Broth
Cullen Broth
Tattie Soup
Fife Broth
Cullen Skink
Cock-a-Leekie Soup
Cockie Leekie
Herring Soup
Highland Game Soup
Highlander Soup
Partan Bree
Main Courses and Alternates:
Haggis
West African Haggis
Vegetarian Haggis
Mince and Tatties
Stovies
Haggis in the Hole
Accompaniments to Main Courses:
Clapshot (Tatties and Neeps)
Orkney Clapshot
Bacon Clapshot
Creamed Swedes
Mashed Neeps
Scots Colcannon
Slokan
Turnip Purry
Rumbledthumps
Desserts:
Cloutie Dumpling
Drambuie Cranachan
Cranachan
Scottish Dumpling
Custard and Drambuie Flummery
Drambuie Cranachan
Drambuie Syllabub
Drumlanrig Pudding
Dundee Pudding
Dunesslin Pudding
Dunfillan Pudding
Floating Island
Rothesay Pudding
Scotch Pancakes
Urny Pudding
Whim-Wham
Free Kirk Pudding
Caledonian Cream
Tipsy Laird
Biscuits and Cakes:
Scottish Oatcakes
Dundee Biscuits
Dundee Cake
Burrebrede
Ginger Whisky Cake
Marmalade Cake
Oatmeal Gingerbread
Scottish Dainties
Scottish Shortbread
Shetland Shortbread
Whisky Cake
Index
Jump to the following sections:
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Cocktails Burns Night Hogmanay
A
Aberdeen Butteries
Aberdeen Haddock Fritters
Aberdeen Haddock Soufflé
Aberdeen Roll
Aberdeen Rowies
Abernethy Biscuits
Accompaniments
After Eight Coffee
Almond and Orange Cake
Almond Shortbread
Angus Potato Soup
Apple Jelly
Apple Jonathan
Arbroath Smokies
Arbroath Toasties
Arran Potato Salad
Athole Brose
Athole Pudding
Auld Alliance
Auld Man’s Milk
Auld Reekie Steak
Ayrshire Shortbread
B
Bacon Clapshot
Baked Apples
Ballater Scones
Balmoral Tartlets
Banffshire Potatoes
Bannocks and Scones
Barley Bannock
Barley Pudding
Barra Dulse
Baked Brown Trout
Baked Cod and Egg Sauce
Baked Herrings in Tomato Sauce
Baked Mackerel
Baked Salmon with Tarragon
Baked Stuffed Flukies
Barley Kail
Barley Soup
Bawd Bree
Beef in Claret
Beef Pockets Stuffed with Wild Mushrooms
Beef Strips in a Whisky Sauce
Berwickshire Fruit Loaf
Biscuits
Black Bun
Black Cap Pudding
Black Gundy
Blackcurrant Jelly Jam
Blackness Porcupines
Boiled Scones
Bonnach Gruan
Bonnie Prince Pudding
Bramble Jelly
Bramble Pudding
Burrebrede
Buttermilk Bread
Butterscotch Biscuits
Butterscotch Apple Pie
Bride’s Bonn
Butterscotch
Butterscotch Bread Pudding
C
Cabbie Claw
Cakes
Caledonian Cream
Carrageen Mould
Carrot and Potato Cake
Castle Cakes
Castle Fingers
Celtic Cakes
Celtic Stacks
Cheese Custard
Cheese Pudding
Cheesy Angels
Chicken and Fowl
Chicken and Ham Escalopes
Chicken and Oatmeal Sausages
Chicken Bonnie Prince Charlie
Chicken in Apple and Whisky Sauce
Chicken in the Heather
Chicken Tikka Masala
Chocolate and Marmalade Tart
Chocolate Oatmeal Cake
Chocolate, Orange and Whisky Mousse
Chocolate Pudding with Whisky Sauce
Chocolate Shape
Chocolate Whisky Gateaux
Christmas Bannock
Cladach Pies
Claggum
Clapshot
Cloudberry Conserve
Cloudberry Wine
Cloutie Dumpling
Coburg Cakes
Cockie Leekie
Cock-a-Leekie Soup
Cocktails
Cod and Oatmeal Balls
Cod Liver Bannock
Cod with Mustard Sauce
Cold Whisky Punch
Cottage Dumpling
Country Egg Casserole
Crab Apple Jelly
Cranachan
Cranachan with Raspberries and Shortbread
Creamed Swedes
Crofter Broth
Cropadeu
Crulla
Curds
Custard Raspberry Fool
Cullen Broth
Cullen Skink
Currant Shortbread
Curried Chicken Soup
D
Damson Jelly
Dornoch Dreams
Drambuie Butter
Drambuie Cranachan
Drambuie Syllabub
Dried Pepper Dulse
Drinks
Drop Scones
Drumlanrig Pudding
Drunken Rhubarb Crumble
Dulse Croquettes
Dundee Biscuits
Dundee Cake
Dundee Lamb Chops
Dundee Marmalade
Dundee Mince Pie
Dundee Pudding
Dunesslin Pudding
Dunfillan Pudding
E
Ecclefechan Butter Tart
Economical Mince
Edinburgh Fog
Edinburgh Rock
Edinburgh Scotch Woodcock
Edinburgh Tart
Elderberry Jelly
Elderflower Wine
Elizabethan Bannock
F
Feisty Cock
Fife Broth
Finnan Haddie
Fish and Seafood
Fish Pie with Dulse
Fish Sausages
Fish Soup
Fishie Tatties
Flaky Pastry
Floating Island
Forfar Bridies
Forfarshire Barley Meal Scones
Fowl, Meat and Game
Free Kirk Pudding
Friars Fish-in-sauce
Friar’s Omelette
Fried Cod Roe
Fried Trout in Oatmeal
G
Gaelic Coffee
Gaelic Fruit
Game and Game-fowl
Game Chips
Gamrie Knotties
Gigha Bread
Ginger Cake
Ginger Whisky Cake
Girdle Scones
Glasgow Tripe
Glessie
Glister Pudding
Green Pea Soup
Grilled Langoustine with Herb Butter
Grilled Salmon Balmoral
Gundy
Ginger Marmalade Flapjacks
Ginger Wine
Glug
Green Tomato and Apple Chutney
Greengage Jam
H
Haddock Liver Dumpling
Haggis
Haggis Balls with Mustard-whisky Sauce
Hairst Bree
Ham and Haddie Pie
Hard Sauce for Plum Puddings
Harvest Broth
Hawthorn Extract
Heather Cream
Helensburgh Toffee
Hebridean Dulse Broth
Herbed Potato Pastry
Herring in Oatmeal
Herring Soup
Highland Coffee
Highland Game Soup
Highland Slim Cakes
Highland Toffee
Highland Venison Casserole with Chestnuts
Highlander Soup
Hogmanay Drambuie Trifle
Hogmanay Whisky Cake
Honey and Lemon Chicken
Honey Creams
Honeyed Oatcakes
Hot Whisky Punch
Hotch Potch
Howtowdie
Huntsman’s Pie
I
Iced Cherry Cake
Islay Loaf
J
Jams and Preserves
K
Kail Brose
Kale in Butter
Kedgeree
Kidney Soup
Kilmeny Kail
Kingdom of Fife Pie
Kipper Cream
Kipper Savoury
Kippers with Marmalade
L
Lady Dawson’s Gingerbread
Lemon Sauce
Limpet Stovies
Lorne Sausage
M
Manchet
Mansfield Toffee
Marmalade and Ginger Slice
Marmalade Cake
Marmalade Ring Cake
Marzipan
Marzipan Dates
Mashed Neeps
Mealie Candy
Mealie Pudding
Meat
Midlothian Oatcakes
Mince and Tatties
Mock Haggis
Monkfish with a Whisky, Spinach and Horn of Plenty Sauce
Montrose Cakes
Morayshire Gingerbread
Mushroom Gravy
Mushroom Ketchup
Mussel Brose
Mussel Stew
N
Oat Scones
Oatcakes
Oaten Vegetable Soup
Oat-crusted Fish Pie
Oatmeal Cakes
Oatmeal Posset
Oatmeal Potatoes
Oatmeal Gingerbread
Old-fashioned Raspberry Buns
Oaty Crumbles
Onion Gravy
Orange Custard
Orange Tarts
Orkney Clapshot
Oven Scones
Ox-heart Haggis
P
Pan Haggis
Pan Loaf Bread
Paradise Cake
Parkin Biscuits
Parlies
Partan Bree
Partan Pie
Peapod Soup
Pear Plate Cake
Pease Bannocks
Peppermint Creams
Petticoat Tails
Pheasant Pudding
Pheasant Stew with Whisky
Pickled Pork Hocks or Pork Belly
Pigeon Breasts
Pitkaithly Bannocks
Plain Gillie’s Venison
Plain Scots Fish and Sauce Soup
Plum Chutney
Porridge
Potato and Mutton Soup
Potato Bannocks
Pouring Consistency Vanilla Custard
Potted Hough
Potted Ox Cheek
Prawns with a Whisky Cream Sauce
Puff Pastry
Q

Raspberry Coulis
Raspberry Jam
Raspberry Meringue Pie
Ratafia Biscuits
Red Wine Sauce
Redcurrant and Raspberry Fruit Roll
Redcurrant Jelly
Rhubarb Oatmeal Crumble
Rich Gillie’s Venison
Rich Melted Butter
Rich Scottish Chocolate Cake
Rizzered Haddies
Rothesay Pudding
Rowan Jelly
Rumbledthumps
Roast Grouse à la Rob Roy
Roastit Bubbly-Jock
‘Rumbled’ Smoked Salmon
S
Salmon and Dulse Fishcakes
Salmon Steamed in Seaweed
Samphire with Girolles
Sauces
Savoury Shortcrust Pastry Dough
Scallop and Onion Stew
Scones
Scots Barley Sugar
Scotch Broth
Scotch Collops
Scotch Eggs
Scotch Hot Pot
Scotch Kale
Scotch Pancakes
Scotch Pie
Scotch Rabbit
Scotch Stew
Scotch Woodcock
Scots Beef Dripping Pastry
Scots Colcannon
Scots Crumpets
Scots Kidney Collops
Scots Minced Collops
Scots Mutton Pies
Scots Potato Pies
Scottish Apple Dumpling
Scottish Baps
Scottish Battered Fish
Scottish Bread and Butter Pudding
Scottish Brown Bread
Scottish Christmas Bun
Scottish Coddled Eggs
Scottish Dainties
Scottish Date Dumpling
Scottish Dumpling
Scottish Flummery
Scottish Forcemeat Balls
Scottish Fried Venison Steaks
Scottish Haricot Bean Soup
Scottish Honey Sauce
Scottish Jugged Hare
Scottish Kale Soup
Scottish Leek and Potato Soup
Scottish Lentil Soup
Scottish Marrow Toast
Scottish Oatcakes
Scottish Oatmeal Stuffing
Scottish Parkin
Scottish Parliament Cakes
Scottish Pickled Eggs
Scottish Pickled Mackerel
Scottish Pikelets
Scottish Plum Pudding with Caudle Sauce
Scottish Porridge
Scottish Potted Rabbit
Scottish Seed Cake
Scottish Shortbread
Scottish Snowballs
Scottish Spiced Beef
Scottish Steak Pie
Scottish Tablet
Scottish Venison Pasty
Scottish Venison Stew
Seafood Curry
Seaweed Soup
Selkirk Bannock
Seville Orangeade
‘Shaws’ Cake
Shetland Shortbread
Shortbread
Side-dishes
Skirlie
Sloe Jam
Slokan
Small Raised Mutton Pies
Smoked Finnan Haddie with Egg Sauce
Smoked Haddock, Lentil and Poached Egg Breakfast
Smoked Salmon and Haddock Pots
Smokie Pâté
Snow Cake
Soor Scones
Soups
Soused Herrings
Spicy Venison Meatloaf
Sponge Fingers
Spring Soup
Starters and Snacks
Stoved Chicken
Stoved Howtowdie wi’ Drappit Eggs
Stovies
Strathbogie Mist
Strathendrick Fruit Cake
Struan Bread
Stuffed Baked Herring
Stuffed Pheasant Breasts with Prune Sauce
Sweet Mutton Hotpot with Dumplings
Sweet Oaten Bread
Sweet Shortcrust Pastry Dough
Sweets and Candies
T
Tantallon Cakes
Tattie Scone with Bacon and Field Mushrooms
Tattie Soup
Tatties an’ Herrin’
Tayside Tang
Tea Scones
Teviotdale Pie
Tipperary Biscuits
Tipsy Laird
Traditional Mincemeat
Traditional Roast Golden Plover
Traditional Roast Grouse
Treacle and Marmalade Tart
Treacle Scones
Turnip Purry
Tweed Kettle
U
Unboiled Redcurrant Jelly
Urny Pudding
V
Veal Flory
Vegetarian
Vegetarian Haggis
Venison Baked in Crust
Venison Collops
Venison Escalopes with Red Wine
Venison Haggis
Venison Olives
Victorian Dundee Cake
W
West African Haggis
Wheaten Meal Scones
Whim-Wham
Whip Syllabubs
Whisky and Marmalade Glazed Ham
Whisky and Mustard Sauce
Whisky Cake
White Currant Jelly
Whisky Fudge
Whisky-Mac Prawns
Whisky Marmalade
Whisky Sauce
White Lentil Soup
Wild Duck in Cream Sauce
Wine Sauce for Sweet Puddings
Winkle Gruel
X

Y
Z
Cocktails
Aberdeen Angus Cocktail
Affinity Cocktail
Aggravation Cocktail
Auld Nick
Barbary Coast Cocktail
Berry Christmas Cocktail
Boston Tea Party Cocktail
Brandy Alexander Punch
Buck’s Fizz Cocktail
Champagne Cocktail
Christmas Pudding Cocktail
Deansgate
Faux Kir Royale
Flora MacDonald
Flying Scotsman Cocktail
Graveyard Spirits Cocktail
Highland Fling Cocktail
Highland Milkmaid
Isle of Skye
Kiltlifter
Kir Royale Cocktail
Loch Lomond Cocktail
Old Fashioned Cocktail
Original Snowball Cocktail
Rabbie Burns
Rob Roy Cocktail
Rusty Nail Cocktail
Scottish Sparkle Punch
Silver Bullet Cocktail
Smoky Martini Cocktail
Tam O’Shanter
Warm Woolly Sheep
Whisky Milk Punch Cocktail
Whisky-Mac Cocktail

Hogmanay
History and Origins of New Year Celebrations
History of Hogmanay
Hogmanay Traditions
Auld Lang Syne
Other Hogmanay Recipes
Starters
Scallop and Artichoke Cream Soup
Baby Caviar Potatoes
Fine Egg Mousse
Hoisin Duck Bites
Stilton-stuffed Mushrooms
Oysters Kirkpatrick
Main Courses
Herbed, Spiced, Roast Beef Fillet
Salmon and Shrimp Quiche
Party Poussins
Vegetarian Wellington
Braised Grouse
Accompaniments
Mashed Carrots and Turnips
Roast Vegetables
Desserts
Mont Blancs
Apple and Calvados Sorbet
Iced Nougat
Cakes
New Year’s Cake
French Yule Log
Kings Cake
Drinks
Wassail
Christmas Flaming Mulled Wine
Mulled Wine with Spices
Mulled Wine with Orange
Snacks and Finger Food
Mini Lamb Pies
Fruity Meatballs
Dutch New Year Doughnuts
Icelandic Pepper Biscuits

Burns Night
The History of Robert Burns
Burns Night and the Burns Supper
The Order of a Formal Burns’ Supper
Dishes for Burns Night
About the Author
Dyfed Lloyd Evans is an author, a Celticist and a poet, with a love of anceint,
traditional and wild food cookery. He publishes and produces the Celtnet
Recipes website where you can find over 20 000 recipes from a range of
historical periods and many countries across the globe. His current project
includes the digitization of a range of important early cookery works, of which a
number of recipes are found in this volume.

Copyright Notice:
First Kindle edition, July 2012
Coptright (©) 2012 by Dyfed Lloyd Evans. All rights reserved. This book may
not be reproduced in any form, in whole or in part, without written permission
from the author.
Although the author and publisher have made every reasonable attempt to
achieve complete accuracy of the content in this volume, they assume no
responsibility for errors or omissions. Also, you should use this information as
you see fit, and at your own risk.
Table of Contents
Table of Contents
Introduction
Soups
Starters and Snacks
Fish and Seafood
Fowl, Meat and Game
Chicken and Fowl
Meat
Game and Game-fowl
Vegetarian
Accompaniments
Sauces
Bannocks and Scones
Cakes
Biscuits
Shortbread
Oatcakes
Drinks
Cocktails
Jams and Preserves
Sweets and Candies
Hogmanay
Burns Night
Index
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Classic Scottish Recipes (PDFDrive)

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Classic

The Kingdom of Scotland emerged as an independent sovereign state in the

St Andrew’s day, 30th November is still celebrated in Scotland and is now a

About this Book:

Starters and Snacks

Serve very hot, accompanied by the strips of toast.

Fish and Seafood

Fowl, Meat and Game

When people think of Scotland then vegetarian dishes probably do not

Desserts and Sweet Puddings

Breads, Bannocks and Scones

Cakes, Pies and Tarts

For the Filling:

Biscuits, Shortbreads and Oatcakes

30ml (1 measure) Drambuie

After Hogmanay, Burns Night (25th January), commemorating the birth of

Raspberry and Walnut Shortbread

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