Arbroath Toasties

Arbroath is forever associated with smoked haddock

Clapshot

This is a simple traditional dish which originated in the Orkneys.  It is often served with

haggis, instead of separate "tatties and neeps."

Cranachan

This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie

Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made

originally from a shin of beef. But in this case, the main ingredient is smoked haddock.

Dundee Cake

Here is a rich, fruity cake topped with almonds. It became popular at the end of the 19th century. It is often served at Christmas.

You can omit the whisky or use another spirit if you wish!

Edinburgh Fog

Edinburgh used to be known as "Auld Reekie" (Old Smokie) in the days of coal fires - Robert Louis Stevenson, who was a sickly child, used to complain about it in the 19th century. Here is a recipe for a rich, sweet dessert which recalls those days. The original recipe used almond flavoured "ratafia" biscuits/cookies but as these are not easily available, almond flavoured cookies or macaroon biscuits or similar can be used.

Kedgeree

Curry powder in a traditional Scottish recipe? Yes, apparently it was a Scottish regiment serving in India that married local curry with smoked fish. "Finnan haddies" (smoked haddock from Glen Finnan in Scotland) are the best but most smoked fish is satisfactory.

Porridge

Oatmeal was once described as "the backbone of many a sturdy Scotsman". Porridge was one of the main ways of eating oats, in days gone by. There is a lot of mystique about making porridge and lots of traditions associated with cooking and eating it (most of which can be ignored). The important thing is to obtain good quality medium-ground oats (rather than rolled oats) and to keep stirring it to avoid solid lumps.

Scotch Broth

Mutton was a frequent ingredient in Scottish meals and when Scotch Broth soup was being made, the mutton would often be used as the main course, rather than being chopped up and returned to the pot. The quantities noted below will make enough soup for six people. You can use a boiling fowl (stewing fowl) instead of mutton, in which case it is called "Hen Broth".

Steak Balmoral

The "Witchery" restaurant in Edinburgh is located in a building where the "Old Hell Fire Club" held their meetings. The restaurant serves Steak Balmoral, made with a whisky sauce. Here's the recipe.

Stovies

The French create the classic "Gratin Dauphinoise" by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. The name probably comes from the Scottish and north of England word for stewing. There are many variations on the versatile recipe for stovies but the basic ingredients are usually potato and onions and some form of meat with good fat content. The quantities below are sufficient for four people.

Tweed Kettle

This is sometimes called Salmon Hash and was popular in Edinburgh in the 19th century.

Selkirk Bannock

This is unlike the traditional oatcake bannock, more of a fruit cake. It was first made by a baker in Selkirk and was

 initially only made for festive occasions such as Christmas

Scotch Pies

Are a favourite Scottish food amongst Scots folk and many an ex-pat. The humble Scotch pie is now widely available not only throughout butchers and grocery stores in Scotland but is now widely available to buy Scotch pies in English supermarkets

Bridie

A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town of Forfar, similar to a

Cornish pasty in shape, but the pastry is not as hard and no potato is used. It is made of minced beef, sometimes with onions and spices