When thinking of Scottish delicacy, haggis may be the first dish that springs to mind. And whilst haggis makes a great meal, there are so many more classic Scottish recipes worth celebrating.
We’ve put together three of the best recipes for you to try at home, from hearty soups to traditional sweet treats, there’s something for everyone.
Not to be confused with the Staffordshire oatcake, Scottish oatcakes were originally a long-lasting alternative to bread for centuries and are still a favourite by many today, with The Queen rumoured to enjoy them for breakfast.
Scottish oatcakes are simple and easy to make, even if you have very few ingredients in your kitchen cupboards. These tasty treats are best served with cheese or spread with a little butter.
Prep and cook time: 45 minutes
Ingredients (makes 8 oatcakes):
• 200g of oatmeal
• 35g butter
• half teaspoon of baking powder
• half teaspoon of salt
• 6 – 8 tablespoons of hot water
1. Pre-heat oven 190 degrees and grease a baking tray.
2. Mix the oatmeal, baking powder and salt in a large bowl.
3. Add butter and water to your bowl, mix together until you have a thick dough, if more water is needed, add bit by bit.
4. Dust a clean surface with either oatmeal or flour, then roll the dough to roughly 1/2cm thickness. Then, use a cookie cutter to cut out your desired shapes.
5. Place your oatcakes onto your pre-greased tray and bake for 20-30 minutes, or until dry and lightly golden. Remember to turn your oatcakes during baking to avoid them becoming soggy on one side!
Scottish hotch potch, or hairst bree (harvest broth), historically consists of fresh meat and vegetables harvested at the end of summer to make a refreshing soup.
Traditionally made with venison, you can put a modern twist on this Scottish classic by swapping venison with lamb or beef. We’ve also included a vegetarian version, simply swap the meat with seasonal veg.
Prep and cook time: 2hrs 45 minutes
Ingredients (serves 2-4, depending on portion size)
• 800g venison, lamb neck or beef (2 small turnips for a veggie alternative)
• 500g peas in the pod, podded
• 1 cabbage or cauliflower, shredded
• 8-10 spring onions, sliced into small logs
• 2 lettuce heads (little gem), shredded
• 3 carrots, thinly sliced
• 2 bay leaves
• A handful of chopped herbs such as mint, chives or parsley
• Salt and pepper to taste
1. Put the meat in a large pot or saucepan and cover with cold water, add a generous helping of salt and two bay leaves. Slowly bring to the boil and simmer for 1 – 2 hours or until soft. If the water starts to simmer below the meat, simply add more water. Remember to check back occasionally and remove the ‘scum’ build up with a metal spoon. Never let the ‘scum’ boil into the stock.
2. When the meat is soft, remove it and place into a dish. As the meat cools, prepare the vegetables. Once the meat is cool enough to handle, shred it into bitesize pieces and remove any gristle.
3. Put the harder vegetables into the pot or saucepan (carrots, cabbage) and simmer for 20 minutes. Then add the peas, lettuce and spring onions and cook for a further 10 minutes. Season with salt and pepper, finish with the chopped herbs and serve.
Why not try a delicious dessert in the form of Scottish cranachan? This dessert was originally made in celebration of the harvest and is often eaten in January on Burns Night.
The refreshing raspberries make it perfect to enjoy in the warm summer weather!
Prep and cook time: 20 minutes
Ingredients (serves 4):
• 55g of porridge oats
• 1tbsp of brown sugar
• 350ml of whipping cream
• 6 tablespoons of honey, plus a little extra to drizzle
• 4 tablespoons whisky
• 1 punnet of fresh raspberries
1. Heat a large frying pan over a medium heat. Add the oats and mix in the sugar until it melts, and the oats are browned and fragrant. Leave to cool.
2. Mix five tablespoons of honey and two tablespoons of the whisky into the cream and whip until thick but still floppy.
3. Mix the rest of the honey and whisky into the oats. Layer the oat mixture, cream and raspberries into shallow individual bowls. Decorate with a little oatmeal, a drizzle of honey and one raspberry. Best served chilled.