Traditional Scottish Recipes That Will Make You Drool!

Maddie Mackenna

Hello my bonnie readers,

Due to having so much free time when self-quarantined, I spent a lot of time looking for new Scottish recipes. And while I cannot say that all of my experiments were successful, those that were, were quite delicious!

Scotland knows how to eat, and the people are talented in using the gifts mother nature gives them to create culinary magic. From the gloomy mountains to the bonnie lochs, Scottish cuisine is all about blending the flavors together!

Let’s see some of my favorite traditional recipes, with maybe a modern twist 😉 

A Home-made Haggis for Burns’ Night! Image source.


Don’t knock it till you try it! While at first I was quite hesitant to actually try this recipe, my father convinced me that it was the most delicious food in the world. While I do not agree 100% with this sentiment, it is much better than it sounds. 😛

One of the most traditional Scottish recipes, haggis has been around for many centuries. Using discarded parts of the sheep (e.g. lungs, heart, etc.), they mince them and mix them with oatmeal, suet, and seasonings. After that, this concoction is thrown into the sheep’s stomach, which is sewn together and baked. 

As off-putting as it may sound, it is simply delicious! Of course, the recipes using haggis can be altered – e.g. haggis, neeps, and tatties, uses potatoes, various creams, and even whisky (obviously!). It’s a bit of a hassle, but it’s going to keep you warm and full for a few days, I must say!

Cullen Skink. Image source.

Cullen Skink

Originating from Cullen, a small town in Northeast Scotland, Cullen Skink is easily one of Scotland’s most famous dishes. A hearty soup, very appropriate for harsh winters in Scotland, uses smoked haddock, potatoes, and onions. You could also use a very specific type of haddock – Arbroath smokies-haddock. This type of fish has been smoked over hardwood in the seaside town of Arbroath – hence the name! 

You can even use this type of fish in a salad! Tomato couscous, Arbroath smokies, and shaved fennel salad is the perfect example of a modern dish, using traditional ingredients!

Might not be too easy to make such a perfectly smoked haddock as my grandmother used to make, but well, I tried! They do say it’s the effort that counts! 😛 

Scottish Oatcakes. Image source.

Scottish Oatcakes

I got this recipe from my dear friend, Eloise Madigan, who has a wonderfully traditional recipe of her grandmother’s! It is the EASIEST recipe to make. Seriously, it took me 15 minutes to make the dough, tops!

Oatcakes are to the Scottish what a baguette is to the French. They are a little bit bread-like, and can be combined with cheese for a salty snack, or marmalade or honey  for breakfast. So versatile, you won’t stop making them! 

You only need oats, water, sugar, salt and a little bit of baking soda, and voila! You put them in the oven for 30 minutes, and you are absolutely ready for a tasteful trip down memory lane. My grandma used to make them a little more fluffy, adding butter, honey and flour, but it is a little more complicated. They were also a little sweeter than normal oatcakes! 

Tipsy Laird. Image source.

Tipsy Laird

I love this recipe simply for its name, since it is nothing more than a simple trifle – the most traditional British pudding you can find. The Tipsy Laird is a traditional part of Burn’s Nights, one of the most celebrated festivals in Scotland, around New Years. 

Layers of sponge cake, raspberries, custard, and whipped cream are flavored with a bit of whiskey (instead of the British sherry). Of course, you can forego the whisky when making this recipe for children, even though I doubt medieval Scotswomen would have done so, hahah! 

It is so pretty to look at, as well! Don’t you think?

Let me know which one you liked the most, and which one you will try to make, my dear!

Looking forward to your comments 😀

Until next time…

Written by Maddie Mackenna

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