Welcome to the Celtnet Scottish Recipes Home Page

Welcome to Celtnet's Scottish Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Scottish recipes added to this site.

These recipes, for the most part, originate in Scotland. Otherwise they are modern recipes incorporating traditional Scottish ingredients.

As a predominantly agrarian tenant economy much of the traditional cooking of Scotland reflects this heritage. Traditional food tends to be simple, utilizing readily-available ingredients and those cuts of meat that were not readily saleable. Of late, however, many chefs have begun re-examining and re-interpreting these dishes. Novel dishes, incorporating local ingredients but using international techniques have also begun to appear on the culinary scene and though the overall list of dishes is biased towards the traditional some of these later dishes are also presented here. Enjoy...

The alphabetical list of Scottish recipes follow (limited to 100 recipes per page). There are 176 recipes in total:


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Aberdeen Butteries
     Origin: Scottish
Christmas Bannock
     Origin: Scottish
Fish Sausages
     Origin: Scottish
Abernathy Biscuits
     Origin: Scottish
Cladach Pies
     Origin: Scottish
Floating Island
     Origin: Scottish
Almond and Orange Cake
     Origin: Scottish
Clapshot
     Origin: Scottish
Forfar Bridies
     Origin: Scottish
Arbroath Smokies
     Origin: Scottish
Clapshot II
     Origin: Scottish
Free Kirk Pudding
     Origin: Scottish
Arbroath Toasties
     Origin: Scottish
Cloutie Dumpling
     Origin: Scottish
Game Chips
     Origin: Scottish
Arran Potato Salad
     Origin: Scottish
Cock-a-Leekie Soup
     Origin: Scottish
Gigha Bread
     Origin: Scottish
Athole Brose
     Origin: Scottish
Cod with Mustard Sauce
     Origin: Scottish
Glessie
     Origin: Scottish
Auld Alliance
     Origin: Scottish
Cranachan
     Origin: Scottish
Grilled Salmon Balmoral
     Origin: Scottish
Bacon Clapshot
     Origin: Scottish
Crofter Broth
     Origin: Scottish
Haggis
     Origin: Scottish
Baked Brown Trout
     Origin: Scottish
Cullen Skink
     Origin: Scottish
Hairst Bree
(Harvest Broth)
     Origin: Scottish
Baked Cod and Egg Sauce
     Origin: Scottish
Currant Shortbread
     Origin: Scottish
Ham and Haddie Pie
     Origin: Scottish
Baked Salmon with Tarragon
     Origin: Scottish
Custard and Drambuie Flummery
     Origin: Scottish
Hebridean Dulse Broth
     Origin: Scottish
Balmoral Tartlets
     Origin: Scotland
Dornoch Dreams
     Origin: Scottish
Helensburgh Toffee
     Origin: Scottish
Bannock
     Origin: Scottish
Drambuie Butter
     Origin: Scotland
Herring in Oatmeal
     Origin: Scottish
Barley Kail
     Origin: Scottish
Drambuie Cranachan
     Origin: Scottish
Herring Soup
     Origin: Scottish
Barley Pudding
     Origin: Scottish
Drambuie Syllabub
     Origin: Scotland
Highland Toffee
     Origin: Scottish
Bawd Bree
     Origin: Scottish
Dried Pepper Dulse
     Origin: Scotland
Highlander Soup
     Origin: Scottish
Beef in Claret
     Origin: Scottish
Drop Scones
     Origin: Scottish
Honey and Lemon Chicken
     Origin: Scottish
Beef Pockets Stuffed with Wild Mushrooms
     Origin: Scotland
Drumlanrig Pudding
     Origin: Scottish
Honey and Whisky Cake
     Origin: Scottish
Beef Strips in a Whisky Sauce
     Origin: Scotland
Drunken Rhubarb Crumble
     Origin: Scottish
Honey Creams
     Origin: Scottish
Black Bun
     Origin: Scottish
Dulse Croquettes
     Origin: Scotland
Howtowdie
     Origin: Scottish
Black Cap Pudding
     Origin: Scottish
Dundee Biscuits
     Origin: Scottish
Huntsman's Pie
     Origin: Scottish
Burrebrede
     Origin: Scottish
Dundee Cake
     Origin: Scottish
Inverness Ginger Nuts
     Origin: Scottish
Butterscotch Apple Pie
     Origin: Scottish
Dundee Lamb Chops
     Origin: Scottish
Islay Loaf
     Origin: Scottish
Butterscotch Biscuits
     Origin: Scottish
Dundee Mince Pie
     Origin: Scottish
Kail Brose
     Origin: Scottish
Caledonian Cream
     Origin: Scottish
Dunesslin Pudding
     Origin: Scottish
Marmalade Cake
     Origin: Scottish
Castle Cakes
     Origin: Scottish
Dunfillan Pudding
     Origin: Scottish
Marzipan Dates
     Origin: Scottish
Castle Fingers
     Origin: Scottish
Ecclefechan Butter Tart
     Origin: Scottish
Mealie Pudding
     Origin: Scottish
Chicken Bonnie Prince Charlie
     Origin: Scottish
Edinburgh Fog
     Origin: Scottish
Mince and Tatties
     Origin: Scottish
Chicken in the Heather
     Origin: Scottish
Edinburgh Rock
     Origin: Scottish
Monkfish with a Whisky, Spinach and Horn of Plenty Sauce
     Origin: Scottish
Chocolate Oatmeal Cake
     Origin: Scotland
Egg and Vegetable Mayonnaise
     Origin: Scotland
Mussel and Bacon Soup
     Origin: Scottish
Chocolate Pudding with Whisky Sauce
     Origin: Scottish
Fife Broth
     Origin: Scottish
Mussel Stew
     Origin: Scottish
Chocolate Whisky Gateaux
     Origin: Scottish
Finnian Haddie
     Origin: Scottish
Chocolate, Orange and Whisky Mousse
     Origin: Scottish
Fish Pie with Dulse
     Origin: Scottish

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You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.


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