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The alphabetical list of Scottish recipes follow (limited to 100 recipes per page). There are 176 recipes in total:
| 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 |
You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
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.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.