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.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

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.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'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.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

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.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

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.


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