Classic Scottish Recipesby

Dyfed Lloyd EvansTable of Contents.

Table of ContentsIntroductionSoupsStarters and SnacksFish and SeafoodFowl, Meat and GameChicken and FowlMeatGame and Game-fowlVegetarianAccompanimentsDesserts and Sweet PuddingsSaucesBreads, Bannocks and SconesBreads and SodabreadsBannocks and SconesCakes, Pies and TartsCakesPies, Tarts and PastriesBiscuits, Shortbreads and OatcakesBiscuitsShortbreadOatcakesDrinksCocktailsJams and PreservesSweets and CandiesHogmanayBurns NightIndexCopyright and Author Information

Introduction.

Map of Britain, with Scotland in Blue, Ireland in Green, Wales in Red and England in Grey.Scotland is expanded to a larger view, showing the tow main cities (Edinburgh and Glasgow)and all the administrative areas.A Brief History of ScotlandGeographically, Scotland comprises the northernmost third of the island of Great Britain.Scotland is one of the nations that forms the United Kingdom of Great Britain and NorthernIreland (along with England, Wales and Northern Ireland).

Scotland shares a border with England to the south and is bounded by the North Sea to the east,the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the southwest.In addition, Scotland constitutes over 790 islands, including the Western Isles, Northern Islesand the Hebrides. The border with England runs between the basin of the River Tweed on theeast coast and the Solway Firth in the west. This makes Scotland’s total area 78,772km(30,414 sq mi).

When Scotland first emerges into recorded history (during Roman times) it was essentiallydivided between Pictland in the North and the Brythonic (ancestor tongue to Welsh) in theregions of Celyddon (Caledonia), Ystratclud (Strathclyde) and Eiddin (Edinburgh) to thesouth.

With the departure of the Romans from Britain in the fourth century, Irish Gaels invadedPictland to form the Gaelic speaking Dál Riata whilst Anglo-Saxon invaders pressured theBrython from the South. By the eighth century Scotland was divided between Gaelic speakersand Germanic tribes who spoke a form of Anglo-Saxon that evolved into Lowland Scotsdialect. Indeed, Anglo-Saxon English first evolved in lowland Scotland and not in England!

The Kingdom of Scotland emerged as an independent sovereign state in the Early Middle Agesand continued to exist until 1707, although it had been in a personal union with the kingdoms ofEngland and Ireland since James VI of Scotland succeeded to the English and Irish thrones in1603.Emergence of Scotland as a State

The name ‘Scotland’ is derived from the Latin term ‘Soti’, a word originally applied to theGaels of Hibernia (Ireland). Accordingly, the Late Latin word Scotia (“land of the Gaels”)was initially used to refer to Ireland. However, by the 11th century the term Scotia was beingused to refer to (Gaelic-speaking) Scotland north of the river Forth, alongside Albania orAlbany, both derived from the Gaelic Alba (the modern Welsh for Scotland is still Alban [landof Alba]).

It was during the time when Scotland was adopting a distinct political identity (the 10thcentury) that St Andrew was adopted as the patron saint of Scotland. According to legend, in832 AD, Óengus II (the first recognized king of Sotlant) led an army of Picts and Scots intobattle against the Angles, led by Æthelstan, near modern-day Athelstaneford, East Lothian.

The legend states that he was heavily outnumbered and hence whilst engaged in prayer on theeve of battle, Óengus vowed that if granted victory he would appoint Saint Andrew as thePatron Saint of Scotland. On the morning of battle white clouds forming an X shape in the skywere said to have appeared. Óengus and his combined force, emboldened by this apparentdivine intervention, took to the field and despite being inferior in terms of numbers werevictorious. Having interpreted the cloud phenomenon as representing the crux decussata uponwhich Saint Andrew was crucified, Óengus honoured his pre-battle pledge and duly appointedSaint Andrew as the Patron Saint of Scotland. The white saltire set against a celestial bluebackground is said to have been adopted as the design of the flag of Scotland on the basis ofthis legend.

Historically, however, it’s known that St Andrew had been venerated in Scotland Before this.The Sottish saltire is the oldest national flag still in use.

St Andrew’s day, 30th November is still celebrated in Scotland and is now a national holiday.War with England and Political UnionIn the main, the early Scottish state was essentially stable and peaceful, apart from a period inthe late 13th and early 14th centuries where a succession dispute allowed the English to makea grab for the Scottish throne. This was only sorted when Robert the Bruce, Earl of Carrickmade a claim for the Scottish throne and battled for 20 years to win Scotland back from theNorman English invaders piece by piece. Victory at the Battle of Bannockburn in 1314 provedthat the Scots had regained control of their kingdom.

Though there was continued war with England through to the 15th century, the Scottish statewas not threatened again. It was in 1502 that James IV of Scotland signed the Treaty ofPerpetual Peace with Henry VII of England. He also married Henry’s daughter, MargaretTudor, setting the stage for the Union of the Crowns. For Henry, the marriage into one ofEurope’s most established monarchies gave legitimacy to the new Tudor royal line. It was thismarriage that made James IV of Scotland the heir apparent to the English throne upon the deathof Elizabeth I.

However, it was not until the 1st May 1707 that Scotland entered into an incorporatingpolitical union with England to create the united Kingdom of Great Britain. Even today,Scotland’s legal system continues to be separate from those of England and Wales andNorthern Ireland, and Scotland constitutes a distinct jurisdiction in public and private law.Modern ScotlandIn 1999, a devolved legislature, the Scottish Parliament, was reconvened with authority overmany areas of home affairs following a successful referendum in 1997.Scotland’s capital is the city of Edinburgh and the largest city is Glasgow and the industrialcorridor lies on a line joining these two cities.National Emblems and National Days

Scotland’s national emblems are the saltire of St Andrew, the royal standard of the lionrampant and the thistle as the national flower.

Scotland’s main national celebrations are Hogmanay (January 1st), Burns Night (25th January)celebrating the birth date of Scotland’s national poet, Robert Burns and St Andrew’s day,November 30th.Scottish Food:Scottish cuisine, like most British cuisine has evolved from peasant cookery and is basedheavily on the one grain, oats, that is guaranteed to grow in the damp and cold climate. Asmuch of the agriculture, historically has been based on crofter-style smallholdings, there aremany stews based on what a small farmstead could grow (vegetables, greens and chicken porkor mutton in the main).

There are also sea fish from the ocean and sea lochs and salmon and trout from the rivers andfreshwater lochs. The national holidays have also meant that traditional foods like haggis,mashed potatoes, oatcakes, porridge and neeps (swedes) remain popular even today.

The 18th and 19th centuries brought more baking, particularly in the big cities and that traditionis still evident. Though foraging for mushrooms and wild vegetable and seaweed had almostdied out by the 1980s modern chefs are bringing these dishes back to the tables of Edinburghand Glasgow and there is a resurgence of new cookery in this old nation.

About this Book:

Though this book is mostly focused on traditional recipes and recipes for Hogmanay and BurnsNigh (there are separate chapters for these) some of the new style cookery is presented thereso that you can see the breadth of Scottish cookery.

The earliest recipe presented comes form the 1580s and the latest one is from only a couple ofyears ago. So there is over 500 years of cookery history represented in this volume.

Soups

Soups are an integral part of Sottish cookery, being direct lineal descendants of the one-potstyle dishes of the common people. From their origins as broths and chicken or vegetablestews they have evolved into many directions and the breadth of Scottish soups is impressive.A large cross-section of these pottages are presented in this chapter.

Cullen SkinkThis is a traditional soup of smoked haddock originating in the from the fishing village ofCullen, in Morayshire. The ‘skink’ in the name refers to a traditional soup originally madewith a shin of beef. Though this was substituted with smoked haddock in the Cullen variant.Serves: 6Ingredients:1 large smoked haddock (about 900g [2 lbs])1 medium onion, finely chopped.900ml (3 2/4 cups) milk2 tbsp butter225g (1/2 lb) mashed potato1 bayleaf50g (2 oz) butter, cubedChopped parsleyWaterSalt and pepper to tasteTriangles of fresh toast (as an accompaniment)Method:Place the smoked haddock skin side down in a shallow pan and cover with water. Bring to theboil and cook for about 5 minutes, turning once. Allow to cool, remove the haddock from thepan (reserve the stock) and take off its skin and remove the bones. Break the fish into flakesand return to the stock. Add the onion and bay leaf then season with salt and freshly-groundblack pepper. Simmer for 15 minutes then remove the bay leaf and the fish (reserve the fish).Add the milk to the stock, bring to the boil then take off the heat and add sufficient mashedpotato to bring the soup to the consistency that you want (it really should be rich, thick andcreamy). Add the fish and re-heat.

Add the butter and mix into the soup. Pour into a serving dish, garnish with freshly-choppedparsley and accompanied by triangles of toast.

Cock-a-Leekie SoupThis is a traditional recipe, often called ‘Auld Reekie’ due to the recipe’s origins in Edinburghwhich used to be called ‘Auld Reekie’ during the nineteenth century.Serves: 4 to 6Ingredients:1.4kg (3 lb) boiling chicken3 slices streaky bacon450g (1 lb) beef shin900g (2 lbs) leeks1 large onion2.5l (10 cups) water1 tbsp dried tarragon8 pre-soaked prunes (pitted)salt and pepper to tasteMethod:Chop the leeks (reserve one) and the onions and add to a large stock pot along with the chickenand beef. Chop the bacon and add this along with the tarragon. Add the water and season totaste.Bring to the boil then cover and simmer for two hours, removing any scum that accumulates onthe top. Remove the chicken from the pot, take off the skin and remove the bones then chop themeat into small pieces and return to the pot. Cut the shin of beef and return the meat to the pot.Add the prunes and the final leek, chopped, and simmer for a further 15 minutes. Serveimmediately.

Green Pea SoupServes: 4Ingredients:450g (1 lb) peas (fresh or frozen)1 bunch spring onions1 round lettuce660ml (2 3/4 cups) chicken stock25g (1 oz) butter1 tsp caster sugar1 garlic clove, crushedsalt and black pepper to tasteMethod:Trim and slice the green onions then soften them by frying gently in butter in a pan for some 3minutes. Add the stock, peas, lettuce (roughly chopped) and sugar then season with salt andpepper. Bring to the boil then reduce to a simmer and cook for five minutes. Allow to cool andprocess through a blender.The soup can either be served hot or cold (but needs to be either cooled or heated soon afterblending to preserve the colour).

Partan BreeThis is another traditional Scottish soup where Partan is a Scots word for ‘crab’ and a bree isany liquid in which something edible has been boiled and left to soak. Which makes PartanBree a crab soup.Serves: 4 to 6Ingredients:1 large cooked crab60g (2 1/2 oz) rice600ml (2 1/2 cups) milk600ml (2 1/2 cups) liquid reserved from boiling the crab125ml (1/2 cup) single creamsalt and black pepper to tastefinely-chopped chivesMethod:Remove all the meat from the crab (keep the claw meat separate) then cook the rice in a panwith the milk and crab broth until tender. Liquidize this rice mixture along with the brown meatfrom the crab. Add the white (claw) meat and the cream to the liquidized mixture then re-heat.Season with salt and pepper and serve, garnished with freshly-copped chives. (If the soupseems too thick add a little more milk).

Tattie SoupThere are very simple versions of this potato soup dish, but this is a slightly more complexversion of the classic Scottish potato soup that is suitable as a soup course for a Burns NightSupper.Serves: 4 to 6Ingredients:1 medium leek, finely chopped3 celery sticks, finely chopped3 medium-sized potatoes, peeled and diced750ml stock (chicken or vegetable), or water1 bayleaf250ml (1 cup) milk5 tbsp buttersalt and freshly-ground black pepper, to tastefreshly-grated nutmeg, to tastefresh parsley or chives, finely chopped, to garnishMethod:Melt 3 tbsp of the butter in a pan, ad the leek and fry for about 5 minutes, or until soft and juststarting to colour. Add the celery and potatoes, stir to combine then cover the pot and sweatdown gently over low heat for about 10 minutes, or until the celery is tender.Add the stock or water along with the bayleaf. Bring to a simmer, cover and cook for about 15minutes, or until the vegetables are completely tender. Remove the bayleaf, stir in the milk andseason to taste. Add the remaining butter and allow to heat through (but do not boil).

Turn the soup into a tureen and serve garnished with the parsley or chives. Accompany withcrusty bread and butter

Hebridean Dulse BrothDulse is the seaweed, Palmaria palmata, also known as purple laver and it used to be a staplefoodstuff for coastal communities in all the Celtic nations. The following recipe is a classicHebridean one.Serves: 2 to 4Ingredients:25g (1 oz) dried dulse1 medium potato25g (1 oz) butter1 tsp lemon juiceSalt and freshly-ground black pepper, to taste750ml (3 cups) milkMethod:Add the dulse to a large bowl of water and leave to re-hydrate for about 10 minutes. Drain there-hydrated seaweed and add to a saucepan along with the enough water to cover. Bring to aboil and continue boiling for 10 minutes, topping the water up as needed.Meanwhile peel the potato, cube and boil in water. When done mash the potato and set aside.When the dulse is done, drain and return to the pot then add the mashed potato, butter andlemon juice. Season with salt and black pepper then gradually stir-in the milk and return thepan to the heat. Allow to simmer gently for 20 minutes, stirring frequently.Serve in soup bowls, accompanied by crusty bread.

Bawd BreeThe name ‘Bawd Bree’ literally means ‘hare soup’ and the recipe presented here is a slightlyupdated version of a Victorian original.Serves: 6 to 8Ingredients:3.5l (3 1/2 quarts) water1 hare3 onions, chopped1 turnip, chopped5 carrots, choppedfaggot of herbs (a bundle of herbs tied together)50g (2 oz) flour50g (2 oz) lard1 tsp vinegar4 tbsp Mushroom Catsup or 1 tbsp Worcestershire sauce + 3 tbsp tomato ketchup60ml (1/4 cup) port winesalt and black pepperMethod:Skin and gut the hare, reserving the blood. Remove the bigger pieces of flesh from the saddle,haunches and legs. Set aside in the refrigerator. Meanwhile, place the remainder of the carcass

in the water and leave over night in a pan.The following day, bring the pan to a boil, add the vegetables and herbs then season. Return tothe boil then reduce to a simmer, cover, and cook for 2 hours. Strain, remove any meat from thehare bones and discard the bones. Place the vegetables in a food processor along with a littleof the cooking liquid and purée. Add back to the stock and simmer for 30 minutes.Meanwhile, flour the reserved hare flesh and fry in the lard. Add the fried meat to the soup.Mix the reserved blood with the remaining flour, ad 1 tbsp vinegar and a little of the soupstock. Mix to combine then return to the soup. Continue cooking until the soup begins to thickenthen add the mushroom catsup and the port. Adjust the seasonings and serve.

Oaten Vegetable SoupThough the origins of this soup lie in the crofting communities of the Highlands, the recipeitself comes from Glasgow, transported there during the Industrial Revolution.Serves: 4Ingredients:2 tbsp butter1 medium carrot, scraped and chopped1 medium turnip, chopped1 medium onion, chopped1 leek, trimmed, washed and chopped30g medium oatmeal600ml meat or vegetable stock450ml milksalt and freshly-ground black pepper, to tastefinely-shredded parsley, to garnishMethod:Melt the butter in a large pan, add the vegetables and sweat down gently, covered, over lowheat for 5 minutes. Stir in the oatmeal and cook, stirring frequently, for 2 minutes more.Add the stock, stir to combine and bring to a boil. Reduce to a simmer, cover and cook for 45minutes.Adjust the seasoning to taste, stir in the milk, allow to re-heat gently (do not boil) then turn intoa tureen, garnish with the parsley and serve.

Highlander SoupThis is a hearty soup that originated with what a croft could grow to sustain itself. This is aslightly updated version of those original recipe, but you can still see the roots of making themost of what you had to hand in this dish.Serves: 4 to 6Ingredients:350g (12 1/2 oz) dried lentils or split peas1.4kg (3 lb) ham or beef bones80g (3 oz) diced celery1 small onion, diced160g (6 oz) carrots, diced

2 tbsp plain flour2 tsp salt1/4 tsp freshly-ground black pepperMethod:Wash the lentils or peas in plenty of water then leave to soak over night in a big bowl. Thefollowing day, drain the lentils and add to a large pan along with the bones and 1.5l (6 cups)water. Bring to a boil reduce to a simmer then cover and cook for 2 hours.Add the celery and carrots and continue cooking until the pulses are tender (about 40 minutes).Skim any fat from the surface of the soup and discard. Remove the bones at this point, allow tocool then chop any meat from them and return to the pot.Meanwhile, add 2 tbsp oil or butter to a pan and use to fry the onions for about 5 minutes.Sprinkle the flour over the top and mix to incorporate into the oil. Season with salt and pepperthen remove a ladleful of stock from the soup and gradually add to the onion mix and stir tocombine. Continue cooking in the pan until thickened then tip into the soup mixture and stir tocombine. Cook the soup until thickened then serve.

Hairst Bree (Harvest Broth)This Highland soup, whose Gaelic name Hairst Bree (literally means ‘Harvest Broth’) is alsosometimes known as Hotch Potch Soup. The tradition of this broth was to pack all the freshvegetables and the fresh meat slaughtered at summer’s end into a single light broth. In effectthis broth both used-up, and represented the end of, the season’s fresh produce.Serves: 6 to 8Ingredients:900g (2 lbs) lamb meat and bones2 small swedes (rutabaga), peeled and chopped4 carrots, peeled and chopped6 spring onions, chopped150g (1/3 lb) fresh (or frozen) broad (fava) beans300g (2/3 lb) fresh (or frozen) garden peas1 medium cauliflower, cut into florets1 small lettuce, shredded2 tsp fresh mint, chopped1 tsp sugarsalt and black pepper, to tastefreshly-chopped parsley, to garnishMethod:Add the lamb and bones to a large pan, cover with lightly salted water and bring to a boil.Skim any scum from the surface then reduce to a simmer and cook, covered, for and hour.Remove the lamb and bones at this point and allow to cool. Cut away the meat and chop whencool enough to handle.Return the stock to a boil then add the swedes, carrots, onions, beans and half the pas. Bringback to a boil, reduce to a simmer then cook, covered, for 90 minutes then add the cauliflowerpieces, reserved meat, lettuce, remaining peas, mint and sugar. Season to taste with salt andblack pepper then cover and allow to simmer for 30 minutes more, or until the cauliflower is

tender.When ready ladle into warmed bowls, top with a little fresh parsley and serve.

Crofter BrothServes: 4Ingredients:1l (4 cups) chicken stock180g (6 1/2 oz) streaky bacon, cut into small dice2 potatoes, peeled and sliced2 carrots, diced2 leeks, thinly sliced90g (3 oz) cabbage, finely shreddedgenerous pinch of thyme1 tsp freshly-chopped parsleysalt and black pepper, to tasteMethod:Place the bacon in a heavy saucepan and cook over moderate heat until it begins to colour andrender its fat, stirring frequently. As soon as the bacon is nicely browned add the leeks andpotatoes. Reduce the heat, cover with a tea towel and secure the lid firmly. Allow the mixtureto sweat for 10 minutes (shake the pan occasionally) then remove the lid and add the carrotsand cabbage. Stir to combine the add the stock, herbs and seasonings.Return to a simmer, cover and cook for about 20 minutes, or until the cabbage is soft. Serveimmediately.

Fife BrothThis is another classic smallholder soup from the Fife region of Scotland. It contains theclassic stand-by of Scottish cookery: barley and the smallholder’s favourite animal, the pig.Serves: 4 to 6Ingredients750g (1 2/3 lbs) pork ribs100g (4 oz) pearl barley450g (1 lb) potatoes, thinly sliced2.5l (10 cups) watersalt and black pepperMethod:Wash the barley then place in a large pan along with the pork ribs and the water. Bring to aboil and skim any scum from the surface. Add the potatoes, reduce to a simmer then cover andcook gently for about 3 hours.Remove the ribs, place on a plate and garnish with parsley. Season the broth with salt andblack pepper and serve.

Herring SoupAlong with cod, herring has traditionally been the other truly common fish in the North Sea.Both the Scots and Scandinavians made huge use of the fish and it’s hardly surprising thatScotland has so many herring-based dishes, whether for cooking it fresh, smoked or pickled.

Serves: 4 to 6Ingredients:4 herring, cleaned and boned2 small onions, finely chopped30g (1 oz) butter60g (2 oz) mushrooms, chopped400g (14 1/2 oz) tinned tomatoes (with juice), chopped600ml (2 1/2 cups) water3 tbsp malt vinegarsalt and black pepper, to tasteMethod:To bone the herring, gut and clean the fish cut off the heads and remove the scales. Open thebelly of the fish and place belly down on a work surface. Using your fist or a rolling pin hit thefish three or four times sharply on the back. The fish will flatted out and the backbone will beexposed. Turn the fish over and remove the backbone and as many pin bones as you can.Cut the herring into pieces about 2cm in size. Melt the butter in a pan and briefly fry the herringpieces, onions and mushrooms. Now add all the remaining ingredients and bring to a boil.Reduce to a simmer and cook gently for about 30 minutes. Adjust the seasoning then serve inwarmed soup bowls.

Spring SoupThis is a very simple traditional and light Scottish spring-time soup. Easy to make andsurprisingly tasty despite its apparent simplicity.Serves: 4Ingredients:1.2l (5 cups) stock (a good vegetable stock made with plenty of fresh herbs is good)1/2 tsp caster sugar1 tbsp rice1 tsp shredded lettuce1 tbsp diced carrot1 tbsp diced turnipsalt and black pepper, to tasteMethod:Add the stock to a pan, bring to a boil then add the rice, carrots and turnip. Cook quitevigorously for 15 minutes then add the lettuce, sugar and seasonings. Simmer until tender thenserve in warmed soup bowls.

Mussel and Bacon SoupThis is another island crofter-style soup that makes used of mussels from the seashore and thatclassic smallholder’s meat standby, the pig.Serves: 4Ingredients:4 rashers smoky bacon, chopped1 tbsp butter1 onion, chopped

3 celery sticks, chopped200g (7 oz) chopped, tinned, tomatoes700ml (3 cups) fish stock or vegetable stock1 tsp fresh basil, shredded800g (28 1/2 oz) fresh mussels, washed and de-beardedfreshly-ground black pepper, to tastechopped parsley, to garnishlemon slices, to garnishMethod:Melt the butter in a large pan and use to fry the bacon and onion until softened (about 6minutes). Add the celery, tomatoes, stock and basil and cook for a further 5 minutes.Add the mussels, cover the pan tightly and cook for a further 5 minutes, shaking the panoccasionally to coat the mussels. Turn into a serving bowl, discarding any mussels that haven’topened then season with salt and black pepper.Garnish with lemon slices and chopped parsley then serve with plenty of warm crusty bread.

Scottish Kale SoupKale is a very hardy green vegetable and has been a traditional winter standby in the ScottishHighlands and Islands, fed to both people and animals alike.Serves: 4 to 6Ingredients:150g (1/3 lb) barley225g (1/2 lb) beef, finely chopped2 leekslarge bunch of kalesalt and black pepper, to tasteMethod:Add the barley to a pan of cold water and bring to a boil. Remove any scum from the surfacethen add the beef and season. Bring to a boil and cook for 3 hours, topping-up the water ifneeded.Chop the leeks and kale then add to the soup. Continue boiling until the greens are tender.Adjust the seasonings and serve in warmed soup bowls.

Angus Potato SoupServes: 4 to 6Ingredients:10 medium potatoes, peeled and sliced2.5l (10 cups) water1 large carrot, scraped and grated450g (1 lb) roasted beef bones2 large tomatoes, blanched and peeled2 medium onions, choppedMethod:Place the beef bones in a pan, cover with the water then bring to a simmer, cover and cook for

1 hour. At this point add the onions, potatoes, carrot and tomatoes. Cover the pan and simmerfor a further 90 minutes then remove the beef bones.Season to taste then ladle into 6 warmed soup bowls and serve.

Mussel BroseBrose is the Gaelic for ‘soup’ or ‘broth’ and this is a classic soup from the Western Isles formussel meats in a milk and water base thickened with oatmeal.Serves: 4Ingredients:1.5l (6 cups) mussels300ml (1 1/4 cups) water300ml (1 1/4 cups) milk60g (2 1/2 oz) oatmealMethod:Scrub the mussels well then place in a large bowl and cover with fresh water. Set aside for 2hours. After this time, drain the mussels, place in a large pan and pour over the 300ml (1 1/4cups) water (you can also use wine, or you can add a little lemon juice with the water). Bringto a simmer and cook for about 10 minutes, or until the shells open.Strain the mussel liquor into a bowl. Now take the mussel meat from the shells (remove thebeards as you do this and discard any mussels that have not opened). Pour the mussel liquorinto a pan, add the mussel meat and milk then bring to a boil and cook for 10 minutes.Toast the oatmeal in a dry pan, place in a bowl then pour a little of the cooking liquid over it,stir until you have a smooth paste then whisk this paste back into the pan. Return the brose to aboil and continue boiling for 3 minutes. Serve immediately, ladled into bowls.As a variant, you can also make this with cockles.

Plain Scots Fish and Sauce SoupThis is an Edinburgh soup of haddock served in a milk base thickened with roux and flavouredwith the fish trimmings.Serves: 4 to 6Ingredients:1 fresh haddockany fish trimmings (head, tail, fins, etc)2 onions3 tbsp butter60g (2 oz) plain flour300ml (1 1/4 cups) milk2 tbsp parsley, chopped1 tbsp catsupsalt and freshly-ground black pepper, to tasteMethod:Fillet the haddock then make a stock with the haddock head, tail and bones (and any other fishtrimmings you might have), the chopped onions, salt and black pepper (you will need about1.5l [6 cups] in all). Bring to a boil and cook for about 50 minutes then strain.When the stock is ready, melt the butter in a pan, scatter the flour over the top and stir to form a

smooth roux. Whisk in the milk and fish stock until smooth.Cut the haddock into pieces, add to the stock then bring to a boil and cook for about 15minutes, or until the fish is done through. Add a little catsup to taste, pour into a warmed tureenand serve.

Seaweed SoupThis is a traditional recipe from the Hebrides for a classic soup of laver (sloke) cooked inmilk or cream and finished with butter and vinegar. This originated as a food of necessityduring lean times, but today it is touted as a health-food.Serves: 4Ingredients:100g (3 1/2 oz) laver (either green laver or purple laver), known as sloke in the Hebrides200ml (4/5 cup) milk or cream1 tbsp butter1 tbsp vinegarsalt and freshly-ground black pepper, to tasteMethod:Wash the laver in cold water to remove excess salt and sand. If desired, you can then soak forabout 2 hours in water with a little bicarbonate of soda added (this removes the bitterness).Shred the seaweed then add to a pan with the milk. Cook, rubbing frequently with a woodenspoon, for about 40 minutes, or until the laver is tender. Season to taste with butter, vinegar,salt and black pepper. Either serve as soup in the milk, or drain and use as an accompaniment.

Cullen BrothThis is a traditional Scottish recipe for a soup of mutton with swede, leek, carrot, cabbage andpotatoes. This recipe originates from the 1930s.Serves: 4 to 6Ingredients:450g (1 lb) neck of mutton, washed and cut into small pieces (joint the bones)2l (8 cups) cold water2 leeks, chopped1 small swede, peeled and diced1/2 medium carrot, grated1 small cabbage, chopped2 potatoes, peeled and finely dicedsalt and freshly-ground black pepper1 tsp sugarMethod:Add the mutton to a saucepan with the cold water. Bring to a boil and cook for 30 minutes.After this time add the leeks, swede, carrot, cabbage and potato. Return the mixture to a boiland continue boiling for 50 minutes, or until all the ingredients are very tender. Remove themutton bones at this point, strip away any meat and add this back to the soup.Continue boiling for 10 minutes, season to taste then stir in the sugar, ladle into warmed soupbowls and serve.

Highland Game SoupThis clear, well-flavoured soup makes an excellent starter for any Hogmanay celebrations andwill easily serve 12 people.Serves: 10 to 12Ingredients:2kg (4 1/2 lbs) game bones500g (1 lb) shin of beef (or venison), minced2 sets of game bird giblets (if available)3 carrots, scraped and sliced2 medium onions, sliced2 bayleavessmall bunch of parsley stalks120g (4 oz) celery sticks, chopped120g (4 oz) leeks (white parts only), chopped12 black peppercornssalt and freshly-ground black pepper, to taste200ml (4/5 cup) Port winecooked game meat, shredded, to garnishMethod:Place the game bones and onions in a roasting tin and set in an oven pre-heated to 200ºC(400ºF) for about 25 minutes, or until well browned. Remove from the oven and place in alarge pot with the beef (or venison), giblets, carrots, celery, leeks, bayleaves, parsley, blackpeppercorns and salt.Cover the contents of the pan with cold water then bring to a boil, reduce to a simmer, coverthe pan with a lid and cook gently for about 270 minutes, skimming the surface from time totime to remove any traces of grease.After this time, take off the heat and set aside to settle and cool slightly. Strain the liquidthrough a fine-meshed sieve lined with muslin or cheesecloth. Skim the surface of the liquidthoroughly, removing any traces of grease, then stir in the port wine.Return the soup to a pan, adjust the seasonings to taste then allow to heat through (but do notboil). Ladle into warmed soup bowls, garnish with shredded, cooked, game meat and serve.

Cockie LeekieThis is one of the most famous of all Scottish soups. This is a more elaborate version than theusual (the simpler version is also given earlier in this chapter), made of beef, prunes and leeksboiled in a water base.Serves: 6 to 8Ingredients:1 boiling fowl1.8kg (4 lbs) stewing beef240g (1/2 lb [just over]) prunes, pitted2.3kg (5 lbs) leeks, thinly sliced1 tsp freshly-ground black pepper1 tsp sea salt

4l (16 cups) waterMethod:Truss the fowl well, as for roasting or boiling. Cut the beef into bite-sized pieces. Combine thechicken, beef and leeks in a large pan then season with the salt and black pepper. Pour over thewater, bring to a simmer and cook gently for about 4 hours.Add the prunes and continue boiling for 1 hour more. Remove the fowl at this point and cut themeat into pieces (remove any skin, bones and sinew). Return the chicken meat to the soup, heatthrough and serve ladled into warmed soup bowls..

Barley SoupThis is a very simple traditional and light Scottish spring-time soup. Easy to make andsurprisingly tasty despite its apparent simplicity.Serves: 4Ingredients:85g (3 oz) barley600ml (2 1/2 cups) water12 spring onions, chopped600ml (2 1/2 cups) milk2 tbsp buttersalt and freshly-ground black pepper, to taste3 tbsp chopped parsley, to finishMethod:Wash the barley well, drain in a colander then place in a pan with the water and bring to aboil. Reduce to a slow boil, cover the pan and cook for 60 minutes (add more water asneeded).Add the spring onions and continue boiling for 15 minutes more then stir in the milk and thebutter. Season to taste with salt and black pepper, bring back to a boil, take off the heat, stir inthe chopped parsley and serve.

Fish SoupThis is a slightly more elaborate version of a fish soup, inspired by French cuisine, where arich fish stock is made first and the other ingredients are then finished in this base.Serves: 4 to 6Ingredients:For the Fish Stock:fish trimmings and fish heads1.2l (5 cups) watersalt, to taste1 onion1 celery stick6 white peppercorns1 blade of maceFor the Soup:1l (4 cups) fish stock

300ml (1 1/4 cups) water45g (2 oz) butter45g (2 oz) plain flour1 tbsp parsley, choppedsalt and freshly-ground black pepperMethod:To make the fish stock, combine the fish trimmings and water in a pan. Season with salt, bringto a simmer then skim the surface thoroughly. Add the onion, celery, white peppercorns andmace then bring back to a simmer. Cook, covered for 45 minutes. Strain through a fine-meshedsieve then measure 1l (4 cups) of the stock to make the soup.Melt the butter in a saucepan, scatter over the flour and stir together to make a roux. Whisk inthe stock until smooth then bring the mixture to a boil. Stir in the milk, parsley and adjust theseasonings to taste. Bring to a boil and serve immediately.You can make this soup richer by beating together 1 egg yolk with 2 tbsp cream and whiskingthis into the soup when it is taken off the heat and immediately before it is served.

Scottish Haricot Bean SoupThis is another French-inspired soup, this time from the eastern ports of Scotland.Serves: 4 to 6Ingredients:500g (1 lb) dried haricot beans55g (2 1/4 oz) fatty bacon (or 1 tbsp butter)2l (8 cups) water500ml (2 cups) milk2 onions, diced1 small piece of swede (turnip in Scotland), diced1 carrot, dicedsalt and freshly-ground black pepper, to tasteMethod:Wash and pick over the beans, place in a large bowl, cover with plenty of water and set asideto soak over night. The following day, remove as many of the skins as you can then drain thebeans, transfer to a large pot and add the water and the bacon (or butter). Bring to a boil andcontinue boiling for about 50 minutes, or until the beans are tender (if you are in a hurry add apinch of bicarbonate of soda to the beans before boiling).When the beans are completely tender add the onion, swede and carrot. Bring back to a boil,reduce to a simmer, cover the pot and cook for 2 hours more. Now stir in the milk (you can adda little cornflour to thicken at this stage, if desired) and season to taste with salt and blackpepper.Ensure the soup is hot through and serve in a tureen accompanied by oatcakes.

Hotch PotchFew Scottish soups are more famous than the Hotch Potch, they became commonly known inthe Stuart court of the 1650s and from the 1660s few British cookery books did not have arecipe or a version of this soup included. The Scottish original vanishes into the mists of time,but this version is from the 1850s.

Serves: 6 to 8Ingredients:giblets, neck and bones from a chicken3.5l (14 cups) water6 carrots, scraped and diced1 small cabbage, chopped2 young swedes (turnips)6 leeks, sliced into small pieces200g (1/2 lb) frozen peaspart of a cauliflower or a small head of broccoli, broken into florets1 tsp sugarsalt and freshly-ground black pepper, to tastehandful of parsley, finely choppedMethod:Combine the bones and water in a stockpot. Bring to a boil and cook for 2 hours. After thistime, strain off the liquid and pour this back into the pot.Add the cabbage, swedes, leeks and cauliflower or broccoli. Bring to a simmer and cook for40 minutes. Now add the peas and cook for 10 minutes then season with the sugar, salt andblack pepper.Pour into a tureen, add the parsley and serve.

Scottish Leek and Potato SoupThis is a classic Scottish soup that, along with cock-a-leekie is one of the mainstays of theBurns supper.Serves: 4 to 6Ingredients:4 good-sized leeks, cleaned, halved lengthways and sliced into 1cm thick pieces500g (1 lb) potatoes, peeled and diced30g (1 1/4 oz) butter1.75l (7 cups) white stock (veal or chicken)150ml (3/5 cup) milk30g (1 oz) cornflour (cornstarch)salt and freshly-ground black pepper, to tastea little grated cheese, to garnishMethod:Melt the butter in a pan, add the leeks and fry for about 8 minutes, or until tender. Add thestock and potatoes, bring to a boil then reduce to a simmer and cook for 60 minutes.Whisk together the cornflour and milk until smooth work this mixture into the soup and bring toa boil. Take off the heat and adjust the seasonings to taste. Ladle into warmed soup bowls,garnish with a little grated cheese and serve.

White Lentil SoupServes: 4 to 6Ingredients:

225g (1/2 lb) split lentils1.75l (7 cups) cold water2 celery sticks, chopped2 stalks of parsley1 onion, diced1 blade of mace8 white peppercorns45g (2 oz) butter45g (2 oz) plain flour300ml (1 1/4 cups) milk150ml (3/5 cup) single creamsalt and freshly-ground black pepper, to tasteMethod:Wash the lentils and drain in a colander. Turn into a pan, pour over the cold water and bring toa boil. Skim the surface well then add the celery, mace, parsley, onion and peppercorns.Bring to a brisk boil and cook, uncovered, for 90 minutes. Take off the heat, then press themixture through a fine-meshed sieve and set aside.Melt the butter in a pan, scatter over the flour and stir to form a smooth roux. Whisk in themilk, a little at a time until smooth. Bring to a boil and cook until thickened then add a little ofthe strained soup. Now whisk in the remaining lentil stock and bring to a boilTake off the heat, stir in the cream, season to taste with salt and black pepper then turn into atureen and serve with sippets of fried bread (thin slices of brad cut into triangles and fried).

Scottish Lentil SoupThis is a very simple traditional and light Scottish spring-time soup. Easy to make andsurprisingly tasty despite its apparent simplicity.Serves: 6Ingredients:250g (1/2 lb + 2 tbsp) lentils1 ham bone (or large bacon rinds)2 onions, peeled and diced1 large carrot, scraped and finely grated1 tbsp beef dripping1 tbsp plain flour2.5l (10 cups) water or stocksalt and freshly-ground black pepper, to tasteMethod:Melt the dripping in a large soup pan or stockpot. Add the lentils and onion and fry gently untilcoated in the fat. Scatter over the flour and stir to combine.Gradually add the water, beating to combine, then add the bone and bring the mixture to a boil.Season to taste with a little salt then reduce to a simmer and skim off any fat from the surface.Cover and cook gently for 90 minutes then add the grated carrot, re-cover the soup pot andcook gently for a further 30 minutes.Turn into a warmed soup tureen and serve immediately.

Potato and Mutton SoupThis is another soup with Highland antecedents that’s also very popular at Burns Nigh suppers.Serves: 4 to 6Ingredients:500g (1 lb) neck of mutton1kg (2 lbs) potatoes, peeled and sliced3 onions, peeled and chopped1 carrot, scraped and gratedsalt and freshly-ground black pepper, to tasteMethod:Place the mutton in a pot with 2l (8 cups) water. Bring to a boil then add the potato slicesalong with the onions and grated carrot.Bring the mixture to a boil and cook for 2 hours, or until the soup is thick and the potatoes arepulpy. If desired, the neck of mutton can be removed at this point, the meat taken off it,shredded and returned to the soup.

Peapod SoupThis is a classic recipe from Edinburgh for a frugal Victorian vegetarian soup of peapod andmint liquor thickened with cornflour and finished with milk. The Victorians though waste wasa sin, a view especially prevalent in Scotland and all vegetable leftovers were cooked to forma stock with the resultant waste being fed to the family’s pigs.Serves: 4 to 6Ingredients:1 bowl (about 4l to 5l [18 cups]) of pea pods (or use mangetout [snow peas])1 sprig of mint30g (1 oz) butter or dripping30g (1 oz) cornflour (cornstarch)250ml (1 cup) milk1 tsp sugarsugar, to tastesalt and freshly-ground black pepper, to tasteMethod:Wash the pods well then drain in a colander. Place in a large stockpot along with the mint andsugar. Add about 60ml (1/4 cup) water then simmer gently with a tight-fitting lid for about 2hours or until the pods are very tender.Take off the heat and pass through a fine-meshed sieve to puree. Scrape this puree into a cleansaucepan then add the butter or dripping. Mix the cornflour to a smooth slurry with the milkthen pour into the pea pod mixture.Bring to a boil and cook for 3 minutes. Season to taste with sugar, salt and black pepper thenserve.

Curried Chicken SoupIn the days of the British Raj, particularly the early days, there were as many, if not more,Scottish soldiers, adventurers and administrators in India as there were English. It is hardly

surprising therefor that Indian spices quickly became an important part of Scottish cookery andthat a pinch or two of curry powder found its way into many traditional Sottish dishes,particularly around the port cities. This recipe is more Anglo-Indian (or should that beHiberno-Indian?) in nature as it has the blend of spices and acid fruit that distinguish most realIndian curries. Indeed, recipes like this one were developed in India to make use of left-overroast meats.Serves: 4Ingredients:30g (1 oz) butter1 medium onions, chopped2 medium carrots, scraped and sliced1 celery stick, finely diced1/2 tsp curry powder120g (4 oz) cooked chicken, shredded1 dessert apple, cored and sliced1l (4 cups) chicken stock4 tbsp double cream or natural yoghurt1 tsp coriander leaves, finely choppedsalt and freshly-ground black pepper, to tasteMethod:Melt the butter in a heavy-based pan, add the onions, carrots and celery then cover the pan andallow the vegetables to sweat down gently for 5 minutes. Scatter over the curry powder andstir to combine then add the chicken and apple slices.Pour the chicken stock into the pan bring to a simmer, cover and cook for 40 minutes.Take off the heat and allow to cool slightly. Pour the soup mixture into a food processor orblender and process until smooth. Turn back into the pan and allow to heat through. Adjust theseasoning to taste then ladle into warmed soup bowls.Garnish each bowl with a swirl of yoghurt or cream, garnish with the chopped corianderleaves and serve immediately with warm bread rolls.

Kidney SoupThe recipe for this soup comes directly from the archives of the Edinburgh School of DomesticArts and dates to around the 1890s. It is much lighter than earlier versions of the soup andmore suited to modern tastes. I present the recipe in its entirety here.Serves: 4Ingredients:1 ox kidney45g butter or dripping1 onion, sliced2.25l beef stock1 bouquet garni6 cloves20 black peppercorns1 blade of mace

1/4 tsp celery seeds30g plain flour1 tbsp ketchup (mushroom ketchup, for preference)lemon juicedry sherrysalt and freshly-ground black pepper, to tasteMethod:Skin and core the kidney (discard any fat) then cut up into small pieces.Melt the dripping or butter in a pan, add the onion and the kidney pieces and fry, stirringfrequently, for about 8 minutes, or until golden brown.Pour in the beef stock, stir to combine, then bring to a boil and skim off any fat from thesurface. Tie the spices in a piece of muslin and add to the soup along with the bouquet garni.Reduce to a gentle simmer, cover the pan and cook very gently for about 3 hours, or until thekidney pieces are very tender (if desired, you can do this in a slow cooker).Strain the soup into a bowl and set aside to cool then place in the refrigerator over night. Rinsethe kidney pieces, dry and store in the refrigerator over night (discard the spices).The following day, remove all the fat from the top of the stock pour into a pan and add thekidney pieces. Bring to a simmer then stir in the ketchup. Adjust the seasoning to taste, add asqueeze of lemon juice and 1 or 2 tbsp sherry (add to taste).Allow to heat through then ladle into bowls and serve accompanied by thin slices of bread,quartered and toasted until crisp.

Cauliflower and Fennel SoupI came across this recipe whilst searching for dishes to include in this book. I came across thisrather unusual combination on the isle of Harris some ten years ago whilst on a whisky tourwith a Swedish fried. The Western Isles of Scotland are very isolated and often there are nodeliveries from the mainland. Staples have to be what can be grown on the island or extractedfrom the sea. Fennel is often grown to marry with the local seafood and cauliflowers are hardyand provide winter vegetables. The combination is not one that you typically see, but it workedso well that I wrote the recipe down. However, it’s lain in a shoebox for almost a decade, soit’s high time it was published!.Serves: 6Ingredients:1 small cauliflower, slicedfennel (bulb and leaves), equal in weight to the cauliflower, sliced (reserve some of the fennelleaves for garnish)1 medium onion, sliced60g (2 oz) butter300ml (1 1/4 cups) single creamjuice of 1 lemonsalt, to tastedried pepper dulse, of freshly-ground black pepper, to tasteMethod:Melt the butter in a pan, add the cauliflower, fennel (chop the leaves) and onion. Sweat down

gently for about 20 minutes, or until the onion is very soft.Pour in about 400ml (1 2/3 cups) water, bring to a simmer, cover the pan and cook for 10minutes. Take off the heat, allow to cool slightly and then process until smooth.Return the soup to the pan, add the cream and lemon juice and allow to heat through (but do notboil). Season to taste with salt and pepper dulse or black pepper.Divide between warmed soup bowls, garnish with the reserved fennel fronds and serve.

Starters and Snacks

As a component of the meal, the starter, a small dish intended to whet the appetite before themain course, is a late 18th and early 19th century invention. In Scotland it was the Burns NighSupper that popularized the starter as provided an additional course to extend the meal. Sincethen, many traditional dishes have been adapted as starters or snacks and these are broughttogether in this chapter.

Smoked Salmon MousseScotland is famous for its smoked salmon (indeed, for its salmon fishing and farming ingeneral). This is an excellent way of showing-off smoked salmon to its best and can be madefrom the cheapest cuts of the fishServes: 4–6Ingredients:300ml (1 1/4 cups) single cream2 bay leaves100g (3 1/2 oz) smoked salmon1 tbsp lemon juicegenerous pinch of paprika150ml (3/5 cups) fresh milk1 level tsp gelatinesliced cucumber, to garnishMethod:Add the cream and bay leaves to a saucepan over low heat. Beat the mixture until warm thentake off the heat and set aside to infuse for about 2 1/2 hours. Remove the bay leaves then pourthe cream into a food processor and add the salmon (reserve a few small pieces for garnish),lemon juice and paprika. Blend until smooth ten transfer to a measuring jug and make up to600ml with the milk. Stir well to combine.Meanwhile, sprinkle the gelatine over 3 tbsp water in a cup and set aside for a few moments.Whisk the mixture into a heat-proof bowl then set over a pan of simmering water and stir untildissolved. Take off the heat, allow to cool slightly then whisk into the salmon mix.

Divide the mixture between 6 ramekins and place in the refrigerator to chill and set for at least2 hours. Garnish with cucumber slices and a small piece of the reserved salmon. Serveimmediately.

Scotch WoodcockThis savoury snack was popular during the Victorian and Edwardian periods where it wasserved as a snack or ‘savoury’ course to complete a meal. However, it’s so delicious that itcan be served as a snack at any time and is also great at breakfast time.Serves: 4Ingredients:2 large slices wholemeal breadbutter for spreadingGentleman’s relish (or anchovy paste) for spreading5 tbsp fresh milk2 eggsgenerous pinch of cayenne pepper50g (2 oz) tin or jar of anchovies, drainedpaprika to garnishMethod:Toast the bread then remove the crusts and spread liberally with the butter followed by theGentleman’s relish or butter then cut the toast in half.Add a knob of butter to a saucepan and when it’s melted whisk together the milk, eggs andcayenne pepper in a bowl before pouring into the pan. Stir gently over gentle heat until themixture begins to thicken then remove from the heat and continue stirring until creamy.Divide the mixture between the prepared toast pieces and top with thin strips of anchovy filletarranged in a criss-cross pattern. Add a pinch of paprika and serve.

Auld AllianceServes: 4 to 6Ingredients:350g (1/3 lb + 2 tbsp) Roquefort cheeseWhisky, to tastefreshly-ground black pepper, to tasteMethod:Add the cheese to a pestle and mortar or a large bowl and pound to a smooth paste. Now addthe whisky drop by drop and stir into the creamed cheese. Continue adding whisky for as longas it is still incorporated into a cheese and makes a firm cream. Season to taste and pack intoramekins. Chill well before serving and serve either as an unusual pâté for a starter or as asavoury dish to end a meal. Serve with toast or oatcakes

Kail BroseBrose is a soup-style base often made from a mix of cream and oatmeal. Most versions aresweet but this is a rather unusual savoury version, typically served as a starter, though it canalso be served as an accompaniment. Kail is the Scots word for any member of the brassicafamily that does not have a heart. Often this was kale, but it could also be an open cabbage,

spring greens or an similar leafy green.Serves: 4Ingredients:2 heads curly kale120g (4 oz) oatmeal300ml (1 1/4 cups) beef stocka little creamsalt and black pepper, to tasteMethod:Add the kale to a pan of boiling, lightly salted water and cook until blanched (about 3minutes). Drain then chop the kale very finely. Return to a pan, sprinkle the oatmeal over thetop then add the boiling stock. Stir well and season to taste. Add a little cream and serve withoatcakes.

Scottish PorridgeOats have long been a staple of the Scottish dinner table, mostly because oats are more tolerantto cold and wet conditions than other grains and therefore grow well in the Scottish climate.Porridge (pronounced ‘parritch’) is still Scotland’s national dish and Burns’ words ofPorridge as ‘chief o Scotia’s food’ remains true today. It is always made with water andserved salted rather than sweetened and should be stirred with a porridge stick (known as aspurtle or theevil).Serves: 4Ingredients:8 rounded tbsp medium oatmeal1.2l (5 cups) watersalt, to tasteMethod:Bring the water to a boil in a saucepan then reduce the heat to a low simmer and sprinkle theoatmeal slowly over the top, stirring continuously to avoid lumps. Raise the heat a little andcook slowly until the mixture returns to a boil.Reduce to a simmer once more and allow the porridge to cook very slowly for 20 minutes,stirring frequently. About half-way through cooking you should add salt, to taste. Pour into foursoup bowls and eat hot.Traditionally, porridge would be served with a separate bowl of milk and each spoonful ofporridge would be dipped in the milk before eating.

Scotch PancakesThese are a classic Scottish thick griddle pancake, ideal for breakfast or even for a light super.Serves: 4 to 5Ingredients:240g (8 1/2 oz) self-raising flourpinch of sugar60g (2 oz) caster sugar2 eggs280ml (1 cup + 2 tbsp) milk

Method:Lightly grease your griddle with oil (not butter, as it will burn) then place on the hob to heat.Meanwhile, sift together the flour and sugar into a bowl then mix-in the sugar. Whisk togetherthe milk and eggs in a separate bowl then pour the milk mixture into the flour. Whisk togetherto form a smooth batter then test the griddle. Place a teaspoon of batter on the pan and if itcooks in less than a minute the griddle is ready.Remove the test batter then drop a tablespoon of the batter mix onto the griddle (smooth the topwith the back of the spoon). Allow the batter to cook until bubbles start rising to the surface(between 3 and 4 minutes) then flip the batter over using a palette knife. Continue cooking untilthe pancake is golden brown and cooked through (note, you can usually cook more than onepancake at once, just space them at least 3cm apart).Wrap the finished pancakes in a tea towel to keep warm and moist as you finish cooking theremainder of the batter (the batter is enough for 9 or 10). Serve either hot or cold with butterand jam or marmalade for breakfast. These pancakes also go well with egg and bacon.

Celtic StacksThese are towers of Scotch pancakes filled with bacon and topped with a poached egg. Bothdelicious and eye-catching for breakfast.Serves: 4Ingredients:4 rashers of back bacon, rinds removed1 tomato, sliced2 very fresh eggs1 tsp salt8 Scotch pancakes (see above)melted butter to drizzleMethod:Begin by preparing your Scotch pancakes according to the instructions in the previous recipe.Pre-heat your grill (broiler) and cook the bacon under high heat for between 2 to 3 minutes perside, or until golden brown and cooked. For the last minute of cooking add the tomato slicesand cook on both sides.Whilst the bacon is grilling, poach your eggs — bring a pan of water to a boil and add a littlewhite vinegar (about 1 tsp per 1l of water in the pan — the vinegar helps firm-up the albumen,keeping the egg white together). Prepare the eggs by cracking each one into a separate cup. Dothis carefully, as you do not want to break the yolks.Once the water is boiling stir rapidly with a whisk to create a rapidly-spinning whirlpool thenimmediately add the egg (the whirlpool effect helps wrap the white around the yolk). Reduceto a simmer and cook for about 3 minutes, or until the white has set and the yolks are stillrunny. Remove the egg with a slotted spoon and repeat with the remaining eggs.This recipe makes two servings: to serve, place a Scotch pancake on the bottom of the plateand drizzle a little melted butter over the top. Arrange a slice of tomato and a rasher of baconon top then add the next Scotch pancake along with another rasher of bacon and a slice oftomato. Place another Scotch pancake on top and add the poached egg with a twist of blackpepper. Finally top everything with one more pancake. Drizzle a little melted butter over the

top and serve.Prawns with a Whisky Cream Sauce

This is a simple starter of prawns served in a cream sauce flavoured with whisky that’sfinished with a cheese crust.Serves: 6Ingredients:30g (1 oz) butter60g (2 oz) grated Cheddar cheese2 tbsp whisky1 small onion, finely diced350g (12 1/2 oz) prawns (shrimp), peeled150ml (3/5 cup) double creamsalt and freshly-ground black pepper, to tastefinely-chopped parsley, to garnishMethod:Melt the butter in a frying pan over medium heat. Add the onion and fry for about 4 minutes, oruntil soft and translucent. Add the prawns and cook gently until pink then add the whisky andcook briskly for 2 minutes.Reduce the heat, stir in the cream and bring to the scalding point. Ensure that you take the panoff the heat before the cream comes to a boil. Season to taste with salt and black pepper thendivide the mixture between 6 buttered ramekins.Sprinkle the grated cheese over the tops of the ramekins then place under a hot grill and cookuntil the cheese is melted and golden brown.Garnish the tops of the ramekins with parsley and serve with toast points.

Smoked Salmon and Horseradish Potato FarlsThis is a traditional Scottish recipe for a classic potato cake made from boiled potatoescombined with buttermilk, and flour that are flavoured with horseradish, fried, topped withsmoked salmon and served as a snack or starter and which make an excellent Hogmanay dish.Serves: 4Ingredients:125g (1/4 lb) smoked salmon2 large, floury potatoes (about 125g [1/4 lb] each), peeled and cut into about 3 pieces each3 tbsp buttermilk or plain yoghurt (plus extra to garnish)2 tsp freshly-grated horseradish (or 2 tbsp horseradish sauce)salt and freshly-ground black pepper100g (3 1/2 oz) self-raising flour1 tbsp vegetable oil1 tbsp butterfresh dill, chopped, to garnishlemon wedges, to serveMethod:Bring a pan of lightly-salted water to a boil, add the potatoes and cook for about 20 minutes, or

until tender. Drain the potatoes, place in a bowl and mash until smooth.Stir the buttermilk (or yoghurt) and horseradish into the potatoes. Season to taste with salt andblack pepper then work in about 2/3 of the flour. When the mixture begins to form clump beginkneading with your hands, adding more flour, until the mixture leaves the sides of the bowl.Turn the dough out onto a floured work surface then dust the surface of the dough and yourrolling pin with more flour and roll out to about 25cm (10 in) in diameter.Combine the vegetable oil and butter in a heavy-based frying pan. Swirl the pan to ensure theentire base is coated then pour off any surplus fat. Carefully transfer the farl to the pan usingfish slices or spatulas. Cover and cook over low heat for about 6 minutes, or until theunderside is nicely browned then carefully turn the far over (easiest done by inverting onto aplate, adding the reserved oil to the pan, then sliding the far back into the frying pan). Cook for5 minutes more, or until the raw side is browned then carefully slide onto a serving dish.Separate the smoked salmon pieces and arrange in loose folds then place over the top of thefarl. Garnish with a little yoghurt then season with salt and black pepper and scatter dill overthe surface. Divide into quarters and serve accompanied by lemon wedges.

Kipper CreamThis recipe is for a classic mousse of flaked kippers in a milk base thickened with flour rouxand set with gelatine and flavoured with mayonnaise that’s lightened into a mousse with beatenegg whites and that makes and excellent starter for HogmanayServes: 6 to 8Ingredients:500g (1 lb) kipper fillets300ml (1 1/4 cups) milk30g (1 oz) butter30g (1 oz) plain flour150ml (3/5 cup) >mayonnaise2 large eggs, separated1 dessert spoon lemon juicepinch of freshly-grated nutmeg15g (1/2 oz) powdered gelatine3 tbsp water, boilingMethod:Remove the skins from the kippers and flake the flesh (discard any bones). When done, meltthe butter in a pan, scatter the flour over the top and stir in to form a roux. Take off the heat andwhisk in the milk until smooth.Return to the heat and bring to a boil, stirring constantly then take off the heat and whisk in theegg yolks, nutmeg and lemon juice. Dissolve the gelatine in the boiling water then stir into themilk mixture along with the flaked kippers. Set aside until the mixture begins to set.Whisk the egg whites until stiff then fold into the milk mixture along with the mayonnaise. Turnthe resultant mixture into a shallow, lightly oiled, 1.5l dish. Smooth the surface with a plasticspatula then allow to cool completely, cover with clingfilm and place in the refrigerator overnight to set.The following day, turn the cream out onto a serving plate then garnish with slices of

cucumber, water cress and stuffed green olives.As an alternative, you can also make this using smoked mackerel.

Scots CrumpetsUnlike the more familiar English crumpets made with yeast, Scots crumpets are far more likerich pancakes but they are made lighter by folding beaten egg whites into the batter.Serves: 4Ingredients4 eggs, separated60g (2 oz) sugar300ml (1 1/4 cups) milk180g (6 oz) plain flourMethod:Beat together the egg yolks, sugar and milk until smooth. Gradually add the flour, working in tomake a smooth batter. Now add the egg whites to a clean and dry bowl and beat until they formsoft peaks.Fold he beaten egg whites carefully into the batter mix.Heat a griddle pan and when hot rub with a little suet. Take a tablespoon of the batter at a timeand drop into the griddle. Cook for about 90 seconds, or until golden on the base then flip overand cook on the other side until golden brown.Sprinkle a little sugar over the top and serve either hot or cold.

Fried Cod RoeThis recipe is for a classic snack or starter of raw cod roe that’s boiled until tender, slicedinto rounds, fried and served with lemon juice and a dusting of spice.Serves: 4 to 6Ingredients:300g (2/3 lb) whole raw cod roecayenne pepper, to taste1 tsp vinegarsqueeze of lemon juicebutter or dripping for fryingsalt and freshly-ground black pepper, to tasteMethod:Wash the roes carefully then wrap the roes in a piece of muslin and tie securely. Place in a fishkettle and add well-salted cold water and 1 tsp vinegar. Bring to a boil and cook for 30minutes.Remove the roes out of the pan, take of the cloth and skin the roes then set aside untilcompletely cold. When cold, take the roe and slice into round about 1cm thick.Melt butter or dripping in a frying pan, add the slices of roes and fry until heated through.Remove with a slotted spoon and transfer to a serving dish. Season to taste with salt, blackpepper and cayenne pepper. Add a squeeze of lemon juice and serve.

Finnan Haddock with CheeseThis recipe is for a classic savoury snack of Finnan haddock flesh that’s heated with butter,

cheese, egg and milk and which is served spread on toast.Serves: 4Ingredients:200g (7 oz) cooked Finnan haddie, flaked60g (2 oz) grated cheese1 egg30g (1 oz) butter1 tbsp milksalt and freshly-ground black pepper, to taste1/2 tsp prepared mustard (or to taste)hot buttered toast, to serveMethod:Remove any bones from the fish and flake the flesh.Melt the butter in a pan then stir in the fish, milk, cheese and add the seasonings to taste. Stirthe mixture over gentle heat until the cheese has just melted and everything is heated through.Serve immediately, spread on hot, buttered, toast.

Kipper SavouryThis recipe is for a classic savoury snack of kipper meat blended with egg and milk that’sserved spread on toast.Serves: 4Ingredients:1 kipper1 egg2 tbsp milkchopped parsley, to garnishMethod:Bring a pan of water to a boil. Add the kipper and poach for about 5 minutes, or until tender.Drain the fish, strip off the skin then remove the flesh from the bones. Flake the flesh, place ina pan and add the milk. Allow to heat through then beat the egg in a bowl and add this to themixture.Stir to combine and continue cooking gently until the mixture thickens. Pile the kipper savourymixture on toast, garnish with chopped parsley and serve.

Scottish Marrow ToastThis is very much a Victorian recipe and represents the savoury dish, typically served withwine after the dessert. The recipe itself is for a dish of marrow boiled in water and dressedwith parsley and lemon juice that’s served with toasts.Serves: 4 to 6Ingredients:1 marrowbone2 tsp parsley,finely mincedsalt, freshly-ground black pepper and cayenne pepper, to taste1 tsp lemon juice3 rounds of bread, toasted and cut into neat strips

Method:Crack the bone and carefully extract the marrow. Cut this up into hazelnut-sized pieces thenbring a pan of salted water to a boil and drop in the marrow pieces.

Continue boiling for 1 hour then take the pan off the heat and drain the marrow pieces into asieve. Arrange on a warm dish and sprinkle over the lemon juice, parsley and seasonings.

Serve very hot, accompanied by the strips of toast.Scotch Rabbit

This recipe for a Scottish version of Welsh Rarebit comes from Hannah Glasse’s book, the Artof Cookery of 1747. The recipe is self-explanatory, so I quote directly from Hannah Glasse’sbook:Serves: 2Method:Toast a piece of bread very nicely on both sides, butter it, cut a slice of cheese about as big asthe bread, toast it on both sides, and lay it on the bread.

Scottish Pickled EggsThis recipe is for a classic pickle of hard-boiled eggs preserved in spiced vinegar. There aremany recipes of this type throughout the UK, though this specific recipe is a classic one fromEdinburgh and was provided by a friend many years ago.Serves: 12Ingredients:12 eggs15g ground cloves15g ground mace7.5g whole black peppercorns30g salt2 bayleavesmalt vinegar, to coverMethod:Bring a large pan of water to a boil, add the eggs and cook for 20 minutes or until fully hard-boiled. Carefully drain the eggs then crack the shells and peel them.Arrange the eggs in a large glass or earthenware jar, scattering the spices between them.Measure out enough vinegar to completely cover the eggs. Bring the vinegar to a boil. Tuck inthe bayleaves then pour over the vinegar, ensuring that the eggs are completely covered.Seal the jar with a vinegar proof lid and set aside for at least 2 weeks to mature before use.After opening store in the refrigerator.

Edinburgh Scotch WoodcockThis a traditional Edinburgh version for the classic Victorian savoury course (served afterdessert) of anchovy butter toasts served dressed with custard.Serves: 6Ingredients:

6 slices of bread, each 1cm thick12 anchovy fillets30g buttercayenne pepper, to taste3 egg yolks250ml creamMethod:Trim the first round of bread into a circle the size of a small saucer. Now cut circles from theremaining slices of bread, ensuring that each one is slightly smaller than the previous one.Chop the anchovies then place in a mortar and pound into a paste. Add the butter and seasonliberally with cayenne pepper then pound the mixture until smooth. Spread this anchovy butterover each slice of bread then pile the bread one on top of the other.Whisk together the egg yolks and cream in a bowl. Turn into a saucepan and heat gently,stirring constantly, until it thickens (do not allow to boil).Pour the custard over the tower of anchovy toast and serve immediately.

Cheese CustardThis is another classic Victorian savoury dish of a milk and egg custard flavoured andthickened with cheese that’s baked until set before serving.Serves: 4 to 6Ingredients:250ml (1 cup) milk115g (1/4 lb) cheese, grated2 eggssalt and freshly-ground black pepper, to tasteMethod:Grate the cheese finely then mix in a pan with the milk. Heat gently, stirring constantly, until thecheese has dissolved.Take off the heat, beat the eggs in a bowl then whisk into the milk mixture. Season to taste thenpour into a well-greased pie dish. Transfer to an oven pre-heated to 200ºC (390ºF) and bakefor about 15 minutes, or until nicely browned and set.Serve hot.

Tayside TangThis is a very interesting orange-based starter that combines the fruit with orange-colouredScottish cheddar cheese.Serves: 4 to 6Ingredients:2 oranges1 grapefruit100g (1 cup) Scottish cheddar cheese, diced4 orange slices, to garnishpinch of paprika, to garnishFor the Dressing:2 tbsp mayonnaise

3 tbsp fresh lemon juice60g (1/2 cup) grated Cheddar cheesesalt and freshly-ground black pepper, to tasteMethod:Using a sharp knife, peel the oranges and grapefruit, removing the skin and the pith. Take outand discard any seeds then chop the flesh into bite-sized pieces. Turn into a bowl and mix withthe cheese.For the dressing, stir together all the ingredients in a bowl, season to taste and stir to combine.Mix the dressing with the fruit and the cheese. Divide between individual bowls and decorateeach one with a pinch of paprika.Sit the orange slice in the top and serve.

Scotch EggsThis is the traditional Scottish version of Scotch eggs, which makes a great starter and is anessential addition to any picnic or buffet menu. Interestingly, Scotch eggs made their way toNigeria, where they are part of the national cuisine. There the meat blend is more highly spice,typically with the addition of a fresh, hot, chilli.Serves: 5Ingredients:450g (1 lb) sausage meat5 hard-boiled eggs, with shells removed1 large raw egg90g (3 oz) of dry breadcrumbs (approximately)Pinch of ground mace, salt and freshly-ground peppera small quantity of flour1 tbsp of waterMethod:Place the sausage meat in a bowl and season with ground mace, salt and freshly-ground blackpepper. Divide into five equal portions then dust an egg with flour before wrapping it evenlyin the sausage meat. Set aside and repeat with the other eggs. When all the eggs are coveredbeat the raw egg and water together and use this to coat the sausage meat-covered egg. Nextdip the egg in the breadcrumbs and dip back in the beaten egg before dipping back in thebreadcrumbs (this ensures a thick and even coating). Immediately dip the egg in a deep fatfryer pre-heated to 180ºC (360ºF). Cook the egg until the breadcrumb coating becomes a deepgolden brown in colour. Transfer to kitchen paper and repeat the process with the other Scotcheggs.They can be served either hot with a chilli dipping sauce of they can be served cold. (Theywill also keep in the refrigerator for two days so that you can prepare them well beforehand ifyou need to).

Tattie Scone with Bacon and Field MushroomsThis is a traditional snack or starter of a potato-based scone served with mushroom scrambledeggs and baked bacon. This can also be served as a light supper dish.Serves: 6

Ingredients:12 rashers streaky bacon8 field mushrooms, peeled and thickly sliced300g (2/3 lb) cooked mashed potatoes (still warm)75g (3 oz) plain flourpinch of ground mace4 eggs3 tbsp milk75g (3 oz) butter50ml (1/4 cup) oilsalt and freshly-ground black pepper, to tasteMethod:Place the bacon on a clean baking tray and bake in an oven pre-heated to 200ºC (390ºF) forabout 6 minutes, or until crisp. Remove from the oven and set aside.Meanwhile heat a frying pan and add 25g (1 oz) butter. When melted use this to fry themushrooms for about 3 minutes. Season well with salt and black pepper.Place the potatoes in a bowl and mix with 50g (2 oz) butter and the flour to form a soft dough.Season with mace, salt and black pepper and knead into a ball. Tip onto a floured surface androll out to about 1.5 to 2cm thick. Cut into rectangles about 10cm by 6cm. Heat a griddle panuntil very hot, brush with a little oil then add the potato scones. Cook for about 30 seconds oneach side, or until crisp all over.Whisk the eggs and milk, add to the mushroom pan and cook until well scrambled. Place thepotato scone in the middle of the plate and arrange the mushroom scrambled eggs to one sideof it. Arrange the crisped bacon on top, season and serve.

Arbroath ToastiesArbroath is a small fishing town on the east coast of Scotland, situated just to the north ofDundee. Arbroath is famous for its smoked haddock and the Arbroath Smokie is a particularkind of small smoked haddock from that town. These are lightly smoked and a golden brown incolour and there is no real substitute for them.Serves: 4Ingredients:175g (7 oz) smoked haddock (Arbroath smokies, of course!)175ml (2/3 cup) milk1 tbsp plain flour30g (1 oz) mature Cheddar cheese, grated1 egg, separatedsalt and freshly-ground black pepper, to taste4 slices hot buttered toastMethod:Add the haddock along with 150ml (3/5 cup) of the milk in a saucepan. Bring to a boil, thenreduce to a low simmer, cover and cook for 5 minutes, or until the fish flakes easily with afork.

Remove the fish and set aside. When cool flake with a fork and remove the bones. Meanwhilewhisk together the flour and remaining milk. When smooth add this to the milk remaining in thepan. Slowly bring to a boil, then cook for 2 minutes or until the mixture thickens. Take off theheat and whisk in the egg yolk and add the cheese and fish. Continue stirring until the cheesemelts.

Season the mixture to taste then whip the egg whites until stiff and fold into the milk mixture.Place the toast on the rack of a grill pan and spoon some of the fish mixture onto each slice. Setthis under a hot grill and cook until well browned. Serve immediately.

Smokie PâtéThis recipe for a classic pate made from a blend of Arbroath Smokie (smoked haddock),shallots, tomato puree, mustard, cream, lemon juice, spices and butter.Serves: 4Ingredients:450g Arbroath smokie fillets, skinned (poach in milk for about 10 minutes to cook)2 shallots, chopped2 tbsp tomato purée1 tbsp English mustard3 tbsp double cream1 tsp brown sugar1 tbsp fresh basil, chopped1/4 tsp dried tarragon8 peppercorns, crushedjuice of 1/2 lemona few drops of Tabasco sauce (or to taste)25g butter2 tbsp whiskyMethod:Melt the butter in a pan and use to fry the shallots for about 3 minutes, or until they havesoftened (but not coloured). Add the tomato purée, mustard, lemon juice, sugar, herbs andpeppercorns and continue cooking slowly for about 4 minutes. Season with the Tabasco sauce,take off the heat and allow to cool.Add the flaked Arbroath smokie flesh, cream, whisky and the cooked spice mixture to ablender and render to a smooth paste. Transfer to ramekins and chill in the fridge. Decoratewith a sprig of parsley and serve with hot buttered toast.This can be made in exactly the same way with smoked trout, smoked mackerel or smokedherring in place of the haddock.

Whisky-Mac PrawnsThe Whisky-Mac is a classic Scottish recipe made from a blend of green ginger wine andwhisky. This combination is used to flavour this classic Scottish prawn starter.Serves: 6Ingredients:60ml (4 tbsp) Whisky (blended)

60ml (4 tbsp) green ginger wine1 tbsp heather honey3cm (1 in) square piece of ginger, peeled and finely chopped2 ripe avocados250g (8 oz) cooked prawns, peeledlettuce leaves, washed and driedlemon slices, to garnishMethod:Combine the whisky, ginger wine, honey and chopped ginger in a bowl and stir to combine.Peel and halve the avocados, remove the stones and chop the flesh into bite-sized pieces.Place in a bowl with the prawns then pour over the whisky-mac sauce. Toss to coat then coverand set aside to marinate in the refrigerator for 30 minutes.Arrange the lettuce leaves on six serving plates. Spoon over the prawn mixture (use any left-over liquid as a dressing) then garnish with a slice of lemon and serve.

Cheesy AngelsThis is a Scottish version of Angels on Horseback that uses orange-coloured Scottish cheddarcheese (I like the Orcadian version) and Scottish smoked oysters wrapped in streaky bacon.Serves: 4Ingredients:60g Scottish cheddar (this should be orange coloured)12 smoked oysters6 rashers of streaky baconMethod:Divide the cheese into a dozen small, even pieces. Trim the rind from the bacon, stretch withthe blunt side of a knife then divide the rashers in half crossways. Sit a piece of cheese on topof every smoked oyster then wrap securely in a piece of bacon and secure with a cocktailstick.Place under a hot grill (broiler) and cook, turning half-way through, until the bacon is crisp.

KedgereeIt’s often forgotten that in the early days of the British Raj in India, there were as manyScotsmen as Englishmen there. As a result, curried dishes, particularly fish dishes, are as muchpart of Scottish as English culture.Serves: 4 to 6Ingredients:175g long-grain rice, washed and drained350g smoked haddock2 hard-boiled eggs120g butter60g raisins1 tsp curry powder4 tbsp single creamsalt and freshly-ground black pepper, to taste

freshly-chopped parsley, to garnishMethod:Bring a pan of salted water to a boil, add the rice and cook for about 20 to 25 minutes, or untiljust tender. Drain the rice then set aside to keep warm.Bring a pan of half milk and half water to a boil, add the haddock and poach for about 15minutes, or until just tender. Drain the fish then flake the meat, removing any skin and bones.Chop the hard-boiled eggs then melt the butter in a pan and add the eggs, flaked fish andraisins. Scatter over the curry powder, stir to combine and fry gently until the ingredients areheated through.Add the cream and cook for 2 minutes. Adjust the seasonings to taste then take off the heat.Arrange the rice on a serving dish and spoon over the curried fish mixture. Garnish with thechopped parsley and serve.

Fish and Seafood

With its extensive coastline, game rivers and lochs, Scotland is blessed with and abundance offish and seafood and is famous for its trout, salmon and langoustine. There is also a largesmoking industry and smoked salmon, haddock and herring are all produced, with the smokedsalmon, Finnan Haddies and Arbroath Smokies being internationally famous and renowned. Itis hardly surprising, therefore, that Scotland has a whole host of traditional fish dishes. A largenumber of these are presented here.

Finnan HaddieThe ‘haddie’ is the Scottish Smoked haddock, with the best quality version coming fromFindon in Scotland (locally pronounced as ‘Finnan’) starting in the late 19 century. This recipeis a true classic, a stew (sometimes a soup) of smoked haddock in a milk-based stock that canbe served as a main meal with boiled potatoes.Serves: 4Ingredients:450g (1 lb) smoked haddock (Finnan haddies)1 large onion, thinly sliced400ml (1 2/3 cups) milk1/2 tsp cracked black pepper1 1/2 tsp mustard powder30g butter, softened2 tsp plain flour1 spring onion, finely chopped1 tbsp finely-chopped parsleyMethod:Place the onion slices in the base of a large pan. Cut the haddock into pieces some 2cm wideand spread over the onion. Mix the milk, pepper and mustard powder together then pour intothe pan. Bring the mixture gently to the boil then reduce to a low simmer and cook, covered,for five minutes. Remove the lid and simmer, uncovered, for a further five minutes.Using a slotted spoon remove the fish from the pan and lay in the base of a warmed servingdish. Simmer the mixture left in the pan for a further five minutes, stirring frequently. Mix the

butter and flour together and stir into the mixture in the pan along with the spring onion.Increase the heat a little then cook, stirring continually, until the mixture comes to a slow boiland thickens slightly. Ladle over the fish and serve sprinkled with finely-chopped parsley.

Cabbie ClawCabbie Claw, also known as Cabelew or Cabbilow is a classic recipe from the north-east ofScotland and the Orkneys for a dish of cod fillets in an egg sauce. Originally salted cod wasused, but today it’s much more common to use fresh cod fillets. For this version of the dish, thecod must be truly fresh.Serves: 4 to 6Ingredients:675g (1 1/2 lbs) very fresh cod fillets, skinned2 tsp freshly-grated horseradish2 sprigs of parsley1kg (2 lbs) potatoes, peeled, boiled until tender and mashed with 100g (3 1/2 oz) butter untilsmoothsalt and freshly-ground black pepper, to tasteFor the Sauce1 hard-boiled egg, peeled and coarsely chopped45g (1 1/2 oz) butter500ml (2 cups) reserved fish poaching stock45g (1 1/2 oz) plain flour450ml (1 4/5 cups) milk2 tbsp flat-leaf parsley, finely choppedpinch of paprikaMethod:Lay the cod fillets in a pan and scatter over the horseradish. Add the parsley sprigs and seasonwith salt and black pepper. Pour in about 1l water (enough to cover the fish) then bring to aboil, reduce to a simmer, cover the pan and poach the fish for about 20 minutes, or until tender.After this time drain the fish (reserve the poaching liquid) then transfer the fish to a heat-proofbaking dish (a large gratin dish is ideal). Arrange the fish in the base and pipe around a borderof the mashed potato. Set aside in a low oven to keep warm.Now prepare the sauce. Melt the butter in a saucepan, add the flour and stir to form a smoothroux. Cook this, stirring constantly, for 1 minute then whisk in 500ml (2 cups) of the reservedfish poaching liquid and the milk. Bring the mixture to a boil and cook to thicken.Stir in the chopped hard boiled egg, season to taste and pour over the fish. Transfer to an ovenpre-heated to 200ºC (400ºF) and bake for about 10 minutes, or until the potato border is lightlycoloured.Garnish with the paprika and chopped parsley and serve accompanied by the remainingmashed potatoes.

Fish SausagesServes: 4Ingredients:180g (6 oz) cooked white fish

60g (2 oz) peeled prawns60g (2 oz) mushrooms60g (2 oz) breadcrumbs2 eggs, lightly beaten120g (4 oz) fine oatmeal2 tsp dried parsleysalt and black pepper to tastecooking oilflour and butterMethod:Remove and skin and bones from the fish and flake. Chop the prawns very finely then chop themushrooms finely and fry in a little butter.Add the fish, prawns, cooked mushrooms, breadcrumbs and parsley to a large bowl and mashtogether with the back of a fork. Season with salt and pepper then add half the beaten eggs tobind the mixture together.Using floured hands form the fish mixture into sausage shapes then dip in the remaining beateneggs and roll in the oatmeal. Shallow fry in hot oil for about 6 minutes, turning regularly toensure that the sausages become an even golden brown. Drain on kitchen paper and serve.

Ham and Haddie PieThis recipe for a Scottish-style pie of haddock (haddie) and bacon topped with cheese andbreadcrumbs (rather than the more usual pastry).Serves: 6 to 8Ingredients:375g (2/3 lb + 3 oz) smoked haddock125g (5 oz) chopped bacon250g (9 oz) tomatoes, sliced60g (2 oz) grated Cheddar cheese1 small onion, chopped1 garlic clove, finely sliced60g (2 oz) breadcrumbs2–3 tbsp waterbutter for fryingMethod:Melt the butter in a pan and fry the onions and garlic until soft. Add the chopped bacon andcook for a further 3 minutes. Grease a medium-sized ovenproof dish and arrange half thetomato slices in the dish before covering with the onion and bacon mixture. Place the haddockon top of this and top with the remaining tomato slices.Add the water and sprinkle the breadcrumbs and cheese on top. Cover with a lid or withaluminium foil and cook in an oven pre-heated to 190ºC (380ºF) for 20 minutes. Remove thecover after this time and cook for a further ten minutes (or until the topping has browned).

Arbroath SmokiesArbroath is a small fishing town on the east coast of Scotland, situated just to the north of

Dundee. Arbroath is famous for its smoked haddock and the Arbroath Smokie is a particularkind of small smoked haddock from that town. These are lightly smoked and a golden brown incolour and there is no real substitute for them.As well as being the haddock themselves the term ‘Arbroath Smokie’ is used for a breakfastdish made of the haddock. It is that recipe which is presented here.Serves: 4Ingredients:4 Arbroath smokies (smoked haddock)150ml (3/5 cup) single cream1 bunch watercress, to garnishsalt and black pepper, to tasteMethod:Add the smokies to a pan and just cover with water. Bring to a boil, reduce to a simmer andcook for 5 minutes. Discard the cooking water (or keep for fish stock) then add the cream tothe pan. Simmer gently for 5 minutes then season to taste.Place the fish in a serving dish, spoon the cream sauce over the top and garnish with thewatercress before serving.

Baked Brown TroutScotland, rightly so, is famous for its trout and salmon waters. Indeed, in many places freshbrown trout can be relied on almost year round and many Scottish restaurants make the most ofthis most dependable of meals. Baked brown trout is a Scottish classic, though often enoughignored in lists of traditional Scottish recipes.Serves: 4Ingredients:4 whole brown trout (about 250g [1/2 lb] each)4 tbsp dry vermouth2 tbsp olive oilsea salt and freshly-ground black pepper4 sprigs each of fresh herbs (eg dill, fennel fronds, chives, parsley)4 tsp butterjuice of 1 lemonMethod:Clean, gut, de-scale and trim the fins of the fish. Wash thoroughly and pat dry then insert theherbs in the body cavity. Place each fish on a lightly-greased piece of aluminium foil (use theolive oil) then pour 1 tbsp vermouth over the top along with 1/4 the lemon juice. Dot with thebutter and season with salt and black pepper.Roll up the foil to form a packet around the fish and seal the edges securely (allow some roomfor expansion). Place the packets on a baking tray and put in an oven pre-heated to 220ºC(420ºF). Bake for about 10 minutes, or until the fish is completely cooked in the thickest partof its flesh.Serve immediately with rice or boiled potatoes and fresh vegetables.

Baked Cod and Egg SauceThe combination of cod with a hard boiled egg based sauce is traditional in Scottish cuisine

and there are many versions of this recipe across the country.Serves: 4Ingredients:4 cod fillets60g (2 1/2 oz) butter50g (2 oz) flour750ml (3 cups) milk3 hard-boiled eggs, chopped1 tbsp butterpinch of nutmegsalt and black pepper, to tasteMethod:Melt the butter in a pan. Sprinkle the flour over the top and stir to combine thoroughly into aroux. Gradually add the milk and whisk continuously to incorporate into the roux. Continuecooking for about 3 minutes, stirring frequently, until the mixture is smooth and creamy. Addthe eggs, the 1 tbsp butter and season with nutmeg and salt and pepper.Place the cod fillets into a greased baking dish and pour the sauce over the top. Place in anoven pre-heated to 190ºC (380ºF) and bake for about 20 minutes, or until the fish is cookedthrough. Serve on a bed of mashed potatoes and accompanied by asparagus or marsh samphire.Spoon the egg sauce over the top.

Baked Salmon with TarragonSalmon is another of the classic Scottish fish and Scotland is rightly famous for its salmonfishing and salmon farming. This traditional dish treats the fish quite lightly, allowing the bestof its flavours to emerge.Serves: 4Ingredients:4 salmon fillets2 slices streaky bacon, shredded1 small onion, finely chopped90g (3 oz) butter1/4 tsp dried tarragon2 tbsp lemon juiceMethod:Add the butter to a pan and melt. Use this to gently fry the chopped onion until just softened(but not coloured), about 5 minutes. Add the bacon and tarragon and cook for a further 2minutes before stirring-in the lemon juice.Place a large sheet of well-buttered foil in a baking dish. Arrange the salmon in the base,spoon the bacon and onion mixture over the top then close the foil over the fish to form aparcel. Set in an oven pre-heated to 180ºC (360ºF) and bake for about 20 minutes, or until thesalmon is just done. Serve with fresh vegetables and a squeeze of lemon juice.

Grilled Salmon BalmoralJust as in Wales, oatmeal is a traditional part of the Scottish diet and it’s often used as a

coating for fish where it lends both flavour and texture. Here it’s used with that mostarchetypical of Scottish fish, the salmon.Serves: 4Ingredients:4 salmon steaksflour, seasoned to tastemedium oatmeal to coatbutter for coating, meltedMethod:Lightly flour the salmon steaks then dip in the melted butter to coat. Sprinkle the oatmeal overthe top and pat into the fish. Place on a buttered grill tray and grill slowly for about 10 minutes(depending on the size of the steaks), turning once.

Herring in OatmealThis is a classic of both Scottish and Welsh cookery and this Scottish version uses two staplesof Scottish cookery, herring and oatmeal.Serves: 2 to 6Ingredients:2 herring per portionflour for dustingmelted butter for coatingmedium oatmeal to coatbutter for fryingsalt and black pepper, to tasteMethod:Gut the fish then remove the heads and slit along the belly. Open the fish out, belly side downand bang on the back a few times with your hand or a rolling pin. Remove the backbone and asmany of the pin bones as you can. Scrape away the scales then wash and pat dry before cuttingthe fish into fillets.Dust the fish with the flour then dip in melted butter before sprinkling the oatmeal over the topand patting to firm down. Coat as much of the fish as possible then set aside.Meanwhile melt the butter in a large pan and add the herring, skin side up (this will help thefish hold together as it cooks) and cook on both sides until cooked though and the oatmeal isbeginning to colour nicely (about 12 minutes).

Smoked Haddock, Lentil and Poached Egg BreakfastThis is a very hearty, if slightly unusual breakfast that’s well worth making. Use propersmoked haddock in this dish, not the fluorescent yellow kind you tend to get in supermarkets.Serves: 6Ingredients140g (5 oz) smoked streaky bacon, cut into strips90g (3 oz) unsalted butter2 medium onions, finely chopped2 celery sticks, finely chopped1 medium carrot, finely chopped

350g (2/3 lb + 4 tbsp) Puy lentils, washed1 bayleaf1 tsp sugar2 garlic cloves, finely chopped3 tbsp red wine vinegar330g (12 oz) smoked haddock fillet (3 fillets, halved)fresh milk1 generous handful flat-leaf parsley2 tbsp white wine vinegar6 fresh eggssnipped chives, to garnishMethod:Beat together the egg yolks, sugar and milk until smooth. Gradually add the flour, working in tomake a smooth batter. Now add the egg whites to a clean and dry bowl and beat until they formsoft peaks.Fold he beaten egg whites carefully into the batter mix.Heat a griddle pan and when hot rub with a little suet. Take a tablespoon of the batter at a timeand drop into the griddle. Cook for about 90 seconds, or until golden on the base then flip overand cook on the other side until golden brown.Sprinkle a little sugar over the top and serve either hot or cold.

Fried Cod RoeThis recipe is for a classic snack or starter of raw cod roe that’s boiled until tender, slicedinto rounds, fried and served with lemon juice and a dusting of spice.Serves: 4 to 6Ingredients:300g (2/3 lb) whole raw cod roecayenne pepper, to taste1 tsp vinegarsqueeze of lemon juicebutter or dripping for fryingsalt and freshly-ground black pepper, to tasteMethod:Wash the roes carefully then wrap the roes in a piece of muslin and tie securely. Place in a fishkettle and add well-salted cold water and 1 tsp vinegar. Bring to a boil and cook for 30minutes.Remove the roes out of the pan, take of the cloth and skin the roes then set aside untilcompletely cold. When cold, take the roe and slice into round about 1cm thick.Melt butter or dripping in a frying pan, add the slices of roes and fry until heated through.Remove with a slotted spoon and transfer to a serving dish. Season to taste with salt, blackpepper and cayenne pepper. Add a squeeze of lemon juice and serve.

Finnan Haddock with CheeseThis recipe is for a classic savoury snack of Finnan haddock flesh that’s heated with butter,

cheese, egg and milk and which is served spread on toast.Serves: 4Ingredients:200g (7 oz) cooked Finnan haddie, flaked60g (2 oz) grated cheese1 egg30g (1 oz) butter1 tbsp milksalt and freshly-ground black pepper, to taste1/2 tsp prepared mustard (or to taste)hot buttered toast, to serveMethod:Melt the butter in a pan and use to fry the bacon strips in this until lightly browned. Now addthe chopped vegetables and continue frying until softened and only very lightly coloured. Addthe lentils, stir to combine then add just enough water to cover. Bring to a boil then add thebayleaf, sugar and garlic. Stir-in the red wine vinegar then reduce the mixture to a simmer andallow to cook gently for about 25 minutes or until the lentils are tender (add more water ifneeded). Take off the heat, season, cover and set aside to keep warm.Place water in a large, shallow, pan and bring to a boil then place another pan on the stove,add the haddock and cover with milk. Bring just to a boil, shaking the pan frequently to preventthe haddock from sticking. Take off the heat, shake the pan then cover and set aside to keepwarm.Add the vinegar to the boiling water, crack the eggs into ramekins or cups. Tip the eggs into theboiling water one by one. Reduce the heat to a simmer and continue cooking for 1 minute. Atthe end of this time flip the eggs over with a slotted spoon. As soon as the whites are solidremove the eggs from the water with a slotted spoon.Set a mound of the lentil mixture on six plates. Place a piece of the haddock on top beforesitting the egg on top. Garnish with the chives and serve.

Mussel StewThis is classic forager’s stew, based on a recipe that’s been cooked in the Highlands andIslands of Scotland for centuries. Of course, you can use shop-bought mussels but it’s fartastier if you’ve collected you own. If collecting your own mussels then collect then from tidalrocks that are well away from human habitation. Wash them thoroughly and make certain youdiscard any that float in the washing water.Serves: 4 to 6Ingredients:1 pan of fresh mussels1 handful of flat-leaf parsley, chopped1 tbsp wild thyme1 large onion, chopped3 tbsp butter2 tbsp flour200ml (4/5 cup) white wine or dry cider

Method:Add 2 tbsp butter to a large pan and use to soften the onion (allow to sweat for about 8minutes) then add the white wine (or cider), wild thyme and parsley. Allow to simmer gentlyfor about 2 minutes then add the cleaned mussels and cover the pan. Shake the pan frequentlyas the mussels cook (they are ready when the shells open). When the majority of the musselsare done remove the meat from any mussels have opened (discard any that have not opened)then place in a warmed bowl and set aside to keep warm.Combine the flour and remaining butter to a smooth paste then drain the remaining liquid fromthe mussels into a fresh pan and add the flour and butter mixture to thicken the sauce. Bring to aboil and cook, stirring constantly, until the sauce thickens to your desired consistency. Pourover the mussel meat and serve garnished with a little freshly-chopped parsley.

Tweed KettleThe Tweed must rank amongst Scotland’s premier salmon rivers and though this dishoriginates in Edinburgh it’s hardly surprising that it’s been named in honour of the Tweed.Serves: 4Ingredients:1 whole fresh salmon, gutted and cleaned (about 900g [2 lbs])salt and freshly-ground black pepper, to taste2 shallots, finely choppedpinch of ground mace150ml (3/5 cup) dry white wine2 tbsp butter100g (9 1/2 oz) mushrooms, chopped2 tbsp parsley, choppedMethod:Lie the fish in a large fish kettle and add just enough water to barely cover the fish. Slowlybring to a boil then reduce to a very gentle simmer, cover and cook for about 3 minutes.Carefully remove the salmon from the pan then allow to cool until you can handle it. Skin thefish, remove the bones then chop the flesh in to small cubes and set aside.Return the skin, bones and any trimmings to the liquid in the kettle, bring to a boil then reduceto a simmer and cook for 15 minutes. Take off the heat, allow to cool slightly then strain theliquid and decant 150ml (3/5 cup) into a clean pan.To this add the fish, mace, shallots and white wine. Season to taste then bring to a simmer,cover and cook for 10 minutes. Meanwhile, melt the butter in a pan and use to gently fry themushrooms until soft. Drain these then add the cooked mushrooms to the salmon mixture andcontinue cooking for 5 minutes.Turn into a serving bowl and garnish with the parsley. Traditionally this dish is served withmashed swede and/or potatoes.

Cod with Mustard SauceThis is a traditional Scottish recipe that marries cod with mustard seeds, a combination thathas come back into favour in recent years.Serves: 4 to 6Ingredients:

1 bunch of chives1kg (2 1/4 lbs) fresh cod250ml (1 cup) milk250ml (1 cup) watersea salt, to taste3 tbsp butter2 tbsp plain flour4 tbsp mustard seeds, crushedMethod:Line the base of a pan with the chives and set the fish on top. Cover with the milk and waterand season to taste with the sea salt. Bring to a gentle simmer and cook for 10 minutes.Remove the fish and set aside to keep warm.Meanwhile, melt the butter in a separate pan and add the mustard seeds. Cook for a fewminutes then stir-in the flour to form a roux. Add a little of the fish stock and whisk untilthickened. Add some more of the fish stick then pour the sauce back into the original pan.Whisk to combine, return to a simmer then cook until the mixture starts to thicken.Arrange the fish on a plate, pour the sauce over the top and serve immediately.

Smoked Finnan Haddie with Egg SauceTrue Finnan Haddie derives from and is smoked at Findon near Aberdeen (which is corruptedto Finnan but any good, lightly-smoked haddock will do. Here it is married with the classicScottish egg sauce.Serves: 4Ingredients:2 Finnan haddies, each about 275g (10 oz) in weight1 bay leaffreshly-ground black pepper, to taste300ml (1 1/4 cups) whole milk25g (1 oz) butter25g (1 oz) plain flour2 eggs, hard-boiled and finely chopped1 tbsp fresh parsley, finely choppedMethod:Place the haddock, skin side down, in a large frying pan. Add the bay leaf and season withblack pepper, to taste. Pour the milk over the top and slowly bring to a boil. Reduce to a gentlesimmer and cook for about 15 minutes, or until the fish is tender.Using a large fish slice, transfer the fish to a warmed dish and set aside to keep hot.Meanwhile, melt the butter in a saucepan then stir-in the flour to form a roux. Cook, stirringconstantly, for 2 minutes then gradually whisk-in the milk from the frying pan. Whisk to mixthen bring the mixture to a boil, stirring constantly. Reduce to a simmer and cook for about 3minutes, or until the sauce has thickened.Stir-in the eggs and parsley then pour the sauce into a sauce boat and serve with the fish.Accompany with boiled, mashed potatoes.

Monkfish with a Whisky, Spinach and Horn of Plenty SauceThis is a classic example of modern Scottish cookery, where monkfish is married with a wildmushroom sauce flavoured with whisky.Serves: 4 to 6Ingredients:675g (1 1/2 lbs) skinned monkfish tail115g (1/4 lb) fresh Horn of Plenty mushrooms, cleaned675g (1 1/2 lbs) fresh spinach, with stems trimmed3 tbsp butter1 shallot, minced60ml (1/4 cup) whisky120ml (1/2 cup) double creamsalt and freshly-ground black pepper2 tbsp olive oilMethod:Cut the fish into fillets about 12mm thick then set aside. Halve the mushrooms lengthways andbrush clean of any grit. Wash the spinach and transfer to a colander to drain.Melt the butter in a large, high-sided, frying pan then add the shallot and fry for 2 minutesbefore adding the mushrooms. Cook, stirring frequently, until heated through (about 8 minutes)then add the whisky and cook until almost all the liquid has evaporated. Now stir in the creamand cook until the sauce has thickened and coats the mushrooms. Season with salt and blackpepper then remove from the heat and set aside to keep warm.Meanwhile, place the spinach in a large pan over medium heat and cook until wilted. Squeezeout the excess liquid, chop roughly and set aside to keep warm.Add the olive oil to a frying pan and when almost smoking season the fish liberally with saltand black pepper then add to the pan. Fry for about 5 minutes on each side, or until cookedthrough and very tender.To serve, season the spinach and divide between four warmed serving plates. Lay themonkfish fillets on top then spoon over the mushrooms and their cream sauce. Serveimmediately, accompanied with creamy mashed potatoes.

Fish Pie with DulseVarious seaweeds have been eaten and used as flavourings on the Scottish isles for centuries.This modern twist on a traditional fish pie uses dried dulse as a flavouring. Dried dulse can bebought from many health-food stores or on-line. This makes an excellent Easter dish,particularly for Good Friday supper.Serves: 6 to 8Ingredients:750g (1 2/3 lbs) assorted seafood (eg cod, salmon, haddock, prawns, scallops — but it mustinclude smoked haddock)700ml (3 cups) milksalt and freshly ground black pepper40g (1 1/2 oz) butter40g (1 1/2 oz) plain flour

3 tsp freshly-chopped parsley1kg (2 1/4 lbs) potatoes, peeled and cubeda little cream or milk60g (2 oz) fresh dulse (or re-constitute dried dulse in water)25–50g (1–2 oz) butterMethod:Begin with the dulse: rinse thoroughly then place in a pan and cover with water. Bring to a boiland cook for about 60 minutes, or until tender. Drain, allow to cool slightly and chop veryfinely.Put the seafood in an ovenproof dish and pour over the milk, sprinkle with salt and pepper andbake in an oven pre-heated to 190ºC (360ºF) for 15 minutes before straining the milk from thefish (reserve some for the sauce). Flake the fish into a bowl. Meanwhile melt the butter in amedium saucepan, add the flour and mix well. Allow the mixture to bubble gently for 2minutes, stirring continuously.Remove from heat at this point and add enough milk stock (ie the milk from poaching the fish)to form a thick sauce. Add the parsley and dulse and season to taste. Bring the sauce back tothe boil, stirring continually until it thickens then pour over the fish.Meanwhile boil the potatoes in salted water for about 20 minutes. Drain the potatoes and mashwith a little milk or cream, butter and pepper. Use this to cover the fish and smooth over with afork. Return the dish to the oven and bake for 20–25 minutes, or until top is golden brown.Serve with fresh garden peas.

Kippers with MarmaladeKippers are cold-smoked herring and the best kind are tobacco brown in colour and comefrom Scotland. This dish marries kippers with that other Scottish favourite, marmalade toproduce a very distinctive breakfast dish.Serves: 4Ingredients:4 pairs of kippers60g (2 oz) unsalted butterorange wedges, to serve4 slices of good brown bread, toasted and buttered4 tbsp orange marmalade (Dundee is traditional)Method:Remove the heads from the kippers and trim the tails. Line a grill (broiler) pan with foil thenplace the kippers on top, setting them skin side uppermost. Cook under a pre-heated, moderate,grill for 1 minute. Turn the kippers over and spread the flesh side with a little of themarmalade. Dot with butter then grill for a further 5 minutes, or until the flesh is sizzling.Serve one pair to a portion on well-buttered toasted brown bread. Garnish each kipper withorange wedges and a good dollop of marmalade.

Tatties an’ Herrin’This is a classic supper dish of boiled potatoes cooked with herring and served together.Serves: 2 to 4

Ingredients:900g (2 lbs) potatoessea salt, to taste1 herringMethod:Peel or scrub the potatoes, place in a pan then cover with water and add a little salt. Bring to aboil, cover, and cook for about 15 to 20 minutes, or until half done. At this point remove anyexcess water (so the water is level with the potatoes), place the herring on top then re-coverand continue boiling for a further 15 to 20 minutes, or until the potatoes are ‘mealie’ (iebeginning to break up) and the herring is cooked through.Drain and serve with the herring.

Friars Fish-in-sauceThis is a classic dish of fresh trout cooked in stock with wine, onion and spices, where thecooking liquid is turned into a sauce to accompany the fish.Serves: 2Ingredients:1 trout2 onions, choppedsea saltmixed spices, to tastestock (enough to cover the fish)6 black peppercorns1 blade of mace2 cloves400ml claret (1 2/3 cups) or hock2 anchovy filletsjuice of 1 lemoncayenne pepper, to taste1 tbsp butter mixed with 1 tbsp brown flourMethod:Clean and de-scale the fish then wash and wipe dry before rubbing with the salt and spices. Ifthe trout is very large split it in half. Place in a large pan then add just enough stock to coverbefore adding the onions, black peppercorns and mace.Bring to a simmer and cook the fish gently for a few minutes then add the wine, anchovy fillets,lemon juice and cayenne pepper, to taste. Return to a simmer and continue cooking for about20 minutes, or until the fish is done.Remove the fish from the pan and set aside to keep warm then add the butter and flour mix, alittle at a time, whisking to combine. If desired add a little mushroom catsup then cook for afew minutes, or until the sauce has thickened.Arrange the fish on a warmed serving plate, pour over the sauce and serve.

Partan PiePartan is the Gaelic word for ‘crab’, and partan-based dishes can be found throughout theScottish Isles. This dish of crab meat cooked in the crab shell originates in the Isle of Sky. This

recipe being for a classic dish of crabmeat and breadcrumbs in a mustard, butter and vinegarsauce that’s grilled in the empty crab shell.Serves: 2Ingredients:1 large partan (crab), cooked1 tbsp vinegar2 tbsp buttersalt, freshly-ground black pepper and freshly-grated nutmeg, to taste2 tbsp Dijon mustard8 tbsp breadcrumbsMethod:Take all the meat from the crab (but be careful to keep the shell intact), break the claws andlegs to get the meat within. Chop the meat then mix in the breadcrumbs and seasonings.Combine the vinegar, butter and mustard in a small pan, bring to a simmer then mix into thecrabmeat and breadcrumb combination. Stuff this mixture into the crab shell then place under ahot grill and cook until browned.Serve hot.

Salmon and Dulse FishcakesThis recipe is for a classic fishcake of poached salmon in a mashed potato base flavoured withdried dulse that are baked and served with white sauce. Dulse is a seaweed that is commonaround the west coast of Scotland. You can buy it on-line or in many health food stores.Serves: 6Ingredients:650g (1 1/2 lbs) mashed potatoes650g (1 1/2 lbs) poached salmon fillet, flaked2 tbsp dried dulse flakes, finely chopped2 tbsp anchovy essence1 tbsp tomato ketchup2 tsp Worcestershire sauce3 tsp English mustardsalt and black pepperflour for dustingMethod:Begin by making the fishcakes. Mix together the potato, half the salmon, the ketchup, dulse,anchovy essence, Worcestershire sauce, mustard and seasonings. Using a fork, continue mixinguntil evenly combined then fold in the remaining salmon.Mound the mixture into 8 fishcakes and refrigerate for at least 40 minutes to firm.After they have rested in the refrigerator, dust the fishcakes in flour, heat oil in a pan and use tofry the fishcakes for about 3 minutes on each side, or until they are nicely golden. Transfer toan baking tray and bake in an oven pre-heated to 200ºC (395ºF) for about 12 to 15 minutes.Serve the fishcakes on a bed of spinach or wild greens and serve with a white sauce.

Aberdeen Haddock Soufflé

This is a traditional Aberdonian recipe (from Aberdeen) for a classic souffle made fromparboiled haddock and breadcrumbs in a milk and egg white base that’s baked until risen.Serves: 4Ingredients:1 Aberdeen haddock, parboiled and boned90g fresh breadcrumbs150ml milk2 egg whitessalt and freshly-ground black pepper, to tasteMethod:Flake the fish then rub it through a fine-meshed sieve to purée. Turn the meat into a bowl andmix well with the breadcrumbs and milk. Season to taste and set aside.Add the egg whites to a clean and dry bowl and beat until very stiff. Turn into the bowl withthe haddock mix and use a cold metal spoon to fold them into the mixture.Pour the resultant batter into a well-buttered soufflé dish then sit on a baking tray and place inan oven pre-heated to 200ºC (400ºF). Bake for 30 minutes, or until well risen and just goldenon top.Serve immediately.

Aberdeen Haddock FrittersThis classic Aberdonian (from Aberdeen) recipe is for a fritter made from a blend of boiledhaddock, egg, butter, cream and parsley that are shaped into balls, coated in batter and deepfried to cook.Serves: 4Ingredients:For the Fish:1 Aberdeen haddock1 hard-boiled egg1 tsp butter1 tsp creamsalt and freshly-ground black pepper, to taste1 tbsp parsley, finely-choppedFor the Batter:1 1/2 tbsp plain flour1 tbsp butter, melted and cooled1 egg white, lightly beatensalt and freshly-ground black pepper, to tastewater, as neededMethod:Bring a pan of water to a boil, add the haddock and parboil for about 15 to 20 minutes, or untiltender. Drain the fish and separate the flesh from the bones then rub through a fine-meshedsieve. Chop the egg and pass this through the sieve as well.Combine the fish and egg in a bowl then mix tin the cream, butter and parsley. Season to tastewith salt and black pepper then mix thoroughly before shaping the mixture into small balls.

In the meantime, prepare the batter. Mix together the flour with just enough water to form asmooth paste. Stir in the melted butter, season to taste with salt and black pepper then work inthe egg white. Beat gently until combined.Heat oil in a deep fryer to 180ºC (360ºF). Take your haddock balls, drop them in the batter tocoat, lift them out the drop into the hot oil. Cook for about 5 minutes, turning occasionally toensure the batter is cooked evenly. Continue cooking until golden brown all over and cookedthrough.Serve hot, garnished with parsley.

Baked Stuffed FlukiesThis is a traditional Scottish recipe (from the lowlands) for a classic dish of founders (theflukies) that are halved lengthways, stuffed and baked with white wine butter until cooked.Serves: 6Ingredients:3 flounders (about 500g each), skinned on both sides and cleaned3 shallots, minced1 tsp parsley, minced1 tsp beef extract30g (1 oz) butter3 tsp lemon juice300ml (1 1/4 cups) white wineseasoned breadcrumbsMethod:Take each flounder and slice in half, cutting down the thickest part of the body from head totail.In a small bowl, mix together the shallots, parsley, beef extract, butter and lemon juice untilyou have a smooth paste.Take your fish halves and use a sharp knife to raise the upper fillet from the bone in the centreof the fish so that you have a pocket. Divide the paste evenly between each of the 6 fish halvesthen arrange the fish of a lightly-buttered shallow baking dish and pour over the wine.Sprinkle a few seasoned breadcrumbs over the top and dab with the butter. Transfer to an ovenpre-heated to 180ºC (360ºF) and bake for about 30 minutes, or until the flesh of the fish flakeseasily with a fork.Serve hot.

Cod and Oatmeal BallsThis is a classic dish of a cod fillet cooked by poaching in milk that’s served with oatmeal andsuet dumpling balls.Serves: 2Ingredients:For the Cod:500g cod fillet, skinnedflour for dustingbutter for dotting250ml milk

60ml watersalt and freshly-ground black pepper, to tasteOatmeal Balls:150g oatmeal100g minced suet2 tbsp grated onion1 tbsp finely-minced parsleysalt and freshly-ground black pepper, to tastegrated nutmeg, to tastecold water for bindingMethod:Dust the cod fillet with the flour (season this with salt and black pepper first) then dot all overwith the butter. Arrange the cod in a baking dish then mix together the milk and water and pouraround the fish.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for 15 minutes, basting the fishfrequently with the milk during this time.In the meantime, combine the oatmeal, suet, onion, parsley and seasonings in a bowl. Mixthoroughly to combine then add just enough cold water to bring the mixture together as a dough.Form into small balls and arrange these around the cod (when it has cooked for 15 minutes).Return to the oven and cook for a further 20 minutes.

Rizzered HaddiesThis is a traditional Scottish dish of fried or grilled (broiled) haddock served with meltedbutter sauce. This recipe was written down in Victorian times and it was intended to be servedwith that most classic of Victorian sauces, melted butter sauce.Serves: 4Ingredients:4 decent-sized haddock1 batch melted butter sauce, to accompanyMethod:Wash and skin the haddock. Either heat a griddle pan or a grill (broiler) and use to cook thefish until nicely browned and hot through.Serve immediately, accompanied by the melted butter sauce.

Stuffed Baked HerringThis is a traditional Scottish recipe for a classic dish of boned herrings stuffed with a mix ofoats, breadcrumbs and butter that are then oven baked to cook.Serves: 4Ingredients:8 small to medium herring, heads removed, boned and laid out flat6 tbsp porridge oats2 tbsp soft breadcrumbsdash of Anchovy Sauce2 tbsp butter

salt, freshly-ground black pepper and cayenne pepper, to tasteMethod:Mix together the oats, breadcrumbs, anchovy sauce (or essence) and butter in a bowl. Seasonto taste with salt, black pepper and cayenne pepper then set aside.Lay the herring flat, skin side down then add a heaped tablespoon of the oat mixture to each.Roll the fish up lengthways and secure with a toothpick. Dot each one with a little butter thenarrange in a baking dish.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for 30 minutes. Serve hot.The same cooking method also works with mackerel.

Scottish Pickled MackerelThis is a classic dish of rolled mackerel fillets pickled by baking with vinegar, water, bayleafand spices that’s served when the mixture is cold.Serves: 4 to 6Ingredients:6 medium mackerel fillets1 onion, sliced2 whole cloves6 black peppercorns1 small bayleaf220ml (1 cup less 1 tbsp) white wine vinegar220ml (1 cup less 1 tbsp) watersalt and freshly-ground black pepper, to tastemelted butter, for brushingMethod:Season the fish well on both sides then roll up each mackerel fillet neatly, with the skin on theoutside.Brush a shallow oven-proof dish with butter, then arrange the rolls of fish in the dish alongwith the onion, cloves, peppercorns and bayleaf.Mix together the vinegar and water and pour over the fish. There should be enough liquid tojust cover the fish. If not, add more equal proportions of vinegar and water.Cover the dish with a sheet of kitchen foil then transfer to an oven pre-heated to 140ºC (260ºF)and bake for 60 minutes. Remove the covering and bake for 20 minutes more.Remove from the oven and allow to cool completely. These pickled mackerel fillets go verywell with potato salad.This recipe also works well with herring.

Limpet StoviesAdmittedly, limpets are not particularly appetizing. But this recipe comes from the Hebridesand represents the kind of food made when times were rally hard and there was little else to behad. If you want a slightly more interesting dish substitute razor clams for the limpets and addthem to the stew near the end of the cooking time.Serves: 4Ingredients:500g (1 lb) whole limpets (in their shells)

350g (2/3 lb) potatoes, peeled and slicedwhite wine or water3 tbsp butterMethod:Wash the limpets thoroughly under plenty of cold running water. Place in a pot, add a tight-fitting lid then bring to a boil. Take off the heat then drain the liquor through a sieve and setaside.

Remove the limpets from their shells, removing any eyes and sandy entrails. Take the limpetflesh and arrange with the potatoes in alternating layers in a pot. Pour over the reserved limpetliquor then add just enough white wine or water to come up level with the top of the potatoes.

Dot the top of the dish with butter then bring to a simmer. Cover the pan and simmer gently for50 minutes. Serve hot.

Baked MackerelThis is a traditional supper dish for one of mackerel baked in a dish with butter that’s servedwith melted butter sauce to accompany. The original recipe comes from a Victorian cookbookand was intended to be served with melted butter sauce.Serves: 1Ingredients:1 mackerelsalt and freshly-ground black pepper, to taste30g butterplain flourmelted butter sauce to accompanyMethod:Clean and de-scale the fish. Wash well then pat dry.Arrange in a baking dish an scatter a little flour over the top before seasoning with salt andblack pepper. Dot the fish with small pieces of the butter then transfer to an oven pre-heated to160ºC (320ºF).Bake for 30 minutes, basting frequently with the pan juices. Serve with crushed new potatoesand melted butter sauce.

Winkle GruelThis is a classic dish of an oatmeal and milk gruel enriched with boiled winkle meats.Serves: 4Ingredients:400g (1 lb, scant) winkles100ml (2/5 cup) milk50g (2 oz) oatmealMethod:Wash the winkles in plenty of cold, running, water. Turn into a pot and pour over enough waterto cover. Bring to a boil then take off the heat and strain the liquor into a clean pan.

Pick the winkles out of their shells and set aside. Combine the milk and the winkle liquor in asaucepan then whisk in the oatmeal. Bring the mixture to a boil, reduce to a simmer andcontinue cooking, stirring occasionally until the gruel is lightly thickened (about 20 minutes).Stir in the winkle meats, bring back to a simmer and cook for about 10 minutes longer thenserve.

Fried Trout in OatmealThis is a traditional Scottish recipe for a classic dish of trout fillets coated in oatmeal that arefried to cook.Serves: 4Ingredients:4 trout, cleaned, washed and filleted100g (3 1/2 oz) coarse oatmeal, seasonedhot fat for fryingMethod:Roll the trout fillets in the seasoned oatmeal until well coated.

Heat the fat in a frying pan until almost smoking, add the fish and fry for about 3 minutes perside or until nicely browned. Serve immediately.

Grilled Langoustine with Herb ButterScotland has some of the world’s best langoustine (Dublin bay prawns), but these crustaceansare under-appreciated in Britain and almost the whole catch is exported. However, someScottish restaurateurs and chefs are coming to appreciate langoustines and this recipe is fromone of them.Serves: 4Ingredients:16 whole langoustines90g (3 oz) butter1 shallot, finely minced1/2 tsp fresh lemon thyme, minced1 garlic clove, minced1 tbsp white wine vinegar1/2 tsp fresh tarragon, minced1/2 tsp fennel mincedsalt and freshly-ground black pepper, to tasteMethod:Soften the butter in a bowl and work in the shallot, vinegar, herbs and garlic until smooth andevenly distributed.Split the langoustines in half lengthways. Place under a hot grill (broiler) with the shell sideuppermost. Grill for about 4 minutes, or until the shells turn colour.Turn the langoustines over so that the cut sides are uppermost and spread over the buttermixture. Put back under the grill and cook for about 5 minutes more, or until the butter isbubbling and the langoustines are cooked through.Serve accompanied by rice and a salad.

Scottish Battered FishIt was Jewish cooks who brought battered and fried fish as the basis of fish and chips inLondon. In Scotland, however, it was Italian immigrants (particularly in Edinburgh) whointroduced the dish. The batter traditionally used for frying calamari was adapted for fishinstead and the local fish were then deep fried and served with fired potatoes.This recipe goes back to those original versions, using a light Italian-style batter for coatingthe fish before frying.Serves: 4Ingredients:4 fish fillets (cod, haddock, plaice are traditional)vegetable oil for fryingFor the Batter:1 tsp active, dried, yeast250ml (1 cup) lukewarm water2 large eggs150g (5 oz) plain flour1 tsp saltMethod:Pour the water into a medium-sized bowl and sprinkle over the yeast. Leave to stand for 1minute then stir to dissolve.Crack in the eggs and beat thoroughly then sift over the flour and salt and stir to combine. Beatwith a whisk until you have a smooth batter.In a deep pan pour in enough vegetable oil to give a 5cm (2 in) depth. Heat the oil to 180ºC(360ºF) (when a drop of the batter added to the oil sizzles and brown in 1 minute).Take the first fish fillet and dip twice into the batter to ensure an even coating. Gently add tothe oil then batter the next piece. Fry, turning over once, for about 3 to 4 minutes, or until thebatter is golden brown and the fish inside is piping hot.Remove with a slotted spoon and drain on kitchen paper as you cook the next two pieces offish. Serve immediately.

Baked Herrings in Tomato SauceThis is a classic dish of herring cooked in a fresh tomato sauce that’s traditionally served withmashed potatoes.Serves: 6Ingredients:200g (7 oz) fresh tomatoes, blanched, peeled and chopped6 medium-sized herring, cleaned and scaled1 tbsp butter1 small onion, finely chopped2 rashers (slices) of bacon, finely diced1 tsp anchovy essence2 tbsp fresh breadcrumbssalt and freshly-ground black pepper, to taste

Method:Melt the butter in a pan, add the onion and fry for about 5 minutes, or until soft but notcoloured. Add the diced bacon and cook, stirring frequently, for 2 minutes more. Add thetomatoes, bring to a simmer and cook for 15 minutes.Season the mixture to taste with salt and black pepper then take off the heat.Spread the anchovy essence over the herring and arrange them in a shallow, oven-proof, dish.Pour over the tomato sauce then sprinkle the breadcrumbs over the top. Transfer the dish to anoven pre-heated to 180ºC (360ºF) and bake for about 20 minutes or until the fish are cookedand the top of the dish is golden brown.Serve hot, accompanied by mashed potatoes.

Scallop and Onion StewThis is a classic recipe for a Scottish stew that would originally have been served as a supperdish with bread. For a more substantial dish, serve accompanied by boiled potatoes (newpotatoes are best) and peas.Serves: 4Ingredients:For the Scallops:12 fresh scallops140ml (3/4 cup) water6 tbsp dry white wine1 shallot, mincesalt and freshly-ground black pepper, to tasteFor the Sauce:3 tbsp butter1 small onion, finely chopped1 tbsp plain flour5 tbsp fresh single cream45g (1 1/2 oz) fine breadcrumbs60g (2 oz) Scottish Cheddar cheese (the orange kind), gratedMethod:Quarter the scallops then place in a small pan with the water, wine and shallot. Seas on to tastethen bring to a simmer. Cover and cook for 6 minutes then remove the scallops with slottedspoon and set aside (reserve the cooking liquor).Melt the butter in a pan and use to gently fry the onion for about 4 minutes, or until soft andtranslucent but not coloured. Scatter the flour over the top and stir to combine. Cook themixture, stirring constantly, for 1 minutes then whisk in the scallop liquor. Bring the mixture toa boil, reduce to a simmer and cook for about 3 minutes or until thickened.Take off the heat and stir in the cooked scallops and the cream. Place back over gentle heat andallow to warm thorough (but do not boil). Pour into an oven-proof dish and season then scatterover the breadcrumbs and cheese.Place under a hot grill (broiler) and cook until the topping is golden brown. Serve hot,accompanied by boiled potatoes and boiled peas.

Smoked Salmon and Haddock Pots

Smoked Salmon and smoked haddock are two of Scotland’s most famous fish products, withArbroath smokies being the most famous of the smoked haddocks. This dish makes the best ofboth these fish.Serves: 6Ingredients:250g (9 oz) smoked haddock fillet (Arbroath smokies if you can get them)200g (7 oz) smoked salmon200ml (4/5 cup) double cream100g (3 1/2 oz) Scottish Cheddar cheese, grated1 tsp whisky (optional)salt and freshly-ground black pepper, to tastefreshly-grated nutmeg, to tasteMethod:Skin the haddock then flake the flesh, removing any bones as you do so. Slice the smokedsalmon into small pieces.Mix together the flaked haddock and chopped salmon then divide the fish between six butteredramekins.Season the cream with salt, black pepper and nutmeg then pour over the fish. Sprinkle over thegrated cheese and add a grating of nutmeg on top. Sit the ramekins on a baking tray, transfer toan oven pre-heated to 200ºC (400ºF) and bake for 20 minutes, or until golden brown on topand bubbling.If desired, drizzle a little whisky on top to flavour. Serve hot, accompanied by mashedpotatoes and crusty bread.

‘Rumbled’ Smoked SalmonRumblethumps is a blend of potatoes and cabbage, used as an accompaniment. It is the Scottishequivalent of Irish colcannon. This is a variant of that dish where the rumblethumps are bakedto colour, wrapped with a slice of smoked salmon and served topped with sour cream.Serves: 4 to 6Ingredients:100g (3 1/2 oz) butter1 small onion, finely chopped500g (1 lb) cooked potatoes, mashed250g (9 oz) cooked cabbage, finely shredded250g (9 oz) smoked salmon, sliced100ml (2/5 cup) soured creamsalt and freshly-ground black pepper, to tasteMethod:Melt the butter in a large frying pan, add the onion and fry until soft (about 4 minutes). Take thepan off the heat and stir in the potatoes and cabbage. Season to taste with salt and blackpepper, then mix well to combine.Shape the potato mixture into rounds about 2cm thick and 6cm in diameter. Arrange theserounds on a greased baking tray then transfer to an oven pre-heated to 180ºC (360ºF) and bakefor about 12 minutes, or until lightly coloured.

Remove from the oven and wrap a slice of smoked salmon around the outside. Arrange on aserving dish, place a teaspoon of the sour cream on top and serve.

Seafood CurryThe first Scots ventured to India with the East India company in the 1750s. They brought theexotic spice combinations back with them, and it quickly entered into Scottish cookery,particularly around the port cities. Often the spices were married with fish dishes, creatingmild and lightly-spiced dishes, as here.Serves: 4Ingredients:60g (2 oz) butter1 tbsp mild curry powder250g (9 oz) haddock fillets, skinned and diced120g (4 oz) scallop meats, quartered120g (4 oz) prawns (shrimps), peeled2 tbsp plain flour60ml (1/4 cup) white wine120ml (1/2 cup) fish or chicken stock120ml (1/2 cup) single creamMethod:Melt the butter in a pan, scatter over the curry powder and fry gently for 2 minutes, stirringconstantly to release the flavours. Add the fish pieces, scallops and prawns and stir-fry for 2minutes then sprinkle over the plain flour.Stir to combine then work in the white wine. Bring the mixture to a simmer and cook for 1minute then add the stock. Bring back to a simmer and cook for 2 minutes.At this point stir in the cream and allow the mixture to heat through. Serve hot, accompanied byrice or creamy mashed potatoes. You can also use this mixture as a stuffing for pasties andpancakes or for Hogmanay nibbles and vol-au-vents.

Fishie TattiesThis is a classic supper dish that uses-up left-over cooked fish by mixing with baked potatoflesh and then re-stuffing the potatoes.Serves: 4Ingredients:4 large baking potatoes60g (2 oz) butter1 tsp anchovy extract200g to 300g [9 oz] left-over cooked fish, boned and flaked75g (3 oz) Scottish Cheddar cheese (orange), gratedsalt and freshly-ground black pepper, to tasteMethod:Prick the potatoes with a knife then place in an oven pre-heated to 200ºC (400ºF) and bake forabout 60 minutes, or until the skin is crisp and the potato flesh is soft and fluffy.Spit the potatoes in half then scoop out the flesh and mix in a bowl with the butter, anchovy

extract and flaked fish. Season to taste then stuff the mixture back in the potato skins.Sprinkle over the grated cheese then place under a hot grill (broiler) and cook until the cheesehas melted and is golden.Serve immediately.

Oat-crusted Fish PiePartan is the Gaelic word for ‘crab’, and partan-based dishes can be found throughout theScottish Isles. This dish of crab meat cooked in the crab shell originates in the Isle of Sky. Thisrecipe being for a classic dish of crabmeat and breadcrumbs in a mustard, butter and vinegarsauce that’s grilled in the empty crab shell.Serves: 6 to 8Ingredients:For the Filling:60g (2 oz) butter2 tbsp plain flour300ml (1 1/4 cups) milk550g (1 1/4 lbs) white fish fillets100g (3 1/2 oz) prawns (shelled) or shellfish meats1 tbsp parsley, chopped2 hard-boiled eggs, peeled and chopped1 tbsp chives, choppedFor the Pastry:120g (4 oz) plain flour60g (2 oz) quick-cook porridge oats90g (3 oz) buttersalt, to tastecold water, to bindbeaten egg, to glazehandful of oats, for sprinklingMethod:Skin the fish, remove any pin bones then chop the flesh. Chop the prawns or shellfish meatsand mix with the fish (for a slightly richer dish use langoustine tails).Melt the butter in a pan, scatter over the flour and stir to form a smooth roux then cook, stirringconstantly, for 1 minute. Gradually beat in the milk then bring to a boil and cook until the saucehas thickened.Stir in the fish mix, parsley, chopped eggs and chives then turn into a buttered baking dish andset aside to cool.In the meantime, prepare the topping. Combine the flour, oats and a pinch of salt in a bowl.Add the diced butter and rub into the flour mix with your fingertips. Now work in just enoughcold water to bring the ingredients together as a dough.Turn the dough out onto a floured work surface and roll out until large enough to cover the topof the baking dish. Crimp the edges onto the baking dish and trim off the excess. Brush the topwith beaten egg to glaze.Sprinkle the oats over the top then transfer to an oven pre-heated to 170ºC (340ºF) and bake

for 25 minutes, or until the filling is piping hot and the crust is golden brown. Serve hot.Soused Herrings

In essence, this is a quick pickle for herring (it also works for mackerel) that are intended to beserved cold the following day.Serves: 4Ingredients:8 small, fresh, herring, gutted and scaled (with heads still attached)1 large onion, finely sliced2 bayleaves10 black peppercorns4 allspice berries2 cloves150ml (3/5 cup) water150ml (3/5 cup) malt vinegar1/4 tsp granulated sugarsalt and freshly-ground black pepper, to tasteMethod:Using a sharp knife, remove the tails and fins from the herring. Now using kitchen shears, slitthe fish all the way along its underside. Arrange the fish on a chopping board with the backuppermost and the belly flaps open. Using a rolling pin, flatten the fish out, pressing firmlydown on the backbone to loosen it from the flesh.Turn the fish over and carefully ease the backbone away from the flesh (start at the head end).Rinse the flesh well and pat dry with kitchen paper. Season the fish well on both sides then,starting from the head end tightly roll the fish up so that the skin side is outwards.Pack the fish into a medium-sized baking dish, setting the overhanging tail end downwards,then cover with the slice onions and tuck in the bayleaves. Scatter over the spices then whisktogether the water, vinegar and sugar and pour this over the fish.Cover with foil, transfer to an oven pre-heated to 160ºC (320ºF) and bake for 35 minutes.Remove from the oven and allow to cool then store in the refrigerator to pickle over night.The following morning drain the fish, arrange on a plate and store in the refrigerator untilneeded.

Salmon Steamed in SeaweedThis rather interesting recipe for salmon steamed in seaweed comes from Tain in Scotland.You an use a range of fish, of which salmon is just one. The seaweed keeps the salmon moistand imparts a very subtle flavour. The seaweed called for here is oarweed (Laminariadigitata), also known as fingerweed or fingerware. It essentially looks like a giant hand and issold dried. It is the European equivalent of Japanese kombu and is edible. For this dish youwill also need a fish kettle.Serves: 4 to 6Ingredients:1.25kg (2 1/2 lbs) salmon, cleaned, scaled and washed15g driedsalt and freshly-ground black pepper, to taste

melted butterMethod:Season the fish both inside and out then set aside in the refrigerator for 30 minutes.Place the seaweed in a large bowl, cover with boiling water and set aside to soak for 30minutes.Take a fish kettle and place two ramekins, inverted in the base.Melt butter a little butter in a small pan and take off the heat. Take the rack from the fish kettleand cover with half the soaked seaweed. Brush the fish on one side with the butter then lay,buttered side down, on the seaweed. Brush the fish with the remaining butter then lay theremaining seaweed on top.Tuck the seaweed around the fish. Pour boiling water into the fish kettle to come just levelwith the tops of the ramekins. Sit the rack on top then place on the hob and bring to a boil.Reduce the heat to maintain a steady boil then cover the kettle with a sheet of foil to keep theseam in.Steam the fish for about 15 minutes, or until it is just done (when you pull on a dorsal fin itshould separate easily). Take the fish off the heat, cover with foil again and set aside to finishsteaming for 10 minutes more.After this time, take out the fish and its seaweed covering and set on a warmed serving plate.Remove the seaweed jacket so you can carve the fish, but give everyone a piece of seaweed toaccompany the fish.

Fowl, Meat and Game

Scotland is renowned for its game, particularly venison and game birds like grouse. However,Scotland has, also historically been an agrarian country and much of it remains agrarian eventoday, so you have chicken, beef, lamb and mutton and pork as well. All these meats madetheir way into Scotland’s national menu and all of them are present in the recipes presentedhere.Chicken and Fowl

Honey and Lemon ChickenThis is a classic recipe for a simple chicken stew that is lifted by its flavouring of lemon juice,honey and rosemary.Serves: 4Ingredients:4 chicken pieces (thighs are the most flavoursome)60g (2 oz) butter4 tbsp clear honey3 tbsp lemon juice4 sprigs fresh rosemaryMethod:Heat the butter in a frying pan and brown the chicken on all sides. Transfer to a liddedcasserole dish then add the honey, lemon juice and rosemary to a small saucepan and bring tothe boil. Immediately pour over the chicken in the casserole dish and place in an oven pre-heated to 190ºC (380ºF).Cook for 20 minutes.

Chicken Bonnie Prince CharlieThis recipe for a classic chicken stew finished with cream includes that classic Scottishliqueur, Drambuie. According to legend the recipe for this rather wonderful honey-flavoureddrink was given to the MacKinnon clan in gratitude for their help after Culloden. It is this thatthe dish is named after.Serves: 4Ingredients:4 skinned chicken breasts3 tbsp Drambuie125ml chicken stock250ml double cream90g butter

30g slivered almonds, toasted4 apples, peeled, cored, and cut into thick slicesflour for dustingsalt and black pepperMethod:Season a little flour and use this to dust the chicken breasts. Melt the butter in a pan and usethis to fry the chicken on both sides until well browned. Add the Drambuie and chicken stock,bring to a simmer, cover and cook for 10 minutes.Meanwhile prepare the apples and fry in a little butter until fairly soft (do not stir as you don’twant apple sauce!). When done set aside.Remove the chicken from the pan and set aside to keep warm. Add a little more Drambuie tothe stock left in the pan then stir-in the cream. Heat through, but avoid boiling then add thetoasted almonds. Plate-out the chicken, cover with the sauce then garnish with the fried apples.Serve immediately.

Chicken in the HeatherThis is a traditional Scottish recipe for a classic dish of chicken coated in a mix of oil, heatherhoney, salt, black pepper, Dijon mustard, curry powder and garlic that’s oven roasted untilcooked and which originates in the Victorian era. It should be noted that the heather referred tois the heather honey with which the dish is traditionally madeServes: 6 to 8Ingredients:1 whole chicken90ml (6 tbsp) cooking oil120ml (1/2 cup) clear heather honeysalt and freshly-ground black pepper, to taste100g (9 1/2 oz) Dijon mustard1/2 tsp curry powder1 garlic clove, choppedMethod:Place the chicken in an oven-proof casserole dish. Whisk all the other ingredients together andbrush liberally over the chicken then pour the remainder over the top of the bird. Cover thecasserole and place in an oven pre-heated to 190ºC (380ºF).Cook for an hour then remove from the oven, base liberally with the pan juices and return tothe oven, uncovered, for a further half hour. Serve with mashed potatoes and steamedvegetables..

Chicken in Apple and Whisky SauceThis is a modern Scottish recipe for a classic dish of chicken breasts cooked with apples andfinished in a thickened chicken stock and milk base flavoured with whisky which makes anexcellent dish for Hogmanay.Serves: 4Ingredients:4 chicken breasts15g (1/2 oz) butter

2 medium cooking apples, peeled, cored and slicedzest of 1 lemonfreshly-ground black pepper1 tbsp fresh tarragon, chopped15g (1/2 oz) plain flour120ml (1/2 cup) chicken stock200ml (4/5 cup) milk5 tbsp whisky3 tbsp whipping creamMethod:Melt the butter in a pan, add the chicken breasts and fry for about 10 minutes, or until thebreasts are nicely browned all over. Now add the apples, lemon zest, black pepper andtarragon. Cook for about 15 minutes further, stirring frequently, or until the apples soften.Scatter the flour over the top and stir in to combine then gradually add the stock and milk,mixing until smooth. Continue cooking, stirring frequently, until the sauce thickens and comesto a boil. Take off the heat and stir in the whisky and whipping cream.Return to the hob and allow to heat through. Serve immediately on a bed of brown rice,accompanied by fried leeks and steamed broccoli.

Chicken Tikka MasalaThis, by now is a classic British dish whose origins has become almost mythic. Most believethat it was invented by Bangladeshi immigrants to Britain (and origins have been ascribed toseveral cities from London through Manchester to Glasgow). Indeed, the tikka masala recipehas been so successful that it has been imported back to the Indian subcontinent and it is nowthough of as the ‘classic’ Indian dish all over the world.As Glasgow is one of the dish’s homes, it is included here as a Scottish recipe. The versionhere is presented as it’s prepared in a curry restaurant.Serves: 4Ingredients:For the Restaurant-style Curry Sauce450g (1 lb) Onions25g (1 oz) ginger25g (1 oz) Garlic780ml (3 1/4 cups) water1/2 tsp salt1 x 225g [8 oz] tin Chopped Tomatoes4 tbsp Vegetable Oil1 tsp Tomato Purée1/2 tsp turmeric1/2 tsp PaprikaFor the Chicken Tikka:4 Chicken Breast Fillets4 tbsp Plain Yoghurt1/2 tsp Red Chilli Powder

1/2 tsp Salt2 tbsp Vegetable Oil1/2 tsp turmericFor the Curry:4 tbsp vegetable oil3 breasts Chicken Tikka425ml (1 2/3 cups + 2 tbsp) Restaurant-style Curry Sauce2 tsp Paprika1 tsp Salt1/2 tsp Chilli Powder1 tsp Garam Masala1/2 tsp ground cumin6 tbsp Single Cream1 tbsp Fresh coriander leaves, finely choppedMethod:Begin with the curry sauce. Prepare the onions, ginger and garlic by peeling and roughlychopping them. Add the ginger and garlic to a blender and add about 200ml (4/5 cup) of water.Blend to a smooth paste.Add the onions to a saucepan, put the chopped onions in this along with the ginger and garlicblend and the remainder of the water. Add the salt then bring the mixture slowly to the boil.Once the mixture’s boiling turn it down to a very low simmer, affix the lid and cook for 45minutes. Once done, set aside and leave to cool.When the mixture has cooled pour about half into a blender and blitz until perfectly smooth (inthis case the final mixture needs to be absolutely smooth). Pour the smoothly-blended onionmixture into a clean bowl and then repeat the process on the remaining onion mixture.Wash and dry the original saucepan and reserve about four tablespoons of the mixture (if youwant to freeze the mixture to use later do so at this stage). Alternatively, if you’re going to beusing the sauce now open a can of tomatoes and pour into the blender and blitz until perfectlysmooth,Meanwhile add the oil to the cleaned saucepan along with the tomato purée, the turmeric andpaprika. Heat the oil a little then add the blended tomatoes and bring the mixture to the boil,Turn down the heat and cook, with gentle stirring, for about 10 minutes. At this point add theonion mixture and bring the contents of the saucepan to the boil again. Once boiling turn theheat down to a gentle simmer. If a froth rises at this stage, skim it off.Keep simmering and skimming-off any froth for 25 minutes (remember to give the mixture astir every now and again to prevent the mixture from sticking).The sauce can be used immediately or it can be refrigerated and used for up to 4 days.For the chicken tikka: This is a lighter dish that the lamb tikka and although only lightly spicedit is succulent and very tasty. Essentially the tikka sauce is a cut-down version of the standardtandoori sauce (which is why it is included here).Cut each breast fillet into six equal-sized chunks then dry with kitchen paper. Place all otheringredients in a bowl and whisk until smooth. Add the chicken pieces to this, mix well, coverwith clingfilm and refrigerate for a minimum of six hours (preferably for 12 hours or more).

When ready pre-heat your oven to at least 220ºC then shake-off the excess marinade from thechicken and place the pieces on a wire rack insert into a roasting tin and bake near the top ofyour oven for a minimum of ten minutes, or until cooked through.Serve immediately with lemon wedges and a yoghurt mint sauce.When all the components are ready, you cam prepare the curry: Heat the oil in a large deep-sided frying pan, add the curry sauce and bring to the boil. As soon as the mixture’s boilingadd the paprika, salt and chilli powder. Cook for five minutes, stirring continually. Turn downthe heat and add the garam masala and cumin. Cook for a further three minutes.Meanwhile halve each piece of chicken tikka and add to the curry sauce mixture once it’sdone. At the same time add the cream and simmer for three minutes, until the chicken hasheated through.Take off the heat, sprinkle with the fresh coriander and serve immediately.

Chicken and Oatmeal SausagesThis is another of those frugal dishes that allows left-over roast chicken to be used up in anovel and interesting way.Serves: 4Ingredients:30g (1 oz) butter30g (1 oz) onion, finely chopped2 rashers of bacon, finely diced300ml (1 1/4 cup) water120g (1 cup) fine oatmeal300g [2/3 lb] (about) cooked chicken, finely chopped1 egg, beaten90g (3 oz) dry breadcrumbsoil or butter for frying.salt and freshly-ground black pepper, to tasteMethod:Melt the butter in a pan, add the onion and bacon and fry gently for about 4 minutes, or until theonion is soft. Add the water, bring the mixture to a boil, then sprinkle in the oatmeal.Reduce to a simmer, cover the pan and cook for about 20 minutes, or until the mixture is thick.Stir in the chopped chicken at this point and season to taste. Take off the heat and set aside tocool.When cold, roll the mixture into sausages and dip these in the beaten egg before rolling in thebreadcrumbs. Heat oil or butter in a pan, add the sausages and fry until golden brown all over,turning them frequently to ensure that they cook evenly.If you replace the chicken with turkey, this is an excellent way of using up left-over Christmasturkey.

Chicken and Ham EscalopesThis is a classic Scottish dish of flattened chicken topped with ham that’s rolled, fried tocolour and cooked in a sherry, chicken stock and an orange sauce.Serves: 4Ingredients:

4 boneless chicken breast halves, skinned4 slices of ham25g (1 oz) butter1 shallot, peeled and finely chopped1 garlic clove, crushed50ml (1/5 cup) chicken stock100ml (2/5 cup) dry sherryjuice of 1 orange1 tsp cornflour (cornstarch)salt and freshly-ground black pepper, to taste1 orange, slice, to garnish1/2 bunch of watercress, to garnishMethod:Butterfly the chicken breasts open then sit between two sheets of clingfilm (plastic wrap) andbeat out until completely flat.Take off the clingfilm then sit a slice of ham on each flattened chicken breast. Roll the chickenbreasts up and secure with cocktail sticks.Melt the butter in a heavy-base pan, add the garlic and shallot and fry for 1 minute then gentlysit in the rolled chicken and fry gently, turning frequently, until coloured on all sides.Pour in the chicken stock and sherry along with the orange juice. Bring to a simmer, cover thepan and cook for about 35 minutes, turning occasionally. Remove the chicken form the sauce,take out the cocktail sticks and slice the rolled chicken quite thickly.Arrange the slices on a serving dish and set aside to keep warm.Whisk the cornflour with 3 tbsp water to a smooth slurry then whisk this slurry into the sauce.Whisk until smooth then cook, stirring constantly, until the sauce has thickened. Spoon thissauce over the chicken, garnish with orange slices and watercress sprigs and serve.

HowtowdieThis is a classic Scottish way of preparing a roast chicken, where both the neck and bodycavities are stuffed with a stuffing made from that great Scottish stand-by, oats.Serves: 6 to 8Ingredients:For the Stuffing:1 large onion, finely chopped50g (2 oz) butter140g (6 oz) rolled oats1 tsp salt1/2 tsp ground coriander seeds1/2 tsp freshly-ground black pepper1/8 tsp freshly-grated nutmeg1/2 tsp dried sage, crumbledFor the Chicken:1 roasting chicken (about 1.5kg [3 1/2 lbs])6 medium onions, halved

50g (2 oz) butter, meltedMethod:For the stuffing, melt the butter in a large frying pan then add the onion and fry over mediumheat until lightly browned. Add all the remaining ingredients and continue cooking until theoats are golden brown and crisp (about 4 minutes). Transfer to a bowl and allow to cool.Clean the chicken and remove any giblets. Dry with kitchen paper then stuff the neck and thebody cavity with the oat and onion stuffing (don’t over-fill as the stuffing will swell when thechicken cooks). Sew or pin the body cavity and neck closed then fold the wings across theback of the bird, with the tips touching. Place the bird in a roasting dish, breast uppermost, thenarrange the halved onions all the way around. Brush the bird and the onions lightly with themelted butter then place the bird in an oven pre-heated to 190ºC (360ºF) and roast for about 90minutes, or until the chicken is done. Every twenty minutes or so brush the bird and the onionswith a little more of the remaining melted butter.

Stoved ChickenThis dish dates back to the ‘Auld Alliance’ of the 17th century between Scotland and Franceand is based on French etouffer, the process of cooking in a closed pot. This is a great familydish for a busy day, as, once assembled, it needs minimal maintenance and can safely be left toits own devices.Serves: 6 to 8Ingredients:1 whole chicken, cut into serving portions25g butter1 tbsp vegetable oil100g (1/2 cup) lean back bacon, chopped1.1kg (2 1/2 lbs) floury potatoes (eg King Edwards), peeled and sliced 5mm thick2 large onions, slicedsalt and freshly-ground black pepper to taste2 tsp fresh thyme, chopped600ml (2 1/2 cups) chicken stockfresh chives, to garnishMethod:Combine half the butter and all the oil in a large frying pan. When hot add the chicken andbacon and fry for about 5 minutes, or until lightly browned.Arrange a thick layer of potato slices, followed by a layer of the onions, in the base of a largeoven-proof casserole. Season well then scatter the thyme over the top and dot with half theremaining butter. Add the chicken and bacon and season well then dot with the remainingbutter. Cover with the remaining onions then place a layer of potatoes over the top. Seasonwell then pour over the chicken stock. Cover with a sheet of aluminium foil then add the lid(this keeps in the steam).Transfer the casserole to an oven pre-heated to 150ºC (300ºF) and bake for about 2 hours, oruntil the chicken is tender and the potatoes have cooked through. When ready, remove the lidand foil from the top of the casserole, garnish with chopped chives and bring to the table.

Stoved Howtowdie wi’ Drappit EggsIn Scots, a howtowdie is a young chicken, basically a poulet. Drappit is the Scots word for‘dropped’ and represents the dropping of the eggs into hot stock to cook them. The dish is‘stoved’ as it’s cooked in an oven, rather being cooked on the hob.Serves: 4IngredientsFor the Howtowdie Stuffing:200g (1/2 lb) breadcrumbs100ml (2/5 cup) water, marrow or suet2 tbsp parsley, finely shredded1 eggsalt and freshly-ground black pepper, to taste2 tbsp freshly-grated lemon zestfreshly-grated nutmeg1/2 tsp ground allspiceFor the Chicken1 young chickens (poulet), prepared for roasting (reserve the liver)225g (1/2 lb) pearl onions120g (1/2 cup + 2 tbsp) butter1 tsp mixed herbs1 bayleaf2 cloves1/2 tsp black peppercorns1 rasher of bacon6 eggs (must be very fresh)600ml (2 1/2 cups) water or stock100ml (2/5 cup) chicken stocksalt and freshly-ground black pepper900g (2 lbs) spinachMethod:For the stuffing: Combine the breadcrumbs and water (or marrow or suet) in a bowl. Stir in theparsley, lemon zest and seasonings then add the egg and bring the mixture together.Wash and dry the chicken then stuff with howtowdie stuffing. Place in a casserole dish, coverthe breast with the bacon, then surround with the pearl onions then dot with the butter, seasonto taste and scatter over the herbs, cloves and peppercorns.Cover, then transfer to an oven pre-heated to 200ºC (400ºF) and cook for 15 minutes. Afterthis time, take out the casserole and pour in the water (or stock). Reduce the oven temperatureto 180ºC (360ºF) then cover the casserole and return to the oven. Cook for a further 40minutes, or until the fowl is cooked through.Add the chicken stock to a pan, bring to a simmer then add the liver and poach for about 5minutes, or until done. Remove the liver then crack the eggs into the pan and poach in the stock.In the meantime, wash the spinach and shake dry. Add to a pan, season and cook for about 5minutes, or until wilted.

To serve, place the chicken in the centre of a serving plate, surround with the spinach, top thespinach with the eggs. Place the casserole on the hob, bring the chicken poaching liquid to asimmer then rub in the chicken liver through a fine meshed sieve. Cook the sauce untilthickened then strain on top of the chicken and serve.

Roastit Bubbly-JockWhen the turkey first started to become popular in the Victorian period (from the 1830sonwards), the bird, known as the bubbly-jock in Scotland, was typically stuffed with a mixtureof minced meats, oatmeal, oysters (they were cheap and plentiful at the time), leeks and celery.I’ve omitted the oysters from this recipe, but replaced them with the still traditional sweetchestnut. In all other respects, any Victorian Scottish cook would recognize this dish.Serves: 6 to 8Ingredients:1 large, oven-ready turkey (about 3.5kg [8 lbs])135g (1 1/2 cups) medium oatmeal1 celery stick, grated1 leek, split lengthways and finely shredded2 tbsp parsley, finely chopped100g (3 1/2 oz) cooked sweet chestnuts, finely chopped300g (2/3 lb) chicken livers, finely chopped250g (1 cup) sausage meat60g (2 oz) butter, melted1 tsp Worcestershire saucepinch of freshly-grated nutmeg1/4 tsp ground allspice120ml (1/2 cup) milk500ml (2 cups) warm water2 tbsp redcurrant jelly or rowan jelly60ml (1/4 cup) butter, meltedMethod:In a bowl, mix together the milk, oatmeal, celery, leeks, chestnuts and nutmeg with half theparsley and half the chicken livers. Mix thoroughly and set aside.In another bowl, combine the sausage meat, remaining parsley, allspice and Worcestershiresauce. Mix thoroughly to combine and set aside.Remove any giblets from the turkey then dry inside and out with kitchen paper. Use the sausagemeat mixture to stuff the turkey’s neck and seal the flap of skin closed with skewers orbutcher’s twine. Mix any remaining sausage meat blend with the oatmeal mixture and use thisto stuff the body cavity of the bird. Again, seal with skewers or kitchen twine.Sit the turkey on a roasting rack in a deep roasting tin. Brush all over with the melted butterthen pour the warm water and add the remaining chicken livers to the roasting tin. Transfer toan oven pre-heated to 180ºC (350ºF) and roast for 22 minutes per 500g (20 minutes per lb)plus 20 minutes.From time to time baste the bird with the pan juices to ensure it remains moist. For the final 20minutes of cooking increase the oven temperature to 200ºC (400ºF) to ensure that the turkey

colours nicely.When the bird is cooked through (to check pierce the thickest part of the thigh to make certainthe juices run clear) transfer to a cutting block, cover with foil and allow to rest for 15minutes. Turn the pan juices into a saucepan, bring to a simmer and whisk in the redcurrantjelly. Boil vigorously for 10 minutes, stirring constantly, until the sauce is reduced by half.Pass the sauce through a fine-meshed sieve, pressing down with the back of a spoon to extractas much of the juice as possible. Carve the turkey and serve accompanied by the sauce in awarmed sauce boat.Meat

HaggisNo collection of Scottish recipes could ever be complete without at least one recipe forhaggis. I know that the list of ingredients puts many people off. But this is a tasty dish and anexcellent way of using parts of the animal that would normally simply be discarded.Traditionally sheep’s stomach is used but these days it’s more common to use beef intestine(also known as beef bung) which is also used as European sausage casings and is much morecommon.Each chef has their own haggis recipe, making it drier or wetter spicier, or milder. This is myown variant, feel free to adjust to your own tastes. I’ve made a version of this for my wife(who is West African) containing Scotch Bonnet chillies (which have been omitted from thisrecipe, but if you like something really fiery pound 3 Scotch bonnet chillies to a paste and mixin with the oatmeal). The recipe below is a very traditional one, however.Serves: 8 to 10Ingredients:1 set of sheep’s heart, liver and lungs1 beef intestine320g finely-chopped suet150g medium oatmeal2 medium onions, finely chopped250ml beef stock1 tsp salt1/2 tsp freshly-ground black pepper1 tsp freshly-grated nutmeg1/2 tsp ground macegenerous pinch of paprika2 tbsp flat-leaf parsley, finely choppedMethod:Trim the offal and discard the windpipe from the lungs. Place them in a large pan, cover withplenty of water and bring to a boil then reduce to a simmer and cook for about 80 minutes, oruntil all the parts are tender.Finely chop the meat and combine in a bowl then add the suet, oatmeal and onions. Mix tocombine then add the beef stock, salt, pepper, nutmeg, mace, paprika and parsley. Mix tocombine then stuff the meat mixture into the beef intestine (it should be just over half full).Squeeze out any air then tie the open ends closed with butchers’ twine (just make certain you

leave plenty of room for the haggis to expand, otherwise it will burst!).Place the haggis in a pot, cover with plenty of water then bring to a boil, reduce to a simmer,cover and cook for 3 hours. You need to cook gently otherwise the skin will burst.Serve hot. The traditional accompaniment is mashed potato and mashed swede (tatties andneeps).

Whisky and Marmalade Glazed HamThis is a traditional Scottish recipe for a classic dish of oven-roasted ham glazed with a mix oforange marmalade, whisky soy sauce and spices.Serves: 6 to 8Ingredients:1 whole ham (about 6kg [13 1/3 lbs])350g (2/3 lb + 3 tbsp) Orange Marmalade60ml (4 tbsp) whisky2 tbsp soy sauce1/8 tsp ground coriander seeds1 tbsp mustard powdercloves, to studMethod:Place the ham in a baking tray, cut side down, then place in an oven pre-heated to 175ºC(350ºF) and roast for about 27 minutes per kg, or until the meat reaches an internal temperatureof 60ºC [140ºF] (this is when a knife inserted into the meat and held there for 30 seconds feelswarm when touched to your lower lip).About 30 minutes before the ham is due to be ready remove from the oven and, if the ham has arind allow to cool until this can be safely removed then cut it away and trim the fat down to12mm thick before scoring deeply in a diamond pattern. In a bowl, combine the orangemarmalade, whisky, soy sauce, coriander and mustard powder. Pat this mixture firmly all overthe ham then stud with cloves.Return the meat to the oven and cook for a further 30 minutes. Allow to rest, lightly covered,for 15 minutes before carving and serving.

Scotch BrothScotch broth is a classic one-pot dish that can either be made as a soup-like starter or, as hereit can be made as a richer main course. Apart from the lamb or mutton and the pearl barley theother ingredients were very variable and depended on what was available at the particulartime of year when it was made (kale was very popular in winter). This is a real ‘country style’dish and though modern versions have come down to two or three variants, there is no realstandard recipe. I have heard of versions being enriched with wild mushrooms, flavoured withrose hip flesh and thickened with ground, dried, haws. On the west coast of Scotland theaddition of seaweed (particularly dulse and sea lettuce was common) and before the readyavailability of black pepper some island communities used to spice the local versions of thisdish with dried and ground pepper dulse (a seaweed with a peppery flavour).Serves: 6 to 8Ingredients:

1kg (2 1/4 lbs) scrag end of lamb or neck fillet50g (2 oz) washed pearl barley3 medium carrots, cubed2 medium onions, cubed2 medium potatoes, cubed1 swede, cubed200g (1/2 lb) baby turnips, cubed3 leeks, shredded1 small head of cabbage, shredded1 bayleaf1 sprig thymesea salt and black pepper to seasonMethod:Trim any excess fat from the meat, then place in a large heavy-bottomed pot and cover withwater. Bring to the boil and begin skimming any fat the raises to the top. Once the surface isclear replace any lost water, bring back to the boil, then reduce to a simmer and add the pearlybarley.Add the vegetables and cook for a further two hours. The broth can be served immediately, butactually tastes much better the following day. At this point you can add fresh greens such aspeas, French beans, new potatoes, broad beans etc. Cook for 20 minutes then serve.

Beef in ClaretThis is a traditional Scottish recipe, that commemorates the country’s traditional alliance withFrance, for a classic stew of beef and mushrooms in a claret-based sauce.Serves: 4 to 6Ingredients:150g (1/3 lb) lean bacon8 small young onions400g (1 lb, scant) chopped button mushrooms1.5kg (3 1/4 lbs) stewing steak4 tbsp oil5 garlic cloves, crushed2 tbsp flour1 bottle claret (Bordeaux)1 tsp sugarbunch of fresh herbsfloursalt and black pepper to tasteMethod:Cook the bacon in a frying pan until lightly browned. Add the onions and cook, uncovered, forabout ten minutes then add the mushrooms and cook gently, stirring occasionally, for a furtherten minutes. Take off the heat and set aside.Cut the stewing steaks into 4cm dice, heat the oil in a frying pan and brown the meat. Place in acasserole dish, add the garlic and sprinkle flour over the meat. Place in an oven pre-heated to

150ºC (290ºF) for 15 minutes, stirring occasionally.Season the dish, add the wine and the herbs (a mix of any of thyme, rosemary, tarragon, savory,bay leaves, parsley works well) then cover and cook the casserole in the oven for three hours,then add-in the mushroom mixture. Return to the oven and heat for a further 5 minutes.Serve immediately with boiled potatoes.

Scotch PieThis is a classic of the Scottish football terrace. A raised pie, traditionally containing mutton(but often made with lamb) and gravy. For football matches, it’s typically served in straight-sided moulds that are about 8cm in diameter and 4cm deep. The lid of the pie lies some 1cmbelow the top of the mould so that gravy, baked beans, mashed potatoes or mushy peas can bespooned over the top.Historically, the best Scotch pies were those of Grannie Black, in Candleriggs, Glasgow. Thesite is now gone, but Scotland has an annual competition for the best Scotch pie. Apart fromthe meat and gravy filling, recipes vary and many pie makers have their own special blends ofherbs and spices to give their pies flavour.Traditionally these are made with a wooden former, or dolly, but if you do not have a formerfor the pastry you can use a glass jar about 8cm in diameter to shape the pie.Serves: 8 to 10Ingredients:For the Hot Water Pastry Crust:500g (1 lb) plain flour175g (6 oz) lard225ml (1 cup, less 1 tbsp) water (about)pinch of saltmilk, to glazeFor the Filling:500g (1 lb) lean mutton or lamb, minced (ground)pinch of freshly-grated nutmegpinch of ground macepinch of ground allspice1/2 tsp thyme, mincedsalt and freshly-ground black pepper, to taste150ml (3/5 cup) gravy (made from the bones and meat trimmings)Method:Combine the meat, spices, thyme and seasoning in a bowl and mix thoroughly. Set aside tomarinate as you form the pastry cases.Sift the flour and salt for the crust into a bowl. Combine the lard and water in a saucepan andheat until the lard has melted and the mixture is bubbling. Form a well in the flour and pour inthe lard mixture. Quickly work the liquid into the flour to form a pastry (take care it’s hot).Take a small amount of the pastry (again taking care, as it’s hot) and shape into a ball (youshould have enough for at least 8 pies) and cover the remainder to keep warm. Roll the pastryout and quickly shape around the former or the glass, gently pulling and shaping until the pastryis about 4cm high. Make certain there are no holes or cracks, then trim the excess then set aside

to cool and harden as you prepare the next pastry shell. Remove the first former or glass (takecare) and prepare the next case. By the end you should have between 8 and 10 pie shells andthere should be enough pastry left over for the lids.Divide the meat mixture between the pie cases then pour over the gravy to moisten. Roll theremaining pastry out and use the top of the glass to cut out a circle (or cut around your former).Pop this on top of the filling. Press down gently then pinch the edges closed to form both a sealand a pretty rim to the pie. Cut a hole in the centre to allow steam to escape then sit the pies ona greased baking tray.Transfer to an oven pre-heated to 140ºC (275ºF) and bake for about 45 minutes, or until thefilling is piping hot and the pastry is golden brown. These pies should always be eaten warm.However, they can be cooled and will store in the refrigerator for a couple of days. But youshould always re-heat before serving.

Lorne SausageThough called a ‘sausage’ this is more of a meatloaf that is chilled to set, sliced and then friedto cook. You need slightly fatty pork for this, otherwise the mixture will be too dry when youcome to fry it.Serves: 8 to 10Ingredients:1kg (2 1/4 lb) minced beef1kg (2 1/4 lb) minced pork250g (3 cups) fine breadcrumbs2 tsp freshly-ground black pepper2 tsp freshly-grated nutmeg3 tsp ground coriander seeds3 tsp sea salt250ml (1 cup) wateroil for fryingMethod:Combine the meats, bread, spices and salt in a bowl and mix thoroughly by hand. Add enoughof the water to moisten everything.Turn the mixture into an oblong pan lined with clingfilm (plastic wrap) — a pan about 25 x 10x 7.5cm [10 x 4 x 3 in] is ideal. Place this in the freezer and chill until firm (but do not freeze).Once it’s firm enough to be sliced, carefully turn the meat mixture out onto a cutting board. Cutto your preferred thickness (about 2cm) and fry in oil until golden brown and cooked through.If desired, you can place the Lorne sausage slices in a freezer bag and freeze for later. Justdefrost before use and fry.

Auld Reekie SteakThis recipe is base on a Victorian recipe from Edinburgh for steak served with a cream andcheese sauce that’s flavoured with whisky. The term ‘Auld Reekie’ refers to the Edinburgh ofthe time, which was filled with a smog caused by the open cold fires used for heating andcooking.Serves: 4Ingredients:

4 fillet steaks (about 250g [8 1/2 oz] each)350ml (1 2/5 cup) double cream120g (4 oz) smoked Scottish cheddar cheese, grated25g (1 oz) buttersalt and freshly-ground black pepper, to tasteoil for fryingMethod:Add a little oil to a frying pan and use to pan-fry the steaks until cooked to your desired levelof done-ness. Remove the meat from the pan and set aside to keep warm.Pour the whisky into the hot pan and flambé with a splint. When the flames have died down,add the cream and the grated cheese. Stir to combine and bring gently to a simmer. Continue tosimmer gently (do not boil, or the cream may split), stirring occasionally, for about 10 minutes,or until the sauce has reduce by half.Season to taste then beat in the butter. Arrange the steaks on warmed plates, spoon over thesauce and serve with your choice of accompaniment.

Sweet Mutton Hotpot with DumplingsThis is a classic recipe for a traditional mutton and mixed vegetable stew that’s bulked outwith some simple dumplings that are cooked in the stew itself.Serves: 6Ingredients:For the Hotpot:675g neck of mutton (or lamb)2 tsp redcurrant jelly2 onions, chopped3 carrots, chopped1 turnip (swede), chopped180g mushrooms, wiped clean and sliced1 parsnip, peeled and chopped1 tbsp tomato purée600ml vegetable stocksalt and freshly-ground black pepper, to tasteFor the Dumplings:120g self-raising flour60g shredded suet1 tsp parsley, finely choppedwater, to bindMethod:Joint the neck and lay the pieces in the base of a large casserole dish. Spread the redcurrantjelly over the top then transfer to an oven pre-heated to 180ºC and bake, uncovered, for 15minutes.Remove from the oven and scatter the chopped vegetables over the top. Season to taste withsalt and black pepper. Heat the stock in a pan and stir in the tomato purée. Pour over the meatand vegetables, cover the casserole dish and return to the oven.

Cook for 20 minutes then reduce the oven temperature to 160ºC and cook for a further 60minutes.For the dumplings, mix together the flour, suet and parsley in a bowl. Season to taste then workin just enough cold water to bring the mixture together as a stiff dough. Divide the dough intosix pieces and shape into dumplings.Nestle the dumplings in the stew (do not immerse them), return the casserole to the oven andcook for 20 minutes more, or until the meat is tender. Remove the lid and cook for 10 minutesmore, or until the top of the dumplings are nicely browned.Serve hot, straight from the casserole dish and accompany with buttered mashed potatoes andsteamed or boiled greens.

Dundee Lamb ChopsMarmalade is a Dundee invention (due to Mrs Keiller of Dundee, who bought a load of surplusoranges and made them into marmalade) and any use of marmalade in a recipe, as below,immediately links the recipe with Dundee. Indeed, there are a number of recipes from Dundeeand the surrounding area that include marmalade in the recipe.Serves: 4Ingredients:4 lamb leg chops75ml (5 tbsp) vinegar1/2 tsp freshly-grated ginger4 tbsp Dundee marmalade (Keiller’s for authenticity)4 slices orange, for garnish60g (2 oz) butter75ml (5 tbsp) water1/2 tsp paprikasalt and freshly-ground black pepper to tasteMethod:Use a heavy-based frying pan with a tight-fitting lid. Melt the butter in this and brown thechops in the butter. Sprinkle the ginger and paprika over the chops then season them. Add thevinegar and water then place a generous tablespoon of marmalade atop each chop. Bring to aslow simmer and cook for 45 minutes on very low heat (add a little more water if required).Serve garnished with a twist of orange along with boiled potatoes and fresh green vegetables.

Forfar BridiesThis is a traditional Scottish recipe for a pastry filled with a mix of meat and onion. Theoriginal version of these pastries are said to have been created by a travelling food seller,Maggie Bridie of Glamis and they are mentioned by JM Barrie.Serves: 6Ingredients:700g (1 1/2 lbs) boneless, lean, rump steak60g (2 oz) suet2 onions, finely chopped1 tsp mustard powder

60ml (1/4 cup) rich beef stock675g (1 1/2 lb) flaky pastry (ie made with 675g plain flour)Method:Trim the meat and beat with a tenderizer or rolling pin before cutting into 1cm pieces. Place ina bowl and season with salt and pepper before adding the mustard, chopped onion, suet andstock. Mix well then prepare the pastry and divide into six equal pieces. Roll each portion intoa circle about 15cm (6 in) in diameter and about 0.5cm (1/5 in) thick. Place a portion of thebeef mixture in the centre of each (ensuring you leave an edge of pastry showing all the wayaround). Crimp the edges together so that they come together at the top of the bridie. Make asingle slit in the top to release steam then brush a large baking tray with oil and place thebridies on this, ensuring that you leave some space between each one.Place in an oven pre-heated to 220ºC (420ºF) and cook for about 10 minutes then reduce thetemperature to 180ºC (360ºF) and cook for a further 50 minutes. They should be golden brownby this time, and if they’re getting too dark cover with greaseproof paper.Serve with mashed potatoes and green vegetables.

Scotch CollopsIn essence, this is a recipe for an escalope of veal served in a lemony white wine sauce.This is a recipe from the ‘auld alliance’ of France and Scotland. Indeed, the word collop isderived from the French escalope. This recipe made its way to England in the 1870s andbecame a firm favourite of Victorian cooks.Serves: 4Ingredients:4 veal escalopes90g (3 oz) butterfinely-grated zest of 1/2 lemon, finely grated3 tbsp white wine3 tbsp chicken stock or veal stock2 tbsp cream1 egg yolkpinch of ground macesalt and pepper to tastea little seasoned flourMethod:Trim the escalopes then beat them flat and dredge in the seasoned flour. Heat the butter in apan and when it begins to foam add the escalopes and brown on both sides. Add the lemon zestand mace and pour the wine and stock over the top. Simmer gently for 20 minutes (or until themeat is tender).Place the veal on a warmed dish, beat the egg yolk with the cream and stir into the pan juices.Re-heat, stirring well, then pour over the veal and serve immediately.

StoviesThis is a traditional Scottish dish based on the French Gratin Dauphinoise. The name itself isderived from the lowland Scots and North of England dialect word for ‘stewing’.Serves: 4 to 6

Ingredients:120g (1/4 lb) cold, diced, lamb675g (1 1/2 lbs) potatoes, peeled and sliced2 large onions, thinly sliced1 tbsp good quality dripping (or cooking oil)stock or watersalt and pepper for seasoningnutmeg or allspice for seasoningchopped parsley or chivesMethod:Melt the dripping in a large pan (one with a tight-fitting lid) then add a layer of sliced potatoes,a layer of onions and then a layer of meat. Add sufficient stock (or water) to just cover thenrepeat the layers again and season the dish with salt and pepper as well as some nutmeg orallspice.Cover and cook on a moderate heat for about 30 minutes (shake the pan occasionally) or untilthe potatoes are tender and the liquid has been absorbed.Serve sprinkled with parsley or chives.

Barley KailThis is a traditional variant of Scotch broth from the west of Scotland that adds kale orcabbage instead of the more usual root vegetables.Serves: 6 to 8Ingredients:2.2l (9 cups) cold water675g (1 1/2 lb) mutton or lamb in one piece2 small onions, diced1 leek, finely chopped1 white cabbage, shredded15g (1/2 oz) pearl barleysalt and black pepper, to tasteMethod:Add the meat to a pan and cover with the water. Bring to a boil then add the leek, onions andseasonings. Reduce to a simmer, cover and cook gently for 1 hour. Meanwhile, blanch thebarley then add to the meat pan and continue simmering gently for a further hour.Now add the cabbage to the pan and continue cooking for a further hour. Take off the heat,remove the meat and cut into slices. Place these slices in a bowl and spoon the hot broth overthe top.

Potted HoughPotting is the process of setting chopped meat in a liquid that is either made from butter or, ifit’s a piece of meat from the gelatine in the meat (which is why shin is a popular cut forpotting). Indeed, ‘hough’ is the Scottish name for a shin of beef and this is a very traditionaldish going back to the 18th century. Typically it’s used as a sandwich filling for picnics or isserved on toast as supper time.

Serves: 4 to 6Ingredients:1.1kg (2 1/2 lbs) beef shin (on he bone), with the bone crackedsalt and black pepper, to tastepinch of cayenne pepperpinch of ground allspiceMethod:Add the meat to a large saucepan along with the spices. Add just enough cold water to coverthen bring to a boil. Skim any fat off the surface of the water, turn the heat down to a lowsimmer then cover and allow to cook gently for at least 6 hours.Remove the meat and set aside, strain the liquid and set aside to cool completely. At this pointremove any fat from the surface. Take the meat off the bone and chop as finely as you can.Return the meat and stock to the pan, adjust the seasonings and return to a boil. Reduce to asimmer and cook for a further 15 minutes.Lightly butter some ramekins then divide the meat mixture between them. Allow to cool thenplace in the refrigerator until set. Unmould and serve.

Mince and TattiesThis dish of minced beef with carrots in gravy, served with boiled potatoes is a very commonand traditional one in many Scottish homes even today.Serves: 4Ingredients:1 tbsp oil1 onion, finely chopped450g (1 lb) minced (ground) beef2 carrots, finely sliced1 tbsp pinhead oatmeal, toasted2 beef stock cubessalt and black pepper, to tastegravy granules450g (1 lb) peeled potatoes, boiledMethod:Heat the oil in a pan and use to fry the onion until just browned (about 8 minutes). Add themince and cook until well browned then stir-in the carrots and oatmeal. Add just enough waterto cover then bring to a boil, crumble-in the beef stock cubes and season.Reduce to a simmer, cover the pan and cook for about 20 minutes. Thicken the sauce withabout 3 tsp gravy granules or 1 tbsp cornflour mixed to a slurry with 2 tbsp water. Continuecooking until the gravy has thickened to your liking.Serve hot, accompanied by boiled potatoes.

Beef Pockets Stuffed with Wild MushroomsThis is a classic example of modern Scottish cookery for a classic dish of beef steaks stuffedwith a mix of mushrooms, garlic and onion that’s grilled (broiled) until done and served withnew potatoes.Serves: 4

Ingredients:4 thick-cut beef steaks (about 175g [6 1/4 oz] apiece)salt and freshly-ground black pepper, to taste1 tbsp butter175g (6 1/4 oz) firm wild mushrooms (use your choice or substitute chestnut mushrooms),cleaned and finely chopped1 garlic clove, crushed1 large onion, finely chopped1 tbsp fresh parsley, chopped1 tbsp ginger wine (or the liquid from a 2cm [1 in] piece of ginger pounded with 3 tbsp waterand strained)1 tbsp fresh wholemeal breadcrumbs1 tbsp double creamMethod:Using a sharp, pointed, knife make a horizontal cut in the steaks so that you form a pocketextending about half way through. Season to taste and set aside as you prepare the stuffing.Melt the butter in a pan and use to lightly fry the mushrooms, garlic and onion for about 5minutes, or until the onion is nicely softened. Take off the heat then stir-in the parsley, gingerwine, breadcrumbs and cream. Mix thoroughly to combine then spoon the mixture into thepockets cut in the steaks, so that they are generously filled.Heat your grill (broiler) and use to cook for between 5 and 15 minutes, or until the meat iscooked to your desired level of done-ness. Serve immediately with buttered new potatoes,broccoli or cabbage.

Beef Strips in a Whisky SauceThis is a modern Scottish recipe for a classic dish of beef stir-fried in butter with onions that’sserved in a Drambuie and double cream sauce.Serves: 4Ingredients:700g (1 1/3 lbs) sirloin steak, sliced into strips1 tbsp butter1 large onion, chopped3 tbsp Drambuie (or other whisky liqueur)3 tbsp double creamsalt and freshly-ground black pepper, to tasteMethod:Melt the butter in a non-stick frying pan and when hot use to stir-fry the beef strip and onion forabout 8 minutes, or until the beef is browned and cooked to your taste.Stir-in the liqueur and cook for 1 minute to evaporate the alcohol then add the cream. Heatgently to thicken slightly then season with salt and black pepper. Serve on a bed of rice,accompanied with stir-fried vegetables.

Teviotdale PieThis is a classic beef pie dish from the Scottish borders that originally sought to make the most

of beef trimmings. This is a slightly updated versions, more attuned to modern tastes.Serves: 6 to 8Ingredients:400g (1 lb, scant) lean minced (ground) beef1 medium onion, chopped300ml (1 1/4 cups) beef stock1 tsp Worcestershire saucesalt and freshly-ground black pepper225g (1/2 lb) self-raising flour25g (1 oz) cornflour (cornstarch)75g (2 oz) shredded beef suet300ml (2 1/4 cups) whole milk (about)Method:Place a large saucepan on the heat and use to fry the beef in its own fat until just beginning tobrown. Ad the onion and cook for about 5 minutes more, stirring frequently, until softened. Stirin the stock and Worcestershire sauce then season to taste and simmer gently for about 20minutes, or until the sauce has thickened.In the meantime, combine the flour, cornflour and suet in a bowl. Gradually add the milk,stirring all the while, until you have a thick batter (about the consistency of double cream).Transfer the meat mixture to a 1.2l (5 cups) pie dish then carefully layer the suet batter over thetop. Set on a baking tray and transfer to an oven pre-heated to 180ºC (360ºF). Bake for about30 minutes, or until the crust has risen and set a golden brown. Serve hot, cut into generouswedges.

Scotch Hot PotThis is a traditional version of a Scottish casserole dish dating from the 1930s.Serves: 6Ingredients:900g (2 lbs) potatoes, peeled and sliced450g (1 lb) shin of beef225g (1/2 lb) pork sausages225g (1/2 lb) tomatoes, blanched, peeled and sliced1 apple, peeled, cored and sliced1 onion, sliced1 tbsp plain flourbeef stock (or water)salt and freshly-ground black pepper, to tasteMethod:Skin and slice each sausage into three equal pieces. Cut the meat into bite-sized chunks.Season the flour then use to coat the meat and sausage pieces.Take an earthenware casserole dish and arrange a layer of the sliced potatoes in the base.Cover with the meat and sausage then with the mixed onion, tomato and apple. Repeat thelayering process, finishing with a layer of potatoes.Fill the dish three-quarters full with stock or water (or use gravy diluted with water) then

cover with a tight-fitting lid. Transfer to an oven pre-heated to 180ºC (360ºF) and bake for 2hours. When done, take the casserole to the table and serve immediately from the dish.

Pickled Pork Hocks or Pork BellyThis recipe is for a classic dish of pork hocks or pork belly lightly pickled in salt and spicesthat is then typically boiled before being served and which forms an important component oftraditional Scottish cookery.Serves: 8 to 10Ingredients:3.75l (15 cups) water450g (1 lb) pickling salt1 tbsp saltpetre (essential, it prevents the development of harmful bacteria)10 fresh pork hocks, halved crosswise or 3 pork breasts, rolled and cut into 30cm (12 in)lengths2 celery sticks, chopped1 carrot, chopped1 medium onion, chopped2 bayleaves8 whole allspice berries8 black peppercornsMethod:Dissolve the pickling salt and saltpetre in the water. Arrange the pork pieces in a large dishthen pour over the brine solution. Place a large, heavy, plate on top of the meat to make certainthat all the pieces stay under the surface of the liquid. Place in the refrigerator and allow tomarinate for 10 days. During this time check every day to make certain the meat remainsbeneath the level of the liquid. If the liquid level drops then top-up with more brine.After the 10 days are up drain the meat (discard the liquid). At this point, you should rinse thepork thoroughly and then use as directed in any recipe calling for pickled pork.If you want to cook the pork directly, then rinse the pickle pork thoroughly then place in a largecooking pot. Add the celery, carrot, onion, bayleaves, allspice and black peppercorns. Addenough water to just cover the meat then bring the mixture to a boil. Reduce to a simmer thencook for 150 minutes, topping the water level as needed.When the pork is very tender remove from the pot. Serve on a bed of rumblethumps andaccompany with onion gravy.

Scots Kidney CollopsThis is a traditional Scottish recipe for a classic stew of ox kidney with shallots and parsley ina water-based stock flavoured with vinegar and thickened with flour. The ‘collops’ referred tohere are the slices of ox kidney used.Serves: 4Ingredients:1 ox kidney2 tbsp plain flour2 tbsp butter4 shallots, minced

salt and freshly-ground black pepper, to taste2 tbsp parsley, finely shredded1 tbsp vinegarMethod:Core the kidney and cut into slices. Place in a bowl, cover with water and set aside to soak fora few minutes. Drain and dry then dust the kidney pieces with flour.Melt the butter in a pan, add the kidney pieces and fry until browned. Add about 80ml water tothe pan and stir to combine then ad the vinegar and parsley. Season to taste then bring to asimmer, cover the pan and cook for about 5 minutes.If needed, add a little flour or cornflour to thicken the sauce. Arrange on a plate, accompanywith toast and fried parsley.

Aberdeen RollThis is a traditional Scottish recipe (from the city of Aberdeen) for a classic meat dumpling ofbeef and bacon that is boiled in a cloth and is served cold and sliced. This recipe originatesfrom the 1930s, though the dish itself has a much longer ancestry.Serves: 4 to 6Ingredients:450g (1 lb) minced (ground) beef90g (3 oz) breadcrumbs450g (1 lb) bacon, minced2 eggs2 tsp mixed spice1/4 onion, very finely choppedsalt and freshly-ground black pepper60g (2 oz) fried breadcrumbs to coat the cooked rollMethod:Combine all the ingredients in a bowl and mix thoroughly with your hands. Tie in a piece ofmuslin or cheesecloth (tie as a roll, like a cracker, but allow a little space for the contents toswell) then add to a large pan of boiling water.Cook for 3 hours then remove from the pot and allow to cool completely before unwrappingand sprinkling with the fried breadcrumbs. Serve either cold or fried in butter.

Scots Potato PiesThis recipe is for a classic supper dish of hollowed-out potatoes stuffed with a mix of mincedmeat, onions and sauce that are oven baked until done and served with tomato sauce.Serves: 4Ingredients:4 large potatoes150g (1/3 lb) cooked meat, finely chopped1 medium onion, finely diced6 tbsp sauce (white sauce, tomato sauce or meat sauce)salt and freshly-ground black pepper, to taste100ml (2/5 cup) dripping, melted, to baste

tomato sauce, to serveMethod:Peel the potatoes then cut an even base. Trim off the tops (retain these) then use a sharp knifeor melon baller to hollow out the potatoes.In a bowl, combine the minced meat, onion and sauce. Season to taste then use this to fill thepotatoes. Replace the tops then place the potatoes in a greased baking tin. Transfer to an ovenpre-heated to 190ºC (380ºF) and bake for about 60 minutes, basting occasionally with thedripping.Serve hot, accompanied by the tomato sauce.To make a quick tomato sauce season some passata (sieved tomatoes) with Worcestershiresauce, salt and black pepper and a little Dijon mustard.

Scottish Steak PieThis is a traditional Scottish recipe for a classic pie of slow-cooked beef, beef sausages andonion in a beef stock gravy that’s topped with puff pastry and oven baked; this pie makes thecentrepiece of the traditional New Year’s eve meal.The steak pie is the traditional dish for the Scottish New Year’s Eve meal. Often they arebought from the local butcher, but this is a recipe you can make at home.Serves: 4 to 6Ingredients:1 large onion, finely chopped500g (1 lb) beef skirt, cut into bite-sized pieces225g (1/2 lb) beef sausages3 tbsp plain flourenough hot beef stock to cover the meatsalt and freshly-ground black pepper, to taste1 tbsp freshly-ground black pepperoil for fryingenough puff pastry to form the lid of the pieMethod:Heat a little oil in the base of a large, heavy-bottomed casserole then add the onions and fry forabout 3 minutes, or until just soft.Season the flour with salt and black pepper then dredge the pieces of beef in this then add tothe pan and fry for a few minutes, or until browned all over. Add enough hot stock to cover themeat then stir in the 1 tbsp black pepper (yes, its a tablespoon).Bring to a boil then cover and transfer to an oven pre-heated to 150ºC (300ºF) and cookslowly for about 2 hours (add more water or stock, as needed). At this point cut each beefsausage into three pieces and add to the casserole. Top-up the liquid level, replace the lid thenreturn to the oven and cook for a further 60 minutes, stirring half way through.After this time, remove the beef mixture from the oven and pour into an oblong, metal, pie dish.Line the edge of the dish with a border of pastry then set an inverted egg cup in the middle (thishelps keep the pastry lid up) Roll out the remaining pastry so it will fit over the dish. Brush thepastry edging with a little milk then cover the meat with the pastry before crimping along theedges with the tines of a fork.

Trim the edges neatly and make a couple of slashes in the top to allow steam to escape. Placethe pie in the oven and bake for about 30 minutes, or until the top is nicely browned and thefilling is piping hot. Serve with creamy mashed potatoes, vegetables and gravy

Glasgow TripeThis is a traditional recipe from the City of Glasgow for a classic dish of tripe boiled slowlywith a knuckle of veal so that it can be stored in the veal jelly.Serves: 4Ingredients:400g tripe (honeycomb for preference)1 knuckle of vealsalt and freshly-ground black pepper, to tasteMethod:Bring a pan of water to a boil, add the tripe and blanch for 5 minutes then drain and set asideto cool. Rub the tripe with salt and pepper then roll up and secure with thread.Place in an earthenware dish with the knuckle of veal and 4 tbsp water. Cover the dish thenplace in a large pan. Add water to come 3/4 of the way up the dish then bring to a boil andsteam for at least 9 hours, adding water to the saucepan as necessary.Remove the knuckle of veal then allow the tripe to cool in its jelly and store in the refrigerator.To use, re-heat the tripe and serve with serve with onion or tomato sauce. Alternatively, thetripe can be fried in batter.

Scots Mutton PiesThis recipe is for a classic pie of lean, seasoned mutton cooked in a shortcrust pie crust madewith beef dripping.Serves: 6Ingredients:360g (13 oz) lean muttonsalt and freshly-ground black pepper, to tastefreshly-ground mace (or nutmeg), to tastehot gravy, to fill the pies after bakingFor the Pastry:120g (1/2 cup) beef dripping300ml (1 1/4 cup) water450g (1 lb) plain flour1 tsp saltMethod:Trim the meat of any fat and gristle, chop finely then season with salt, black pepper and maceor nutmeg. Set aside until needed.In the meantime, prepare the pastry. Combine the dripping and water in a pan and bring to aboil. Sift together the flour and salt into a heat-proof bowl. Form a well in the centre then pourin the lard and water mix then combine with the flour using a fork. When it comes together as adough, turn out onto a floured work surface and knead until smooth.Take just under half the pastry and set aside. Divide the remainder into six equal pieces androll out until large enough to line six small pie dishes. Divide the meat between the dishes then

roll out the remaining pastry to make lids. Crimp together with the tines of a fork then trimaway any excess pastry. Form a steam hole in the centre then transfer the dishes to an oven pre-heated to 180ºC (360ºF) and bake for 35 minutes.When done and the pastry is golden, remove from the oven then fill the pies with hot gravy andserve.

Scots Minced CollopsThis is a traditional Scottish recipe for a classic economical stew of fried minced beeffinished in stock thickened with breadcrumbs and flavoured with mushroom ketchup.Serves: 4Ingredients:450g (1 lb) minced beef2 onions, very finely chopped60g (2 oz) breadcrumbs (or oatmeal)2 tbsp mushroom ketchupsalt and freshly-ground black pepperdripping, to fry300ml (1 2/3 cups) stock1 hard-boiled egg, choppedfried breadMethod:Melt about 2 tbsp of dripping in a pan, add the onions and fry for 5 minutes, until softened. Stirin the meat and fry, stirring frequently to prevent clumping, until browned. Slowly add thestock, followed by the breadcrumbs and the ketchup. Adjust the seasoning to taste, simmer fora few minutes, until heated through.Turn the mixture onto a plate and garnish with pieces of fried bread and a sliced hard-boiledegg.

Haggis in the HoleThis is a modern Scottish recipe for a simple but filling dish of fried haggis balls baked in aYorkshire Pudding batter.Serves: 4 to 6Ingredients:For the Batter:300ml (1 1/4 ups) milk4 eggs, beaten255g (9 oz) plain flour, siftedsalt and freshly ground black peppervegetable oil, lard or drippingFor the Sausages:1 haggis, skin removed1 egg (optional)oil for fryingMethod:

Making Yorkshire Pudding is simplicity itself, it’s just that everything needs to be very hot forit to work. Simply mix the egg, milk and seasonings in a bowl and mix together, stirringvigorously to combine. Then whisk in the flour, adding it a little at a time. Once your batter ismade, leave to rest for half an hour.Meanwhile, skin the haggis then divide the filling into twelve pieces and shape these into balls(if the haggis is very friable and does not want to stick together, mix with and egg beforeshaping into balls). Fry the haggis balls in a little oil until they are well coloured and almostcooked through. Remove from the pan and use immediately.You can either make a single large pudding in a Yorkshire pudding or similar square tin, orcook these as individual pudding. Pre-heat your oven to 220ºC (410ºC) then add oil, lard ordripping to the tin and place in the oven until hot. Take the tin out of the oven, then add thehaggis balls, spacing them evenly before adding the batter (stir it first). Make certain that youfill the tin no more that 3/4 of the way up. Immediately return the tin to the oven and bake forabout 15 minutes, until the pudding is puffy and well rise and is golden brown on colour.Remove from the oven and serve immediately with rumblethumps and onion gravy.

Pan HaggisThis is a traditional Scottish recipe for a classic quick to make haggis made from cooked andgrated liver and onion blended with set, oatmeal and seasonings that is either cooked bystewing in a pan (traditional) or steamed in a bowl.Serves: 6 to 8Ingredients:225g (1/2 lb) liver115g (1/4 lb) shredded suet (beef is best)1 large onion, parboiled and finely chopped120g (1/4 lb) oatmeal250ml (1 cup) liver cooking liquid60g (2 oz) buttersalt and freshly-ground black pepper, to tastefreshly-grated nutmeg, to tastecayenne pepper, to taste (optional)Method:Trim the liver, pace in a pan with the onion, add 500ml (2 cups) water and bring to a boil.Reduce to a simmer, cover the pan and cook for about 30 minutes, or until the liver is tender.Drain the liver and onion (reserve the stock) then allow to cool. Finely chop the onion andgrate the liver.Mix together the liver and onion in a bowl. Add the butter to a pan, stir in the oatmeal and frygently until lightly browned then stir in the onion and liver mixture along with the suet andseasonings. Moisten the mixture with some of the liver coking liquid (about 200ml [4/5 cup]).Bring to a simmer then stew gently for about 90 minutes. Alternatively, the mixture can beturned into a well-greased pudding basin. Cover with a lid or a pleated sheet of greased paper.Secure this down with string then add a double layer of kitchen foil (again pleated to allow forexpansion). Tie it securely to the basin and add a loop of string to act as a handle.Place this in a steamer basked (or on a trivet or upturned saucer in a saucepan). Pour in boiling

water (this should come no more than 3/4 the way up the basin if using a trivet) and steam orboil the pudding for 2 hours, or until the haggis is cooked through.Turn out onto a serving dish and serve hot, accompanied by tatties, neeps and gravy (mashedpotatoes, mashed swedes and gravy).

Potted Ox CheekThis is a traditional Scottish recipe for a classic dish of an ox cheek stewed with calves’ feetand gravy until the mixture jellifies, where the meat is then potted in the jelly.Serves: 4 to 6Ingredients:1 ox cheek2 calves’ feet (fore-feet are best)300ml (1 1/4 up) meat gravysalt and freshly-ground black pepper, to tasteMethod:Combine the ox cheek and feet in a large pan. Cover with plenty of water and bring to a boil.Reduce to a simmer, cover the pan and cook gently for between 4 and 5 hours, or until the meatcomes easily away from the bones.Drain the meat, strip off the bones and chop very finely. Season well with salt and blackpepper, then place into a pan and mix with the gravy.Bring to a boil, reduce to a simmer and cook for 30 minutes. Turn the resultant mixture into adish (or divide between individual ramekins) and set aside to cool and set before serving.

Scottish Spiced BeefThis traditional Scottish recipe is for a classic dish of a beef brisket boiled with vegetablesand spices until tender that is cooled and then pressed between plates before slicing andserving and which is typically served for Christmas.Serves: 8 to 10Ingredients:1 pice of beef brisket (or flap end of sirloin)1/2 tsp ground mace1/2 tsp mixed spice2 tbsp moist sugar1 small tsp salt1 large carrot, scraped1 onion, peeled and halved4 whole cloves8 black peppercornsMethod:Place the beef in a large pot of hot water and add the spices, sugar and salt. Add the carrot andonion with the cloves and peppercorns. Bring the mixture to a boil and continue boiling untilthe beef is very tender (about 2 1/2 hours). When ready, the bones will slip out of the meatvery easily.Take off the heat and set aside in the liquid until completely cold. At this point, take out themeat sit between two large pates and press down with weights. Leave to press over night then

glaze the meat.Slice before serving. The left-over liquid is an excellent beef stock and can be used for otherdishes or frozen in pots for later use.

Ox-heart HaggisThis traditional Scottish recipe for a classic pudding made from a blend of ox-heart, liver andbeef steak that’s finely chopped before mixing with suet and oatmeal and steaming in a basinand which makes an alternate type of haggis for Burns night.Serves: 6 to 8Ingredients:500g (1 lb) ox-heart500g (1 lb) liver225g (1/2 lb) beef steak115g (1/4 lb) shredded beef suet2 tsp salt1/2 tsp freshly-ground black pepper120g (1/4 lb) oatmealMethod:Slice the heart and remove the valves and major blood vessels. Slice the liver and steak too.Now mince together the heart, liver and steak. Place the meats in a bowl and season with thesalt and black pepper before mixing in the oatmeal.Transfer the mixture to a well-greased pudding basin. Cover with a lid or a pleated sheet ofgreased paper. Secure this down with string then add a double layer of kitchen foil (againpleated to allow for expansion). Tie it securely to the basin and add a loop of string to act as ahandle.Place this in a steamer basked (or on a trivet or upturned saucer in a saucepan). Pour in boilingwater (this should come no more than 3/4 the way up the basin if using a trivet) and steam orboil the pudding for between 150 and 180 minutes, or until the haggis is cooked through.Turn out onto a serving dish and serve hot, accompanied by tatties, neeps and gravy.

Mock HaggisThis recipe is for a classic pudding made from a blend of left-over cooked meat, onions, stockand oatmeal that’s steamed in a bowl.Serves: 4Ingredients:225g (1/2 lb) remains of any cooked meat (should include a portion of the fat)1 onion, finely chopped250ml (1 up) stock or water75g (2 1/2 oz) oatmealsalt and freshly-ground black pepper, to tasteMethod:Mince the cooked meat finely then combine in a bowl with the onion, oatmeal and stock orwater. Season to taste with salt and black pepper then mix thoroughly.Transfer the mixture to a well-greased pudding basin. Cover with a lid or a pleated sheet of

greased paper. Secure this down with string then add a double layer of kitchen foil (againpleated to allow for expansion). Tie it securely to the basin and add a loop of string to act as ahandle.Place this in a steamer basked (or on a trivet or upturned saucer in a saucepan). Pour in boilingwater (this should come no more than 3/4 the way up the basin if using a trivet) and steam orboil the pudding for 2 hours, or until the haggis is cooked through.Turn out onto a serving dish and serve hot, accompanied by tatties, neeps and gravy.

Small Raised Mutton PiesThis traditional Scottish recipe is for a classic dish of individual mutton pies baked in adripping or suet crust.Serves: 6Ingredients:350g (2/3 lbs) lean mutton or lamb120g (1/4 lb) beef dripping (or beef suet)1 tsp salt500g (1 lb) plain flour200ml (4/5 cups) watersalt and freshly-ground black pepper, to tastefreshly-grated nutmeg, to tastegravy to moisten1 egg beaten with 1 tbsp milk, to glazeMethod:Cut the mutton into small pieces and season quite liberally with salt, black pepper and nutmegthen set aside.Sift the flour, and salt together into bowl. Add the fat and water to a pan and heat until melted.Pour into the flour mix and stir until all the flour is incorporated. Knead briefly to bring into aball then cover with clingfilm and leave until cold enough to roll out.Cut 2/3 of the dough off and roll into a round about 1cm thick. Use this to line six small tins.Divide the seasoned meat between these and just moisten with gravy. Roll the remainder of thepastry out and cut to form lids. Crimp the edges to seal, cut a steam hole in the centre andglaze with the egg and milk mixture.Transfer to an oven pre-heated to 160ºC (320ºF) and bake for about 40 minutes, or until thepastry is golden brown and the filling is cooked.Like most raised pies these should be filled with gravy or meat jelly before serving.

Economical MinceThis is classic and very frugal dish of a blend of minced beef, cooked rice, oatmeal, stock andherbs bound with egg that’s steamed in a pudding basin, allowed to cool and served cold. Thiswas often the Burns night supper of less affluent families.Serves: 4 to 6Ingredients:500g (1 lb) minced beef1 egg500g (1 lb) cooked rice

225g (1/2 lb) oatmeal250ml (1 cup) meat stock (or vegetable cooking water)1/2 tsp dried mixed herbssalt and freshly-ground black pepper, to tasteMethod:Combine the beef, rice, oatmeal and herbs in a bowl. Season to taste with salt and blackpepper and mix thoroughly. Mix in the egg then add enough of the stock to bring the mixturetogether.Turn into a greased bowl, cover with a lid or parchment paper and tie down securely. Coverwith a double layer of kitchen foil then place in a steamer and steam for two hours (top up thewater in the saucepan as needed).When done, remove from the steamer, unwrap the bowl and turn out the steamed mincemixture. It can either be served immediately, or it can be allowed to cool, sliced and fried untilgolden brown before serving. It can also be served cold.

Veal FloryThis is a traditional Scottish pie, with the name derived from ‘Veal Florentine’. This recipecomes from the Auld Alliance of Scotland and France, the dish being derived from Florencevia Paris.Serves: 6 to 8Ingredients:4 veal chops4 rashers of baconhard-boiled yolks of 2 eggs240g (8 oz) mushrooms (morels or truffles)water or stocksalt and freshly-ground black pepper, to tastemixed herbs, to tastemixed spices, to tastepuff pastry, to coverMethod:Trim the chops and remove any excess fat and all the bones.Add the bones to a pan with a few onions and some stock or water. Bring to a boil, reduce to asimmer and cook for about 40 minutes.Season the chops with salt, black pepper, mixed herbs and mixed spice. Line the base of a piedish with the bacon, lay the veal chops on top then crumble over the boiled egg yolks,mushrooms (or truffles). Add a little of the stock you made to moisten then roll out the pastryand use to top the pie.Cut a steam hole in the pastry, transfer to an oven pre-heated to 170ºC (340ºF) and bake forabout 60 minutes, or until the filling is cooked and piping hot and the pastry is golden.

Haggis Balls with Mustard-whisky SauceThis is a modern Scottish recipe that gives the new twist on the old staple of Haggis and makesan interesting alternative dish for Hogmanay or Burns Night.

Serves: 6 to 8Ingredients:1 haggis250ml (1 cup) beer140g (1 cup) plain floursalt and freshly-ground black pepper, to taste1 tsp paprikaoil for deep fryingFor the Sauce:1 tbsp whisky1 tbsp mustard (Arran grain mustard, if available)60ml (1/4 cup) double creamMethod:Sift the flour and paprika into a bowl then whisk in the beer to give a thick but smooth batter.Split open the haggis and shape the filling into balls about the size of a walnut.Pour the oil into a wok to give a depth of about 5cm. Heat the oil to 180ºC (360ºF). When theoil is hot, dip the haggis balls in the beer batter to coat. Drop, a few at a time into the hot oiland cook until the batter is golden brown and the haggis filling is hot through. Remove with aslotted spoon and drain on kitchen paper as you cook the next batch.When the fried haggis balls are drained, transfer to a low oven to keep warm.Whisk together the cream, mustard and whisky in a bowl to make a light pouring sauce.Arrange the haggis balls on a serving dish with the mustard and whisky sauce in the centre.This makes an excellent sharing dish for Hogmanay or can be served as a different kind ofstarter for Burns Night.Game and Game-fowl

Venison Escalopes with Red WineThis recipe is a modern twist on the traditional Scotch collop recipe where pan-fried venisonescalopes are served with a red wine and redcurrant jelly sauce.Serves: 6Ingredients:6 escalopes of venison (preferably cut from the haunch), about 175g (6 1/4 oz) apiece1 small onion, finely chopped1 bay leaf2 springs fresh parsley8 juniper berries300ml (1 1/4 cups) dry red wine1 tbsp butter1 tbsp vegetable oil2 tbsp redcurrant jellysalt and freshly-ground black pepper, to tasteMethod:Arrange the venison in the base of a large, shallow, dish and sprinkle the onions, bay leaf,parsley and juniper berries over the top. Pour in the wine then cover and place in the

refrigerator to marinate for at least 4 hours (preferably over nigh), turning the escalopesoccasionally to ensure even coating.Heat the butter and oil in a large frying pan and when hot drain the veal (reserve the marinade)and fry in the pan for about 3 or 4 minutes on each side, or until done to your preference.Transfer to a warmed serving plate and set aside to keep warm.Strain the marinade into the frying pan and stir to combine with the pan juices. Increase theheat and boil the mixture briskly for about 4 minutes, or until the sauce has reduced. Stir-in theredcurrant jelly and season to taste. Continue cooking for 2 minutes, stirring frequently thenarrange the meat on serving plates, pour the sauce over the top and serve.

Highland Venison Casserole with ChestnutsThis is a modern Scottish recipe for a classic casserole of venison with vegetables, andchestnuts in a beer-based broth thickened with oatmeal that’s topped with sliced bread beforefinishing and serving and which makes an excellent dish for Hogmanay celebrations.Serves: 4 to 6Ingredients:500g (1 lb) lean venison, cubed2 tbsp fine oatmeal2 tbsp extra-virgin olive oil2 onions, finely chopped600ml (2 1/2 cups) good-quality beer1 tsp fresh thyme leaves, chopped3 juniper berries, crushed3 generous pinches of ground allspice150g (3/5 cup) shallots, peeled250g (1/2 lb [just over]) baby carrots, scrubbed and trimmed100g (3 1/2 oz) baby turnips, scraped1 baguette100g (3 1/2 oz) peeled and cooked chestnuts (use tinned or vacuum packed for convenience)salt and freshly-ground black pepperMethod:Combine the cubed venison and oatmeal in a bowl and toss to coat the meat. Shake off theexcess then heat the oil in a heat-proof casserole, add the venison and quickly brown beforeremoving with a slotted spoon and setting aside. Now add the onions to the casserole and fryover low heat until sot and golden brown (about 8 minutes).Stir in the beer along with the thyme, juniper berries and allspice then season to taste with saltand black pepper. Bring the mixture to a boil, stirring constantly, then stir in the shallots,carrots and turnips along with the venison and any meat juices. Return the mixture to a boilthen secure a lid and transfer to an oven pre-heated to 160ºC (320ºF). Cook for about 90minutes, stirring occasionally, or until the meat is tender.In the meantime, slice the baguette into pieces about 3cm thick. Toast these under a hot grill.When the bread is ready, stir the chestnuts into the casserole and arrange the bread slices ontop. Transfer to the oven and cook, uncovered, for a further 5 minutes.Serve hot, directly from the casserole dish.

Scottish Venison StewThis is a traditional Scottish recipe for a classic dish of stew of venison cooked with onionsand carrots in a mix of game stock and red wine flavoured with vinegar.Serves: 4 to 6Ingredients:700g (1 1/3 lbs) shoulder of venison, cut into 1cm (1/2 in) dice50g (2 oz) plain floursalt and freshly-ground black pepper25g (1 oz) butter1 tbsp vegetable oil2 medium onions, chopped2 carrots, sliced300ml (1 1/4 cups) game or beef stock150ml (3/5 cup) dry red wine1 bouquet garni (1 bay leaf, sprig of thyme, sprig of parsley, sprig of rosemary and sage leafsecured in the green part of a leek leaf)1 tbsp red wine vinegarMethod:Season the flour with salt and black pepper and toss the venison in this to coat. Heat the butterand oil in the frying pan, shake the excess flour from the meant then add to the pan and fry forabout 10 minutes, or until nicely browned on all sides.Using a slotted spoon transfer the meat to an oven-proof casserole dish. Fry the onions andcarrots in the fat remaining in the pan until the onions are golden brown (about 10 minutes).Scatter the flour over the top and stir to combine. Cook for 2 minutes more, stirring constantlythen take the pan off the heat and stir-in the stock. Add the wine then return the pant to the heatand bring to a boil, stirring constantly. Continue cooking until the sauce has thickened thenseason to taste and add to the meat in the casserole along with the bouquet garni.Finally, add the vinegar, cover the casserole and transfer to an oven pre-heated to 170ºC(340ºF) and bake for about 2 hours, or until the meat is completely tender. Remove the bouquetgarni and serve immediately.

Kingdom of Fife PieThis is a traditional Scottish recipe for a classic pie of rabbit, eggs, pickled pork andforcemeat balls cooked in a gravy made from the rabbit trimmings.Serves: 4 to 6Ingredients:For the Rabbit:1 large rabbit (with its liver)freshly-grated nutmeg, to taste600ml (2 1/2 cups) gravy or stock (made from the rabbit)3 tbsp butter450g (1 lb) pickled pork6 hard-boiled eggs

salt and freshly-ground black pepper, to tasteFor the Forcemeat Balls:1 rabbit liver120g (4 oz) breadcrumbs1 rasher of baconfreshly-grated nutmeg, to taste1 tsp finely-grated lemon zest1/2 tsp thyme, mincedsalt and freshly-ground black pepper1 tsp parsley, mincedmilk, to bind200g [1/2 lb] (about) puff pastryMethod:Melt the butter in a large pan, add the rabbit and its liver and fry until well browned. Seasonwith nutmeg, salt and black pepper then pour over 1l of water and bring to a simmer. Coverand cook for about 50 minutes, or until the rabbit is very tender.Remove the rabbit and its liver from the pan and set aside to cool. Strip the meat from thebones and set aside. Return the rabbit bones to the pan, add 500ml (2 cups) water then bring toa simmer and cook, uncovered, until the liquid has reduced to about 600ml (2 1/2 cups) (about20 minutes).Take off the heat and pass through a fine-meshed sieve. If desired, you can thicken by whiskingin a little butter mixed with flour until smooth.Now prepare the forcemeat balls. Finely chop the cooked rabbit liver and the bacon. Place in abowl then mix in the breadcrumbs, lemon zest, thyme and parsley. Season with nutmeg, salt andblack pepper then add just enough milk to bring the mixture together. Shape the forcemeat intosmall balls and set aside.Drain and slice the pickled pork then season with nutmeg, salt and black pepper. Combine therabbit meat and the pickled pork in a pie dish then add the forcemeat balls and the quarteredeggs. Pour over half the rabbit stock then roll out the pastry and use to cover the pie.Prick the surface to make steam holes then transfer to an oven pre-heated to 200ºC (400ºF) andbake for 10 minutes then reduce the heat to 160ºC (320ºF) and bake for a further 120 minutes,or until the pastry is golden and the pie is done through.Remove from the oven, make a hole in the top and pour in the remaining rabbit stock (if the pieis to be served cold, dissolve 1 leaf of gelatine in the stock before pouring into the pie).

Kilmeny KailThis is a traditional Scottish recipe for a classic stew of rabbit with greens (the kale or kail ofthe title) and pickled pork that’s traditionally served with oatcakes.In Scots, kail is any kind of cabbage that has no heart or head.Serves: 4 to 6Ingredients:1 prepared rabbit450g (1 lb) green kailsalt and freshly-ground black pepper

100g (3 1/2 oz) pickled porkMethod:Cut the rabbit into serving pieces and slice the pickled pork. Combine the rabbit and pork in apan then add just enough water to cover. Shred the kail and add this to the pan then season totaste (if the pork is salty you will not need any additional salt).Bring to a boil, reduce to a simmer then cover and cook for about 180 minutes. Serve hot withoatcakes.

Spicy Venison MeatloafIf found the basic recipe for this at A Taste of Scotland. It was derived from a recipe served atthe Peat Inn in Cupar, Fife. Having obtained the original recipe, I adapted it for use withVenison and added a few flourishes of my own. This meatloaf works with any well-flavouredmeat and you can make it with beef, mutton or even game fowl.Serves: 6 to 8Ingredients:1kg (2 1/4 lbs) venison, minced2 tbsp butter or lard, finely chopped (this stops the venison from being too dry — omit forother meats)1 onion, finely chopped2 garlic cloves, chopped1 red bell pepper, charred on the hob, peeled, de-seeded and chopped1 red cayenne chilli, charred on the hob, peeled, de-seeded and finely chopped1 tsp cumin seeds, toasted until aromatic then ground1 tsp mixed herbs120ml (1/2 cup) passata (tomato sauce)45g (1/2 cup) fresh breadcrumbs120ml (1/2 cup) game stock (or beef stock)1 tbsp olive oil, for fryingsalt and freshly-ground black pepper, to tasteMethod:Heat the oil in a pan, add the onions, garlic and mixed herbs. Sweat gently for about 10minutes, or until the onions are soft, but not coloured. Turn into a large bowl, mix in the butteror lard and allow to cool.Stir in the passata, breadcrumbs and the game stock then crumble in the minced venison. Adjustthe seasoning to taste and stir gently to combine. Turn this mixture into a deep loaf tin and packdown with your fingers. Sit in a deep roasting tin then pour 500ml (2 cups) water into theroasting tin.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for 60 minutes, or until cookedthrough and nicely browned on top. Remove from the oven and pour off any excess fat (keepthis for gravy). Allow to cool in the tin for 10 minutes then turn out.Slice the meat loaf and serve with mashed potatoes, gravy and crusty bread.Served cold, this makes and excellent picnic dish.

Roast Grouse à la Rob RoyThis a classic dish of grouse stuffed with bilberries and wrapped in bacon and heather that are

wrapped in greaseproof paper and roasted in the oven.Serves: 2Ingredients:1 grouse, plucked and drawn (reserve the liver)1 tbsp lemon juice4 sprigs of heather6 rashers of streaky baconsalt, freshly-ground black pepper and cayenne pepper, to taste100g (3 1/2 oz) bilberries (also known as blaeberries or whortleberries), for the stuffing[substitute a 3:1 mix of blueberries and cranberries]2 slices of toastMethod:Wash and dry the grouse then season both inside and out with the salt, black pepper, cayennepepper and lemon juice. Place the bilberries in the body cavity then wrap the grouse in thebacon before laying the heather sprigs on top. Wrap securely in greaseproof (waxed) paperthen place in a roasting tin and transfer to an oven pre-heated to 190ºC (360ºF).Roast for about 20 minutes then take off the greaseproof paper, heather and bacon. Return thegrouse to the oven and roast for a further 10 minutes, to brown. At the same time, bring a panof water to a boil, add the grouse livers and cook for 10 minutes. Drain and chop finely thenspread over toasted bread.When ready, sit the grouse on top of the bread then garnish with watercress and friedbreadcrumbs. Serve with mushrooms, French beans and chops. Accompany with melted butteror rowan jelly sauce or cranberry jelly sauce.

Traditional Roast Golden PloverThis is the traditional Scottish method for roasting that most unusual of game birds, the GoldenPlover to serve with a port wine and redcurrant jelly sauce.Serves: 4Ingredients:4 young golden plover, plucked and gutted8 rashers of streaky bacon4 springs of rosemary4 sprigs of thyme12 juniper berries4 garlic cloves100g (3 1/2 oz) buttersalt and freshly-ground black pepper4 thick slices of white bread cut into rounds that are large enough to sit the grouse on200g (7 oz) game or strong mushroom pate50g (2 oz) butter1 bunch of watercress500ml (2 cups) game stock100ml (2/5 cup) port1 tbsp redcurrant jelly

Method:Season the plovers liberally with salt and black pepper then place the rosemary, thyme andgarlic in the body cavities of the birds before trussing them. Melt the butter in a large fryingpan and use to cook the birds until coloured all over. Arrange the bacon over the birds’ breaststhen place in a roasting tin (along with the melted butter), cover and transfer to an oven pre-heated to 210ºC (410ºF). Cook for about 25 minutes, basting frequently then remove from theoven and allow to rest for 5 minutes, covered with foil, before serving.To prepare the sauce, combine the game stock and the port in a saucepan, bring to a boil andreduce until the mixture reaches a sticky consistency then stir-in the redcurrant jelly and keepwarm until ready to serve.Now add the remaining butter to the pan in which the birds were fried and use this to fry thebread slices for about 1 minute on each side, or until golden and crispy. Spread a little of thepate on each slice of fried bread and arrange in the centre of the plate. Place the golden ploveron top of each bread slice and tuck a handful of watercress by the side of each bird. Drizzle thesauce around the bird and serve with game chips.

Huntsman’s PieThis is a Scottish Highland version of the traditional British shepherd’s pie that substitutesvenison for the lamb.Serves: 4 to 6Ingredients:600g (1 1/2 lb) minced venison meat1 small onion, finely chopped2 tbsp oil2 garlic cloves, minced250ml (1 cup) venison or beef gravy80g (3 oz) diced carrots (cooked)80g (3 oz) diced celery (lightly cooked)80g (3 oz) peas600g (1 1/2 lbs) mashed potatoes1/2 tsp ground cinnamon1 tsp chilli powder (optional)Method:Add the oil to a large pan and use to fry the onion for 2 minutes before adding the venison,garlic and chilli powder (if using). Continue cooking until the venison is coloured (about 8minutes) then add the gravy, carrots, celery and peas. Bring to a simmer then cook for 2minutes before tipping into a large gratin dish.Mix the mashed potatoes with the cinnamon and spread on top of the meat mixture, coveringcompletely. Place in an oven pre-heated to 200ºC (400ºF) and bake for about 25 minutes, oruntil the dish is heated through and nicely browned on top.

West African HaggisThis modern African Fusion recipe is for a classic Scottish-inspired haggis (dish of offal, oatsand spices stuffed into a sheep’s stomach) that’s boiled before serving.

Last time I was in Dakar, Senegal, I may, inadvertently have invented a new kind of cuisine,‘Afro-Scottish’. My wife and I went to the abattoir, as she wanted sheep’s heads to cook forme, so I took the opportunity to grab some offal to cook a classic haggis for her. But, I knewfull well that the traditional haggis would be far too bland and boring for the West Africanpalate, and I ended up modifying the classic recipe and Africanizing it. The end result was anAfrican Fusion dish that went down very well with a local version of ‘tatties and neeps’.Although based on the traditional Scottish haggis recipe this has a number of West Africantwists..Serves: 8 to 10Ingredients:1 set of sheep’s heart, liver and lungs1 sheep’s stomach320g (11 oz) finely-chopped suet150g (1/3 lb) medium oatmeal2 medium onions, finely chopped2 Scotch bonnet chillies2 red habanero chilli (these are the hottest chillies in West Africa)2 ripe tomatoes, chopped200g (7 oz) finely shredded sweet potato leaves (substitute kale, spring greens or collardgreens)250ml (1 cup) beef stock1 tsp salt1 tbsp curry powder2 tbsp flat-leaf parsley, finely choppedMethod:Trim the offal and discard the windpipe from the lungs. Place them in a large pan, cover withplenty of water and bring to a boil then reduce to a simmer and cook for about 80 minutes, oruntil all the parts are tender. In the meantime add 1/4 of the onion and the chillies to a pestleand mortar and pound to a paste then add the tomatoes and continue pounding until completelycombined and the chilli is mixed through.Finely chop the meat and combine in a bowl then add the suet, oatmeal, chilli and tomato paste,the greens and the onions. Mix to combine then add the beef stock, salt, spices and parsley. Stirwell to combine then stuff the meat mixture into the sheep’s stomach (it should be just over halffull). Squeeze out any air then tie the open ends closed with butchers’ twine (just make certainyou leave plenty of room for the haggis to expand, otherwise it will burst!).Place the haggis in a pot, cover with plenty of water then bring to a boil, reduce to a simmer,cover and cook for 3 hours. You need to cook gently otherwise the skin will burst.Serve hot. The traditional accompaniment is mashed potato and mashed swede (tatties andneeps), but this being a West African version, it was served with a mix of potatoes, sweetpotatoes, plantains and cassava boiled until tender. On the site was plenty of hot sauce madeby pounding together half an onion, chopped with 2 Scotch bonnet chillies and 3 ripe tomatoes.

Traditional Roast GrouseThis is the traditional Scottish method for roasting the game bird that is more closely-related

to Scotland than any other — the grouse.Serves: 4Ingredients:4 young grouse, plucked and gutted8 rashers of streaky bacon4 springs of rosemary4 sprigs of thyme12 juniper berries4 garlic cloves100g (1/2 cup) buttersalt and freshly-ground black pepper4 thick slices of white bread cut into rounds that are large enough to sit the grouse on200g (1 cup) game or strong mushroom pate50g (2 oz) butter1 bunch of watercress500ml (2 cups) game stock100ml (2/5 cup) port wine1 tbsp redcurrant jellyMethod:Season the birds liberally with salt and black pepper then place the rosemary, thyme and garlicin the body cavities of the birds before trussing them (tie the legs together and the wingstogether across the back). Melt the butter in a large frying pan and use to cook the birds untilcoloured all over. Arrange the bacon over the birds’ breasts then place in a roasting tin (alongwith the melted butter), cover and transfer to an oven pre-heated to 210ºC (410ºF). Cook forabout 25 minutes, basting frequently then remove from the oven and allow to rest for 5 minutes,covered with foil, before serving.To prepare the sauce, combine the game stock and the port in a saucepan, bring to a boil andreduce until the mixture reaches a sticky consistency then stir-in the redcurrant jelly and keepwarm until ready to serve.Now add the remaining butter to the pan in which the birds were fried and use this to fry thebread slices for about 1 minute on each side, or until golden and crispy. Spread a little of thepate on each slice of fried bread and arrange in the centre of the plate. Place the grouse on topof each bread slice and tuck a handful of watercress by the side of each bird. Drizzle the saucearound the bird and serve with game chips.

Venison CollopsThis is a very simple Highland way of cooking thinly-sliced venison steaks (called collops isScottish; a term derived from the French ‘escalope’) that works as well on a camp-fire as itdoes in the kitchen.Serves: 4Ingredients:900g (2 lbs) fillet of venisonpinch of ground mace300ml (1 1/4 cups) rich beef stock (or brown gravy)

1 tbsp flour300ml (1 1/4 cups) water (or red wine)salt and black peppergenerous pinch of cayenne pepper1 tsp redcurrant jellybutter for fryingMethod:Cut the venison into the thinnest slices you can manage, cutting across the grain. Melt somebutter in a frying pan and fry the meat in this until a rich brown on both sides (butter isexcellent here as it prevents the venison from drying out during cooking). When ready removethe meat and set aside then stir the flour into the remaining butter to form a roux. Add stock andwater (or wine) then season with the mace, cayenne pepper and the salt and black pepper.Cook for about 2 minutes, or until the sauce thickens then return the venison back to the pan.Bring to a simmer then cover and allow to cook gently until the meat is tender (about 12 to 18minutes).Transfer the meat to a serving dish, skim the surface of the sauce to remove any excess fat thenadd a teaspoon of redcurrant jelly and pour the sauce over the meat. Serve immediately.

Pigeon BreastsThis is a traditional Scottish recipe for pan-seared pigeon breasts poached in a red winesauce. The full recipe is presented here and I hope you enjoy this classic Scottish dish of:Pigeon Breasts.During the 18th, 19th and the early part of the 20th century dovecots were an integral part ofmany estates, farms and small-holdings. As a result pigeon meat was an integral part of the diet(just as it is in many parts of France to this day). It’s a meat that’s lost its importance thesedays, but pigeon breasts are a flavoursome and extremely filling kind of meat. Typicallypigeon breasts are pan-fried and served with peas or lentils. But the following recipe comesfrom Scotland and the pigeon breasts are pan-fried before being poached in red wine andstock.Serves: 4Ingredients:4 pigeon breasts6 tbsp butter2 medium onions, finely chopped2 tbsp flour450ml (2 cups, scant) red wine400ml (1 2/3 cups) dark brown stock2 tbsp parsley, finely chopped2 bayleaves3 tsp fresh thyme, choppedsalt, sugar and freshly-ground black pepper, to tasteMethod:Melt the butter in a deep oven-proof pan (or cast iron casserole) and add the pigeon breasts.Cook until the breasts are browned all over then remove and set aside. Add the onion to the

pan and when browned sprinkle the flour over the top and stir in. Add the wine and stock,whisking all the while then return the pigeon breasts to the pan along with the herbs (except theparsley), salt, pepper and a little sugar.Cove the pan and place in an oven pre-heated to 170ºC (340ºF). Cook slowly for two hoursthen adjust the seasonings, sprinkle the parsley over the top and serve with mashed potatoes orboiled rice.

Stuffed Pheasant Breasts with Prune SauceThis is a classic game recipe for a dish of pheasant breasts stuffed with apples, breadcrumbsand thyme that are braised in chicken stock and served with a prune sauce.Serves: 4Ingredients:4 pheasant breasts8 bacon slices3 apples, peeled, cored and chopped (wilding apples are best, but use cooking apples)60ml (1/4 cup) water1/2 tsp fresh thyme, chopped25g (1 oz) caster sugarsalt and freshly-ground black pepper110g (1/4 lb) fresh breadcrumbs200ml (4/5 cup) chicken stock170g (6 oz) onion, finely chopped180ml (2/3 cup) cider vinegar500ml (2 cups) pitted prunes (soaked in red wine over night)180ml (2/3 cup) double creamMethod:Add the prunes and soaking liquid to a pan, bring to a boil and cook for about 40 minutes, oruntil very soft. Set aside to cool completely.Add the apples to a small pan along with the water, thyme, sugar and salt. Bring to a boil thenreduce to a simmer and cook until the apples have cooked down to a thick sauce (about 20minutes). Remove from the heat and add the breadcrumbs. Set aside as the breadcrumbs swelland the sauce thickens further.Lay the pheasant breasts on a chopping block and cut a pocket in each one by inserting a knifehorizontally into each one. Enlarge the pocket with your fingers then spoon the cooled appleand crumb stuffing into each one. Wrap the breasts in two bacon rashers apiece to keep thestuffing inside.Cover the base of a baking dish with a layer of onions. Lay the breasts on top and scatter theonions around. Pour the chicken stock over the top and season liberally.Place in an oven pre-heated 200ºC (400ºF) and bake for about 30 minutes, or until thepheasant breasts are done through and their juices run clear. Remove the breasts from the dishonto a warmed plate and allow to rest, covered in aluminium foil.Pour the juices from the baking dish into small saucepan and add the cider vinegar and theprunes (drain from their soaking liquid). Bring to a boil over high heat then stir-in the creamand continue to cook the sauce until thickened.

Slice the breasts diagonally then arrange on a serving plate and spoon the prune sauce over thetop. Serve with clapshot.

Rich Gillie’s VenisonThis is a traditional Scottish recipe for a classic dish of venison cooked with bacon, onion,chestnuts and port wine, where the pan juices are turned into a gravy to serve with the meat.Serves: 4 to 6Ingredients:500g (1 lb) venison1 onion, chopped2 rashers of bacon, chopped2 cloves6 peeled chestnuts150ml (3/5 cup) port6 tbsp plain floursalt and freshly-ground black pepper, to tastebacon fat or beef dripping2 tbsp plain flour300ml (1 1/4 cup) watergravy browningMethod:Cut the meat into small dice then add the flour to a plate and season with salt and black pepper.Roll the venison in the seasoned flour to coat and set aside.Melt the bacon fat or beef dripping in a deep-sided frying pan to a depth of 2.5cm then add thevenison and fry until nicely browned. Now add the onion, chestnuts, cloves and port wine.Cover the pan and simmer gently for 1 hour. Pour off the fat then transfer 4 tbsp to a pan.Scatter the flour over the top to form a smooth roux and cook for 2 minutes, stirring constantly.Whisk in the water until smooth then colour with the gravy browning. Bring to a simmer andcook until thickened.Serve the venison accompanied by the gravy.To make what’s known as ‘Plain Gillie’s Venison’ omit the port wine and the chestnuts, butotherwise prepare in the same manner.

Pheasant PuddingThis recipe is for a classic dish of a pheasant and mushroom stew in Madeira wine that’sbaked in a pudding basin and covered with herbed potato pastry and which makes andexcellent main dish for Hogmanay.Serves: 4 to 6Ingredients:1 batch herbed potato pastryFor the Pheasant Filling:2 tbsp olive oil250g (9 oz) shallots, peeled (but left whole)400g (1 lb) pheasant breasts, skinned, boned and cubed250g (9 oz) chestnut mushrooms, halved

2 garlic cloves, crushed100ml (2/5 cup) Madeira wine150ml (3/5 cup) good chicken stock2 tbsp cornflour (cornstarch)90g (2 oz) frozen petits pois100g (3 1/2 oz) baby spinach1 tbsp fresh tarragon, choppedsalt and freshly-ground black pepper, to tasteMethod:Prepare the herbed potato pastry according to the recipe then place on a sheet of clingfilm(plastic wrap) and press until it flattens to a round that is slightly larger than the top of a 1.5l(6 cup) pudding basin.Cover the dough with a second sheet of clingfilm then roll up and place in the refrigerator tochill as you prepare the filling. Heat the oil in a large pan, add the peeled shallots then coverthe pan and cook gently for about 9 minutes, shaking the pan gently from time to time, or untilthe shallots are golden brown in colour.Now add the pheasant pieces to the pan, increase the heat slightly and cook until the meat iscoloured all over (no pink should be visible). Add the mushrooms and garlic and stir tocombine before pouring in the Madeira wine and stock. Bring the mixture to a boil then reduceto a simmer, cover with a lid and cook gently for about 10 mites.Blend the cornflour to a smooth slurry with 2 tbsp cold water then stir this into the pan.Continue cooking gently, stirring frequently, until the mixture has thickened. Now add the peas,spinach and tarragon. Season to taste with salt and black pepper and continue cooking for afew seconds, or until the spinach has wilted.Spoon the mix into a pudding basin then remove the potato pastry from the refrigerator andunwrap. Place it over the top of the pudding basin, pressing the edges into the basin’s rim andpinching to seal. Use a sharp knife to form a hole in the centre so that steam can escape.Set the basin on a baking tray then transfer to an oven pre-heated to 190ºC (380ºF). Bake forabout 40 minutes, or until the pastry is golden brown and the filling is bubbling nicely. Servehot.This also works very well when made with guinea fowl, particularly if you are preparing it asa Hogmanay dish.

Venison HaggisThis is a traditional Scottish recipe for a classic quick to make haggis made from cooked andminced venison heart and liver blended with oatmeal, grated onions, salt and black pepperthat’s steamed in a bowl.Serves: 6 to 8Ingredients:1 deer heart200g (1/2 lb) deer liver125g (1/4 lb) coarse oatmeal3 onions, grated1 dessert spoon salt

1 tsp freshly-ground black pepperheart coking liquid to moistenMethod:Halve the deer heart and add to a pan with the deer liver. Barely cover with water then bringto a boil. Cover and cook for about 40 minutes, or until the heart pieces are tender.Drain the meats and set aside to cool (reserve the liquid). Mince the meats finely then mix withthe oatmeal and grated onions. Season with the salt and black pepper then moisten with a littleof the cooking stock before turning the mixture into a well-greased pudding basin. Cover witha lid or a pleated sheet of greased paper. Secure this down with string then add a double layerof kitchen foil (again pleated to allow for expansion). Tie it securely to the basin and add aloop of string to act as a handle.Place this in a steamer basked (or on a trivet or upturned saucer in a saucepan). Pour in boilingwater (this should come no more than 3/4 the way up the basin if using a trivet) and steam orboil the pudding for 2 hours, or until the haggis is cooked through.Turn out onto a serving dish and serve hot, accompanied by tatties, neeps and gravy (mashedpotatoes, mashed swedes and gravy).

Scottish Potted RabbitThis traditional Scottish recipe is for a classic dish of a rabbit stewed with a pig’s trotter untilthe mixture jellifies, where the meat is then potted in the jelly.Serves: 6 to 8Ingredients:1 whole rabbit, prepared1 pig’s trottersalt, freshly-ground black pepper and cayenne pepper, to tasteMethod:Wash the rabbit and pig’s trotter well. Joint the rabbit then combine in a large pan with thepig’s trotter. Pour over enough water to cover then bring to a boil. Reduce to a simmer, coverand cook gently for about 2 hours, or until the meat is falling from the bones.Remove the pieces of rabbit and the pig trotter from the pan. Strip the meat from the bones thenreturn this to the pan.Season the mixture to taste then bring to a boil. Continue to boil for 10 minutes then take off theheat and turn into ramekins or a loaf tin lined with clingfilm (plastic wrap). Allow to cool andjellify before using.It is best made the day before and should be sliced and served with salad and crusty bread.

Venison OlivesThis is a traditional Scottish recipe, from the Victorian Era, for a classic dish of slicedvenison stuffed with a mix of breadcrumbs, shallot and beef suet bound with and egg yolks thatare rolled up and cooked in beef gravy.Though this particular recipe is Victorian in origin, meat olives date back to the 1500, whenthey were commonly used as a filling for pies, replacing the stuffed small birds that had beenemployed for the same purpose during the Medieval period.Serves: 4

Ingredients:4 slices of venison cut 12mm (1/2 in) thick and 10cm (4 in) square500ml beef gravyFor the Stuffing:100g (3 1/2 oz) breadcrumbs1 shallot, minced40g (1 1/2 oz) beef suet, mincedsalt and freshly-ground black pepperegg yolk, to bindMethod:In a bowl, combine the breadcrumbs, shallot, beef suet and seasonings. Add just enough eggyolk to bind then spread the stuffing mixture over the venison slices. Roll these up tightly andsecure with a toothpick or skewer. Place in a pan with the gravy, bring to a simmer and cookfor about 30 minutes, or until the meat is done thorough and tender.As alternatives, you can also use beef or veal to make this dish.

Scottish Jugged HareThis is a traditional Scottish recipe for a classic frugal dish of left-over hare cooked withbacon, spices, stock, port and hare blood in a sealed jar that’s served with forcemeat balls.This is a much more economical version of the traditional jugged hare that was developed tomake the most of a hare by using up hare pieces left over after making hare soup or hare stew.Serves: 6 to 8Ingredients:hare pieces (saddle and hind legs are best, but originally any meaty pieces would have beenused)60g (2 oz) fatty bacon, chopped2 bayleaves2 whole cloves3cm (1 in) length of cinnamon stick600ml (2 1/2 cups) stock or water150ml (3/5 cup) port or claret2 tbsp plain flour60ml (2 oz) of the hare blood1 tbsp butterFor the Forcemeat Balls:1 liver of hare, rabbit or fowl1 rasher of fatty bacon100g (3 1/2 oz) breadcrumbs1 egg1/2 tsp parsley, finely choppedsqueeze of lemon juicepinch of dried thymefreshly-grated nutmeg, to tastesalt and freshly-ground black pepper, to taste

Method:Begin with the hare. Melt the butter in a pan, add the bacon pieces and as soon as they beginsizzling add the hare pieces. Continue cooking until the meat is nicely browned then removewith a slotted spoon and transfer to a wide-mouthed earthenware jar or a casserole dish. Addthe spices then pour over the stock to cover. If using a jar, cover the top with greaseproofpaper, tie securely in place, cover entirely with a double layer of foil and steam for 150minutes.If using a casserole, place a layer of kitchen foil on the top then securely sit the lid in place.Set in an oven pre-heated to 160ºC (320ºF) and cook for between 120 and 150 minutes, oruntil the meat is very tender.When done, whisk together the flour and port wine (or claret in a bowl) until smooth. Work inthe hare blood then beat this mixture into the stock. Heat gently until the stock has thickened.In the meantime, prepare the forcemeat balls. Mince the liver very finely then chop the baconfinely and mix this in. Add the breadcrumbs, parsley, thyme and nutmeg. Season to taste andmix thoroughly to combine. Add the egg and a squeeze of lemon juice then mix well. Shape themixture into small balls. Bring a shallow pan of lightly-salted water to a boil, add theforcemeat balls and poach for between 10 and 15 minutes, or until done through.Turn the jugged hare into a serving bowl, garnish with the forcemeat balls and serve.

Scottish Venison PastyThis is a traditional Scottish recipe for a classic pie of venison cooked in wine, shallotvinegar and walnut pickle in a puff paste crust; a classic dish originating in the Victorian era.Serves: 6 to 8Ingredients:675g (1 1/2 lbs) venison stewing jointallspice and freshly-grated mace to tastesalt and freshly-ground black pepper, to tastebutter for dotting50ml (1/5 cup) port or claret50ml (1/5 cup) eschalot vinegar2 tbsp walnut pickle2 onions, halvedpuff pastry to coverMethod:Bone the venison, then beat the meat with a mallet or rolling pin to tenderize and flatten. Rubthe meat allover with the spices and seasonings. Turn the meat so that the skin side isdownwards then dot the top with butter. Roll the meat up tightly and tie securely with butcher’stwine.Sprinkle a little more spice over the meat, sit in a casserole dish then pour around enoughstock (use the bones and trimmings for this) to come half way up the meat then add the halvedonions. Sit a sheet of foil over the top then place the lid over everything (this seals thecasserole well). Bring to a simmer and continue cooking gently for about 3 hours, or until themeat is very tender.Remove the meat from the pan and set the casserole aside to cool over night. The following

day, skim off all the fat from the surface then strain the stock. Remove the string from the meatand cut into small pieces. Arrange these in a pie dish then mix a little of the stock with thewine, vinegar and walnut pickle. Pour this over the meat then roll out your puff pastry and useto cover the top of the pie. Cut a cross in the middle and peel back the edges to leave a holelarge enough for a kitchen funnel to fit inside.Transfer the pie to an oven pre-heated to 180ºC (360ºF) and bake for about 30 minutes, oruntil the pastry is brown and puffed up and the contents of the pie is hot.Remove from the oven, bring the remaining stock to a boil then pour into the pie through afunnel until the pie is filled. Serve immediately.

Venison Baked in CrustThis traditional Scottish recipe is for a classic dish of a spiced venison joint that’s baked in afour and water paste crust to maintain the flavour and juiciness of the meat.Serves: 6 to 8Ingredients:1 joint of venison (about 5kg [11 lbs])mixed spice for dustingplain flour to make a pasteMethod:Wash and wipe the venison joint dry then rub liberally al over with the mixed spice.Form a stiff dough from flour and water. Roll this out and use to completely cover the meat,ensuring that you seal the edges closed. Place on a rack in a roasting tin then transfer to anoven pre-heated to 200ºC (400ºF) and roast for 30 minutes. Reduce the oven temperature to160ºC (320ºF) and continue roasting for 20 minutes per kg ([2 lbs] rare) to 40 minutes per kg([2 lbs] well done).30 minutes before the meat is due to be ready, remove from the oven and carefully take off anddiscard the crust. Return to the oven to brown for the remainder of the cooking time. Like allmeats, the venison should be allowed to rest for at least 20 minutes after it is removed from theoven before slicing and serving.

Scottish Fried Venison SteaksThis is a traditional Scottish recipe for a classic dish of venison hunch that are marinated inwhite wine, red wine vinegar, onion and parsley before being pan-fried.Serves: 4Ingredients:haunch of venison4 tbsp olive oil1 tbsp red wine vinegar (or tarragon vinegar)1 tbsp white winesalt and freshly-ground black pepper, to taste1 onion, thinly sliced4 tbsp shredded parsleyMethod:Cut four thick steaks from a haunch of venison. Whisk all the remaining ingredients in a bowland pour into a shallow dish. Add the venison steaks and turn to coat in the marinade. Cover

and set aside for at least 2 hours, turning the steaks occasionally to ensure that they marinadeevenly.When ready to cook either fry in oil for about 4 to 5 minutes per side, or place under a hot grill(broiler) and cook for about the same time. Serve garnished with a pat of butter, someshredded parsley and onions fried until crisp and brown.The left-over marinade can be frozen and makes an excellent base for a stock or a game pie.

Pheasant Stew with WhiskyScotland is well known for its game birds, pheasant as well as grouse, wild ducks andpartridge. This recipe marries the pheasant with a whisky, shallot and mushroom sauce.Serves: 4Ingredients:2 pheasants, jointed into 4 breasts and 4 leg portions8 rashers of streaky bacon8 fresh bayleaves240g (8 oz) shallots, peeled100g (3 1/2 oz) button mushrooms180ml (2/3 cup) blended whisky300ml (1 1/4 cups) chicken or light game stocksalt and freshly-ground black pepper, to taste1 bouquet garni6 tbsp vegetable oilMethod:Sit a bayleaf on top of each pheasant joint then wrap each joint with a rasher of bacon toenclose the bayleaf. Secure the bacon in place with a cocktail stick.Heat the vegetable oil in a frying pan, add the pheasant joints and fry until lightly browned allover. Remove the joints and set aside to keep warm.Add the shallots to the pan and fry in the remaining oil until lightly coloured all over. Removewith a slotted spoon and set aside. Add the button mushrooms and fry until lightly brownedthen remove with a slotted spoon and set aside.Pour the whisky and the stock into the pan, bring to a boil, stirring constantly and continueboiling for 5 minutes.Add the bouquet garni and adjust the seasonings to taste. Return the meat, shallots andmushrooms to the pan, over and simmer gently for about 50 minutes or until the pheasant piecesare tender.Serve 1 leg and 1 breast half per person. Divide the shallots and mushrooms between theplates then pour the stock into a warmed gravy boat. Serve with mashed potatoes and greenvegetables.

Wild Duck in Cream SauceThis is a classic recipe for roast wild ducks finished in and served with a rich cream sauce.Serves: 4Ingredients:2 oven-ready wild ducks

1 medium onion, finely chopped1l (4 cups) double cream2 tbsp redcurrant jelly30g (1 oz) blue cheese (Scottish if possible)juice of 1 lemon2 tbsp rowan jellysalt and freshly-ground black pepper, to tasteMethod:Arrange the ducks on a rack in a roasting tin. Transfer to an oven pre-heated to 200ºC (400ºF)and roast for 30 minutes. Prick the duck skins to allow any extra fat to flow out then drainthoroughly before transferring to a large casserole dish then scatter over the onions.Add the redcurrant jelly and pour over the cream. Cover and place in the oven. Bake for 90minutes, or until the ducks are completely tender. Remove the ducks from the casserole dishand set aside to keep warm.Skim any excess fat from the sauce then place the casserole dish on the hob and bring to a boil.Continue boiling for about 10 minutes, or until the liquid has reduced by 1/3. Stir in thecrumbled cheese, lemon juice and the rowan jelly. Mix thoroughly and season to taste.Halve the ducks and serve one half per portion. Accompany with mashed potatoes and thecream sauce.

Vegetarian

When people think of Scotland then vegetarian dishes probably do not immediately spring tomind as part of the country’s cuisine. However, in the past, for most people, meat was a luxuryor was something to be sold to make money and most dishes were, in the main, vegetarian. Ofcourse, today, there has been a resurgence in vegetarian cookery, with vegetarian version ofclassic Scottish dishes like haggis becoming available. This chapter gives recipes fortraditional as well as modern vegetarian Sottish classics. For other vegetarian dish suggestionssee the next chapter on main course accompaniments.

SlokanThis classic recipe from the Isle of Barra is for a dish of stewed purple laver (dulse) pureeserved surrounded by mashed potatoes.Sloke is the Hebridean word for laver. Typically either green or purple laver can be meant. Inthis case, however, it’s purple laver (dulse) that’s referred to. In effect this is the Barraversion of Welsh laver bread, but made with dulse, rather than Porphyra spp, as it would be inWales.Serves: 4Ingredients:200g (1/2 lb) purple laver (sloke or dulse)1 tbsp buttersalt and freshly-ground black pepper600g (1 1/3 lbs) hot mashed potatoesMethod:Wash the dulse thoroughly in cold water to remove any sand and excess salt. Place in a bowlthen pour over cold water with a little bicarbonate of soda. Set aside for 2 hours to soak andremove the bitterness from the seaweed.After this time, drain the sloke then place in a pan with a little seawater. When hot, take off theheat and beat the mixture with a spoon. Return to the hob and repeat the process until theseaweed is reduced to a pulp (but do not allow to boil). Mix in the butter and season to tastethen arrange in the centre of a dish. Surround with the mashed potatoes and serve.

Bonnie Prince PuddingThis is a modern Scottish recipe for a classic steamed pudding of mushrooms and nuts in apastry crust that makes and excellent vegetarian alternative for Hogmanay (New Year).

This recipe is for a classic vegetarian replacement for the traditional Beef Pie served on NewYear’s eve and over Hogmanay.Serves: 6 to 8Ingredients:For the Pastry:300g (2/3 lb) self-raising flour1/2 tsp sea salt135g (5 oz) chilled margarine, diced135ml (1/2 cup + 1 tbsp) yoghurt (use soya yoghurt for a vegan version)135ml (1/2 cup + 1 tbsp) almond milk (or soy milk)For the Filling:2 tsp vegetable oil400g (1 lb) oyster mushrooms, sliced1 tsp mustard seeds1 dessert spoon tamari1 onion, finely chopped1 large carrot, finely chopped135g (5 oz) walnuts, chopped1 red bell pepper, de-seeded and chopped140g (1/3 lb) tomatoes, blanched, peeled and chopped3 tsp arrowroot1 dessert spoon tomato purée2 tbsp lime juice90ml (3 oz) orange juice1 dessert spoon yeast extract1 tbsp date syrup1 tsp freshly-ground black pepperMethod:Begin with the pastry. Sift the flour an salt into a bowl. Add the margarine and rub into theflour mix until you have a crumb-like consistency. Stir in the yoghurt then add enough of thealmond milk to bring the mixture together as a pliable dough. Knead lightly, bring together as aball then cover with clingfilm and chill in the refrigerator as you prepare the filling.Heat the oil in a wok then add the mushrooms, mustard seeds and tamari. Stir-fry this mixturefor 2 minutes then add the onions and fry for 2 minutes more before adding the carrot, walnutsand red bell pepper. Cover the wok with a lid, bring to a simmer and cook for 5 minutes.Now add the tomatoes to the pan then whisk together the tomato purée, arrowroot, lime juiceand orange juice until smooth. Gradually work this into the mixture in the pan then add theyeast extract, date syrup and black pepper. Return the mixture to a simmer and cook for about20 minutes, or until the sauce has thickened.In the meantime, turn the pastry onto a floured work surface and roll out. Take six metalpudding bowls (about 5cm in diameter). Cut out six pieces of pastry twice the diameter of thepudding bowls and six pieces the same diameter as the pudding bowls.Use the larger pieces to line the base and sides of the basins, fill with the mushroom mixture

then top with the small pastry circles and crimp together to seal. Prick the tops with a fork tomake steam holes then place in a roasting tin. Add boiling water so it comes 1/3 of the way upthe pudding basins then transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 40minutes, or until the pastry is cooked through and golden.Serve hot with tattie neeps (mashed potatoes and swedes) and green vegetables.

Scotch StewThis is a traditional Scottish recipe for a classic vegetarian stew of barley, cabbage, celery,onions, carrots and turnips stewed together until tender. The recipe is an updated version ofhow the real crofter’s broths were made, when any meat reared was to be sold and not to beeaten.Serves: 6 to 8Ingredients:3 tbsp pearl barley1/2 small cabbage, shredded1/2 head of celery, cut into large pieces3 onions, cut into large pieces2 carrots, scraped and cut into large pieces1 turnip (swede), peeled and cut into large pieces(any other vegetables, in season)salt and freshly-ground black pepper, to tasteMethod:Bring a pan of water to a boil, add the pearl barley and blanch for 1 minute then drain.Transfer the barley to a pan, cover with fresh water and simmer gently for 30 minutes.Turn the mixture into a large pan, add all the vegetables (except the cabbage) then add justenough additional boiling water to barely cover the ingredients. Adjust the seasonings to tastethen bring to a boil and cook gently until the vegetables are almost done. Add the cabbage andcook for a further 10 minutes, or until the cabbage is tender.Serve hot.

Country Egg CasseroleThis is another recipe from the Isle of Harris, using locally-available ingredients to make avegetarian twist on the classic cauliflower cheese.Serves: 6 to 8Ingredients:1 medium-sized cauliflower, divided into florets (use the core for soup)400g (1 lb, scant) leeks, washed and sliced into thin rings225g (1/2 lb) broccoli, separated into florets180g (6 oz) grated cheese6 eggs300ml (1 1/4 cups) single cream1 tsp Dijon mustard (or mild Scottish mustard)1/4 tsp freshly-grated nutmegsalt and freshly-ground black pepper, to tastebutter, for greasing

Method:Bring a pan of salted water to a boil, add the cauliflower, leeks and broccoli and cook forbetween 8 and 10 minutes, or until just tender. Drain and set aside.Liberally butter the inside of a large, lidded, oven-proof casserole dish then mix almost all thecheese with the hot vegetables and add to the casserole. Whisk thee eggs lightly in a bowl thenbeat in the cream, mustard and nutmeg until combined. Pour over the vegetables in thecasserole and pour over the reserved cheese.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 25 minutes, or until thecustard is set and the top is golden brown.Serve immediately.

Vegetarian HaggisThis is a modern Scottish recipe for a classic vegetarian alternative to the traditional haggismade from a blend of vegetables, mushrooms, nuts, lentils and kidney beans cooked invegetable stock that’s thickened with oatmeal and finished by baking in a loaf tin.Serves: 6 to 8Ingredients:1 carrot, scraped and finely chopped1 small piece of swede (yellow turnip), very finely chopped1 medium onion, finely chopped8 open cap mushrooms, finely diced (portobello mushrooms are best)1 garlic clove, crushed100g (3 1/2 oz) whole mixed nuts (hazelnuts, pecans, almonds, walnuts)45g (1 1/2 oz) dry red lentils, picked over, washed and drained600ml (2 1/2 cups) vegetable stock70g cooked red kidney beans, mashed1 tsp dried thyme1/2 tsp dried rosemary1/4 tsp cayenne pepper1/4 tsp freshly-grated nutmegsea salt, to tastefreshly-ground black pepper (be generous with this to give a decent ‘bite’)1 tbsp soy sauce190g (6 1/2 oz) fine oatmeal1 1/2 tbsp lime juiceolive oil for fryingMethod:Arrange the nuts in a single layer on a baking tray. Place in an oven pre-heated to 180ºC(360ºF) and toast for about 8 minutes, or until golden brown (but take care they do not burn).Turn into a bowl and allow to cool then grind quite coarsely (do not grind to finely).Heat 1 tbsp of oil in a large pan. Add the onion and fry for 1 minute then add the carrot, swede,mushrooms and garlic and continue frying for 5 minutes more. At this point add the lentils and200ml (4/5 cup) of the stock. Bring the mixture to a boil then reduce to a simmer. Blend thekidney bean paste with the remaining stock and work into the liquid in the pan along with the

nuts, soy sauce, sea salt and black pepper. Bring to a boil and cook for 12 minutes.At this point, stir in the oatmeal, return to a simmer and continue cooking for 15 minutes more(add more water if necessary). The final mixture should be loose and moist, but not runny.Now take off the heat and stir in the lime juice.Spoon the resultant mixture into a lightly greased loaf tin (about 12 x 22cm [5 x 9 in]). Transferto an oven pre-heated to 190ºC (380ºF) and bake for about 30 minutes, or until set and lightlybrown on top.Serve hot accompanied by rumblethumps and mushroom gravy or red wine sauce.

Scottish Coddled EggsThis is a traditional Scottish recipe for a classic supper dish of a very soft boiled egg servedon a bed of mashed potato.Serves: 1Ingredients:1 egg250g (1/2 lb + 2 tbsp) mashed potato2 tbsp buttersalt and freshly-ground white pepper, to tasteMethod:Bring a pan of water to a brisk boil. Add the egg then take off the heat and set aside for 5minutes.In the meantime, mash the potato and butter until smooth. Season to taste with salt and blackpepper then place in the oven or a microwave and cook until piping hot.Arrange the potato on a serving plate then take out the egg from the water and carefully crack.Drop the egg onto the potato and serve immediately.

Cheese PuddingThis recipe for a classic Victorian savoury dish of a bread, butter, milk, cheese and eggpudding seasoned with mustard powder that’s oven baked to cook.Serves: 4Ingredients:60g (2 oz) butter300ml (1 1/4 cups) milk150g (1/3 lb) breadcrumbs90g (3 oz) grated cheese1 eggmustard powder, freshly-ground black pepper and salt, to tasteMethod:Combine the butter and milk in a pan. Heat gently until the butter melts then add thebreadcrumbs and cheese.Beat the egg well in a bowl then beat into the milk and cheese mix. Season to taste withmustard powder, black pepper and salt then pour into a well-greased pie dish. Transfer to anoven pre-heated to 200ºC (400ºF) and bake for about 15 minutes, or until nicely browned andset.

Serve hot.Scottish Oatmeal Stuffing

This recipe is for a classic Scottish stuffing made from rolled oats flavoured with onion,coriander, nutmeg and sage that’s typically used to stuff the body cavity and heck of a bird.However, if drizzled with oil it can also be oven baked and served as a vegetarian dish.Serves: 4Ingredients:1 large onion, finely chopped50g (2 oz) butter140g (5 oz) rolled oats1 tsp salt1/2 tsp ground coriander seeds1/2 tsp freshly-ground black pepper1/8 tsp freshly-grated nutmeg1/2 tsp dried sage, crumbledMethod:Melt the butter in a large frying pan then add the onion and fry over medium heat until lightlybrowned. Add all the remaining ingredients and continue cooking until the oats are goldenbrown and crisp (about 4 minutes). Transfer to a bowl and allow to cool. Use to stuff the neckand body cavities of your chicken. This also works well with turkey and game birds such asgrouse.If cooking as a vegetarian dish, shape the stuffing into balls and arrange on a greased bakingtray. Drizzle liberally with vegetable oil, transfer to an oven pre-heated to 180ºC (360ºF) andbake for about 20 minutes, or until cooked through and lightly browned on the outside.Serve hot with gravy.

Accompaniments

Potatoes (tatties) and swedes (turnips or neeps) are the classic Scottish accompaniment. Thepotatoes and swedes can be mixed to make clapshot or the potatoes can be combined withcabbage to make rumblethumps. But these are not the only Scottish accompanies. A wholerange of these side dishes are presented here.

Arran Potato SaladThis is a traditional Scottish recipe (originating on the Island of Arran) for a classic potato andvegetable salad that is typically served as an accompaniment.Serves: 4Ingredients:10 waxy potatoes (eg Charlotte, Arran Chief), diced100g (3 1/2 oz) shelled fresh peas100g (3 1/2 oz) cooked beetroot (red beets), diced2 tsp chopped onions1 tsp chopped fresh parsley60ml (2 oz) salad dressingsalt and freshly-ground black pepperfresh parsley to garnishMethod:Boil the potatoes in salted water for 10 minutes (or until tender). Drain and pat dry then cookthe peas separately for some 5 minutes (or until tender) and drain.

Whilst the vegetables remain warm mix together and stir-in the chopped parsley and onion.Season with salt and pepper then fold-in the salad dressing and garnish with sprigs of freshparsley.

Orkney ClapshotThis is a traditional recipe from the Island of Orkney for a classic mash of potatoes and turnipsthat, along with haggis, forms part of Scotland’s national dish.Serves: 4 to 6Ingredients:450g (1 lb) boiled potatoes450g (1 lb) boiled turnips2 tbsp chopped chives60g (2 oz) buttersalt and pepper to taste

Method:Boil the potatoes and turnips in salted water until cooked through and soft (about 35 minutes).Drain then beat the two vegetables together whilst still hot and mix-in the butter, chives andseasoning. Make into a smooth paste and, if necessary, continue to beat in a saucepan untilpiping hot before serving.

Oatmeal PotatoesThis is a very interesting way of dressing new potatoes by mixing with butter and then coatingwith pinhead oatmeal before serving.Serves: 4Ingredients:500g (1 lb) new potatoes2 tbsp pinhead oatmeal1 tbsp butter2 tbsp parsley, finely choppedMethod:Bring a pan of lightly-salted water to a boil, add the potatoes and boil for about 25 minutes oruntil tender.In the meantime, heat a non-stick pan over medium heat. When the pan is hot use to dry fry theoatmeal until lightly toasted and aromatic.When the potatoes are cooked drain into a bowl and add the butter. Stir until the potatoes areevenly coated with the butter then add the toasted oatmeal and stir to coat.Turn into a warmed serving dish, sprinkle with the parsley and serve.

Samphire with GirollesThis is a modern Scottish recipe for a classic dish of fried mushrooms with lemon juice andblanched marsh samphire that is served as an accompaniment, particularly for fish dishes.Girolles are a truly wonderful mushroom (they’re also known as chanterelles). Though anearly Autumn variety they can be found in August. As a result the girolle season just overlapswith the marsh samphire season. It may not be a dish that you would immediately think of, butthe combination is fabulous. Marsh samphire is a fleshy salt-tolerant plant that looks a littlelike a small cactus. It should not be confused with rock samphire, a member of the carrotfamily, which is also edible.Serves: 4 to 6Ingredients:200g (1/2 lb) girolle/chanterelle mushrooms250g (9 oz) marsh samphireSea-salt and freshly ground black pepper to taste30ml (2 tbsp) extra-virgin olive oilThe juice of one lemon1 clove of garlic, peeled and choppedA small pinch of flat-leaf parsley, choppedMethod:Wipe the mushrooms with a dry cloth (do not wash as the water will ruin them). Trim thesamphire, remove any woody stems and wash thoroughly. Place the samphire in a pan of

boiling water and blanch for 1 minute. Drain and set aside.Add the oil to a pan and when hot add the garlic and mushrooms. Cook for 1 minute then addthe lemon juice and samphire. Cook until heated through then serve topped with the parsley.

ClapshotThis is the classic Scottish clapshot (tatties with neeps) that derives from North-EasternScotland. Though the recipe says ‘turnips’ this is actually made with orange-fleshed swedes(which are called turnips in Scotland and the North of England.Serves: 6Ingredients:600g (1 1/3 lbs) potatoes, peeled and quartered300g (2/3 lb) turnips (swedes), peeled and cut into chunks45g (1 1/2 oz) butter60ml (1/4 cup) milk1/4 tsp freshly-grated nutmeg (optional)salt and freshly-ground black pepperMethod:Add the vegetables to a large pan, cover with lightly-salted water and bring to a boil. Continuecooking until they are tender (about 20 minutes). Drain the vegetables in a colander then returnto the pan and mash until smooth.

Add the butter and milk to the potatoes then mash in and beat until smooth and fluffy. Stir-in thecrumbled bacon and season with salt and black pepper. This makes a perfect accompanimentto roast meats.

Bacon ClapshotThis recipe is for a classic accompaniment of mashed potatoes and turnips creamed with butterand milk and flavoured with crumbled bacon and nutmeg. This is a slight twist on the classicScottish clapshot that derives from North-Eastern Scotland.Serves: 6Ingredients:600g (1 1/3 lb) potatoes, peeled and quartered300g (2/3 lb) turnips, peeled and cut into chunks45g (1 1/2 oz) butter60ml (2 oz) milk8 bacon rashers, cooked until crisp and crumbled1/4 tsp freshly-grated nutmegsalt and freshly-ground black pepperMethod:Add the vegetables to a large pan, cover with lightly-salted water and bring to a boil. Continuecooking until they are tender (about 20 minutes). Drain the vegetables in a colander then returnto the pan and mash until smooth.Add the butter and milk to the potatoes then mash in and beat until smooth and fluffy. Stir-in thecrumbled bacon and season with the nutmeg, salt and black pepper. This makes a perfect

accompaniment to roast meats.Skirlie

This is a classic Scottish recipe for a pottage of oatmeal, onions and suet intended as anaccompaniment.In many ways, skirlie is the Scottish equivalent of West African Mealie Meal, a porridge madefrom oats in this case, but with vegetable flavourings. It can either be made as a porridge, ashere, or it can be cooked until thick and made into Mealie Pudding.The basic mix, as given here can also be rolled into little balls before being added to soupsand stews in the same manner as dumplings. Typically skirlie is used as an accompaniment tomeats, game birds, cod, soups and dishes with mashed potatoes. The raw basic mixture canalso be used as a stuffing for chicken, mutton or pork.Serves: 4Ingredients:280g (10 oz) medium oatmeal250g (9 oz) onions, finely choppedsalt and freshly-ground black pepper, to taste120g (4 oz) grated suet (or 4 tbsp good dripping)Method:Melt the suet or dripping in a very hot pan then add the onions and fry until only just browned.Stir-in the oatmeal to make a very thick porridge-like mixture. Turn the heat down and keepstirring on gently heat for about 5 to 7 minutes, or until everything is thoroughly cooked.Season to taste and serve.If cooked until very thick, this can be (and commonly is) used as a stuffing for chicken andgame fowls.

Creamed SwedesThis is a traditional recipe for a classic accompaniment of boiled swedes that are mashed intoa white sauce and make an excellent dish for the Christmas, Thanksgiving and Hogmanaymeals.Serves: 6 to 8Ingredients:1.5kg (3 1/3 lbs) swedes, peeled and cubed4 shallots, finely chopped1l (4 cups) milk120ml (1/2 cup) double cream3 tbsp unsalted butter1 tbsp fresh thyme leaves (or 1/2 tsp dried thyme)3/4 tsp sea salt6 black peppercorns6 whole cloves2 bayleaves3 tbsp plain flourground white pepper and freshly-grated nutmeg, to tastesea salt, to taste

parsley, to garnishMethod:Bring a large pan of lightly-salted water to a boil, add the swedes and cook for about 20minutes, or until tender. Drain in a colander and set aside.Combine the milk and cream in a heavy-based pan and bring just to a simmer then set aside tokeep warm over low heat. In the meantime, melt the butter in a large heavy-based pan, add theshallots and fry gently for about 6 minutes, or until tender. Stir in the thyme, salt, blackpeppercorns, cloves and bayleaves and cook, stirring constantly, for 1 minutes. Now scatterthe flour over the top and stir into the butter to form a roux. Cook the mixture, stirringconstantly, for 2 minutes then gradually whisk in the hot milk until the mixture is smooth.Bring the mixture to a boil, whisking constantly, then reduce to a simmer and cook, stirringfrequently, for 15 minutes. Pour the resultant sauce through a fine-meshed sieve into a largeheavy-based pan. Season the sauce to taste with white pepper, nutmeg and salt.Return the sauce to the heat, bring to a simmer then add the swede pieces and mash into thesauce. Continue cooking until the mixture is heated through, turn into a warmed bowl, garnishwith parsley and serve.

Mealie PuddingThis is a traditional Scottish pudding made of oatmeal, onions and suet intended as anaccompaniment.Mealie pudding is a boiled pudding, used as an accompaniment to meats, game birds, cod,soups and dishes with mashed potatoes that is formed from the same basic mixture as Skirlie,except that the raw mixture is steamed rather than being fried.This should not be confuse with Southern African mealie, which are the kernels of the whitemaize cob.Serves: 2Ingredients:80g (3 oz) medium oatmeal250g (9 oz) onions, finely choppedsalt and freshly-ground black pepper, to taste120g (4 oz) grated suet (or 4 tbsp good dripping)Method:Melt the suet or dripping in a very hot pan then add the onions and fry until just browned. Stir-in the oatmeal to make a thick porridge-like mixture. Turn this mixture into a greased puddingbasin and cover with buttered greaseproof paper. Cover the bowl in a double layer ofaluminium foil and tie securely. Place in the basket of a steamer or on top of an inverted saucerin a large pan.Steam for 1 hour, ensuring the water is topped up then allow to cool a little, unwrap andunmould onto a serving plate.

RumbledthumpsThis is a classic Scottish dish of potatoes and cabbage served either as a main meal or anaccompaniment to meat.This is the Scottish version of the classic Irish potatoes and cabbage dish, colcannon. The

name itself derives from the terms ‘rumbled’ (bashed or mixed together) and ‘thumped’(beaten) thus, literally ‘rumbledthumps’ are dishes that are ‘bashed together’ or ‘mixedtogether’.Traditionally it is served as a main course, particularly at lunchtime, but it can also be servedas an accompaniment to a meat dish.Serves: 6 to 8Ingredients:450g (1 lb) potatoes450g (1 lb) white cabbage, kale or spring greens1 medium onion (or the whites of 2 leeks), finely chopped90g (3 oz) butter2 tbsp single cream60g (2 oz) mature Cheddar cheesechopped fresh chivessalt and black pepper, to tasteMethod:Slice the potatoes quite thickly then add to a pan of lightly-salted boiling water. Allow to cookfor about 25 minutes, or until tender, then drain, mash and set aside.Meanwhile slice the cabbage and boil gently in lightly-salted water until just tender (about 8minutes) then drain and set aside.Add the butter to a frying pan and use to cook the onions until tender. Once soft (about 6minutes) mix in a bowl along with the potatoes and cabbage. Add the cream and chives, seasonthen beat the mixture together until light and creamy.Place the mash in an oven-proof dish, sprinkle the cheese over the top and place under a hotgrill until the top has browned. Serve immediately.

Game ChipsThis is a traditional Scottish recipe for a classic method for creating potato chips that aresliced thinly and deep fried. Traditionally these are served with game.This recipe was developed in the 1830s as a form of potato that could be served with the gamemeats from the hunts that were becoming ever more popular in Scotland during the time.Serves: 4Ingredients:600g (1 1/3 lbs) potatoesoil for deep fryingsea salt and black pepperMethod:Peel the potatoes then slice wafer thin with a mandolin or a Japanese vegetable slicer. Place ina bowl, cover with water and allow to soak for 20 minutes to remove the excess starch. Fill adeep fryer with oil and heat to 190ºC (380ºF). Drain the potatoes and dry thoroughly onkitchen paper. Add to the oil in small batches and fry for about 2 or 3 minutes per batch, so thatthe potato slices become crisp and golden. Drain on paper towels and season with sea salt andblack pepper. Keep warm as you cook the remaining chips and serve warm.

Dulse Croquettes

This is a modern Scottish recipe for a classic accompaniment of cooked parsnips and carrotsmixed with oats and dulse seaweed that are rolled into cylinders, coated in the oat andseaweed mix and served as an accompaniment.Serves: 4 to 6Ingredients:150g (1/3 lb) rolled oats40g (1 1/2 oz) dried dulse, finely chopped340g (3/4 lb) parsnips, peeled, cored and cut into chunks340g (3/4 lb) carrots, peeled and cut into chunks2 tbsp olive oilsalt and freshly-ground black pepper, to tasteMethod:Bring a pan of lightly-salted water to a boil. Add the parsnips and carrots and cook for about25 minutes, or until tender. Take off the heat and drain then mash until smooth (if necessary adda little of the cooking water to help make a paste).Combine the oats and dulse in a bowl. Add 1/4 of this mixture to the mashed vegetables andseason to taste. Form the resultant mixture into croquettes (there is enough mixture for 12) thenroll these in the remaining oat and dulse mix to coat evenly.Add the oil to a frying pan and use to fry the croquettes you’ve made over low heat for about 5minutes per side, or until cooked through and crisp. Alternatively, place on a greased bakingtray then transfer to an oven pre-heated to 180ºC (360ºF) and bake for 20 minutes. The mix ofdulse and vegetables make these an excellent accompaniment for lamb.

Turnip PurryThis is a traditional Scottish recipe for a classic accompaniment of boiled turnips (swedes)finished with ginger, butter and seasonings.Serves: 4Ingredients:2 medium swedes (turnips or ‘neeps’ as they are known in Scotland)salt and freshly-ground black pepper, to taste2 tbsp butterginger, to tasteMethod:Peel and chop the swede. Place in a pan of boiling water and cook for about 60 minutes (ormore or less, depending on age and size), until they are soft.Drain the swedes then return to the pan and mash with the butter. Season to taste with salt,black pepper and a little ginger. Stir to combine and serve hot.

Mashed NeepsThis recipe is for a classic accompaniment of a swede (a neep) that’s boiled and mashed withbutter before serving and which is typical fare for both Hogmanay and Burns Night.Serves: 4Ingredients:1 swede (rutabaga, ‘turnip’)

50g (2 oz) butter, dicedsalt and ground white pepper, to tasteMethod:Cut of the ends of the ‘neep’ and slice off the skin to a depth of about 1cm. Chop the flesh into2cm (1 in) cubes then place in a pan with plenty of boiling water.Return to the boil and cook for about 45 minutes, or until the swede pieces are very tender thentake off the heat and drain in a colander.Mash the ‘neeps through the colander into the original cooking pot then add the butter and mashonce more until completely smooth. Season to taste with white pepper and salt then serve.

Cropadeu (Haddock Liver Dumpling)This is a traditional Scottish recipe for a classic accompaniment of haddock liver and oatmealdumplings that are boiled to cook.Serves: 2Ingredients:100g (3 1/2 oz) oatmealwater to bind1 haddock liversalt and freshly-ground black pepper, to tasteMethod:Place the oatmeal in a bowl then add enough water to bring it together as a medium-soft dough.Season the haddock liver with salt and black pepper then place in the centre of the oatmealdumpling dough.Bring a pan of lightly-salted water to a boil, carefully add the dumpling and cook for 30minutes. Serve hot.

Barra DulseThis recipe from the Isle of Barra is for a classic accompaniment of boiled and fried dulseseaweed.Serves: 4Ingredients:300g (2/3 lb) fresh dulsesalt and freshly-ground black pepper, to taste3 tbsp butterMethod:Wash the dulse thoroughly in plenty of fresh water. Trim any frayed ends then place in a panwith about 6 tbsp water, bring to a simmer, cover and cook for about 40 minutes, or untiltender.Drain the dulse and chop into little pieces. Melt the butter in a pan, add the dulse and fry gentlyuntil heated through. Season to taste with salt and black pepper then serve accompanied byboiled potatoes.

Banffshire PotatoesThis is a traditional Scottish recipe for a classic accompaniment of potatoes filled with abutter, egg yolk, herb and breadcrumb mix that are baked and which make an excellent treat for

Bonfire night.Serves: 4Ingredients:7 large potatoes1 egg yolkpinch of sweet herbs2 tbsp parsley, choppedsalt and freshly-ground black pepper, to taste300ml (1 1/4 cups) milk30g (1 oz) butter90g (3 oz) breadcrumbsMethod:Beat the butter in a bowl until soft and creamy then add the egg yolk and beat into the butteruntil smooth. Add the herbs and breadcrumbs then season to taste. Beat to combine then add themilk and whisk into the butter mix.Wash and brush the potatoes to remove any dirt. Cut off one end to allow the potatoes to standthen cut off the top and scoop out enough of the inside so you can fill with the stuffing. Place ona baking tray then transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 70minutes, or until cooked through.Serve wrapped in a napkin.

Scottish Forcemeat BallsThis is a classic recipe for forcemeat balls made from a blend of liver, bacon andbreadcrumbs with seasonings bound with eggs that are poached and usually served as a garnishor accompaniment.Serves: 4 to 6Ingredients:1 liver from a chicken, turkey, rabbit or hare1 rasher of fatty bacon120g (4 oz) breadcrumbs1 egg1/2 tsp chopped parsleysqueeze of lemon juice1 pinch of dried thyme1 pinch of freshly-grated nutmegsalt and freshly-ground black pepper, to tasteMethod:Mince together the liver and the bacon very finely. Combine in a bowl with the breadcrumbs,parsley, thyme and nutmeg. Season to taste then add a squeeze of lemon juice.Beat the egg in a bowl then add to the dry ingredients. Mix everything together thoroughly thenshape into small balls.Bring a pan of water to a boil, gently add the forcemeat balls and poach in the water for about12 minutes. Serve immediately as a garnish.

Scots Colcannon

This is a traditional Scottish recipe for a classic dish or accompaniment of mashed potatoesfried with cooked and shredded cabbage.Serves: 4 to 6Ingredients:300g (2/3 lb) potatoes300g (2/3 lb) cabbage2 tbsp butter (or dripping)salt and freshly-ground black pepper, to tasteMethod:Peel and quarter the potatoes and remove the core from the cabbage. Bring a pan of lightly-salted water to a boil, add the potatoes and cabbage and cook for about 25 minutes, or untiltender. Mash the potatoes and mince the cabbage.Melt the butter or dripping in a large frying pan then add the potatoes and cabbage. Season totaste then mix thoroughly, allow to heat through and to brown slightly then serve.

Scotch KaleThis is a classic dish of blanched curly kale served in a cream sauce that makes an excellentaccompaniment, particularly for haggis. Though this recipe uses cream, the original recipestarted with 300ml (1 1/4 cups) whole milk and then simmered this down until the volume wasreduced by half.Serves: 4 to 6Ingredients:400g (1 lb) curly kale50g (2 oz) butter1 tbsp plain flour150ml (3/5 cup) single cream2 tbsp boiling double cream, to finishsmall triangles of bread, fried in butter until crisp, to garnishsalt and freshly-ground black pepper, to tastefreshly-grated nutmeg, to tasteMethod:Wash the kale thoroughly, bring a pan of lightly-salted water to a boil, add the kale and blanchfor 10 minutes. Drain the kale and chop very finely.Melt half the butter in a pan, add the kale and stir-fry for a few minutes. Take off the heat andseason to taste with salt, black pepper and grated nutmeg. Scatter over the flour and stir tocombine then beat in the single cream (or reduced milk) until smooth.Place the pan back on the heat, bring to a simmer and cook for 10 minutes or until the sauce isthick. Take off the heat and turn into a warmed serving bowl. Garnish with the boiling doublecream and the fried bread and serve.

Kale in ButterThis is another Scottish kale dish, where the greens are blanched and finished in a butter saucewith onion, oatmeal and lemon juice.Serves: 4 to 6

Ingredients:400g (1 lb) curly kale100g (4 oz) butter2 tbsp fine oatmeal4 tbsp grated onionsalt and freshly-ground black pepper, to tastefreshly-grated nutmeg, to taste2 tbsp lemon juiceMethod:Wash the kale thoroughly, bring a pan of lightly-salted water to a boil, add the kale and blanchfor 10 minutes. Drain the kale and chop very finely.Melt the butter in a pan, scatter in the oatmeal and onion and fry until the oatmeal is goldenbrown and aromatic. Stir in the chopped kale and fry for a few minutes to heat.Season to taste with salt, black pepper and nutmeg then pour in the lemon juice and serve.

Carrot and Potato CakeThis is another traditional recipe from the isle of Harris for an accompaniment of baked gratedcarrots and sliced potatoes. I wrote this down because it was unusual, but also because itreminded me of the carrot and potato mash mixes used to make potato cakes in my nativeWales.Serves: 4 to 6Ingredients:60g (2 oz) butter1 medium onion, peeled and finely chopped250g (8 oz) carrots, scraped and finely grated500g (1 lb) potatoes, peeled and sliced thinly1/2 tsp sea saltfreshly-ground black pepper, to tasteMethod:Melt half the butter in a pan and use to fry the onion for about 8 minutes, or until golden brown.Stir in the grated carrot and season with the salt. Take off the heat.Grease a 20cm diameter cake tin with the remaining butter. Spread half the carrot and onionmix in the base then cover evenly with the potatoes. Spread the remaining carrot mix on top.Season with a few twists of black pepper then cut a circle of greaseproof (waxed) paper thesame size as the tin and spread this gently on top of the carrot mix.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 25 to 30 minutes, or untila knife goes easily through the centre of the cake. Remove from the oven and, with thegreaseproof layer still in place, use a potato masher to press the contents down firmly.Leave to cool for a few minutes then turn out onto a serving plate.

Desserts and Sweet Puddings

Boiled puddings are the traditional Scottish dessert fare and a number of these are presentedhere. However, syllabubs, flummeries an other types of dessert dishes are also represented.

Hogmanay Drambuie TrifleThis is a traditional Scottish recipe for a classic Hogmanay dessert of a shortbread biscuit,raspberry, custard and cream trifle flavoured with Drambuie.Serves: 4 to 6Ingredients:200g (7 oz) shortbread biscuits250g (9 oz) raspberries (thaw if frozen)4 tbsp Drambuie600ml (2 1/2 cups) vanilla custard300ml (1 1/4 cups) double creamdecorating gels (red, blue and green)Method:Roughly crush the shortbread biscuits and arrange half in the base of a glass serving dish. Topwith the raspberries (and any raspberry juice) then top wit the remaining biscuits and drizzlewith the Drambuie.Prepare the custard according to the recipe (or make 600ml [2 1/2 cups] custard with instantcustard powder). Whilst still hot pour the custard over the raspberries and biscuits in thebowl. Set aside to cool and set.Once the custard has set whip the cream until stiff then spread over the custard. Use a fork todecorate the top then, just before serving, add decorative patterns on the top with thedecorating gel.

Chocolate Pudding with Whisky SauceThis is a modern Scottish recipe for rich, steamed, chocolate pudding that is served with awhisky-based sauce.This is a traditional Scottish recipe adapted from a recipe I saw published in ‘Glasgow on aPlate’ (Black and White Publishing Ltd).Serves: 4 to 6Ingredients:For the Pudding:

110g (1/4 lb) caster sugar110g (1/4 lb) butter60g (2 oz) cocoa powder170g (6 oz) flour2 eggs25ml (5 tsp) whisky2 tablespoons skimmed milk50g (2 oz) soft berries of choice (cranberries, cherries, blueberries, blackcurrants, redcurrants etc)For the Sauce:140g (5 oz) dark chocolate [70% cocoa solids]150ml (3/5 cup) double cream25ml (5 tsp) whisky1 tsp golden syrup (corn syrup)Method:Cut the butter into small cubes and add to the sugar in a bowl. Work the butter into the sugarwith a wooden spoon until the mixture becomes light and fluffy. Whisk the eggs together andslowly add to the sugar mixture, stirring all the time. Once you have a smooth batter sieve thecocoa powder into this and stir-in to mix. Add 3 tbsp flour to thicken and then pour in thewhisky. Then add the remaining flour a little at a time, stirring all the while.Grease 4 individual metal pudding moulds or ramekins with butter and dust with caster sugar.Place a spoonful of the mix in each mould, cover with aluminium foil and secure this tightly inplace. Place these in a large pot and add enough water to reach half-way up the moulds. Bringthe water to a boil then reduce to a simmer and cook for 40 minutes.Meanwhile prepare the sauce by melting the chocolate in a bain-marie (double boiler) thenadd the cream, the whisky and the golden syrup. Mix into a smooth sauce then remove thepuddings and tip onto a plate. Pour over the chocolate sauce and serve, adding a few of theberries on the side before serving.The chocolate sauce is excellent and can be used for many other dishes. I find that adding 1tbsp orange marmalade to this sauce makes a wonderful sauce for pancakes.

Redcurrant and Raspberry Fruit RollThis is a classic Swiss-roll style cake filed with cream and a blend of raspberries andredcurrants that’s served with a whipped cream and fruit purée sauce. This can be serve as adessert (it’s excellent in summer) or as a tea-time treat.Serves: 6 to 8Ingredients:For the Cake50g (2 oz) butter125g (5 oz) caster sugar2 eggs100g (4 oz) self-raising flour15g (1/2 oz) ground almondsfinely-grated zest of 1/2 lemon

For the Filling:300ml (1 1/4 cups) whipping cream, whipped225g (9 oz) mix of redcurrants and raspberries30g (1 oz) icing sugarMethod:Cream together the butter and sugar for the cake. Add the eggs, one at a time, beatingthoroughly to combine after each addition. Add the flour, almonds and lemon zest and beatwell to combine.Grease a Swiss (jelly) roll pan (about 28 x 18cm [11 x 7 in]) then line with a sheet ofgreaseproof (waxed) paper so that it comes 1cm above the sides of the tin. Turn the cake batterinto the tin then transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 10 minutes,or until set and very lightly coloured.When baked, turn out of the tin onto a sugared sheet of greaseproof (waxed) paper. Peel awaythe paper lining and trim the edges neatly. Loosely roll up the cake whilst still warm (leave thepaper inside). Transfer to a wire rack and allow to cool completely.When cold, unroll the sponge and spread with half the cream, spreading it so that it does notquite come to the edges. Sprinkle over half the fruit then roll it up. Sit with the seam edgedownwards on a serving dish and dust with icing sugar then decorate with a few sprigs ofredcurrants.Purée the remaining fruit and fold into the left-over whipped cream. Sweeten to taste withicing sugar and serve as a sauce to accompany the fruit roll.

Cloutie DumplingThis is a traditional Scottish recipe for a suet, oatmeal and currant steamed pudding that,traditionally, is cooked in a cloth. The pudding itself is named after the ‘clout’ or cloth that it’straditionally boiled in. It is also known as a ‘Clootie’ and is a well-established Christmasfavourite.Serves: 4 to 6Ingredients:120g (4 oz) shredded suet240g (8 oz) flour120g (4 oz) oatmeal90g (3 oz) sugar1 heaped tsp baking powder240g (8 oz) mixed dried fruit (currants/sultanas/raisins)1 tsp ground cinnamon1 tsp mixed spice1 tsp golden syrup2 eggs, beaten3/4 tbsp buttermilkMethod:Sift the flour into a large bowl and rub in the suet. Then ad all the other dry ingredients and mixwith a wooden spoon. Make a well in the centre and add the syrup and eggs. Mix well, thenadd just enough buttermilk to make a soft (but still firm) batter.

Pour the batter into a 2l (8 cup) basin or pudding steamer (ensure you leave a 3cm space on thetop to allow for expansion). Cover with a greased sheet of foil and secure. Place a saucer inthe bottom of a pan, place the pudding on top and pour-in sufficient boiling water to come 2/3of the way up the container’s side. Cover with a lid and boil for 3 hours.Once done tip the dumpling out and either serve hot with custard or cold with cream.

Drambuie CranachanCranachan is a traditional (and popular) Scottish dessert that’s also known as ‘CreamCrowdie’. This is a version using Drambuie rather than the usual whisky and incorporating thatmost popular of Scottish fruit, raspberries.Serves: 4Ingredients:120g (4 oz) pinhead or coarse oatmeal260ml (1 cup + 1 tbsp) double cream1 tbsp Drambuie120g (4 oz) raspberriesMethod:Toast the oatmeal in a dry frying pan then whisk the cream to a soft consistency and mix theoatmeal and Drambuie into this. Spoon into tall glasses and serve, topped with the raspberries.A very common variant is to use 180g of fresh raspberries in the mix.

Prince Charlie’s PancakesThis is a traditional Scottish recipe for a dish of pancakes served with a citrus and Drambuiesauce. The full recipe is presented here and I hope you enjoy this classic Scottish version of:Prince Charlie’s Pancakes.Serves: 8Ingredients:120g (4 oz) plain flour2 eggs, beaten260ml (1 cup + 1 tbsp) milk30g (1 oz) lard90g (3 oz) butter120g (4 oz) caster sugar2 tbsp Drambuiegrated zest and juice of 3 large orangesgrated zest and juice of 2 large lemonspinch of saltMethod:Sift the flour and salt into a bowl and make a well in the centre. Add the beaten eggs and halfthe milk and stir-in until you have a smooth batter. Slowly add the remaining milk to this.Melt a little lard in a 20cm (8 in) frying pan and pour just enough batter to cover the base ofthe pan, swirling the pan so that it’s evenly coated. Fry for a few minutes, until bubbles appearon the surface, then turn the pancake over and cook on the other side. Slide onto a warmedplate and keep warm.Repeat the process until all the batter is used up (you should have about eight pancakes). At

this point melt the butter in another frying pan then add the sugar and cook for a minute. Addthe grated zest and juice of the oranges and lemons and bring to a boil. Add the Drambuie andreduce to a simmer. Cook for 3 minutes.Fold the pancakes into quarters and place in the frying pan. Cook gently for three minutes,spooning the sauce over the top until the pancake has heated through. Serve immediately.

St Fillan’s Fruit PuddingThis dessert, originating in Perthshire (on the eastern end of Loch Earn to be precise) is for acake-topped fruit pudding.Serves: 4Ingredients:120g (4 oz) flour60g (2 oz) fine granulated sugar1/2 tsp baking soda1/2 tsp cream of tartarpinch of salt45g (1 1/2 oz) butter2 eggs2 tbsp milk450g (1 lb) stewed fruit (any mix of apples, pear, rhubarb, gooseberries, figs, dates,raspberries etc)Method:Mix all the dry ingredients together then rub in the butter. Mix the white and yolk of the eggs(but do not beat) then make a well in the centre of the flour and add the eggs. Mix into the flourthen add the milk to form a thick batter. Place the stewed fruit (and any juices) in the bottom ofan oven-proof dish and drop the batter on top in spoonfuls. Place in the centre of an oven pre-heated to 190ºC (380ºF) and cook for half an hour, or until the dough has risen, turned a goldenbrown and cooked though.Serve either warm with custard or ice cream or cold with cream.

CranachanThis is a classic Scottish dessert that probably has as many variations as there are cooks whomake it (it’s also known as ‘Cream Crowdie’). The basis, however, is toasted oats withcream, fresh berries and a splash of whisky.Serves: 4Ingredients:40g (1 1/2 oz) rolled oats240ml (1 cup) double cream30g (1 oz) icing sugar1/2 tsp vanilla extract125g (4 1/2 oz) fresh berries1 tbsp Scotch Whisky4 fresh mint leaves, to garnishMethod:

Spread the oats in a thin layer on a baking tray and palace in an oven pre-heated to 180ºC(360ºF). Toast for about 10 minutes or until nut brown then take out of the oven and set asideto cool.Meanwhile whip the cream into just firm peaks. Gently fold-in the icing sugar, vanilla andtoasted oats then spoon into 4 large glasses and top with the fresh fruit. Drizzle the whisky orDrambuie over the top then top with a fresh mint leaf and serve.

Scottish DumplingThis is a traditional boiled pudding that used to be made in a cloth but which these days ismore typically made in a pudding basin. This pudding is also suitable for microwaving.Serves: 4 to 6Ingredients:240ml (1 cup) water150g (3/4 up) caster sugar1 tsp mixed spice1/2 tbsp cinnamon220g (8 oz) mixed dried fruit, chopped200g (7 oz) sultanas225g (1/2 lb) butter250g (9 oz) plain flour1 tsp baking soda2 eggs, beatenMethod:Add the water, sugar, mixed spice, cinnamon, mixed fruit, sultanas and butter to a saucepan.Bring to a boil and allow to simmer for 2 minutes, stirring all the while so the sugar melts (thisallows everything to combine and plumps-up the fruit).Remove from the heat and immediately stir-in the flour, baking soda and eggs. Whisk tocombine then pour either into a pudding basin or a microwavable bowl.For the microwave, simply place the bowl in the microwave (no need to cover) and cook for10 minutes on full power. Remove from the microwave and allow to stand for 4 minutes thentip onto a serving plate, cut into wedges and serve with custard or white sauce.If you’re making this the traditional way then pour the batter into a well-buttered 1.2l (5 cup)pudding basin. Either add the lid or cover with greased greaseproof paper. Cover completelywith aluminium foil then tie securely in place.Either put in the basket of a steamer or sit on an upturned saucer in a large pan. Add water to3/4 of the way up the sides of the basin then cover and boil.Boil or steam for about 3 hours then take the pudding out of the steamer (remember to check thelevel of the water regularly). Unwrap the pudding, allow to cool for 5 minutes then tip onto aserving plate and serve with custard or white sauce.

Treacle and Marmalade TartThis is a classic tart that can be served as a dessert with custard or as a tea-time cake andwhich combines the sweetness of treacle (molasses) with the bitterness and citrus zing oforange marmalade.Serves: 6 to 8

Ingredients:225g (1/2 lb) sweet shortcrust pastry225g (1/2 lb) white breadcrumbs2 tbsp lemon juice240ml (1 cup) black treacle (molasses)120ml (1/2 cup) marmaladeMethod:Roll the pastry out until large enough to line the base and sides of a 20cm (8 in) diameter flantin. Trim the edges (reserve the extra pastry for later).Combine the treacle and marmalade in a small pan. Heat gently until liquid then stir in thelemon juice. Pour this mixture into the pastry shell. Roll the left-over pastry out and cut intostrips. Arrange these in a latticework pattern over the top of the tart.Transfer to an oven pre-heated to 170ºC (340ºF) and bake for about 25 minutes, or until thepastry is golden brown in colour.Remove from the oven and either serve cold for tea-time or warm with custard or cream as adessert.

Barley PuddingBarley does very well in the cold and damp Scottish climate, which is why barley and barleyflour features in so many Scottish recipes. Think of this dish as a rice pudding, but using barleyand water instead of rice and milk.Serves: 4Ingredients:225g (1/2 lb) barley90g (3 oz) currants90g (3 oz) raisins1l (4 cups) waterpinch of saltcaster sugar, to servesingle cream, to serveMethod:Combine the barley and water in a large pan and bring to a boil. Allow to simmer gently,uncovered, for 90 minutes, stirring occasionally then add the currants, raisins and salt. Simmerfor a further 15 minutes and spoon into bowls.Decorate with a swirl of cream and a topping of sugar then serve.

Caledonian CreamThis is a traditional and fairly light Scottish dessert flavoured with that classic Scottishpreserve, marmalade. This really does need thick, bitter Dundee-style marmalade but youcould use another kind or marmalade just bring to a boil with 2 tbsp water and the pith of anorange for a couple of minutes then remove the pith and use in this recipe.Serves: 4Ingredients:120g (1/2 cup) cream cheese

120ml (1/2 cup) double cream1 tbsp marmalade2 tbsp brandy or rum2 tsp lemon juicesugar, to taste4 oranges, peeled with a knife to remove the pith and segmentedorange zest to garnishmint to garnishMethod:Add all the ingredients (except the orange segments) to a blender or large bowl and creamtogether until smooth. Place the oranges in the base of four long-stemmed glasses and add 1 tspof the alcohol. Spoon the flavoured cream on top then place in the fridge for at least 40 minutesto chill. Garnish with orange zest and a sprig of mint and serve.

Chocolate, Orange and Whisky MousseThis recipe was obtained from a trip to Glasgow about 3 years ago. The mousse I was servedthen was so delicious that I had to have the recipe. I’ve adjusted a few things as I’vesubsequently made this, but it still remains faithful to the Scottish original.Serves: 4Ingredients:250g (9 oz) plain chocolate4 large eggs, separated2 tbsp good Scotch whisky2 tbsp double creamfinely-grated zest of 1 orange150ml (3/5 cup) double cream1 tbsp whiskypinch of caster sugarfinely-pared orange zest to decoratechocolate shavings to decorateMethod:Break the chocolate into chunks and add to a heat-proof bowl along with the whisky and 2 tbspcream. Bring a pan of water to the boil, take off the heat and sit the bowl in this (basicallymake a bain-marie) and stir the chocolate until melted. Meanwhile whisk the egg whites in aclean bowl and beat until stiff. In another bowl whisk together the egg yolks and the gratedorange zest until pale.Once the chocolate has melted take off the heat and allow to cool then stir-in the egg yolkmixture before folding-in the whisked egg whites. Spoon the resultant mixture into sixindividual ramekins of glasses and chill in a refrigerator for at least 3 hours.Just before you’re ready to serve whip the remaining cream with the whisky and sugar. Usethis to decorate the top of the mousse and garnish with the orange zest and chocolate shavings.

Drunken Rhubarb CrumbleI was first introduced to this by a friend from Islay. Essentially it’s a classic rhubarb crumble.However, it’s amazing the difference that a ‘wee dram’ (a drop of whisky) can make to a

simple rhubarb crumble!Serves: 6Ingredients:675g (1 1/2 lb) fresh rhubarb trimmed to 2cm lengths90ml (6 tbsp) whisky1 tbsp freshly-grated lemon zest1 tbsp freshly-grated orange zest120g (4 oz) Demerara sugar4 tbsp mixed spice180g (6 oz) plain flour90g (3 oz) butter90g (3 oz) caster sugarfreshly-grated zest of 1 lemon1 tsp ground allspice1 tsp ground cinnamonMethod:Place the rhubarb in the base of a 1.5l pie dish or baking dish. Mix the whisky, lemon zest,orange zest, mixed spice and sugar in a bowl then sprinkle on top of the rhubarb.Meanwhile, sift the flour, allspice and cinnamon in to a bowl and rub in the butter until themixture resembles fine breadcrumbs. Add the lemon sugar and lemon zest and mix well.Sprinkle the resultant topping on top of the fruit then place the crumble in an oven pre-heated to200ºC (400ºF) and bake for 30 minutes, or until the fruit has begun bubbling and the top isgolden brown.Serve hot with custard.

Dunesslin PuddingThis is traditional Scottish version of the classic British sponge pudding that either has honey,syrup or jam in its base so that when you tip the pudding out of the baking tin the jam or syrupruns down the site. This is a traditional Scottish version of these various boiled puddings.Serves: 4Ingredients:4 tbsp jam or stewed fruit2 medium eggs, well beaten60g (2 oz) white sugar30g (2 oz) butter300ml (1 1/4 cups) milkgenerous squeeze of lemon juiceMethod:Butter the inside of a 1l (4 cup) oven proof pudding bowl and set the jam (or stewed fruit) inthe bottom. Mix the flour and sugar in a pan over low heat and gradually add the milk, stirringwell. Cut the butter into small cubes, add to the mixture and stir in. Bring the mixture to a boiland continue cooking until it thickens.Allow the mixture to cool slightly then ad the lemon juice and eggs. Beat the batter untilsmooth then pour into the pudding bowl. Place the bowl in an oven pre-heated to 180ºC

(360ºF) and bake for about 20 minutes, or until nicely browned on top.Allow the pudding to cool then turn onto a serving plate so that the jam runs down the side ofthe sponge. Serve hot.

Dunfillan PuddingThis is a traditional Scottish recipe for a classic dessert of a milk and egg batter with flour,sugar and butter that’s baked on a stewed apple base.Serves: 4Ingredients:60g (2 oz) plain flour30g (1 oz) sugar45g (1 1/2 oz) buttera few drops of vanilla extract2 eggs, separated450ml (1 4/5 cups) milk (about)3 apples, stewedMethod:Grease a pie dish and over the base with the stewed apples. Meanwhile melt the butter in asaucepan, stir-in the four then add the milk a little at a time, whisking to a smooth batter (don’tadd to much). Bring the mixture to a boil and cook until you get a smooth sauce. Pour into abowl and add the sugar, vanilla extract and the egg yolks. Whisk to combine.Whisk the egg whites into stiff peaks then fold into the milk batter. Pour the resultant mixtureover the stewed apples then place in an oven pre-heated to 180ºC (360ºF) and bake for about45 minutes, until nicely set and golden brown. Serve hot.

Edinburgh FogEdinburgh during the nineteenth and early 20th Centuries was famous for its coal fire smogs,indeed the city used to be known as ‘Auld Reekie’ (Old Smokie). This recipe dates from theVictorian era and commemorates those days of Edinburgh’s ‘big smoke’. The recipe itself isfor a classic dessert of whipped cream mixed with crushed ratafia biscuits, sugar, Drambuie,almond essence and slivered almonds.Serves: 4Ingredients:300ml (1 1/4 cups) double cream30g (1 oz) caster sugar60g (2 oz) ratafia biscuits (or macaroons)almond essence, to tasteDrambuie, to taste30g (1 oz) almonds, toastedMethod:Whip the cream until stiff then add the sugar and mix until dissolved. Crush the biscuits andmix into the cream before adding a few drops of almond essence. Now add the Drambuie (totaste) and mix to combine. Spoon into glasses and chill well in the refrigerator.Top with the toasted almonds and serve.

Honey CreamsThis recipe is for a classic dessert of honey, eggs, double cream and whisky that’s chilled toset and served decorated with grated chocolate.Serves: 4Ingredients:4 tbsp thick honey4 egg yolks300ml (1 1/4 cups) double cream4 tbsp whiskygrated dark chocolate for decorationMethod:Add the honey to a pan and heat gently until quite runny. Meanwhile beat the egg yolks togetherin a bowl. Take the honey off the heat and slowly beat into the egg yolks. Continue beatingquite briskly until the mixture has thickened and turned a pale golden yellow in colour. In aseparate bowl whip the cream until it stands in soft peaks then add the whisky a teaspoon at atime and whip to combine.Fold the cream mixture into the egg yolk mixture and divide into eight ramekins. Sprinkle thegrated chocolate over the top then place in the freezer to harden. Allow to thaw very slightlybefore serving.

Athole BroseThis is a classic dessert of oatmeal flavoured with honey, whisky and whipping cream that’sserved garnished with raspberries. According to legend this dessert was created by the Dukeof Atholl as a means of capturing Ian MacDonald, Lord of the Isles and leader of the 1475Highland Rebellion.Serves: 4 to 6Ingredients:100g (3 1/2 oz) coarse or medium oatmeal2 tbsp runny honey125ml (1/2 cup) whisky250ml (1 cup) whipping creamfresh raspberries for garnishMethod:Spread the oatmeal evenly over the bottom of a baking tray and toast in an oven pre-heated to200ºC (400ºF). Cook in the centre of the oven, shaking occasionally, for about 15 minutes oruntil the oats are a rich, even, golden brown.Set some oats aside for a garnish then add the remainder to a bowl before mixing in the honeyand whisky. Add the cream to a clean bowl and whip until stiff then fold into the oatmealmixture. Spoon into dessert glasses, top with the reserved oats, a few raspberries (and,traditionally a finger of home-made shortbread).

Black Cap PuddingA traditional Scottish steamed pudding whose name is derived from the studding of currantscovering the pudding’s top and sides. This should not be confused with Irish Black Cap

pudding that’s made from dark raspberries.Serves: 4 to 6Ingredients:240g (1 1/4 cups) butter240g (1 1/4 cups) caster sugar3 eggs240g (8 oz) self-raising flourfinely-grated zest of 1 lemonjuice of 1 lemonenough currants to cover the base and sides of the pudding basinMethod:Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mixthoroughly into the batter before adding the next. Mix in the flour and combine thoroughlybefore adding the lemon zest and lemon juice.Butter a 1l (4 cup) pudding basin very thickly and press the currants into the base and the sidesof the basin so it’s completely covered. Now pour in the batter and cover with well-butteredgreaseproof paper. Completely cover the basin with a double layer of foil and tie securely inplace.Either place the pudding in a steamer or sit on top of a saucer inverted in the bottom of asaucepan and fill with boiling water to half-way up the side of the pudding. Cover and steamthe pudding for at least two hours, making certain you top-up the water regularly to prevent itfrom drying out.Allow the pudding to cool slightly then unwrap and turn onto a serving plate. Serve with lemonsauce.

Drumlanrig PuddingIn my quest to gain as many rhubarb-related recipes as possible I came across this Scottishdessert several years ago. I’ve made it several times, but the original recipe has been sitting ina box of cuttings and clippings for several years. Essentially this is a twist on a summerpudding but using layers rather than simply encasing the fruit in bread.Serves: 4Ingredients:500g (1 lb) rhubarb1/2 loaf white bread, cut into generous slices and with crusts removedsugar to tasteMethod:Wash, peel and trim the rhubarb then cut into 3cm lengths at an angle. Place in a large pan witha little water and enough sugar to suit your taste (I like mine very tart so 30g [1 oz] would beenough for me, it might be closer to 120g [4 oz] for other people). Bring to a boil, reduce to asimmer then continue cooking until the rhubarb is completely soft and is breaking down.Take a 1.5kg (3 1/2 lb) pudding basin and butter it lightly. Cut one slice of bread so it fits thebottom of the bowl. Spoon over some of the hot rhubarb then add another layer of bread,followed by a layer of rhubarb. Keep on assembling in this manner until the pudding basin iscompletely full (remember to finish with a layer of bread). If the basin is too big for your

slices overlap them so that each layer covers the entire surface of the rhubarb.Place a plate that’s slightly smaller than the mouth of the basin on top and add a weight. Storein a cool place for 24 hours then un-mould, slice an serve with cream and a sprinkle of brownsugar.

Free Kirk PuddingThis is a traditional Scottish recipe for a classic steamed pudding made from a stiff blend offlour, sugar, breadcrumbs, dried fruit, suet, eggs, baking soda and mixed spice that’s steamedto cook and served with custard.Serves: 4Ingredients:6 tbsp plain flour6 tbsp sugar12 tbsp fresh breadcrumbs6 tbsp currants6 tbsp raisins1 tsp freshly-grated lemon zest1 tsp freshly-grated orange zest10 tsp shredded suetpinch of salt2 tsp baking soda2 tsp mixed spice2 eggsmilk, to combineMethod:Add all the dry ingredients to a bowl along with the fruit, spice and zests. Mix to combine thenbeat in the eggs and add just enough milk to make as stiff dough. Turn into a well-greasedpudding basin (about 500ml [2 cups]), cover with buttered greaseproof paper and then with adouble layer of kitchen foil. Secure with string then place in a steamer and steam for 3 hours(make sure to top-up the water so it doesn’t boil dry).Allow the pudding to cool a little then turn out onto a serving plate. Serve with custard.

Floating IslandThough versions of this dish are now known throughout the British Isles, the first versions ofthe recipe seems to have originated in Scotland during the 18th Century. It’s certainlymentioned in Mrs MacIver’s 1773 book Cookery and Pastry-making.This dessert of cream, pureed apples and redcurrant jelly in whipped egg-whites makes a veryextravagant ending to a festive meal and the impact is well worth the effort.Serves: 4Ingredients:3 egg whites115g (1/4 lb) redcurrant jelly60g (2 oz) caster sugar6 apples, cored and halved600ml (2 1/2 cups) double cream

Method:Place the apples, cut side up, on a lightly-greased baking tray and bake in an oven pre-heatedto 180ºC (360ºF) for 20 minutes, or until soft. Allow the apples to cool sufficiently so that theycan be handled then remove the pulp into a bowl. Allow to cool completely then add the sugarand 1 egg white. Beat until smooth and set aside.In a separate bowl whisk the double cream until stiff. Then add the remaining egg whites to aclean bowl and whisk until firm enough to form stiff peaks before folding-in the redcurrantjelly.Originally this was made in one large bowl, but it’s probably easiest to make the dish inindividual glass bowls. Place the cream on the bottom of the bowl, followed by the applemixture and top with the egg white and redcurrant jelly mix. It’s traditional to decorate withgeranium and/or winter jasmine florets, but you can use whatever edible (or candied) flowersare in season.

Rothesay PuddingThis recipe is for a steamed dessert of a fruit jam-flavoured suet pudding that originates fromRothesay on the Isle of Bute.Serves: 6Ingredients:120g (4 oz) self-raising flour120g (4 oz) fresh white breadcrumbs120g (4 oz) shredded suet1 dessert spoon sugar1 egg250ml (1 cup) gooseberry, blackcurrant or raspberry jam250ml (1 cup) milk1/2 tsp baking soda1/2 tsp vinegarMethod:Mix together all the ingredients except the baking soda and vinegar and beat to combinethoroughly. Grease a 1l (4 cup) pudding basin. Mix together the vinegar and baking soda, addto the pudding batter and quickly beat to combine.Tip the resultant mixture into the pudding basin (you have to do this quickly as it’s thechemical reaction between the vinegar and baking soda that allows the pudding to rise andmakes it light). Cover with a buttered sheet of greaseproof paper then cover with a doublelayer of foil. Tie securely and either place in a steamer or place on an upturned saucer in asaucepan, adding water to come half way up the sides of the pudding.Steam the pudding for two hours, ensuring you keep the water level topped up. When readyallow the pudding to cool slightly then carefully unwrap and turn out onto a serving plate.

Rhubarb Oatmeal CrumbleThis is a traditional Scottish recipe for classic crumble of lightly-stewed rhubarb topped withan oatmeal and flour crumble topping.Serves: 6

Ingredients:For the Fruit:450g (1 lb) rhubarb cut into 1.5m (3/5 in) lengths (do not peel)60g (2 oz) brown sugar4 tbsp watersqueeze of lemonFor the Crumble:60g (2 oz) plain flour30g (1 oz) coarse oatmeal60g (2 oz) brown sugar60g (2 oz) butterMethod:Combine the rhubarb, sugar and lemon juice in a pan, bring to a boil, reduce to a simmer andcook until the rhubarb is soft but not mushy (about 12 minutes). Take off the heat and turn into adeep pie dish.Meanwhile, mix together the flour and oatmeal then cube the butter and add to this mixture.Rub the butter into the flour and oatmeal mix with your fingertips until the mixture resemblescoarse breadcrumbs. Stir in the brown sugar then sprinkle the crumble mix evenly over the topof the fruit. Tamp down slightly with your palm then place in an oven pre-heated to 200ºC(400ºF) and bake for about 25 minutes, or until the fruit is bubbling and the top of the crumbleis brown and crunchy. Serve hot with ice cream, cream or custard.

Scottish FlummeryThis is a classic dessert made from water and cream thickened with oatmeal served withhoney and drambuie. Flummeries are originally Welsh, based on the Welsh Llymru, made fromoat milk. They were adopted in the North of England and made their way to France and toScotland.Serves: 4Ingredients:4 tbsp oatmeal2 tbsp caster sugar150ml (3/5 cup) double cream4 tbsp honey2 tbsp DrambuieMethod:Combine the oatmeal in a bowl with 1l cold water. Cover and set aside to soak for 48 hours.At the end of this time stir the oatmeal and strain he liquid into a saucepan (discard theoatmeal). Add the sugar then bring the liquid to a boil. Continue cooking, stirring continually,for about 10 minutes or until the liquid is very thick.Take off the heat and allow to cool until lukewarm then stir-in the double cream. Pour theliquid into individual dishes and refrigerate for at least 2 hours, or until well chilled and set.When ready, drizzle the honey and Drambuie over the top then serve.

Custard and Drambuie FlummeryThis is a traditional Scottish recipe for a classic dish of custard flavoured with Drambuie and

set in glasses.Serves: 4Ingredients:4 egg yolks90g (3 oz) caster sugar3 tbsp Drambuie300ml (1 1/4 cups) double cream, lightly whippedMethod:Cream together the egg yolks and sugar in the top part of a bain-marie (double boiler), beatinguntil the mixture is thick and forms threads. Begin heating the mixture and when it starts tothicken add the Drambuie. Continue heating and whisking until the mixture is stiff and stands inpeaks.Take off the heat and allow to cool then fold in the whipped cream. Pour or spoon into wineglasses and chill for at least 2 hours before serving.

Whim-WhamThis is a classic (and very easy to make) Scottish trifle dating to the 18th century. This dishcannot be made in advanced and needs to be prepared about 30 minutes before you’re due toserve.Serves: 6Ingredients:30g (1 oz) butter60g (2 oz) blanched almonds30g (1 oz) sugar30 sponge fingers150ml (3/5 cup) sweet sherry4 tbsp brandyjuice of 1 orangefinely-grated zest of 1 orange300ml (1 1/4 cups) double cream300ml (1 1/4 cups) natural yoghurtMethod:Melt the butter in a pan and use to gently fry the almonds until uniformly golden brown (stirfrequently to prevent burning). Add the sugar and continue coking for 1 minute,stirringcontinuously. Turn the mixture onto a greased baking sheet, spread out then set aside to cool.About 30 minutes before you’re ready to serve break the sponge fingers in half and arrange inthe base of your serving bowl. Whisk together the sherry, brandy, orange zest and orange juicein a bowl then pour over the sponge fingers. Set aside to soak for about 25 minutes.When ready to serve whip the cream until it just forms peaks that hold their shape then gentlyfold-in the yoghurt. Spoon this on top of the sponge then roughly chop the almond mixture andsprinkle on top of the trifle. Serve immediately.

Raspberry and Walnut ShortbreadThis is a traditional Scottish recipe for a classic dessert of walnut-flavoured shortbread

biscuits (cookies) filled with raspberry cream and topped with fresh raspberries.Serves: 4 to 6Ingredients:100g (4) oz) walnut pieces100g (4 oz) butter75g (3 oz) caster sugar175g (7 oz) plain flour450g (1 lb) fresh raspberries50g (2 oz) icing sugar2 tbsp raspberry-flavoured liqueur (or kirsch)300ml (1 1/4 cups) fresh whipping creamMethod:Place the walnuts in a food processor and grind finely. Meanwhile, cream together the butterand caster sugar in a bowl until pale and fluffy then add the walnuts and flour and beat well tocombine.Take a sheet of non-stick baking parchment and draw three 20cm (8 in) diameter circles onthis. Divide the walnut shortbread dough into three equal portions, place in the centre of eachcircle then press out with the heel of your hand until it evenly fills the circle. Using a sharpknife, cut one of the circles into eight equal portions and prise each portion apart slightly.Carefully transfer the parchment to a baking tray, cover and refrigerate for at least 30 minutesthen transfer to an oven pre-heated to 190ºC (380ºF) and bake for about 20 minutes, or untilevenly cooked but only very lightly golden. Transfer to a wire rack and allow to coolcompletely.Meanwhile, place 2/3 of the raspberries in a bowl (reserve the remainder) and combine withthe icing sugar and liqueur. Crush with a fork to combine then set aside to macerate as theshortbreads cool down.Only assembly the dish immediately before serving, otherwise the shortbreads will becomemoist and soggy. Whip the cream until stiff then fold in the crushed raspberry mixture. Placeone round of shortbread on a flat serving place and top with half the cream and raspberry mix.Place the second shortbread round on top and spread with the remaining cream mix. Arrangethe triangles of shortbread pastry on top of the cream, wedging them in at an angle then scatterthe reserved raspberries around them. Serve immediately.

Scotch Whisky SyllabubThis is a traditional Scottish recipe for a classic chilled dessert of whipped double creamflavoured with lemon juice, honey and whisky. A syllabub as a whipped dessert of cream andalcohol (originally English sack) evolved during the Tudor period, however it died awayduring the 1900s in all the other regions of the British isles, apart from Scotland.Serves: 4Ingredients:600ml (2 1/2 cups) double creamjuice of 2 lemons100ml (2/5 cup) honey120ml (1/2 cup) Scotch whisky

freshly-grated nutmeg, to tasteMethod:Combine the lemon juice, honey and whisky in a bowl and stir to combine. In the meantimewhisk the double cream in a bowl until stiff peaks form. Whisk the whisky mix in until firmthen spoon into wine glasses. Chill for 1 hour then garnish with freshly-grated nutmeg andserve.Drambuie syllabub can be made by substituting Drambuie for the whisky.

Dundee PuddingThis is a classic steamed pudding from the Dundee region for a classic steamed pudding ofapples and raisin in a sponge batter thickened with cake crumbs and breadcrumbs. This recipederives from the 1930s.Serves: 4 to 6Ingredients:90g (3 oz) caster sugar60g (2 oz) cake crumbs1/2 tsp vanilla extract90g (3 oz) butter2 apples, peeled and gratedpinch of salt90g (3 oz) plain flour120g (4 oz) seedless raisins1 1/2 tsp baking powder90g (3 oz) breadcrumbs2 eggsmilk to bindbutter to grease the mould2 tbsp seedless raisins to decorate the mould (use more, as needed)Method:Cream together the butter and sugar until light and fluffy. In the meantime beat the eggs in aseparate bowl and set aside. In another bowl combine the cake crumbs and flour. Add the flourand egg mixes alternately to the creamed butter mix, beating thoroughly to combine after eachaddition. Chop the raisins then fold into the mixture before mixing in the grated apples.Add all the remaining ingredients and use just enough milk to form a soft batter. Decorate themould with a star pattern of raisins then carefully pour in the cake mixture. Add a lid (or apleated sheet of greaseproof paper) and secure firmly. Cover with foil then place in yoursteamer and cook for about 2 hours.Turn the pudding out onto a serving plate, cut into wedges and serve with custard.

Urny PuddingThis recipe is for a classic steamed pudding of a flour, butter, sugar and egg batter flavouredwith strawberry jam.Serves: 4Ingredients:120g (4 oz) butter

120g (4 oz) plain flour60g (2 oz) sugar2 eggs120g (4 oz) strawberry jam1/2 tsp bicarbonate of soda1 tbsp milkMethod:Cream together the butter and sugar until pale an fluffy. Beat the eggs in a separate bowl thenadd to the creamed mixture, alternately with the flour, beating well to combine after eachaddition. Finally beat in the jam.Dissolve the bicarbonate of soda in the milk then beat this into the batter. Mix thoroughly thenpour into a pudding basin (about a 1l basin), which should be no more than half full. Coverwith buttered greaseproof paper and tie down securely. Cover everything in muslin and tie thensteam the pudding for about 90 minutes, or until cooked through.Serve hot, sliced into wedges and accompanied by custard.

Athole PuddingThis is a classic Scottish sponge pudding flavoured with lemon that’s topped with almonds andserved with wine sauce.Serves: 4Ingredients:60g (2 oz) butter60g (2 oz) caster sugar2 eggs, beaten75g (3 oz) plain flour1/2 tsp baking powderfreshly-grated zest of 1 lemonpinch of saltblanched almonds, chopped, to garnishMethod:Cream together the butter and sugar until pale and fluffy. Add the beaten eggs, a little at a time,beating thoroughly to combine after each addition. In a separate bowl sift together the flour,baking powder and salt then stir in the lemon zest.Lightly stir the flour mixture into the creamed butter and egg mixture. Pour the resultant batterinto a buttered oven-proof mould then set on a baking tray. Transfer to an oven pre-heated to180ºC (360ºF) and bake for 45 minutes.To serve, turn the pudding out onto a warmed plate, garnish with chopped almonds and serveaccompanied by a wine sauce.

Butterscotch Bread PuddingThis is a traditional Scottish recipe for a classic dessert of a custard pudding thickened withegg and baked before being served topped with a butterscotch sauce and which makes andexcellent pudding for Hogmanay.Serves: 6

Ingredients:For the Bread Pudding:300g (2/3 lb) loaf of day-old bread, torn into small pieces1l (4 cups) milk100g (4 oz) caster sugar125g (5 oz) butter, melted3 eggs, beaten3 tsp vanilla extractFor the Butterscotch Topping:300g (2/3 lb) dark brown sugar8 tbsp golden syrup400ml (1 2/3 cups) waterMethod:Combine the bread, milk, sugar, butter, eggs and vanilla in a large bowl. Stir until the mixturebreaks down to the consistency of thick porridge then pour into a buttered baking dish.Meanwhile, combine the brown sugar, syrup and water in a saucepan. Bring the mixture to aboil and cook, stirring constantly, for 1 minute. Carefully pour the hot syrup mixture over thebread mixture then transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 1 hour,or until nearly set. (It should undulate gently when shaken).This dessert can be served either warm or cold. Accompany with hot custard.

Bramble PuddingThis recipe is for a classic pudding of a thick batter of butter, sugar, egg, flour, milk, lemonzest and raising agents spread over a base of blackberries and sugar before being oven baked.Serves: 6Ingredients:For the Filling:450g (1 lb) fresh blackberries120g (1/4 lb) sugarFor the Dough:60g (2 oz) butter30g (1 oz) sugar1 egg, beaten120g (1/4 lb) plain flour1/4 tsp bicarbonate of sodapinch of salt2 tbsp milk2 tbsp freshly-grated lemon zestMethod:Combine the blackberries in a pan with a little water. Bring to a gentle simmer and cook untilthe fruit is soft. Transfer to a pie dish and sprinkle the sugar over the top. Set aside as youprepare the dough topping.Cream together the butter and sugar until soft and fluffy then add the egg and beat thoroughly tocombine. Stir in the flour and milk along with the salt, bicarbonate of soda and lemon zest. Mix

thoroughly then spread this mixture over the fruit.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 20 minutes, or until heatedthrough and golden on top. Serve hot with milk or custard.

Glister PuddingThis is a traditional Scottish recipe (from the Isle of Skye) for a classic steamed spongepudding flavoured with marmalade and lemon juice.Serves: 4Ingredients:120g (4 oz) plain flour120g (4 oz) butter120g (4 oz) sugar2 eggs1/2 tsp bicarbonate of soda2 tbsp marmalade1 tbsp lemon juiceMethod:Cream together the butter and sugar in a bowl until pale and fluffy. Beat the eggs in a separatebowl then add to the creamed mixture, a little at a time, beating thoroughly to combine aftereach addition.Dissolve the bicarbonate of soda in a little water then beat into the butter and egg mix. Add theflour then mix in the marmalade and lemon juice. Turn the batter into a greased pudding bowlthen secure a lid or tie on a sheet of greased baking parchment. Cover in foil then steam for 2hours, or until done.Once cooked, unwrap then turn out onto a plate and serve hot with custard.

Whip SyllabubsThis recipe is for a classic dessert of cream whipped with white wine, lemon juice, lemon zestand sugar that’s served on a wine, Madeira or Drambuie base and which is a Hogmanaystaple.Serves: 6 to 8Ingredients:600ml (2 1/2 cups) double cream300ml (1 1/4 cup) white winejuice of 1 lemonfinely-grated zest of 1 lemonsugar12 tbsp red wine, white wine, Madeira, Drambuie or brandyMethod:Whip the cream until stiff then fold in the wine, lemon zest and lemon juice. Sweeten with alittle sugar, if desired, then pass the mixture through a fine-meshed sieve.Place 2 tbsp of red wine, white wine, Madeira, Drambuie or brandy in the base of dessertglasses. Top with the cream mixture and serve with spoons.

Scots Marmalade Pudding

This is a traditional Scottish recipe for a classic dessert of a breadcrumb, egg, marmalade,milk, sugar and raisin pudding that’s steamed to cook and which is served with custard.Serves: 4Ingredients:180g (6 oz) breadcrumbs3 eggs, separated1 tbsp Dundee marmalade300ml (1 1/4 cups) milk90g (3 oz) sugar2 tbsp seedless raisinscustard, to serveMethod:Bring the milk to a boil then pour over the breadcrumbs in a bowl and set aside to cool. In aseparate bowl, beat together the egg yolks and sugar until pale and creamy. Add the marmaladeand beat in then pour this mixture into the breadcrumb mix.Beat the egg whites until stiff then fold into the breadcrumb mix. Butter a pudding basin anddecorate the outside with the raisins. Carefully pour in the breadcrumb mix then cover eitherwith a tight-fitting lid or buttered greaseproof paper. Cover with a double layer of kitchen foilthen place in a steamer and cook for 90 minutes, or until set.When done, remove the pudding from the steamer and set aside to cool for a few minutes.Remove the lid, invert onto a plate and serve accompanied by hot custard.

Chocolate and Marmalade TartThis is a modern Scottish recipe for a classic dessert tart of a pastry shell filled with a butter,chocolate, egg and Dundee marmalade mix that’s oven baked and served topped with yoghurt.Serves: 6 to 8Ingredients:For the Pastry:250g (6 oz) plain flour100g (4 oz) unsalted butter100g (4 oz) icing sugar2 eggsa few drops vanilla extractFor the Filling:200g (8 oz) butter300g (2/3 lb) dark chocolate (at least 70% cocoa solids)60g (2 oz) caster sugar2 eggs2 egg yolks400g (1 lb) Dundee marmaladeMethod:Begin with the pastry case: Cube the butter and add to a bowl along with the flour. Rub thebutter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Sift-inthe icing sugar and mix thoroughly. Beat together the eggs and a few drops of vanilla extract

and add to the butter and flour mix, combining thoroughly after each addition. Bring the doughtogether, wrap in clingfilm and refrigerate for at least 1 hour.When properly chilled, turn the pastry out onto a lightly-floured work surface and roll until thinenough to cover a 20cm loose-bottomed tart ring. Line the base with baking parchment, fillwith baking beans and place in an oven pre-heated to 190ºC (380ºF). Bake blind for 15minutes then remove from the oven, take out the beans and paper and allow to cool. Turn theoven down to 170ºC (340ºF).Meanwhile add the butter and chocolate to a bowl, place on saucepan of simmering water andallow to melt. Stir to combine then take off the heat.In a separate mixing bowl whisk together the sugar, whole eggs and egg yolks with a handblender until pale and creamy. Now fold the egg mixture into the chocolate mixture. Spoon themarmalade into the pastry case and pour the chocolate mix over the top. Place in the oven andbake for 15 minutes before removing and allowing to cool.Serve with a dollop of natural yoghurt.

Rich Clootie PuddingThis is a slightly richer modern version of that classic Scottish steamed pudding, the clootiedumpling that is more akin to a traditional Christmas figgy pudding and which can be servedfor both a Burns night supper or as a Christmas pudding that does not need to be matured.Serves: 6 to 8Ingredients:225g (1/2 lb) plain flour1 tsp bicarbonate of soda1 tsp mixed spice1 tsp ground cinnamon1 tsp ground ginger1/4 tsp sea salt175g (7 oz) caster sugar (plus 1 tbsp)100g (4 oz) shredded suet100g (4 oz) sultanas75g (3 oz) currants75g (3 oz) chopped, pitted, dates50g (3 oz) seedless raisins1 apple (or large carrot), coarsely grated1 tbsp black treacle (molasses)1 medium egg150ml (3/5 cup) buttermilk225g (1/2 lb) clotted cream2 tbsp whisky25g (1 oz) plain flour for dustingMethod:Sift together the flour, bicarbonate of soda, spices and salt into a bowl. Now add the sugar,suet, dried fruit and the grated apple (or carrot). Stir to combine and set aside.In a bowl, whisk together the treacle, egg and a little of the buttermilk. Add this to the dry

ingredients then work in enough of the remaining buttermilk until you have a batter with a soft,cake-like dropping consistency.Bring a pan of water to a boil and use this to scald a pudding cloth or piece of muslin. Removefrom the water and carefully squeeze out any excess water. Arrange on a work surface and usethe 25g (1 oz) flour to scatter a 30cm (12 in) diameter circle in the centre then scatter the 1tbsp caster sugar over the flour. Spoon the pudding batter over the top then gather together theedges of the cloth and tie securely with string (allow a little free space in the cloth forexpansion).Rest a large cast iron trivet (or up-turned saucer in the base of a large pan. Sit the pudding ontop of this (so that it cannot touch the base of the pan) then pour in enough water to almostcover the entire pudding. Hang the end of the string over the edge of the pan then cover withfoil and a lid.Bring to a simmer and continue simmering gently for about 3 1/2 hours (check every now andthen to ensure that the pan is not boiling dry and top up with boiling water). When the puddinghas boiled sufficiently, use the over-hanging string to lift out of the pan. Briefly dip in a bowlof cold water (this ensures the outside of the pudding will not stick to the next pan). Nowcarefully remove the cloth then sit the pudding in an oven-proof dish or plate.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for 15 minutes, or until the outsideof the pudding has dried. When done, remove from the oven and allow to cool slightly.Slice the pudding into large wedges then place in pudding dishes. Beat the whisky into theclotted cream then spoon this over the pudding wedges and serve.

Tipsy LairdThis is a classic Scottish recipe for a rich, whisky-flavoured, trifle with raspberries that iscommonly served on Burns Night.Serves: 6 to 8Ingredients:6 tbsp whiskyjuice of 1 orangefreshly-grated zest of 1 orange5 sponge fingers for trifles500g (1 lb) raspberries110g (1/4 lb) white chocolate, grated500ml (2 cups) thick vanilla custard400ml (1 2/3 cups) double cream250g (1 cup) mascarpone cheese60g (2 oz) flaked almonds, toastedMethod:Whisk together the whisky and orange juice then pour into the base of a shallow bowl. Cut thesponge fingers in half horizontally then dunk each piece in the whisky and orange mix thenarrange in the base of a trifle bowl.Scatter the raspberries over the top then sprinkle over the grated chocolate before pouring overthe custard.Pour the cream into a bowl and beat until half whipped then mix in the mascarpone cheese and

orange zest and spoon this mixture over the top of the trifle.Scatter over the toasted almonds and serve immediately.

Scottish Fruit Tart with WhiskyThis is a traditional Scottish recipe for a classic dessert tart of an egg syrup and fruit fillingflavoured with whisky baked in a sweet shortcrust base.Serves: 6Ingredients:340g (1 1/4 lbs) sweet shortcrust pastry (ie made with 340g [1 1/4 lbs] flour)finely-grated zest of 1 lemonFor the Filling:110g (1/4 lb) dark brown sugar110g (1/4 lb) butter1 tbsp golden syrup2 medium eggs, beatenfreshly-grated zest of 1 lemon110g (1/4 lb) currants50g (2 oz) sultanas50g (2 oz) raisins50g (2 oz) walnuts, chopped2 tbsp whiskyMethod:Prepare the pastry according to the recipe, but add the lemon zest to the mixture. Cover withclingfilm and set aside in the refrigerator to chill for 20 minutes.When the pastry has chilled, turn out onto a lightly-floured work surface and roll out about3mm thick. Use to line the base and sides of a 20cm diameter flan ring (ensure you press gentlyinto the fluted edge. Leaving it untrimmed, transfer to the refrigerator and chill for 20 minutes.Press and trim the overhanging pastry then fill the flan ring with greaseproof (waxed) paperand baking beans. Transfer to an oven pre-heated to 200ºC (400ºF) and blind bake for about15 minutes, or until the pastry has dried. Remove from the oven, take out the baking beans andwaxed paper then set aside to cool. At the same time reduce the oven temperature to 190ºC(380ºF).Combine the sugar, butter and golden syrup for the filling in a saucepan. Melt gently over lowheat and when molten take off the heat then whisk in the beaten eggs. Stir in the lemon zest,fruit, walnuts and whisky. Mix thoroughly to combine then spoon into the prepared pastry case.Return to the oven and bake for about 22 minutes, or until the pastry is golden and the filling isset. Remove from the oven and allow to cool for about 10 minutes.This tart can be served hot or cold with cream, custard or ice cream.

Scottish Apple DumplingThis is a recipe for a classic dessert of a flour, suet, water and spice dough filled with slicedapples that’s steamed to cook and served with custard.Serves: 4Ingredients:300g (2/3 lb) plain flour

1 tsp cream of tartar120g (4 oz) shredded suet1/2 tsp baking sodapinch of saltboiling water to mix2 large cooking apples, peeled, cored and sliced1/4 tsp ground cloves, to taste4 tbsp brown sugarMethod:Mix together the flour, cream of tartar, suet, baking soda and salt in a bowl. Using a woodenspoon to mix, add enough boiling water to bring these ingredients together as a stiff dough.Set aside to cool until it can be handled then cut off 1/3 of the dough and set aside to make alid. Take the remaining dough and roll out until large enough to line the base and sides of apudding basin. Trim the top neatly then use the sliced apple pieces to fill the dough case.Scatter the ground cloves and sugar between the layers of apple. Add a few tablespoonfuls ofwater then roll out the reserved pastry to make a lid. Cover the pudding basin with a lid orgreaseproof paper. Tie securely in place then cover with a double layer of kitchen foil.Place in a steamer basket above a large pot of boiling water and steam for 90 minutes. Removecarefully then unwrap the pudding. Invert onto a serving plate and bring to the table,accompanied by custard.

Custard Raspberry FoolThis is a classic dish of raspberry pulp topped with an egg custard that’s chilled beforeserving. It uses that fruit most associated with Scotland, the raspberry, as a main ingredient.Serves: 4Ingredients:For the Egg Custard:1 egg300ml (1 1/4 cups) milk1 dessert spoon sugarFor the Fruit:750ml (3 cups) raspberries60ml (1/4 cup) watersugar, to tasteMethod:Combine the raspberries and water in a pan. Cover and stew gently for about 15 minutes, oruntil the fruit have broken down. Take off the heat and pass through a fine-meshed sieve,pressing down with the back of a spoon to extract as much fruit pulp as possible. Sweeten totaste with sugar.In the meantime prepare the custard. Beat the egg in a heat-proof bowl then whisk in the milk.Place the bowl in a pan of barely-simmering water and cook, stirring constantly, until thecustard thickens. Sweeten to taste with sugar.Combine 600ml of the raspberry pulp with 300ml of the custard and set aside to cool. Spooninto dessert glasses and allow to cool completely. Chill for at least 2 hours in the refrigerator

before serving.Apple Jonathan

This is a classic Scottish recipe for a dessert of apples that are cooked topped with sweet aflour and egg batter before being served with custard or cream.Serves: 6Ingredients:500g (1 lb) cooking apples, peeled and cored90g (3 oz brown sugar200ml (4/5 cup) water120g (4 oz) butter120g (4 oz) sugar2 eggs, well beaten180g (6 oz) plain flour, well sifted1/2 tsp baking powdermilk, to loosen, if neededMethod:Slice the apples and arrange the slices in the base of a well-greased pie dish. Scatter over thebrown sugar and pour in the butter.For the batter, cream together the butter and sugar in a bowl. Sift together the flour and bakingpowder into a separate bowl. Work the beaten eggs, a little at a time, into the creamed mixture,alternating with the flour.You should end-up with a spreadable batter. If it’s too stiff work in a little milk to loosen.Spread this batter over the apple base then transfer to an oven pre-heated to 200ºC (400ºF)and bake for about 45 minutes, or until the topping is well risen and golden brown.Serve hot with custard or cream.

Scottish Bread and Butter PuddingBread and butter pudding is known in various versions throughout the British Isles. Thisparticular version comes from Argyllshire and uses marmalade to spread over the breadslices.Serves: 4Ingredients:3 slices of bread, liberally spread with buttermarmalade600ml (2 1/2 cups) milk2 eggsgenerous handful of mixed dried fruitsugar to tastegenerous grating of nutmegMethod:Spread one side of the bread with marmalade, then cut the bread into squares and arrangethese, overlapping slightly, in a baking dish. Beat the eggs in a bowl. Add the milk to asaucepan and bring to scalding point (where small bubbles form around the edges of the pan).

Take the milk off the heat, and whilst whisking constantly, add in a steady stream to the eggs.Pass the resultant custard through a fine-meshed sieve and sweeten to taste with sugar. Stir thefruit into the custard then pour over the bread and set aside to soak for 20 minutes. Grate overa little nutmeg then transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 45minutes, or until the custard is set and the pudding is nicely browned on top.

Baked ApplesThis is a classic dessert dish of cored apples that are stuffed before being baked in a waterbath until soft and served with cream.Serves: 4Ingredients:4 large cooking apples (eg Bramleys)For the Filling:4 tbsp sugar4 tbsp butterground cloves and cinnamon to taste4 slivers of lemon zest, minced4 tbsp dates, chopped2 tbsp brown sugarbutter for dottingMethod:Wash and core the apples then take a sharp knife and make a cut in the skin all the way around(make this about 1/4 of the way down from the calyx end).Arrange the apples in a baking dish. For the filling, mix together the sugar, butter, dates andlemon zest in a bowl. Season to taste with ground cloves and ground mace then use the mixtureto stuff the apples.Carefully pour 300ml water around the apples then scatter the brown sugar over each appleand dot with the butter. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 60minutes, basting frequently with the pan juices.When done, transfer the apples to a pudding bowls and pour over the syrup from the bakingtin. Accompany with cream.

Scottish Date DumplingThis is a classic steamed suet pudding enriched with dates in the batter that is a traditionalScottish classic.Serves: 4 to 6Ingredients:300g (2/3 lb) plain flour1 tsp cream of tartar120g (4 oz) shredded suet1/2 tsp baking sodapinch of saltboiling water to mix200 to 250g (8 oz) pitted dates, chopped1/4 tsp ground cloves, to taste

4 tbsp brown sugarMethod:Mix together the flour, cream of tartar, suet, baking soda and salt in a bowl. Using a woodenspoon to mix, add enough boiling water to bring these ingredients together as a stiff dough.Set aside to cool until it can be handled then cut off 1/3 of the dough and set aside to make alid. Take the remaining dough and roll out until large enough to line the base and sides of apudding basin. Trim the top neatly then use the sliced apple pieces to fill the dough case.Scatter the ground cloves and sugar between the layers of apple. Add a few tablespoonfuls ofwater then roll out the reserved pastry to make a lid. Cover the pudding basin with a lid orgreaseproof paper. Tie securely in place then cover with a double layer of kitchen foil.Place in a steamer basket above a large pot of boiling water and steam for 90 minutes. Removecarefully then unwrap the pudding. Invert onto a serving plate and bring to the table,accompanied by custard.

Chocolate ShapeThis is a very interesting dessert of a chocolate custard-style based topped with a lemon jellythat’s chilled to set and serve slice.Serves: 6Ingredients:For the Chocolate Layer:45g (1 1/2 oz) sugar15g (1/2 oz) powdered gelatine450ml (1 4/5 cups) milk60g (2 oz) chocolate, grated2 egg yolks1 tsp vanilla extract300ml (1 1/4 cups) double creamFor the Lemon Jelly:finely-grated zest of 1 lemonjuice of 1 lemon300ml (1 1/4 cups) water15g (1/2 oz) gelatine150ml (3/5 cup) creama few drops of red food colouringMethod:Combine the milk and sugar in a pan and bring gently to a boil. Take off the heat and whisk inthe chocolate and gelatine, beating until dissolved.Beat the egg yolks in a bowl, add two ladlesful of the hot milk mix and beat to combine thenbeat this mixture back into the main milk mixture. Continue to stir the mixture until it thickens.Now add the vanilla then strain through a fine-meshed sieve lined with a double layer ofmuslin.Set aside to cool slightly then whip the cream until it stands in soft peaks and fold into the milkmixture.In the meantime, prepare the lemon jelly. Combine the water, sugar, lemon zest and lemon

juice in a saucepan. Bring to a boil and continue boiling for 5 minutes. Take off the heat andstir in the gelatine until dissolved. Allow to cool slightly then pass through a fine-meshed sieveinto a bowl. Allow to cool and thicken then stir in the red food colouring.Use this lemon jelly to line a mould. Now pour the chocolate mix into the mould. Cover withclingfilm an set aside in the refrigerator until set. Dip in hot water then unmould, slice andserve.

Cottage DumplingThis is a very traditional style of steamed fruit pudding made with marmalade that’s a Burnsnight speciality.Serves: 6 to 8Ingredients:225g (1/2 lb) plain flour115g (1/4 lb) breadcrumbs180g (6 oz) shredded beef suet115g (1/4 lb) currants225g (1/2 lb) pitted dates, finely chopped1/4 tsp baking soda1 tsp ground ginger1 tsp ground cinnamon1 tsp mixed spice (pumpkin spice)300ml (1 1/4 cups) marmalademilk to bindMethod:Combine the plain flour, breadcrumbs, suet, currants, dates, baking soda, ginger, cinnamon andmixed spice in a bowl. Heat the marmalade gently in a saucepan until liquid then work into thedry ingredients. Now add just enough milk to give you a soft dough.Scald a pudding cloth in a pan of boiling water. Carefully wring dry, double over and dustwith flour. Turn the dumping mix into the centre then bring the edges of the cloth together andtie securely with string.Bring a large pan of water to a boil. Add the dumpling, ensuring you tie it to the handle of thepan so it does not sit on the pan’s bottom (otherwise it will catch and burn). Add a lid and boilfor 3 1/2 hours, topping-up the water as needed.When done, unwrap the pudding and serve hot with vanilla custard.

Carrageen MouldCarrageen (also known as carragheen) is a feature of Irish cooking, particularly in puddingsand tureens. It is much less known that the seaweed was also collected and dried on the WestCoast of Scotland for use in cookery.Serves: 4 to 6Ingredients:1 small handful of dried carrageen600ml (2 1/2 cups) milksugar, to taste

1 egg whiteMethod:Combine the carrageen and milk in a saucepan. Bring to a boil, reduce to a simmer and cookfor 10 minutes. Turn into a fine-meshed sieve and allow the liquid to drain out naturally,without pressing down. Whilst still hot stir in sugar to taste, until dissolved.Set the mixture aside to cool slightly. In the meantime add the egg white to a clean and drybowl and beat until stiff and glossy. Fold the milk into the milk mixture. Divide betweenindividual dessert glasses and set aside to cool completely. Refrigerate until completely setand nicely chilled then serve.

CurdsThis is a classic dessert from Aberdeenshire, where the curds are traditionally served fordessert with oatcakes and cream.Serves: 4 to 6Ingredients:1l (4 cups) milk1/2 tsp rennetfreshly-grated nutmegfreshly-grated dark chocolateMethod:Place the milk into a pan and gently heat to blood temperature (38ºC [100ºF]). Add the rennet,take off the heat and set aside until the mixture has set.Use your fingers to break the set curds into chunks, then turn onto a serving dish, grate overnutmeg and dark chocolate and serve accompanied by oatcakes and cream.

Strathbogie MistHere is a classic Scottish dessert of pears served with cream flavoured with ginger wine.Serves: 4Ingredients:400g (14 1/2 oz) tin of pears (or dessert pears stewed until soft)300ml (1 1/4 cups) double cream5 tbsp ginger winejuice of 1/2 lemonfinely-grated zest of 1/2 lemon60g (2 oz) caster sugarMethod:Chop the pears and lightly mash in a bowl then spoon into the base of four dessert glasses.Mix together the sugar, lemon juice, lemon zest and ginger wine. Stir until the sugar hasdissolved then beat the mixture into the double cream. Whip lightly then pile the cream on topof the mashed pears.Chill in the refrigerator for at least 2 hours and serve.

Cranachan with Raspberries and ShortbreadThis is a slightly more upmarket version of Cranachan that’s served garnished with flour andrice flour shortbread. This makes an elegant Hogmanay dessert.

Serves: 6Ingredients:For the Shortbread:360g (12 oz) slightly-salted butter120g (4 oz) caster sugar360g (12 oz) plain flour120g (12 oz) white rice flourFor the Cranachan:500g (1 lb) fresh raspberries300ml (1 1/4 cups) fresh double cream1 tsp heather honey1 tbsp single-malt whisky1 tbsp (heaped) toasted oatmealMethod:Begin with the shortbread. Cream together the butter and sugar until pale and fluffy. Sift overthe flours and work into the creamed mixture until you have a firm paste. Turn onto a lightly-floured work surface and knead lightly. Roll the dough out quite thinly and cut into fingers orfans with a biscuit (cookie) cutter. Carefully transfer to a lightly-greased baking tray then placein the centre of an oven pre-heated to 190ºC (380ºF) and bake for about 15 minutes, or untillightly golden brown in colour.Remove from the oven, sprinkle liberally with caster sugar then carefully transfer to a wirerack and set aside to cool and harden.For the Cranachan: Whisk together the cream, honey and whisky. Fold in the toasted oatmeal.Arrange the raspberries in dessert glasses and pile the cream mixture on top. Serve with oneshortbread biscuit stuck in the cream and with the remainder as accompaniments.

Friar’s OmeletteThis is an interesting recipe, a rare survivor of a fruit-based dessert omelette. These were verypopular in the Middle Ages, but gradually fell out of favour over the ages. This recipe waspublished in 1910 by Lady Forbes, but the antecedents of this dish are much, much, older.Though this recipe is for apples, any fruit that you can stew down to a thick pulp will work.Serves: 6Ingredients:6 medium-sized cooking apples120g (4 oz) butter60g (2 oz) granulated sugar2 eggs, well beaten120g (4 oz) breadcrumbssqueeze of lemon juice30g (1 oz) caster sugar, to garnishMethod:Peel and core the apples then slice and place in a saucepan with 150ml (3/5 cup) water. Bringto a simmer, cover and cook for about 20 minutes, or until the apples are soft. Take off the heatand stir in the butter, sugar and lemon juice. Stir until the sugar has dissolved then beat briskly

to yield a smooth pulp. Turn into a bowl and set aside until cold.Beat the eggs thoroughly in a bowl then mix into the cooled apple pulp. Butter a deep bakingdish and line with the breadcrumbs (reserve some for the topping). Pour in the apple and eggmixture then cover the top quite thickly with the remaining breadcrumbs.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 30 minutes, or until setand browned on to.Turn the omelette out onto a warmed serving dish, garnish with the caster sugar and serve.

Scottish Plum Pudding with Caudle SauceThis is the traditional Scottish version of the Christmas plum pudding that, in Scotland, wasserved with caudle sauce.Serves: 6 to 8Ingredients:For the Plum Pudding:500g (1 lb) shredded beef suet500g (1 lb) currants500g (1 lb) sultanas500g (1 lb) breadcrumbs225g (1/2 lb) mixed peel, finely chopped125g (5 oz) soft brown sugar8 eggswhisky, to moistenFor the Caudle Sauce:120g (4 oz) butter120g (4 oz) sugar45ml (1/4 cup) brandy or rumground cinnamon, to garnishMethod:Combine the suet, currants, breadcrumbs, sultanas, mixed peel and sugar to a bowl. Mix wellto combine then add the eggs, one by one, beating well to combine.Now add just enough whisk to make the mixture moist (but be careful not to make it too wet).Scald a pudding cloth in a pan of boiling water. Carefully wring dry, double over and dustwith flour. Turn the dumping mix into the centre then bring the edges of the cloth together andtie securely with string (be sure to allow enough room for the pudding to swell duringcooking).Bring a large pan of water to a boil. Add the dumpling, ensuring you tie it to the handle of thepan so it does not sit on the pan’s bottom (otherwise it will catch and burn). Add a lid and boilfor 6 hours, topping-up the water as needed.In the meantime, prepare the caudle sauce. Cream together the butter and sugar until pale andfluffy. Then work in the brandy or rum until the mixture is smooth. Garnish with groundcinnamon and set aside until needed.When done, unwrap the pudding and serve hot with the caudle sauce.

Heather CreamThis is a classic Highland dessert, originally made with cowberries (wild British cranberries)

which were gathered on the heather moors (hence the name) but can equally well be made withcranberries.Serves: 6Ingredients:600g (1 1/3 lbs) cranberries (or cowberries)10 tbsp water150ml (3/5 cups) double cream, whipped until it stands in soft peaks4 glacé cherries8 sponge fingersMethod:Combine the cranberries and water in a pan. Stew softly until the fruit are tender then passthrough a fine-meshed sieve, pressing down with the back of a spoon. Allow the fruit pulp tocool then fold in the whipped cream.Divide between four tall glasses and garnish with a glacé cherries. Stand two sponge fingers ineach glass and serve.

Sauces

Sauces are the classic accompaniment to both savoury and sweet dishes. Here a selection ofclassic sweet sauces for desserts and savoury sauces to go with main courses are presented.

Scottish Honey SauceThis is a traditional sweet Scottish sauce, typically used over steamed puddings, milkpuddings, pancakes and sweet or fruit omelettes or tansies.Serves: 6 to 8Ingredients:225g (1/2 lb) honey (heather or clover honey for preference)300ml (1 1/4 cups) water1 large egg, beaten1 generous tsp butterfinely-grated zest and juice of 1 orangefinely-grated zest and juice of 1 lemonMethod:Place the honey and water in a heat-proof bowl. Set over a pan of simmering water and heat,stirring constantly until well blended. Ad the lemon and orange juice and zest along with thebutter. Continue cooking until the butter has melted then add egg. Stir-in with a whisk then,constantly stirring with a wooden spoon, allow the ingredients to heat until slightly thickened(about 6 to 10 minutes).

Raspberry CoulisA coulis is basically just a fancy name for a puree, typically it’s made from a fruit base withsugar to sweeten and often lemon or orange juice to provide the acidity to preventdiscolouration. Once you’ve made a coulis from one soft fruit you can basically make one withany other. This version is made with that most famous of Scottish fruit, the raspberry.Strictly, this is not a Scottish, but rather French in origin, but it has become an ubiquitous partof so many British desserts that it seems silly not to include it here.Serves: 6 to 8Ingredients:

300g (2/3 lbs) fresh (or frozen) raspberriesjuice of 1 lime (or lemon)1 tbsp icing sugar (plus extra to taste, if desired)Method:Add the raspberries and the lime juice to a saucepan and slowly heat. Sprinkle the sugar on topand stir to dissolve. Bring the mixture to a simmer, mashing the fruit with the back of a spoon.Take off the heat and pour into a sieve. Push the fruit through, collecting the liquid. Discard thepulp then taste then taste the liquid and adjust the sugar, if needed. Remember, however, that acoulis should be tart, to contrast with the generally sweet confection it’s served with.

Wine Sauce for Sweet PuddingsThis is a traditional Victorian sauce made from a blend of butter, sugar, water, flour and sherryor Madeira sauce that’s typically served with sponge puddings. The sauce dates from the1840s and is one of the classic sauces to be served with steamed puddings.Serves: 6 to 8Ingredients:thinly-pared zest of 1/2 lemon45g (1 1/2 oz) caster sugar200ml (4/5 cup) water30g (1 oz) butter1/2 tsp plain flour220ml (1 cup less 1 tbsp) sherry, Madeira or good sweet white wineMethod:Combine the lemon zest, sugar and water. Bring to a boil and cook for 12 minutes then take offthe heat and remove the lemon zest. Mix the butter and flour to a smooth paste then add to thesyrup mix a little at a time, whisking thoroughly to combine after each addition. Return to theheat, whisk in the wine and allow to heat through and thicken slightly.Serve immediately as an accompaniment to a sweet dessert.

Pouring Consistency Vanilla CustardCustard is used both as a pouring sauce for desserts and puddings and is also a crucialingredient in many trifles. The base recipe is for a pouring consistency custard to be served asa sauce. If making this to be part of a trifle, add two more egg yolks so that it sets solid.Serves: 6 to 8Ingredients:3 egg yolks (5 egg yolks for a set custard)2 tbsp caster sugar375ml (1 1/2 cups) milk1 vanilla pod, split lengthwaysMethod:Combine the egg yolks and sugar in a bowl. Beat thoroughly with a whisk until pale and fluffy.Continue beating until the mixture falls in ribbons off the whisk.Pour the milk into a pan and bring to the scalding point (when small bubbles form around therim). Scrape the seeds from the vanilla pod and add to the milk, along with the pod itself. Setaside to infuse for 20 minutes.

After this time, remove the vanilla pod from the milk then beat the milk into the egg yolkmixture until thoroughly combined. Pour the resultant custard into a metal bowl set over a panof simmering water. Cook, stirring constantly, over low heat (ensure that you keep the custardbelow simmering point so that the egg cooks and thickens the sauce evenly).Continue cooking until the custard is thick enough to coat the back of a spoon. When ready,pour the custard though a fine-meshed sieve into a bowl or sauce boat and serve immediately.To make this into a thicker custard for use in trifles and set desserts, add two more egg yolks tothe mix.

Hard Sauce for Plum PuddingsThis is a classic Victorian recipe for a brandy butter sauce with almonds that’s traditionallyserved with steamed puddings, particularly Christmas plum puddings or with warm mincepies. Another name for this sauce is ‘brandy butter’.Serves: 10+Ingredients:120g (4 oz) butter120g (4 oz) light brown sugar1 tbsp brandy2 tbsp finely-ground almondsMethod:Cream together the butter and sugar in a bowl. When soft, add the brandy a little at a time,beating into the butter. Finally stir in the ground almonds.Turn into a serving dish and chill in the refrigerator until required.

Orange CustardDuring the 18th century, oranges were an expensive luxury that were enjoyed by the rich. Manyrecipes were developed to make the most of this rare delicacy and this orange-flavouredcustard has its origins in the port city of Dundee, also famous for its orange marmalade.Serves: 6 to 8Ingredients:5 oranges6 egg yolks300ml (1 1/4 cups) double cream60g (3 oz) caster sugarMethod:Juice the oranges then place the freshly-squeezed juice and the sugar in a pan. Heat gently,stirring all the while, until the sugar dissolves then increase the heat to medium and continueheating until the mixture is hot. Skim any scum off the surface then take the pan off the heat andset aside until almost cold.Meanwhile, whisk together the egg yolks until pale and creamy before whisking in the doublecream. Stir the egg and cream mixture into the orange mixture and stir to combine beforereturning the pan to the heat. Cook, stirring frequently, until the custard thickens. Serve in smallglass dishes garnished with a twist of orange zest.Place each dainty in a paper case and serve.

Drambuie ButterThis is a traditional Scottish recipe for a classic hard sauce (brandy butter) made bycombining butter, sugar and Drambuie and which is typically served with mice pies andChristmas pudding.Serves: 10+Ingredients:90g (3 oz) unsalted butter90g (3 oz) soft brown sugar3 tbsp Drambuie1 tsp lemon juiceMethod:Cream the butter until soft then gradually beat in the sugar until completely incorporated. Addthe Drambuie a few drops at a time, taking care not to allow the mixture to curdle. Now fold inthe lemon juice a few drops at a time, beating well to mix.The finished sauce should be pale and frothy. Pile in a small dish and set in the refrigerator toharden before serving. Use to accompany mince pies and Christmas pudding (plum pudding).

Whisky SauceThis is a traditional recipe for a classic white sauce of milk thickened with a flour and butterroux that’s flavoured with whisky and which goes well with Christmas pudding.Serves: 6 to 8Ingredients:4 tbsp butter40g (1 1/2 oz) plain flour500ml (2 cups) milk2 tbsp caster sugar80ml (1/3 cup) whisky1 tbsp double creamMethod:Melt 2 tbsp of the butter in a saucepan over low heat. Take off the heat and scatter over theflour then stir to form a smooth roux. Gradually whisk in the milk until smooth then return thesauce to the heat. Cook gently, stirring constantly, until the sauce comes to a boil and thickens.Reduce the heat to a low simmer and cook for 10 minutes, stirring occasionally. Take off theheat at this point then stir in the whisky and the remaining butter, followed by the cream.Place over low heat and cover with clingfilm (plastic wrap) until ready to serve (this preventsa skin from forming on the surface).

Red Wine SauceThis is a modern recipe for a classic vegetarian wine-based sauce that makes and excellentaccompaniment to many of the vegetarian dishes presented here, especially for a more formalBurns Supper.Serves: 4 to 6Ingredients:2 tbsp olive oil

1 garlic clove, thinly sliced200ml (4/5 cup) red wine2 tbsp tomato purée375ml (1 1/2 cups) vegetable stock, hot1 tbsp soft brown sugarMethod:Heat the olive oil in a pan, add the garlic and fry until begins to brown. Remove the garlic witha slotted spoon and discard. Add the red wine to the pan and bring to the boil.In the meantime, whisk together the hot vegetable stock, tomato purée and sugar. Stir this intothe pan and bring back to a boil. Reduce to a simmer and cook for about 10 minutes, or untilthe sauce has reduced and thickened.Serve hot.

Onion GravyThis is a traditional recipe for a classic gravy of a butter and onion base thickened with flourthat’s finished with red wine and beef stock and which is traditional for Bonfire Night andBurns Night suppers.Serves: 6 to 8Ingredients:60g (2 oz) butter1 large onion, sliced into thin wedges1 tbsp plain flour150ml (3/4 cup) red wine350ml (1 4/5 cups) beef stocksalt and freshly-ground black pepper, to tasteMethod:Melt the butter in a pan, add the onion, cover the pan and allow to sweat down gently for about15 minutes, or until the onion is golden brown.Scatter over the flour and stir to combine. Continue cooking for 2 minutes, or until the flour isno longer raw then work in the red wine until smooth. Now add the beef stock and beat themixture until smooth.Bring to a simmer and cook for about 15 minutes, or until thickened. Adjust the seasonings totaste and serve.

Rich Melted ButterThis is a traditional British recipe, based on Eliza Acton’s recipe of 1845, for a classicVictorian rich sauce of butter melted in a water and plain flour sauce that was the classicEnglish and Scottish sauce of the Victorian era. A number of recipes in this book call for amelted butter sauce accompaniment, so the recipe is given here.The recipe itself is derived from Eliza Acton’s 1845 volume Modern Cookery, the firstclassic Victorian cookbook.The melted butter sauce, typically simply known as ‘melted butter’ was the commonestVictorian sauce of all and which was served with every kind of fish, meat and vegetabledishes. The base sauce could be flavoured with lemon juice and lemon zest or with parsley,though the plain sauce (in one of its many incarnations) was by far the commonest. This is the

sauce called for in any Victorian recipe calling for ‘melted butter’. This is a rich version of thesauce intended to be served with seafood dishes.Serves: 6 to 8Ingredients:1 dessertspoon plain flour1/4 tsp salt300ml water250g butter, finely dicedMethod:Sift together the salt and flour into a small bowl. Work in a little of the cold water to give youa smooth paste free of lumps then whisk in the remaining water until the mixture is smooth.Pour this mixture into a saucepan and add the butter. Heat gently, swirling the pan constantly,until the butter has just melted. Now gradually bring the sauce to a simmer (do not allow toboil) and continue simmering, stirring the sauce constantly with a wooden for about 3 minutes,until the sauce is thick and the raw flavour of the flour can no longer be tasted.

Whisky and Mustard SauceThis is a traditional Scottish recipe for a classic sauce of a cream and mustard base flavouredwith whisky, chives and lemon juice that makes an excellent accompaniment for Burns Nightsuppers.Serves: 4 to 6Ingredients:500ml (2 cups) double cream2 tsp whole-grain mustard1 tbsp Dijon mustard2 tsp whisky1 tbsp freshly-chopped chivesjuice of 1/2 lemonsalt and freshly-ground black pepperMethod:Heat the double cram in a pan over medium heat. Add the whole-grain mustard, Dijon mustardand whisky and stir to combine. Increase the heat until the mixture comes to a simmer thencontinue to cook for 2 minutes.Take the pan off the heat, adjust the seasonings to taste then stir in the chives and lemon juice.Spoon over your haggis and clapshot.

Mushroom GravyThis is a modern rich vegetarian gravy to be served with vegetarian Hogmanay dishes (but italso works well with game dishes). You may not think that there is much of a Scottishconnection, but there is more than you might at first glance believe. During Victorian times,mushrooms were expensive and chefs would use mushrooms in as many different ways aspossible, including making gravies and sauces (though they would use a meat base). Duringthose times, many of the more expensive mushrooms (at least those sold in Edinburgh andLondon) where sourced in Scotland. So, in a way, this modern sauce has gone full circle and

come back to Scotland.Serves: 4 to 6Ingredients:100g (3 1/2 oz) dried mushrooms (eg porcini)60ml (1/4 cup) vegetable oil (or 50g [2 oz] butter)salt and black pepper, to taste3 tbsp floura few drops of Tabasco sauce (or any hot sauce), optionalMethod:Wash the dried mushrooms under running water then re-constitute in 400ml boiling water.Allow to soak over night.The following day drain the mushrooms (reserve the liquid) and chop the mushrooms veryfinely. Add the oil or butter to a pan and use this to gently fry the mushrooms until cookedthrough. Add the flour and cook to incorporate. Mix-in 100ml cold water and stir to form apaste. Now add the mushroom soaking liquid and stir to combine.Heat the mixture until it begins to thicken then add season and add the hot pepper sauce (ifusing).

Lemon SauceThis sauce is based on the French Sauce au Citron, a savoury sauce made from a blend ofgarlic, olive oil, lemon juice and zest, onion and herbs that’s typically served with chicken orwater fowl. Call it a modern nod towards the Auld Alliance for a sauce intended to be servedwith Hogmanay and Burns Night dishes.Serves: 4 to 6Ingredients:1 garlic clove1 tbsp extra-virgin olive oil1 onion, roughly choppedjuice of 1 lemon1 tsp parsley, chopped1 tsp chives, choppedfreshly-grated zest of 1 lemonsalt and freshly-ground black pepper, to tasteMethod:Place all the ingredients in a blender and render to a smooth paste. This makes an excellentsauce for chicken and also goes very well with fatty fowl such as ducks and geese.

Mushroom KetchupThis is a traditional Victorian recipe, based on the version in Mrs Beeton’s Book ofHousehold Management (1861), for a classic thick sauce of mushroom juice extracted with saltthat’s flavoured with spices. This can be used as a dressing or as a flavouring base. It was animportant flavouring in Victorian recipes and a number of the recipes in this book call for itServes: 20+Ingredients:3.3kg (7 1/3 lbs) mushrooms

120g (4 oz) sea saltFor each 1l (4 cups) of Mushroom Juice:7g (1/4 oz) cayenne pepper1 tbsp ground allspice1 tbsp ground ginger1/4 tsp ground maceMethod:Choose large, open-cap mushrooms. Field mushrooms, picked on a dry day are best, but store-bought mushrooms will also work. Wipe the mushrooms dry, then layer in a deep pan,scattering salt between each layer, finishing with a layer of salt.Set aside for a few hours then break the mushrooms up with your hands and stir to combinewith the salt. Cover with clingfilm and refrigerate. Allow the mushrooms to break up in therefrigerator for 3 days, stirring and mashing the mushrooms twice a day during that time.Pour the mushroom mixture into a jug and measure the volume. To each 1l of mushroommixture add the spices in the proportions above. Pour into an earthenware jar, cover well thenplace in a pan of boiling water and cook for 3 hours.After this time, turn the contents of the jar into a clean pan, bring to a simmer and cook gentlyfor 30 minutes. Take off the heat, pour into a bowl and set aside to cool. Once the mixture iscompletely cold pour into a strainer and allow to drain naturally (do not press down on themushrooms). As soon as all the liquid has drained, pour into a jug. Set aside for 2 hours forany sediment to settle then carefully pour into bottles. Stopper securely and store until needed.

Dried Pepper DulseThis is a traditional Scottish recipe (originating from the Scottish Isles) for a method of dryingpepper dulse so that it can be powdered and used as a flavouring or pepper substitute in soupsand stews. Admittedly, this is a condiment rather than a sauce, but this remains the mostappropriate chapter for this recipeExactly the same method given here for drying pepper dulse can also be used for drying dulse.Serves: 20+Ingredients:3kg [6 2/3 lbs] (or more) Pepper DulseMethod:If at all possible the pepper dulse should simply be sun-dried as this gives maximal flavourand nutrient retention. If you live by the sea and have a sunny day in mid July to mid Augustthen set a black plastic sheet in your garden in the morning. Go to the seaside and pick thepepper dulse. When you get home, wash this thoroughly then lay out on the plastic sheet so thatnone of the fronds are touching (trim away the stipes and holdfasts). On a bright, sunny, day,the pepper dulse will be semi-dry in about 2 hours and needs to be turned over and they willbe completely dry in 6 hours.If you pick on a rainy or cloudy day then you can pack the pepper dulse in a box, saltingbetween each layer of salt. This will keep the algae so you can wash and then sun dry whenit’s sunny (but the salt will destroy some of the nutrients and much of the flavour). You canalso oven dry by placing the pepper dulse in single layers on baking trays and drying in anoven pre-heated to 50ºC (120ºF) for about 3 hours (but this is a relatively harsh method and

does not produce as god a product as sun drying).When dry, roughly chop the pepper dulse then place in a pepper grinder and render to apowder. Store in an air-tight jar and use to season soups and stews in place of black pepper.

Breads, Bannocks and Scones

Leavened breads of all kinds are made throughout Scotland. These include true breads andbuns leavened with yeast and soda-breads leavened with baking soda. Scotland also producesbannocks (large scones) and many kinds of scones. Indeed, the scone’s origin is Scottish andthe name derives from the Gaelic word sgoon. The original scones being more like unleavenedgriddle cakes that are rolled thinly, cooked on a griddle and serve immediately. Bannocksderive from the Gaelic word bonnach and can be considered as a large scone.Breads and Soda-breads

Buttermilk BreadWhen most people think of soda-bread they immediately think ‘Irish’. However, almost everyregion of the British Isles has its own twist on soda bread (after all, these breads only evolvedafter the invention of baking powder in the 1820s) and the recipe presented here today is for atraditional Scottish version of the bread.Serves: 6 to 8Ingredients:500g (1 lb) plain flour1 tsp cream of tartar1 tsp baking soda1 tsp salt1 tsp sugar30g (1 oz) butter500ml buttermilk (if you do not have buttermilk, make sour milk by mixing 2 tbsp lemon juiceor wine vinegar into 500ml whole milk)Method:Combine the flour, cream of tartar, baking soda, salt and sugar in a bowl. Dice the butter, addto the dry ingredients and lightly rub in with your fingertips.Add the buttermilk and mix to a light, soft, dough. Divide the dough in half and shape both intorounds on a lightly-floured work surface.Arrange on a greased baking tray, transfer to an oven pre-heated to 210ºC (425ºF) and bakefor about 20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the

base.Serve warm, sliced and spread with butter.To me, the bread as it is a little bland (I have given the traditional version above) so I add ahandful of rolled oats (a very Scottish addition).To use as little buns to serve with soup, add 1 tbsp milk curry powder to the dough mixture,divide into 6 buns and bake for about 15 minutes.This really is a very versatile basic mixture and you can do a lot with it.

Scottish Brown BreadThis is another Scottish recipe for a soda-bread, this time made from a wholemeal (wholewheat) flour base. Being a soda-bread it requires no proving and only the lightest of kneading.Serves: 6 to 8Ingredients:180g (6 oz) wholemeal flour120g (4 oz) strong white bread flour1 tbsp golden syrup (corn syrup)150ml milk1 tsp bicarbonate of soda1 tsp cream of tartarpinch of saltMethod:Mix together the flours, bicarbonate of soda, cream of tartar and salt in a bowl. Add the goldensyrup then mix in enough of the milk to form a soft dough.Turn onto a floured work surface and knead lightly then turn into a 500g (1 lb) loaf tin. Coverwith kitchen foil and transfer to an oven pre-heated to 160ºC (325ºF). Bake for 50 minutes thenremove the foil and bake for a further 10 minutes, or until the top of the loaf is nicely browned.Turn the bread out onto a wire rack and allow to cool. Eat whilst still warm.This loaf will not keep and should be consumed on the day it’s made.

Sweet Oaten BreadThis is a classic sweet Scottish soda-bread made with oatmeal and flavoured with goldensyrup and treacle that was traditionally served as a breakfast or tea-time bread.Serves: 6 to 8Ingredients:500g (1 lb) oatmeal1 tbsp (heaped) plain flour1 tbsp golden syrup (corn syrup)1 tbsp treacle (molasses)1 tsp (generous) baking powdergenerous twist of freshly-ground black pepperbuttermilk, to mixMethod:Combine the oatmeal, flour, syrup, treacle, baking powder and black pepper in a bowl. Whiskin the buttermilk to yield a thin pouring batter.Turn the batter into a greased springform cake tin then transfer to an oven pre-heated to 160ºC

(320ºF) and bake for about 60 minutes, or until cooked through and golden brown on top.Serve warm.

ManchetManchet is the traditional late Medieval and Elizabethan form of fine bread. It becameimmensely popular in Britain during Elizabethan times (recipes for it survive in the archives ofHolyrood Palace in Scotland). Traditionally this was baked in the base of an oven. Superiorforms of manchet (those intended for the ‘high table’) were enriched with butter, eggs, or milk;just as the earlier French or Norman-style breads had been.This is a fairly simple bread, but it is made from the best ‘fines’ of the wheat flour which,traditionally was double-sifted before use.Serves: 6 to 8Ingredients:1kg (2 1/4 lbs) unbleached white flour, weighed after sifting2 tsp salt500ml (2 cups) water at just below 40ºC (104ºF)30g (1 oz) fresh yeast, or its equivalent of prepared dried yeast2 tbsp sugar (for yeast activation)Method:If using dried yeast take half a cup of warm water (at about 37ºC (100ºF)), mix the sugar inand add the dried yeast to this. Cover and leave aside to activate the yeast (for at least 20minutes). Meanwhile mix the flour and salt in a bowl and form a hollow in the top. Pour theyeast mixture into this and mix into the flour. Take the remaining water and add half to thedough. Mix this in and keep adding the water a little at a time until all the flour comes together(ensure that the dough isn’t too wet; if it is add more flour). Tip the dough onto a flouredsurface and knead thoroughly for at least ten minutes. Roll back into a ball and return to themixing bowl. Cover with a cloth and leave in a warm place to rise for at least 1 1/2 hours.Knock this back and tip onto a floured surface. Knead for a further five minutes then divideinto six equal parts.Roll the individual breads into balls and make a 5mm cut all the way around. Place the loaveson lightly-greased baking sheets and cover with a cloth. Give these half an hour to rise thenremove the cloth and place in an oven pre-heated to 230ºC (420ºF) for 15–20 minutes untilwell-risen and pale golden-brown in colour. Serve warm with a knob of butter.

Aberdeen Butteries (also known as Aberdeen Rowies)These are traditional Aberdonain yeast rolls made with lots of butter. Very rich, but not unlikebaps in appearance. They are also known as Aberdeen Rowies and are typically served forbreakfast.According to legend, the buttery, or rowie as it is called in the North East of Scotland, is saidto have been invented by a local baker for an Aberdonian fisherman who disliked the hardbiscuits that were the standard ration aboard ships. He asked the baker to make a roll thatcould be taken with the rations at sea and not go hard. The lard, dough and salt mixture of thebuttery was ideal for storage in the sea conditions and soon became popular amongst seafolkand their families. Aberdeen butteries’ popularity soon spread — making it a popular

breakfast dish amongst Scottish people in general.Serves: 12Ingredients:450g (1 lb) plain flour1/2 tbsp active dried yeast1 tbsp caster sugar180g (6 oz) butter90g (2 oz) lard360ml (1 1/2 cups) lukewarm water (ie at body temperature 40ºC [104ºF])pinch of saltMethod:Sift the flour into a large mixing bowl. Meanwhile mix the sugar in 100ml of water and add theyeast. Leave in a warm spot to prove and when it begins bubbling (about 20 minutes), add tothe flour along with the remaining water. Mix well to combine then cover with a damp clothand set aside in a warm place until doubled in size (about 40 minutes).Meanwhile, cream the butter and the lard together and divide into 3 equal parts.When risen knock the dough back (ie punch the excess air from it) then turn onto a flouredboard and roll into a long strip. Dot the first 1/3 of the butter mixture on the top 1/3 of thepastry. Fold the pastry over to make an envelope (ie fold the fat covered portion to the middlethen fold the lower portion to cover. Roll out and repeat the process until all the butter mixturehas been used up.Roll the dough out then cut into small ovals or rounds (about 5cm in diameter). Lay these on afloured baking sheet, ensuring you have 5cm free space between the rounds. Cover with adamp cloth and allow to rise for about 50 minutes. Remove the cover, place in an oven pre-heated to 180ºC (360ºF) and bake for about 20 minutes, or until nicely browned.

Struan BreadAccording to tradition, Struan bread was developed to emulate a traditional Irish harvestbread that included a little of all the grains that were being harvested.Serves: 4Ingredients:3 tbsp polenta3 tbsp rolled oats2 tbsp wheat bran60ml (1/4 cup) water420g (3 cups) unbleached strong bread flour3 tbsp brown sugar1 1/2 tsp salt1 tbsp dry active yeast3 tbsp freshly-cooked brown rice1 1/2 tbsp honey120ml (1/2 cup) buttermilk180ml (2/3 cup) water1 tbsp poppy seeds to decorate

Method:Mix together the polenta, rolled oats, wheat bran and 60ml water in a bowl. Cover and setaside to soak over night.The following day, combine all the dry ingredients in a bowl then stir-in the soaked mixtureand the wet ingredients. Bring the ingredients together as a dough and, if needed, add a littleflour or water until the dough can be brought together into a ball that is tacky but not sticky.Turn the dough onto a lightly floured work surface and knead well for about 12 minutes beforereturning to the bowl. Cover with clingfilm then set aside in a warm spot to raise until doubledin size (about 90 minutes).Turn the risen dough back onto your work surface and gently knock back to remove the excessgas. Either split the dough into tow or keep as a single loaf. Shape and turn into loaf tins.Sprinkle the top with water then scatter poppy seeds over the top.Loosely cover the loaf tins then place in a warm spot and leave until doubled in size (about 90minutes). Remove the cover and place the loaves in an oven pre-heated to 180ºC (360ºF) andbake for about 50 minutes, or until the loaves are well browned on top and sound hollow whentapped on the bottom.Turn onto a wire rack to cool and serve sliced thickly with plenty of butter.

Scottish BapsThis is a traditional Scottish recipe for a classic soft bap (large, flattened, bun) that is typicallyserved for breakfast.Serves: 8Ingredients:450g (1 lb) plain flour60g (2 oz) lard1 tsp sugar1/2 tsp salt30g (1 oz) live yeast (or 1 packet active, dried, yeast)300ml (1 1/4 cups) milk and water mixmilk for brushingMethod:Combine the flour and salt in a warmed bowl. Dice the lard then rub into the flour with yourfingertips. Cream the yeast and sugar in a small bowl until liquid.Warm the milk and water mix until lukewarm then stir into the yeast mix. Gradually stir thismixture into the flour and bring the ingredients together as a soft dough. Cover the bowl with aclean cloth and set aside in a warm place for about 80 minutes, or until doubled in volume.Knock the dough back then knead carefully. Take pieces of the dough and shape into ovalsabout 5cm (2 in) wide and 7.5cm (3 in) long. Brush the tops with milk. If you like your bapsfloury then sprinkle a little flour over the top after glazing with the milk.Arrange on a baking tray, keeping them well apart then set aside for 10 minutes to prove. If youare making floury baps then dust with flour once more. Dip your finger into the middle of thebaps (this prevents blistering) then transfer to an oven pre-heated to 200ºC (400ºF) and bakefor about 20 minutes, or until cooked through and springy to the touch.Serve warm.

Pan Loaf BreadThis is a classic Scottish-style soda bread that has soaked oatmeal worked into the dough andwhich makes an excellent loaf for Burns night.Serves: 4Ingredients:250g (9 oz) oatmeal250g (9 oz) plain flour300ml (1 1/4 cups) buttermilk1 tsp salt1 tsp cream of tartar1 tsp bicarbonate of sodaMethod:Place the oatmeal in a bowl, pour over the buttermilk and set aside to soak for 2 hours.In a separate bowl, combine the plain flour with the salt, cream of tartar and bicarbonate ofsoda. Add this flour mix to the oatmeal and buttermilk mix and work together thoroughly toform a dough. Knead well (add more flour or more buttermilk, if needed) then shape the doughinto a round loaf and place on a baking tray.Transfer to an oven pre-heated to 190ºC (380ºF) and bake for about 40 minutes, or untilgolden brown and baked through.

Gigha BreadThis is a traditional Scottish version of a steamed soda bread that, traditionally, used to bepacked into a dried milk tin whose lid was pierced. The lid was replaced on the tin and theentire construct was baked in an oven. I’ve modernized the instructions a little, whilst keepingtrue to the original. Whilst in Africa I’ve made this in a Dutch Oven using a large coffee tin, amethod very close to the original, but the recipe below also works well.Serves: 6Ingredients:280g (2 cups) plain flour1 tsp salt1 tsp baking soda1 tsp cream of tartar1 tbsp syrup1 egg30g (1 oz) butter400ml (1 2/3 cups) milk (about)Method:Sift the flour into a bowl along with the salt, baking soda and cream of tartar. Cube the butterand rub into the mixture until it resembles fine breadcrumbs. Add the syrup and egg and justenough milk to make a fairly soft dough (it must not bee too stiff for this to work).Pack the dough into a tin (an old 500g [1 lb] tin of peas, marmalade or whatever, would bebest, but you could use a loaf tin). Cover the tin in a double layer of kitchen foil then using askewer or knitting needle pierce several small holes in the top.Place in an oven pre-heated to 160ºC (320ºF) and bake for an hour. By this time the bread

should have risen to a golden peak. Remove the foil, allow to cool in the tin for 10 minutesthen turn onto a wire rack.Bannocks and Scones

Elizabethan BannockThis is the earliest recipe for bannock that I have been found, which is based on a recipe for awheaten cake in the archives of Holyrood Palace. I have taken a few liberties, detailed, below,that will make it more suitable to modern tastes, but you can cook the original version if youwish. The recipes comes from around the 1590s.Bannock is an un-leavened oat-based scone traditionally cooked in a cast-iron frying pan(though it is often referred to as a bread) that has been a Scottish staple for centuries. Thoughthere are few actual recipes from the Medieval and Elizabethan periods (this was a bread ofthe common peoples after all) the recipe given below will yield a fair approximation; though,of course, the baking powder in the self-raising flour is a modern addition that makes thebannock lighter and more suitable for modern tastes. For an authentic Elizabethan version omitthe baking powder and substitute plain flour for the self-raising.Serves: 4Ingredients:225g (1/2 lb) whole wheat bread flour120g (8 oz) self-raising flour120g (8 oz) rolled oats2 tbsp sugar2 tsp baking powder1/2 tsp salt2 tbsp melted butter180ml (2/3 cup) buttermilk or waterMethod:Add all the dry ingredients to a bowl and stir together. Add the melted butter, and half thewater or buttermilk and stir. Now add the remaining liquid a little at a time until the flourcomes together into a stiff dough. Pat into a rough circle and either bake on a greased bakingsheet in an oven pre-heated to 200ºC (400ºF) for about 25 minutes until well browned.Alternatively place in a dry frying pan on medium heat and cook for about 10 minutes per side.Allow to cool a little, cut into segments and serve.These days, Bannock is a traditional food used by campers and hikers and is fruit is oftenincorporated into the mixture (about 70g or fruit in this mixture is good). You can use driedfruit such as raisins or currants and fresh fruit such as cranberries or blackcurrants.

Selkirk BannockThis is a traditional fruited form of bannock (pan-fried scone) originally made by a baker inSelkirk and only sold at Christmas.Serves: 6 to 8Ingredients:450g (1 lb) flour240g (1/2 lb) sultanas

120g (1/4 lb) sugar60g (2 oz) butter60g (2 oz) lard60g (2 oz) chopped mixed peel140ml (1/2 cup + 1 tbsp) milk7.5g (1/4 oz) dried yeast1 tbsp of milk and sugar for the glazeMethod:Sift the flour and sugar into a bowl, add the yeast and mix well. Melt the butter and lard in asaucepan on low heat. Remove as soon as this has melted. Warm the milk in another saucepanand add this to the melted fats.Form a well in the centre of the flour, add the milk mixture and combine to a smooth dough.Cover the bowl with a warm, damp, towel and leave in a warm place for 45 minutes to prove.Tip the risen dough onto a floured surface and knead for five minutes. Add the sultanas andmixed peel and knead again to ensure that the fruit are well mixed into the dough. Place thedough in a loaf tin, cover with a damp cloth and leave in a warm place to raise for a further 20minutes.At the end of this time place in the centre of an oven pre-heated to 180ºC (360ºF) and allow tocook for an hour. Mix the tablespoon of milk and sugar, place the cake on a heat-resistantsurface and brush the top of the cake with the mixture. Return to the oven and cook for a further20 minutes. When done (a skewer inserted into the centre should come out dry) remove fromthe oven and allow to cool before removing.

Christmas BannockThis is a variant of the traditional Scottish Bannock that contains mixed peel and almonds andwhich is intended as a Christmas treat to be served with coffee.Serves: 6Ingredients:210g (1 1/2 cups) flour1/4 tsp salt75g (3 oz) icing sugar50g (2 oz) mixed peel, finely chopped40g (1 1/2 oz) toasted almonds, finely chopped150g (3/4 cups) unsalted butter, cubed and softened1 1/2 tbsp granulated sugarMethod:In a large bowl, combine together the flour, salt and sugar. Stir to blend then add the mixedpeel and almonds. Toss to coat in the flour then add the butter and rub into the mixture withyour fingers until the mixture comes to resemble fine breadcrumbs.Tip the mixture into a well-greased 20cm (8 in) baking tin and using the back of your handspress down firmly. Scatter the sugar over the top then place in an oven pre-heated to 170ºC(340ºC) and bake for about 30 minutes, or until lightly browned.Take out of the oven and immediately cut into 3cm (1 in) squares. Allow to cool in the tin for10 minutes then transfer to a wire rack to cool completely. Serve as an accompaniment to

coffee.Pitcaithly Bannocks

Pitcaithly bannocks originate in the village of Pitcaithly, Perthshire, (near the Bridge of Earn)which was famous in Scotland for its five mineral springs. Teas were served and these werecreated to serve with the teas. An unusual method of mixing is employed in this recipe, wherebutter and sugar are kneaded together before the flour is worked in. What you end up with ismore of a shortbread, flavoured with almonds than a more traditional bannock (pan bread).Serves: 6Ingredients:600g (1 1/3 lbs) butter200g (7 oz) caster sugar1.1kg (2 1/2 lbs) plain flour4 tbsp finely-chopped orange peel4 tbsp blanched almonds, finely choppedMethod:Combine the butter and sugar on a pastry board. Use your hands to knead together then work inthe sifted flour, orange peel and almonds (do this gradually and keep your hands cool). Keepkneading until the dough becomes smooth and elastic.Wrap the dough in greaseproof paper then transfer to the refrigerator and allow to relax overnight. The following day knead the dough once more then divide into three pieces. Using aplate as a guide, roll the dough into rounds. Pinch around the edges with your fingers to flutethe dough then transfer to a greased baking tray then transfer to an oven pre-heated to 170ºC(340ºF) and bake for about 40 minutes, or until cooked through and golden brown. Allow tocool on wire racks before serving.

Pease BannocksThis is a traditional Scottish recipe from the Victorian period for a classic large scone that ismade from a blend of pea flour and plain flour bound with buttermilk and leavened withbicarbonate of soda.Serves: 4Ingredients:260g (2 cups) pease-meal (pea flour, or ground peas)1/4 tsp bicarbonate of soda1/4 tsp tartaric acid120g (4 oz) plain flourbuttermilk or soured milk to bindMethod:Combine the pea flour, bicarbonate of soda, tartaric acid and plain flour in a bowl. Mixthoroughly to combine then add enough of the buttermilk to bring the ingredients together as asoft dough.Turn onto a floured work surface and roll out about 12mm thick. Use a plate as a template tocut out bannocks from the dough then place on a hot, floured, griddle and cook for 10 minutesthen turn the bannock over and cook for 5 minutes on the other side. Reduce the heat andcontinue cooking until the bannock is cooked through.

You can also shape the dough into loaves, bake in the oven then slice into scones.Potato Bannocks

This is a traditional Scottish recipe for a classic cake made from a blend of potatoes, flour andsalt that are cooked on a griddle and served for tea with butter and jam (jelly).Serves: 6 to 8Ingredients:225g (1/2 lb) potatoes, boiled and mashed with butter60g (2 oz) plain floursalt, to tasteMethod:Work the flour into the mashed potatoes until smooth. Season with salt then turn out onto afloured work surface. Roll out until very thin then either cut into scones with a round pastrycutter or cut into bannocks with a knife.Bake on a hot griddle for 5 minutes, turning once, half way through. Prick the cooked bannocks(or scones) with a fork to prevent them from curling.Serve either hot or cold, accompanied with butter or jam.

Barley BannockBarley is commonly used in Scotland, as this is a grain that thrives in the generally damp andcold conditions. When wheat will not grow, there will be a crop of barley. As a result, thereare barley variants for almost every common Scottish recipe.Serves: 4 to 6Ingredients:150g (6 oz) plain flour100g (4 oz) barley meal25g (1 oz) lard1 tsp cream of tartarcold milk, to bindMethod:Combine the flour, barley meal and cream of tartar in a bowl. Add the finely diced lard andmix with your fingertips to combine. Work in just enough cold milk to bind everything togetheras a soft dough.Turn out onto a floured work surface and roll out to about 1cm (1/2 in) thick. Place a griddle pan on the hob. When hot, butter very lightly then add the barley bannockdough. Fry until lightly browned then flip over and fry until browned on the other side andcooked through.Serve warm.

Bonnach Gruan (Cod Liver Bannock)This is a traditional Scottish recipe (from the Isle of Barra) for a classic oatmeal cakeflavoured with cod liver that’s typically served as an accompaniment.Serves: 2Ingredients:1 fresh cod liver

1/4 tsp bicarbonate of sodasalt and freshly-ground black pepper, to taste1 tbsp oatmealMethod:Soak the liver in a bowl of water over night. The following day, finely chop the liver (removeany vessels and sinews). Add to a bowl and combine with the oatmeal, bicarbonate of soda,salt and black pepper.Form the mixture into a bannock (patty) then set on a plate. Put this in a steamer basket andsteam over boiling water for about 45 minutes, or until cooked through.

Bride’s BonnThese are light griddle cakes flavoured with caraway seeds that are typically served as anaccompaniment to soups or broths, but which can also be served at tea time with butter. Therecipe is identical to the earliest type of scones made in Scotland (which were unleavenedthinly-rolled griddle cakes).Serves: 6Ingredients:100g (4 oz) plain flour25g (1 oz) sugar50g (2 oz) butter1/2 tsp caraway seeds, lightly crushedmilk, to mixMethod:Add the flour to a bowl along with the diced butter. Using your fingertips, rub the butter intothe flour until the mixture resembles fine crumbs. Stir in the sugar and caraway seeds then addenough milk to yield a firm scone-style dough.Turn onto a lightly-floured work surface and roll out to about 2cm thick. Cut into rounds with apastry cutter and cook on a hot griddle until done through and lightly brown on the top andbottom.

SconesIt is little known, but Scones are actually a Scottish invention. The name itself comes from theGaelic word sgoon. In some ways this is hardly surprising, as the scone is just a variant formof bannock or pan-bread. The recipe given here is for the basic white scone and can beadapted by adding currants, sultanas, cheese, treacle or jam into whatever you fancy.Serves: 8Ingredients:250g (9 oz) self-raising flour30g (1 oz) butter140ml (1/2 cup + 1 tbsp) sour cream1 egg, beatenpinch of saltMethod:Sift all the dry ingredients into a bowl and rub the butter into the flour mixture. Add the sourcream and then the beaten eggs and mix to form a soft, elastic, dough. Turn onto a floured

surface and knead before rolling out to some 1.2cm thick. Prick over with a fork and cut intosmall (4cm diameter) rounds with a pastry cutter. Place on an oiled baking tray and bake in anoven pre-heated to 200ºC (400ºF) for about 12 minutes.Serve warm, cut in half and covered with jam.

Soor SconesThis is the classic Scottish oatmeal and buttermilk scone that is flavoured with caraway seeds,rather than being left plain (though they can also be made plain). Scones made with buttermilk,sour cream or soured milk aways have the lightest texture as this activates the baking sodaquickly.Serves: 8Ingredients:225g (1/2 lb) oatmealenough buttermilk to cover225g (1/2 lb) plain flour1/2 tsp baking sodapinch of salt1 tsp caraway seeds, lightly crushed in a mortarMethod:Place the oatmeal in a bowl, cover with buttermilk then cover the bowl with clingfilm (plasticwrap) and set aside to soak in the refrigerator for 2 days.After this time, drain the oatmeal (reserve the buttermilk) and place in a bowl. In a separatebowl, sift together the flour, baking soda and salt. Add the caraway seeds and the soakedoatmeal then work in just enough of the reserved buttermilk to give you a stiff dough.Turn onto a floured work surface and roll out to about 15mm thick. Heat a griddle pan or non-stick frying pan, then cut the dough out into rounds. Bake these on both sides on the griddle orpan until well browned and cooked through (about 4 minutes per side).

Oat SconesThis is a traditional Scottish recipe for a classic tea-time scone made from a flour, rolled oat,sugar, currants, egg, butter and milk dough leavened with baking powder that are shaped intorounds and scored into eight wedges before baking.Serves: 10 to 12Ingredients:190g (1 1/2 cups) plain flour160g (6 oz) rolled oats50g (2 oz) caster sugar20g (3/4 oz) baking powder1/2 tsp salt70g (3 oz) currants1 egg, beaten120g (4 oz) butter, melted80ml (1/3 cup) milkMethod:

Mix the flour, oats, sugar, baking powder, salt and currants together in a large bowl. In aseparate bowl whisk together the eggs until frothy then add the melted butter and milk and beattogether.Form a well in the centre of the flour mix and pour the egg and milk mixture into this. Mixtogether to form a soft dough. Divide this into two and place on a well-greased baking sheet.Pat them down into two 12mm thick circles.Score each circle into 8 wedges then place in an oven pre-heated to 220ºC (430ºF) and bakefor 15 minutes, until well-risen and golden brown all over. Allow to cool then split thewedges. Serve warm.

Drop SconesThese are a very traditional Scottish cake which are very east to make and very tasty as well.Unusually for scones they are made by frying a flour, salt, sugar, egg and milk batter withraising agents that’s served with butter and jam or marmalade.Serves: 10 to 12Ingredients:240g (2 cups) plain flourpinch of salt1 tsp cream of tartar1 tsp bicarbonate of soda5 tsp caster sugar1 egg150ml (3/5 cup) milkMethod:Sift the flour, salt, cream of tartar and bicarbonate of soda into a bowl then mix-in the sugar.Create a well in the centre and add the egg and a little milk. Slowly mix the flour into the eggand milk, gradually adding more milk and the wet ingredients are incorporated. By the end youshould have a mixture that’s the consistency of a thick batter.Drop a small amount of the batter on a greased frying pan or griddle pan. If you’re at the righttemperature then bubbles should appear almost immediately. Remove this test mixture thendrop in enough batter to make several small individual scones. When the underside is nicelybrowned and the bubbles are bursting on the top of the drop scone turn over and cook on theother site. Transfer to a plate and cook your next batch (depending on your pan you may needto re-grease your pan after every batch).Serve warm with plenty of butter and jam or marmalade. A very traditional Scottish way ofserving them is with plenty of butter and a sprinkling of brown sugar.

Boiled SconesThis is a very interesting Scottish variant on the traditional scone, where the ingredients areblended with boiled milk before being cooked on a griddle pan.Serves: 10 to 12Ingredients:600ml (2 1/2 cups) milk2 tbsp butter (or margarine)pinch of salt

pinch of baking soda200g (7 oz) plain floursugar, to taste (optional)enough self-raising flour to bring the ingredients together as a stiff doughMethod:Combine the milk and butter in a pan. Bring gently to a boil then take off the heat. Sift togetherthe salt, baking powder and flour. Beat this into the milk then add enough more milk to bringthe mixture together as a stiff paste.Place back on the heat and cook, stirring constantly, for 5 minutes more. Take off the heat andadd more flour, as needed to give you a stiff dough. Turn this out onto a floured work surfaceand roll out to about 5mm thick.Heat a griddle pan or non-stick frying pan, then cut the dough out into rounds. Bake these onboth sides on the griddle or pan until well browned and cooked through (about 3 or 4 minutesper side).

Wheaten Meal SconesThis is a traditional Scottish method of making scones, using wheaten flour as part of the basicmixture.Serves: 6 to 8Ingredients:1/2 tsp bicarbonate of soda115g (1/4 lb) plain flour115g (1/4 lb) wheaten flour1 tsp cream of tartar3/4 tsp salt15g (1/2 oz) buttera little milk to combine1 tbsp caster sugarMethod:Sift the plain flour into a bowl then mix in all the remaining dry ingredients. Cube the butterand rub into the flour mixture until completely combined. Add just enough milk to bring themixture together as a soft dough. Turn this out onto a lightly-floured surface and knead untilsmooth then roll out to about 2cm thick. Use a pastry cutter to cut out into 5cm rounds. Take thescraps and form back into a dough and as many more scones from these as possible.Place the scone rounds on a lightly-greased baking tray and place in an oven pre-heated to200ºC (400ºF). Bake for about 12 minutes, or until well risen and very lightly browned.Remove to a wire rack and allow to cool completely before serving.

Tea SconesThis is a classic tea-time cake intended to be served at tea time that includes eggs to make thedough richer.Serves: 12Ingredients:540g (1 1/4 lbs) plain flour

240ml (1 cup) milk120g (4 oz) butter1 egg120g (4 oz) sugar1/2 tsp salt3 tsp baking powderraisins (optional)1 egg for eggwashMethod:Sift the salt, baking powder and flour into a bowl. Add the raisins and stir to combine.Meanwhile, dissolve the sugar in the milk then form a well in the centre of the flour mix andpour in the milk along with the egg. Bring the dry ingredients up through the wet ingredientsthen bring the mix together as a dough.Lightly dust a work surface with flour then turn the dough onto this and knead until it comestogether. Roll the resultant dough out to about 1.5cm thick then cut into rounds with a 7cm (3in) pastry cutter. Place these on a lightly-greased baking tray. Brush the tops of the scones witheggwash then place in an oven pre-heated to 200ºC (400ºF) and bake for about 20 minutes oruntil the scones are well risen and lightly browned.

Forfarshire Barley Meal SconesThis classic tea-time griddle scone recipe originates from Scotland and this recipe comes fromthe 1930s. The scone itself is made from a blend of barley meal and buttermilk. Barley iscommonly found in Scottish cookery as this grain typically grows better in the cooler andwetter conditions than wheat.Serves: 8 to 10Ingredients:450g (1 lb) barley meal1/2 tsp salt120g (1 cup) plain flour720ml (3 cups) buttermilk1 large teaspoon baking sodaMethod:Sift the flour and salt into a bowl then stir in the barley meal. Add the baking soda and thebuttermilk to a bowl and when the mixture begins to fizz stir in the dry ingredients. Form into asoft dough (add more buttermilk if needed).Quickly turn the dough onto a lightly-floured work surface then roll out to 12mm thick. Cut intorounds with a pastry cutter then bake on a hot griddle until the underside is browned. Turn overthen cook until browned on the other side.Serve warm with butter and jam.

Girdle SconesThis is a classic plain buttermilk scone that’s are cooked on a griddle. Indeed, the ratherunusual name itself is a corruption of ‘griddle’ as it would be mis-heard by a Gaelic speaker.Serves: 6 to 8Ingredients:

225g plain flour1/2 tsp baking soda1/2 tsp cream of tartar1/4 tsp saltsour milk or buttermilk to mixMethod:Combine the flour, baking soda, cream of tartar and salt in a bowl. Work in just enough of thesour milk or buttermilk to form a soft dough.Turn this dough onto a lightly-floured work surface, divide into two equal portions and kneadeach portion lightly. Roll the two dough pieces out to about 6mm thick and cut rounds out of thedough with a pastry cutter.Cook on a hot griddle until pale brown on both sides and cooked through. Wrap in a towel asthey cook to keep them soft and serve warm with butter and jam.

Ballater SconesThis is a traditional Scottish recipe for a classic milk-based scone flavoured with cream oftartar that originates in the 1930s and which is typically served at tea time.Serves: 10 to 12Ingredients:2 tsp cream of tartar450g (1 lb) plain flour280ml (1 cup + 2 tbsp) lukewarm milk1 tsp baking soda80g (3 oz) butterMethod:Sift together the flour and cream of tartar into a mixing bowl. Dice the butter, add to the flourand rub in with your fingertips until the mixture resembles fine breadcrumbs. Now dissolve thebaking soda in the warm milk then stir into the four and butter mix. Knead the resultant mixturewith your hands to form a stiff dough. Turn out onto a lightly-floured work surface and roll outto about 12mm (1/2 in) thick.Use a pastry cutter to cut the dough into rounds then transfer to a lightly-greased baking tray(re-roll and cut the scraps). Once done, transfer to an oven pre-heated to 180ºC (360ºF) andbake for about 20 minutes, or until cooked through and golden. Half way through the cookingtime brush the tops lightly with milk.Allow to cool, but serve whilst still warm. To serve, split open and butter liberally.

Scottish Potato SconesThis is a traditional Scottish recipe for a classic light scone made from a seasoned blend ofmashed potato and self-raising flour that’s cooked on a griddle pan.Serves: 6 to 8Ingredients:250g (9 oz) floury potatoes, peeled50g (2 oz) self-raising floursea salt and freshly-ground black pepper, to taste

Method:Bring a pan of lightly-salted water to a boil. Add the potatoes and boil until tender (about 20minutes). Drain the potatoes then mash in a bowl until smooth.Season to taste with salt and black pepper then gradually work in the self-raising flour. Kneadthe mixture until soft and no longer tacky then turn out onto a lightly-floured work surface andknead gently until smooth and elastic.Dust the top with a little flour then roll out to about 5mm thick then cut out into 7cm (3 in)diameter rounds with a pastry cutter. Place a griddle pan over medium heat. When hot, brusheach potato scone with a little olive oil and cook for about 2 minutes per side.These can be made a little before hand and kept warm in the oven until it’s time to serve.

Oven SconesThis is a traditional oven-baked Scottish scone (the word rhymes with gone) and forms part oftraditional Scottish tea-time fare.Serves: 10 to 12Ingredients:300g (2/3 lb) plain flour1 tbsp sugar1/2 tsp baking soda1 1/2 tsp baking powder2 tbsp butter180ml (2/3 cup) milk70g (2 1/2 oz) currants (optional)Method:Sift together the flour, sugar and baking powder into a bowl. Cut in the butter then mix togetherthe baking soda and milk and stir into the flour mix (add the currants at this point, if using).Divide the mixture into three pieces and roll these into rounds before dividing with a knife intofour wedges. Transfer these to a greased baking tray then place in an oven pre-heated to 200ºC(400ºF) and bake for about 18 minutes, or until nicely browned. Serve warm with plenty ofbutter.

Treacle SconesThis is another classic Sottish griddle cake or scone, this one being flavoured with spices andtreacle before cooking.Serves: 8 to 12Ingredients:500g (1 lb) plain flour1 tsp baking soda1 tsp ground ginger1 tsp ground cinnamon2 tbsp black treacle (molasses)2 dessertspoons brown sugar1/4 tsp salt1 tbsp butterbuttermilk, to bind

Method:Sift together the flour, baking soda, ginger, cinnamon and salt into a bowl. Stir in the sugar thenrub in the butter.Stir in the treacle then use just enough buttermilk to bring the ingredients together as a stiffdough.Turn the dough out onto a floured work surface and roll out to about 12mm (1/2 in) thick. Cutinto rounds with a pastry cuter and cook on a lightly-greased griddle pan for about 4 minutesper side, or until cooked through and lightly browned on both sides.Wrap in a tea towel and allow to cool (this helps keep them moist and crumbly) and serve.

Cakes, Pies and Tarts

Scotland is rightly renowned for its teas and a critical component of any tea are the cakes andpies that accompany it. The range of these in Scotland is vast and a large number have beencollected here.Cakes

Dundee CakeThis is very much a traditional cake that became popular at the end of the 19 century which isoften served with tea at Christmas (for a Victorian version of this cake, see the end of thechapter).Serves: 12Ingredients:240g (2 cups) flour180g (6 oz) butter150g (5 oz) caster sugar4 eggs30g (1 oz) blanched almonds45g (1 1/2 oz) mixed peel180g (6 oz) currants180g (6 oz) raisins180g (6 oz) sultanasgrated zest and juice of 1 lemon1 tsp baking powder2 tbsp whisky2 tbsp boiled milk with 1 tbsp sugar(~40 split almonds for decoration)Method:Cream the butter and sugar together in a bowl. When it’s white and fluffy slowly add the eggsone at a time and beat-in (add 1 tbsp of flour with each egg to prevent curdling). Once the eggshave been incorporated stir-in the nuts and the fruit then add the remaining flour and thewhisky. The mixture will be stiff, but make sure it’s stirred well (if too thick add a little milk).Spoon the mixture into a greased and lined 20cm cake tin and flatted the top with wet hands.Cover with greaseproof paper and bake in an oven pre-heated to 170ºC (340ºF) for 2 hours.Half-way through the cooking time take off the foil and arrange split almonds in concentric

circles on the top of the cake. Return the cake (with the paper back in place) to the oven andcontinue cooking.Some 20 minutes before the end of the cooking time take off the greaseproof paper and test thecake with a skewer. If this comes out still wet, continue cooking. About 10 minutes before thecake is done brush the top with the sweetened milk, which will create a dry glaze.When done (ie the skewer comes out dry) take out of the oven and allow to cool for some 15minutes in the tin before tipping out onto a wire rack. Store in an air-tight container.

Marmalade CakeThis is a traditional Scottish recipe for a moist cake flavoured with that Dundee classic,Marmalade.Serves: 8 to 10Ingredients:240g (8 oz) self-raising flour2 eggs, beaten90g (3 oz) caster sugar120g (4 oz) butter1 drop vanilla extract2 tbsp orange marmalade1 tsp orange zest, finely grated2 tbsp milkpinch of saltMethod:Sift the flour and salt into a bowl and rub-in the butter until the mixture resembles finebreadcrumbs. Add the sugar, half the orange zest and mix in before adding the eggs,marmalade, milk and vanilla. Mix thoroughly to form a thick batter.Grease a 15cm (6 in) round cake tin and pour the mixture into this. Bake in the centre of anoven pre-heated to 170ºC (340ºF) for about 80 minutes until golden brown and a skewercomes out clean. Sprinkle the remainder of the orange zest on top and allow to cool for a fewminutes before turning out onto a wire rack and allowing to cool completely.

Oatmeal GingerbreadThis recipe is for a classic gingerbread cake made with that most classic of Scottish staples,oatmeal.Serves: 8 to 10Ingredients:180g (6 oz) flour60g (2 oz) oatmeal60g (2 oz) soft brown sugar60g (2 oz) butter2 tbsp black treacle (molasses)1 tsp ground ginger1 tsp mixed spice1 large egg1 tsp bicarbonate of soda

3 tbsp milkMethod:Prepare an 18cm (7 in) square baking tin by lining with buttered greaseproof paper.Meanwhile melt the butter, sugar and treacle in a saucepan over gentle heat.Sift the flour and bicarbonate of soda into a bowl. Add the oatmeal and spices. Mix well thenadd the treacle mixture along with a well-beaten egg and milk. Stir until completely blendedthen pour into the baking tin and bake in an oven pre-heated to 190ºC (380ºF) for about 45minutes.Allow the cake to cool for 10 minutes in its tin before turning out onto a wire rack.

Marmalade and Ginger SliceThis is a classic Scottish teatime cake that is tasty, yet quite simple to prepare.Serves: 8 to 10Ingredients:240g (8 oz) golden syrup (corn syrup)240g (1 cup) orange marmalade120g (4 oz) butter240g (8 oz) plain flour1 tsp baking powder1 egg, beaten1 tsp ground gingerMethod:Combine the butter, syrup and marmalade in a small pan. Heat gently over low heat untilmelted (stir to prevent the mixture from burning) then take off the heat and set aside to cool.Sift together the dry ingredients into a bowl. Form a well in the centre then add the syrupmixture and the beaten egg. Beat the mixture to combine the ingredients thoroughly.Turn the resultant batter into a greased 20cm (8 in) square baking tin and transfer to an ovenpre-heated to 170ºC (340ºF) and bake for about 45 minutes or until the sponge is firm and thetop is golden brown (a skewer inserted into the centre of the cake should emerge cleanly).Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely beforecutting into squares and storing or serving.

Old-fashioned Raspberry BunsThis recipe from Edinburgh, is for a classic plain bun leavened with baking powder (in theself-raising flour) that is stuffed with raspberry jam before baking..Serves: 12Ingredients:240g (8 oz) self-raising flour90g (3 oz) caster sugar120g (4 oz) butter or margarine1 egg, beaten2/3 dessertspoon milkraspberry jamMethod:

Sift the flour into a bowl, dice the butter (or margarine), add to the flour and rub in with yourfingertips. Add the sugar and mix in the beaten egg. Add just enough milk to give a stiff dough.Divide the mixture into walnut-sized balls. Using your finger poke a hole in the centre of eachround and spoon in a little raspberry jam. Smooth the dough over the hole then set the balls ona greased baking tray.Dust lightly with icing sugar then transfer to an oven pre-heated to 200ºC (400ºF) and bake for10 minutes. Reduce the heat to 170ºC (340ºF) and bake for 5 minutes more, or until the bunsare a light golden brown in colour.Cool on a wire rack before storing or serving.

Marmalade Ring CakeThis is a modern twist on the traditional Scottish tea-time marmalade cake.Serves: 8Ingredients:125g (5 oz) butter75g (3 oz) soft brown sugar2 tbsp orange marmalade2 eggs175g (6 oz) self-raising wholemeal flourfinely-grated zest of 14 oranges and 14 lemons1 tsp mixed spiceFor the Icing:125g (4 oz) icing sugar1 tbsp fresh lemon juiceMethod:Cream together the butter and sugar until soft and fluffy. Mix in the marmalade then add theeggs, one at a time, beating thoroughly to combine after each addition, before adding all theremaining cake ingredients. Beat until thoroughly combined then spoon into a greased 20cm (8in) diameter ring cake mould.Level the surface then transfer to an oven pre-heated to 160ºC (325ºF) and bake for about 45minutes, or until the cake is set and a skewer inserted into the centre emerges cleanly.Allow to cool in the tin for 5 minutes then carefully turn out onto a wire rack to coolcompletely. When the cake is cold, beat together the icing sugar and lemon juice to form aglaze. Spoon and then smooth this over the surface of the cake. Decorate with strips of orangezest (blanch these before use) and serve.

Blackness PorcupinesThese are date sweetmeats coated in grated coconut that are traditionally served as dainties toaccompany tea. The name comes from the black date sweetmeat core with the ‘spines’ of theporcupine being the coconut.Serves: 10 to 12Ingredients:150g (1/3 lb) walnuts, chopped60g (2 oz) butter, melted and cooled150g (1/3 lb) dates, chopped

1 small egg, beaten240g (8 oz) caster sugar2 tbsp lemon juicegrated coconut, to coatMethod:Combine the walnuts, dates and sugar in a bowl. Add the melted butter, beaten egg and lemonjuice. Stir well to combine, then break off pieces about the size of walnut.Shape these into balls and roll in the grated coconut until completely coated. Arrange on abaking tray then transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 15minutes, or until cooked through and golden brown.Allow to cool on a wire rack before storing or serving.

Coburg CakesThese are little Victorian cakes from Edinburgh that celebrate the marriage of Victoria andAlbert (Albert being from Saxe-Coburg in Germany).Serves: 12Ingredients:200g (7 oz) sugar300g (2/3 lb) plain flour2 tbsp golden syrup1 tsp baking powder100g (3 1/2 oz) mixed lard and butter200ml (4/5 cup) (about) milk1 tsp ground ginger1 tsp baking soda2 eggsMethod:Cream together the fats and sugar in a bowl until pale and fluffy. Work in the eggs, one at atime, beating thoroughly to combine after each addition, then work in the syrup.Add all the dry ingredients then work in enough of the milk to give a batter with a droppingconsistency.Line a cupcake tin with paper cases and fill these with the batter, filling each one no more than3/4 full.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 12 minutes, or until lightlybrowned on top and cooked through.Allow to cool on a wire rack before storing or serving.

Ginger CakeGinger cake is made, in one form or another, throughout Britain. What distinguishes thisScottish version is the addition of cayenne pepper to increase the heat level slightly.Serves: 10 to 12Ingredients:500g plain flour175g butter

500ml treacle (molasses)120ml golden syrup (corn syrup)250ml warm milk1 tsp baking soda1 tsp ground ginger1 tsp ground cinnamon1/2 tsp mixed spicesalt, to tastecayenne pepper, to taste2 eggs, beatenMethod:Combine the butter, treacle and golden syrup in a saucepan, heat until liquid then bring to aboil and take off the heat.Sift together the flour, baking soda, spices and salt into a bowl. Form a well in the centre anadd the treacle mixture and the milk. Beat thoroughly to mix (and ensure there are no lumps).Add the beaten eggs and, again, beat the mixture thoroughly to combine. Turn the mixture intotwo 1kg loaf tins or a large springform cake tin and bake in an oven pre-heated to 140ºC forabout 150 minutes, or until lightly browned on top and cooked through. A skewer inserted intothe centre should emerge cleanly.Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely. Storein an air-tight tin. This is best if allowed to mature for 2 or 3 days before serving.

Lady Dawson’s GingerbreadAnother classic Scottish gingerbread, this version made richer with the inclusion of dried fruit.Serves: 10 to 12Ingredients:180g (6 oz) lard180g (6 oz) caster sugar6 tbsp golden syrup (corn syrup)3 tbsp treacle (molasses)500ml (2 cups) milk500g (1 lb) plain flour2 tsp mixed spice2 tsp ground cinnamon2 tsp ground ginger2 tsp baking soda2 eggs, beaten150g [1/3 lb] (total) mixed fruit and mixed peel, if desiredMethod:Combine the lard, syrup, treacle, sugar and milk in a pan. Heat slowly until all the ingredientsmix then beat to combine and take off the heat.Sift together the flour, and spices into a bowl. Form a well in the centre and add the milkmixture, followed by the beaten eggs. Beat the mixture until smooth and add the dried fruit (ifusing).

Turn the batter into a single large, or two small greased and floured cake tins. Transfer to anoven pre-heated to 140ºC (290ºF) for about 120 minutes, or until lightly browned on top andcooked through. A skewer inserted into the centre should emerge cleanly.Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Morayshire GingerbreadThis Scottish shortbread comes from the region of the Moray Frith. This is a very rich versionof gingerbread, made with beer, that’s often served as a birthday or even at Christmas andHogmanay celebrations.Serves: 10 to 12Ingredients:225g (1/2 lb) butter225g (1/2 lb) brown sugar225g (1/2 lb) treacle (molasses), warmed until liquid2 eggs500g (1 lb) plain flour15g (1/2 oz) ground ginger90g (3 oz) candied peel, finely chopped90g (3 oz) ground almonds115g (1/4 lb) currants115g (1/4 lb) sultanas1 tsp baking soda300ml (1 1/4 cups) dark beerpinch of saltpinch of ground clovesMethod:Cream together the butter and sugar until soft and fluffy. Add the treacle and beat to combinethen add the eggs, one at a time, beating thoroughly to combine after each addition.In a separate bowl, sift together the flour, ginger, mixed spice, ground cloves and salt. Stir inthe ground almonds, mixed peel and fruit. Dissolve the baking soda in the beer.Add the liquid ingredients to the dry ingredients and beat to a lump-free batter.Turn the batter into a large, greased, springform cake tin then transfer to an oven pre-heated to140ºC and bake slowly for about 2 hours, or until lightly browned on top and cooked through.A skewer inserted into the centre should emerge cleanly.Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Scottish Seed CakeSeed cakes (cakes flavoured or decorated with seeds; typically caraway or coriander) wereall the rage from the 1750s to the 1890s. This is one of the survivors of those historic cakes,but given the Scottish twist of the addition of citrus zest.Serves: 10 to 12Ingredients:200g (7 oz) plain flour120g (4 oz) butter120g (4 oz) sugar

60g (2 oz) citron peel, thinly pared60g (2 oz) orange peel, thinly pared60g (2 oz) lemon peel, thinly pared60g (2 oz) almonds, finely chopped1/4 tsp ground cinnamon1/4 tsp freshly-grated nutmeg1 tsp baking powder3 eggs, beaten2 tbsp sugared caraway seedsMethod:Sift together the flour, baking powder and spices into a bowl.Bring a small pan of water to a boil, add the peels and blanch for 5 minutes, Drain the peels,cut into strips then finely shred the strips.Cream together the butter and sugar in a bowl until pale and fluffy. Alternately add the flourmix and eggs, beating well after each addition.Stir in the almonds and shredded peels. By the end you should have a dropping consistencybatter. If it’s too thick, add a little milk.Turn the batter into a greased and floured springform cake tin and strew over the carawayseeds.Transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 60 minutes, or until wellrisen, lightly browned and cooked through (a skewer inserted into the centre should emergecleanly). Allow to cool in the tin for 10 minutes then turn out onto a wire rack to coolcompletely.

‘Shaws’ CakeThis is a classic fruit cake made with a rather unusual batter that combines rice flour withwheat flour and buttermilk.Serves: 10 to 12Ingredients:225g (1/2 lb) sultanas225g (1/2 lb) sugar225g (1/2 lb) currants225g (1/2 lb) butter225g (1/2 lb) ground rice675g (1 1/2 lb) plain flour60g (2 oz) mixed peel, finely chopped1 tsp baking soda250ml (1 cup) buttermilkMethod:Sift the flour and baking powder into a bowl. Chop the butter, add to the flour and rub togetherwith your fingertips until the mixture resembles fine crumbs.Add all the remaining dry ingredients, stir to combine then mix to a stiff paste with thebuttermilk.Transfer the mixture to a greased and floured springform cake tin then place in an oven pre-

heated to 200ºC (400ºF) and bake for 10 minutes. Reduce the oven temperature to 170ºC(340ºF) and bake for about 20 minutes, or until cooked through (a skewer inserted into thecentre should emerge cleanly).Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Strathendrick Fruit CakeThis rich fruit cake derives from Strathendrick in Sterling (which lies between the head of theCarron Valley in the east and Loch Lomond in the west). It is a classic rich fruit cake that canbe used as a wedding, Christmas or birthday cake base and which should be matured for a fewdays before serving.Serves: 10 to 12Ingredients:340g plain flour225g caster sugar1/2 tsp mixed spice1 small tsp baking powder225g butter340g sultanas340g currants4 eggs, beatenfinely-grated zest of 1 orangejuice of 1 orangeMethod:Mix the fruit in a bowl with the orange zest and orange juice. Toss to combine, cover and setaside for 20 minutes.Sift together the flour, spice and baking powder in a bowl. Cream together the butter and sugarin a separate bowl until pale and fluffy. Add the eggs and flour mix alternately, mixingthoroughly to combine after each addition.Mix the fruit thoroughly to combine then turn the batter into a greased and lined springformcake tin. Transfer to an oven pre-heated to 140ºC (290ºF) and bake for about 180 minutes, oruntil nicely browned and cooked through.If the cake is browning too quickly cover the top with foil. Allow to cool in the tin for 10minutes then turn out onto a wire rack to cool completely. Store in an air-tight tin. This cake isbetter if allowed to mature for at least 24 hours before serving.

Scottish PikeletsThe term ‘pikelet’ is known throughout the British isles and can refer to different things(crumpets, teacakes and pancakes) in different regions. In Scotland it represents a thickpancake (whereas crumpets contain yeast).Serves: 6 to 8Ingredients:125g (1 cup) self-raising flour50g (2 oz) sugar1/4 tsp baking soda

1 egg, lightly beaten180ml (2/3 cup) milk1 tbsp butterMethod:Sift the flour and baking soda into a large bowl then add the sugar and stir to combinethoroughly. Slowly add the eggs and milk, stirring all the while. Continue stirring vigorouslyuntil the batter is smooth.Place a non-stick frying pan over medium heat. Lightly coat the surface with a little butter thenpour 2 tbsp of the batter into the pan. Cook until the bubbles begin to appear on the surface ofthe batter then flip and continue cooking on the other side until lightly browned (about 2minutes per side should suffice). Transfer to a on oven to keep warm and continue cookinguntil all the batter is cooked.Re-apply butter to the pan between each batch.

Black BunThis is a Scottish recipe for a type of rich fruit cake within a pastry case that’s traditionallyserved at Hogmanay (New Year). Like Christmas cake, Black Bun needs to be matured forseveral weeks before serving and will last several months in an air-tight container.Serves: 10 to 12Ingredients:For the Pastry:360g (12 oz) plain flour90g (3 oz) lard90g (3 oz) butterpinch of salt1/2 tsp baking powdercold waterFor the Cake:450g (1 lb) seedless raisins450g (1 lb) currants60g (2 oz) blanched almonds, chopped60g (2 oz) mixed peel, chopped180g (6 oz) plain flour90g (3 oz) soft brown sugar1 tsp ground allspice1/2 tsp ground ginger1/2 tsp ground cinnamon1/2 tsp baking powderpinch of black pepper1 tbsp brandy1 large egg, beatena little milkMethod:Begin with the pastry: Cube the lard and butter then add to a bowl along with the flour, salt and

baking powder and rub together with your fingertips until the mixture resembles coarsebreadcrumbs. Add just enough water to bring the resultant mixture together as a stiff dough.Roll the pastry out then grease a 20cm (8 in) loaf tin. Using this as a rough guide cut out fivepieces of dough large enough to fit the bottom, top and sides of the tin. Add these to the bottomand four sides of the tin sealing the overlaps as you go. Leave a little overlap at the top of thetin, this will make it easier to seal in the top pastry piece.Meanwhile add the fruit, peel and almonds to a bowl and mix together. Sift in the flour, spicesand baking powder, mix to combine, then bind together with the egg, brandy and just enoughmilk to moisten (don’t make it too wet). Pack this batter into the prepared tin then add thepastry lid, using a little milk to seal and pinching the edges together.Lightly prick the surface with a fork then use a skewer to make four steam holes. Press downon the centre to depress it lightly (it will rise back during cooking) then brush the top with alittle milk and place the loaf tin in an oven pre-heated to 160ºC (320ºF) and bake for about160 minutes, or until the pastry is golden and a skewer inserted into the centre of the cakeemerges cleanly.Allow to cool in the tin until you can handle then turn out onto a wire rack and allow to coolcompletely. Store for at least 3 weeks in an air-tight tin before eating.

Chocolate Whisky GateauxThis is another fusion of Scottish and French cookery. In some ways it’s a chilled set triflethat’s presented like a no-bake cake. Unusual, but well worth making for any special occasion.Serves: 10Ingredients:360g (12 oz) plain chocolate180g (6 oz) butter180g (6 oz) sugar3 eggs, separated3 drops Angostura bitters3 tbsp whisky14 sponge fingers1 tbsp water300ml (1 1/4 cups) double cream, stiffly beatenstrawberries, to decorategrated chocolate, to decoratedMethod:Line the sides of a 20cm loose-bottomed cake tin with the sponge fingers. Break the chocolateinto small pieces and add to a bain-marie with the water and stir until melted.Meanwhile cream together the butter and sugar before beating-in the egg yolks one at a timeand adding the butters and whisky. Now add the melted chocolate. In a separate, clean, bowlbeat the egg whites until stiff then carefully fold into the chocolate mixture. Pour the resultantbatter into the lined cake tin and place in the refrigerator to chill over night.The following day remove the cake from the tin, whip the cream and use to fill up the centre ofthe cake. Decorate with strawberry halves and grated chocolate.

Iced Cherry Cake

This is a classic of Edinburgh tea rooms and is also one of the mainstays of Scottish homebaking.Serves: 8 to 10Ingredients:250g (1 3/4 cups) self-raising flour250g (1 1/4 cups) margarine250g (1 1/4 cups) caster sugar4 eggs250g (9 oz) glacé cherries250g (1 1/2 cups) icing sugarMethod:Reserve 8 of the cherries, quarter then and set aside.Wash the remaining glacé cherries, dry them and chop finely then dust with flour (this will helpprevent them from sinking to the bottom of the cake).Cream together the margarine and caster sugar until pale and fluffy. Add the eggs, one at atime, beating thoroughly to combine after each addition. Sift over the flour and stir to combinethen mix in the flour, coated chopped cherries.Turn the batter into a greased springform cake tin then transfer to an oven pre-heated to 160ºC(320ºF) and bake for 40 minutes, or until the top is golden and springy to the touch and askewer inserted into the centre emerges cleanly.Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.When the cake is cold, decorate it. Sift the icing sugar into a bowl then work in a little water,about a teaspoon at a time until you have a smooth consistency that is thick enough to coat theback of a spoon without running off.Spread the icing evenly over the top of the cake then decorate with the reserved, quartered,cherries. Allow the icing to harden before slicing and serving.

Honey and Whisky CakeThis recipe for a classic sponge-style cake flavoured with whisky and orange zest that’stopped with a honey and orange juice icing (frosting).Serves: 8 to 10Ingredients:180g (6 oz) self-raising flour180g (6 oz) butter180g (6 oz) soft brown sugar3 eggs, beaten4 tbsp blended whisky (or to taste)freshly-grated zest of 1 orangeFor the butter Icing:180g (6 oz) icing sugar60g (2 oz) butter2 tbsp clear honeyjuice from 1 small orangeMethod:

Cream together the butter and sugar then fold in the orange zest. Add the beaten eggs a little ata time, incorporating thoroughly into the mix after each addition. Whisk until the mixture ispale and fluffy then add half the flour before pouring-in the whisky. Incorporate this into themixture then add the remaining flour and fold in.Tip the resultant mixture into two 20cm (9 in) sandwich pans, dividing it evenly between them.Place in an oven pre-heated to 190ºC (380ºF) and bake for about 20 minutes, or until lightlygolden and a skewer inserted into the centre of the cake emerges cleanly.Turn the cakes onto a wire rack and allow to cool. When cold place the butter, honey and 1tbsp orange juice in a bowl. Whisk to combine then slowly sift in the icing sugar and work themixture until everything is combined. Use half this butter cream to cover the top of one of thesandwich cakes. Place the second cake on top then use the remaining icing to spread over thetop of the sandwich. Store in an air-tight tin until needed.

Montrose CakesThis is a traditional Scottish recipe for a classic small cake made from a butter, flour sugar,egg and currant batter flavoured with brandy and rose water that’s baked in small cases.Serves: 12Ingredients:75g (3 oz) unsalted butter, softened75g (3 oz) sugar3 eggs, beaten50g (2 oz) currants2 tsp brandy2 tsp rose water75g (3 oz) self-raising flourgenerous pinch of freshly-grated nutmegMethod:Cream together the butter and sugar until light and fluffy. Add the egg mixture a little at a time,beating well to incorporate into the butter mixture after each addition. Stir in the currants,brandy and rose water and mix to combine thoroughly.In a separate bowl sift together the flour and nutmeg then add to the butter mixture. Mixthoroughly then grease and line the wells of two 6-well cupcake tins and scrape or spoon thebatter into the prepared wells, ensuring they’re filled no more than half full.Place in an oven pre-heated to 190ºC (360ºF) and bake for about 10 minutes, or until the edgeshave just browned. Allow to cool in the pans for 10 minutes then tip onto a wire rack to coolcompletely.

Almond and Orange CakeThis cake brings together two ingredients that Dundee is famous for: almonds (it was the mainimporter for centuries) and oranges (think Dundee marmalade).Serves: 10Ingredients:2 medium oranges4 large eggs

175g (7 oz) golden caster sugar175g (7 oz) ground almonds1 tsp baking powderMethod:Add the oranges to a large pan, half-fill with water then bring to a boil. Reduce to a simmer,cover and cook gently for about 70 minutes, or until the oranges are soft.Allow the fruit to cool until they can be handled then cut into quarters. Remove any pips andhard pith at this point. Add the oranges to a food processor and render to a pulp. Meanwhile,break the eggs into a bowl and whisk briskly for a few minutes before beating-in the sugar.Beat until light and creamy then fold-in the ground almonds and baking powder. Combine wellthen fold-in the orange pulp.Scrape the resultant batter into a deep 22cm (9 in) loose-bottomed cake tin that’s been butteredand lightly floured. Place in an oven pre-heated to 190ºC (380ºF) and bake for about 50minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow to coolin the tin for a few minutes then carefully remove from the tin and allow to cool completely ona wire rack before serving.

Castle CakesThis is a traditional Edinburgh cake/bun, celebrating that city’s most notable landmark,Edinburgh castle.Serves: 8 to 10Ingredients:240g (8 oz) self-raising flour120g (4 oz) butter120g (4 oz) caster sugar90g (3 oz) currants1 eggmilk, to combineMethod:Cream together the butter and sugar until light and fluffy then add the egg and mix in thoroughly.Now add the flour and mix to combine. Add the milk a little at a time until you have a stiffdough then fold in the currants.Drop heaped tablespoons of the batter in heaps on a well-greased baking tray, allowing atleast 5cm between them. Place in an oven pre-heated to 180ºC (360ºF) and bake for about 18minutes, or until golden brown. Sprinkle a little caster sugar over the top then transfer to awire rack to cool completely.

Castle FingersHere we have another Edinburgh cake made from a butter, sugar, flour, coconut and cocoabatter that’s oven baked, decorated with ganache icing and which is named in honour ofEdinburgh castle.Serves: 10 to 12Ingredients:180g (6 oz) butter120g (4 oz) caster sugar

180g (6 oz) self-raising flour120g (4 oz) desiccated coconut60g (2 oz) cocoaFor the ganache icing:75ml (5 tbsp) double cream75g (5 tbsp) plain chocolate, broken into pieces3/4 tsp baking powderMethod:Cream together the butter, sugar and cocoa in a bowl until light and fluffy. Add the flour anddesiccated coconut before folding into the butter mixture. The mixture will be <em>very</em>still, just keep folding as best you can until the ingredients are thoroughly combined.Grease a 20 x 25cm [9 x 10 in] pan and press the cake mixture into it, ensuring you form aneven layer and press he mixture well into the corners. Place in an oven pre-heated to 180ºC(360ºF) and bake for about 30 minutes, or until the cake is completely set and lightly browned.Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.For the icing: place the cream and chocolate in a heat-resistant bowl. Place over a pan ofsimmering water and allow to melt slowly. Take off the heat, mix to combine thoroughly thenallow to cool slightly before spreading on top of the cake in a swirling pattern. Allow to setthen cut into fingers and serve.

Celtic CakesThese little ground rice cakes are patterned like a Celtic Cross, hence the name. They wereoriginally used as Lenten fare in Scotland, but have evolved considerably since then.Serves: 10 to 12Ingredients:180g (6 oz) caster sugar60g (2 oz) butter180g (6 oz) ground rice3 eggsraspberry or strawberry jamFor the pastry:180g (6 oz) plain flour90g (3 oz) butterMethod:Add the flour to a bowl and rub in the butter to make a pastry (add just a splash or water ifneeded). Turn onto a floured surface and roll out until thin enough to cover the wells of a 16-well bun or jam tart tin (patty pan). Cut the pastry with a pastry cutter and line the wells thenadd 1 tsp jam in each case. (Reserve the left-over pastry.)Meanwhile, cream together the butter and sugar until light and fluffy. Add the eggs one at atime, beating well to combine after each addition. Now fold in the ground rice and mixthoroughly. Use the batter to fill the pastry cases then roll-out the left-over pastry and cut intostrips. Place two strips cross-wise on top of each cake to form the ‘Celtic Cross’ pattern thenplace in an oven pre-heated to 180ºC (360ºF) and bake for about 25 minutes, or until goldenand set.

Transfer to a wire rack and leave to cool completely.Scottish Christmas Bun

This is a version of the classic Scottish Black Bun but intended to be served at Christmasrather than Hogmanay. Just like the Black Bun this cake should be made at least 2 weeksbefore it’s due to be served (preferably even longer).Serves: 10 to 12Ingredients:For the Pastry:360g (12 oz) plain flour180g (6 oz) buttercold water to mixFor the cake:450g (1 lb) currants450g (1 lb) raisins1/2 tbsp ground cinnamon1/2 tbsp ground ginger115g (1/4 lb) slivered almonds1/4 tsp black pepper115g (1/4 lb) mixed peel1/2 tsp baking soda225g (1/2 lb) plain flour3 eggs, beaten60g (2 oz) sugar2 tbsp brandy1/2 tsp allspiceMethod:Sift together the flour, spices and baking soda into a bowl at least 2 or 3 times then add thefruit, nuts and sugar. Bring the ingredients together to a batter by mixing in the eggs and thebrandy. Set aside for the flavours to mingle as you make the pastry.Cube the butter then add to a bowl along with the flour. Rub together with your fingers until themixture resembles fine breadcrumbs then add just enough water to bring the mixture together asa dough. Turn onto a lightly-floured surface. Cut 1/4 off the dough and set aside. Meanwhile,roll the 3/4 of the dough you have out quite thinly and use to line the base and sides of a well-greased 20cm (8 in) loaf tin, sealing the overlaps as you go. Leave a little overlap at the top ofthe tin, this will make it easier to seal in the top pastry piece.Pack the batter you made earlier into the prepared tin then roll out the reserved pastry to form alid and using a little milk to seal and pinching the edges together. Lightly prick the surface witha fork then use a skewer to make four steam holes. Press down on the centre to depress itlightly (it will rise back during cooking) then brush the top with a little milk and place the loaftin in an oven pre-heated to 160ºC (320ºF) and bake for about 150 minutes, or until the pastryis golden and a skewer inserted into the centre of the cake emerges cleanly.Store in an air-tight tin for at least 2 weeks to allow the cake to mature before serving.

Islay LoafThis recipe, from the Isle of Islay, is for a classic fruit, sugar, syrup, flour, spice and walnutbatter cake cooked in a loaf tin that’s typically served at tea time.Serves: 8 to 10Ingredients:180g (6 oz) raisins180g (6 oz) brown sugar300ml (1 1/4 cups) cold water1 tbsp golden syrup1 tbsp butter300g (2/3 lb) plain flour, sifted2 tsp baking soda2 tbsp mixed spice45g (1 1/2 oz) chopped walnutsMethod:Add the raisins, sugar, water, golden syrup and butter to a pan. Bring to a boil and cook for 2minutes then take off the heat and allow to cool completely. Once cold fold-in the flour, bakingsoda, mixed spice and walnuts. Turn into a greased and lined 20cm (9 in) round cake tin. Levelthe top then place in an oven pre-heated to 180ºC (360ºF) and bake for about 60 minutes, oruntil the top is golden brown and firm to the touch and a skewer inserted into the centre of thecake emerges cleanly.Allow to cool for 10 minutes in the tin then turn out onto a wire rack to cool completely.

Scottish ParkinThis is a traditional Scottish syrup and oatmeal based cake flavoured with ginger that used,during the 19th centuries, to be a staple of winter fairs.Serves: 8 to 10Ingredients:240g (8 1/2 oz) plain flour120g (4 oz) butter240g (8 1/2 oz) medium oatmeal120g (4 oz) caster sugar180g (6 oz) golden syrup180g (6 oz) black treacle2 tsp baking powder2 tsp ground ginger1 egg, lightly beaten4 tbsp milkblanched almondsMethod:Sift together the flour, baking powder and ginger into a bowl. Cut the butter into small cubes,add to the bowl and rub into the flour until the mixture resembles fine breadcrumbs.Add the syrup, treacle and milk to a saucepan and heat gently until the mixture becomes fluid.Take off the heat, form a well in the middle of the flour and tip in the syrup mix. Stir to

combine then add the egg and mix thoroughly.Turn the resultant batter into a lined and greased 25cm (10 in) square tin. Arrange the blanchedalmonds on top then transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 50minutes, or until the top of the cake is golden and a skewer inserted into the centre emergescleanly.Allow to cool for 10 minutes in the tin then transfer to a wire rack and allow to coolcompletely. When cold cut into squares and serve.

No-bake Scottish CheesecakeThis is a Scottish twist on the traditional no-bake cheesecake that makes a base out of a mix ofdigestive biscuits and shortbread and uses a lemon-flavoured no-bake topping of cream cheeseand cream.Serves: 6 to 8Ingredients:75g (3 oz) digestive biscuits (or Graham crackers), finely crushed75g (3 oz) shortbread, finely crushed3 tbsp butter, melted3 1/2 tbsp caster sugar200g (8 oz) cream cheese5 tbsp caster sugar2 tbsp lemon juice120ml (1/2 cup) double cream, whippedsliced fresh strawberries, to garnish (optional)Method:Crush the biscuits either in a food processor or by placing in a bag and hitting with a rollingpin. Transfer to a bowl then mix with the melted butter and 3 1/2 tbsp caster sugar. Stir untilcompletely combined then press the biscuit mix into the base of an 18cm (7 in) diameterspringform cake tin, ensuring you press the mix slightly up the sides as well as into the base.Transfer to a refrigerator and chill until needed.In the meantime, beat the cream cheese until smooth then add the remaining sugar and lemonjuice. Mix thoroughly then whip the cream until stiff and fold into the cream cheese mix.Spread this over the prepared biscuit base then transfer the cheesecake to the freezer andfreeze for 1 hour.Transfer to a refrigerator and chill for 30 minutes before serving. Remove the springform caketin, transfer to a serving plate and garnish with the sliced strawberries (if desired).

Chocolate Oatmeal CakeThis is a traditional Scottish recipe for a classic chocolate cake made from a rolled oat batterbound with eggs and flour.Serves: 10 to 12Ingredients:150g (6 oz) rolled oats (uncooked)360ml (1 1/2 cups) water, boiling100g (4 oz) butter

300g (2/3 lb) sugar2 eggs140g (1 cup) plain flour, sifted75g (3 oz) cocoa powder1 tsp baking soda1/2 tsp salt1 tsp vanilla extractMethod:Combine the rolled oats and the boiling water in a heat proof. Stir to combine then set aside tocool completely. Meanwhile, cream together the sugar and butter until pale and fluffy. Add thecooled oatmeal mixture, beating to combine then fold in the flour, cocoa, baking soda, salt andvanilla. Beat the batter to mix thoroughly then turn into a well greased cake tin (about 30 x 20cm) and transfer to an oven pre-heated to 170ºC (340ºF).Bake for about 35 minutes, or until the top is golden and a skewer inserted into the centre ofthe cake emerges cleanly. Allow to cool for 10 minutes in the tin then transfer to a wire rack tocool completely. If desired decorate with melted chocolate (it’s traditional to add a drop ofwhisky or Drambuie).

Highland Slim CakesThis is a traditional Scottish recipe for a classic griddle cakes of a flour and butter doughbound with eggs.Serves: 8 to 10Ingredients:450g (1 lb) plain flour2 eggs90g (3 oz) butter, dicedmilkMethod:Combine the flour and butter in a bowl and combine with your fingertips until the mixtureresembles fine crumbs. Add the eggs and beat into the mix. Now add just enough cold milk tobring the mixture together as a dough.Turn the dough onto a lightly-floured pastry board and roll out lightly (about 1.5cm [1/2 in]thick). Cut into any shapes desired (re-roll the scraps to make more).Heat a griddle or cast-iron frying pan, add the slim cakes and fry until golden brown on bothsides and cooked through. Serve hot with butter.

Mealie CandyDespite it’s name, this recipe is actually for a classic cake of sugar, ginger, treacle andoatmeal with water that’s typically served at tea time.Serves: 8Ingredients:300g (1 1/2 cups) loaf sugar200ml (4/5 cup) waterground ginger, to taste120ml (1/2 cup) treacle (molasses)

90g (3 oz) toasted oatmealMethod:Combine the treacle, sugar and water in a saucepan. Bring to a boil and continue boiling for 10minutes. At this point stir in the oatmeal and the ginger (do this gently).Take off the heat then pour into shallow tins lined with greaseproof paper. Set aside to coolthen cut into slices and serve as an accompaniment for tea.

Snow CakeThis is a traditional Scottish recipe for a classic white cake made from an arrowroot, butterand sugar batter lightened with stiffly-beaten egg whites.Serves: 8 to 10Ingredients:200g (1 cup) butter100g (1 cup) sugar210g (1 1/2 cups) arrowroota few drops of vanilla extract or lemon essence3 egg whitesMethod:Cream the butter in a bowl until very soft then gradually add the arrowroot and sugar, beatinguntil well incorporated after each addition.Add the egg whites to a clean and dry bowl then beat until very stiff. Fold the eggs into thecreamed mixture then add the flavourings. Beat the resultant mixture thoroughly for 20 minutesthen spoon the batter into a well buttered springform cake tin.Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 35 minutes, or until askewer inserted into the centre of the cake emerges cleanly.

Gamrie KnottiesThis is a classic biscuit (cookie) from Gamrie, Aberdeenshire, Scotland, that are baked likerock cakes and then served coated in sugar syrup.Serves: 26Ingredients:500g (1 lb) flour110g (1/4 lb) lard1/2 tsp mixed spice1/2 tsp ground ginger2 tsp (rounded) baking powderpinch of salt2 eggs150ml (3/5 cup) milk100g (3 1/2 oz) sultanas, washed100g (3 1/2 oz) currants100g (3 1/2 oz) mixed peel, chopped2 tsp golden syrupFor the Sugar Icing:

500g icing sugarwaterMethod:Sift together the flour, spices, baking powder and salt into a bowl. Add the diced lard and mixinto the flour with your fingertips. Combine the milk, sugar and syrup in a saucepan and heatgently until the sugar dissolves.Allow the milk mixture to cool then into the dry ingredients until you have a firm, shortbread-like dough. Take pieces of the dough and form into rock cakes. Arrange on a lightly-greasedbaking tray and transfer to an oven pre-heated to 160ºC (320ºF).Bake for about 25 minutes, or until golden brown. Remove from the oven and set aside to cool.In the meantime, prepare the sugar icing. Combine the icing sugar in a pan with just enoughwater to dissolve it. Gently bring the mixture to a boil and continue boiling for 5 minutes.Take off the heat and allow to cool. Turn half the mixture into a heat proof bowl and add halfthe knotties. Stir well to coat in the sugar icing and continue stirring the knotties until theybegin to turn white. Remove from the sugar mixture and set aside then repeat the process withthe second lot of sugar icing and knotties.Allow the sugar to cool and harden before serving.

Hogmanay Whisky CakeThis recipe is for a classic cake with sultanas and nuts that’s flavoured with whisky andtopped with whisky icing (frosting) that is often served for Hogmanay celebrations.Serves: 10 to 12Ingredients:For the Cake:180g (6 oz) sultanas300ml (1 1/4 cup) water100g (1/2 cup) butter150g (3/4 cup) caster sugar1 large egg2 tbsp whisky180g (1 1/4 cups) plain flour1 tsp bicarbonate of soda1/4 tsp salt1/2 tsp freshly-grated nutmeg1 tbsp lemon juice75g (3 3/4 oz) walnuts, finely choppedFor the Filling and Topping:60g (2 oz) butter210g (1 1/2 cups) icing sugar2 tbsp lemon juice1 dessert spoon whiskyMethod:Combine the sultanas and water in a pan. Bring to a simmer and cook for 15 minutes. Take offthe heat, then drain (reserve a little of the cooking liquid). Cream together the butter and sugar

until pale and fluffy then add the egg and beat in until thoroughly combined. Now sift in theflour and bicarbonate of soda, alternating with 2 tbsp of the sultana cooking liquid.Mix until smooth then stir in the sultanas, nutmeg, lemon juice, chopped walnuts and thewhisky. Divide the resultant batter between two lined 20cm sandwich tins then bake in an ovenpre-heated to 170ºC (340ºF) and bake for 30 minutes, or until golden brown and cookedthrough (a skewer inserted into the centre of the cake should emerge cleanly).Remove from the oven and allow the cakes to cool in the tins for 10 minutes beforetransferring to a wire rack to cool completely. When the cakes are cold, make the filling.Cream together the butter and sugar until pale and creamy. Add the lemon juice and whiskythen continue beating until the mixture is the consistency of smooth cream.Take one of the cakes and arrange on a serving plate (trim the top if needed). Spread half thefilling on top then sit the second cake half on top of the first one.Again trim the top of the cake if needed then spoon the remaining icing into a piping bag fittedwith a star nozzle and pipe trellis patterns across the top of the cake. Serve the cake on the dayyou make it, as it does not store well.

Ginger Whisky CakeThis is a traditional Scottish recipe for a classic egged sponge cake flavoured with rum-soaked sultanas, whisky, ginger and cognac that makes and excellent celebratory cake forHogmanay.Serves: 10 to 12Ingredients:100g (4 oz) sultanas3 tbsp rum50g (2 oz) lard25g (1 oz) butter100g (4 oz) caster sugar3 eggs, lightly beaten4 tbsp whisky6 tbsp cognac1/4 tsp ground ginger2 tbsp crystallized ginger, finely chopped500g (1 lb + 4 tbsp) self-raising flourMethod:Combine the sultanas and rum in a small bowl and set aside to soak. In the meantime, soften thelard and butter then cream with the caster sugar until pale and fluffy. Add the beaten egg, alittle at a time, beating thoroughly to combine after each addition.Now beat in the whisky, cognac, ground ginger, crystallised ginger and sultanas (with theirsoaking liquid). Gradually sift the flour over the top and stir in until thoroughly combined.Turn the resultant batter into a greased and lined springform cake tin then transfer to an ovenpre-heated to 160ºC (320ºF) and bake for about 50 minutes, or until the top is golden and askewer inserted into the centre emerges cleanly.Allow to cool in the tin for 20 minutes then transfer to a wire rack to cool completely beforeslicing into wedges and serving.

Rich Scottish Chocolate CakeThis is a traditional Scottish recipe for a classic festive rich chocolate cake with a chocolateand cream filling that makes and excellent centrepiece for a Hogmanay meal.Serves: 12 to 14Ingredients:For the Sponge:175g (7 oz) plain flour50g (2 oz) cocoa powder30ml (2 tbsp) black treacle (molasses)2 medium eggs1 tsp baking powder1 tsp bicarbonate of soda75g (3 oz) caster sugar150ml (3/5 cup) milk150ml (3/5 cup) vegetable oil

For the Filling:75g (3 oz) plain chocolate, crumbled25g (1 oz) butter, diced150ml (3/5 cup) double cream, lightly whippedicing sugar, for dustingMethod:Beat together all the ingredients for the sponge cake in a bowl until smooth. Divide theresultant batter between two well-greased and buttered 20cm (9 in) diameter cake tins.Transfer to an oven pre-heated to 170ºC (340ºF) and bake for about 30 minutes, or until lightlybrowned and cooked through (a skewer inserted into the centre of the cake should emergecleanly). When done, allow to cool for 5 minutes then turn out onto a wire rack and set aside tocool completely.In the meantime, melt the chocolate for the filling in a bain marie (double boiler). Now stir inthe diced butter until melted. Take off the heat and set aside to cool.Spread the resultant filling over one of the two cake halves. Allow to cool completely then topwith the whipped cream. Set the second sponge cake on top then dust with icing sugar. Sliceinto wedges and serve with a raspberry coulis.

Berwickshire Fruit LoafThis is a traditional Scottish fruited soda-bread that’s typically served at tea time.Serves: 12 to 16Ingredients:675g (1 1/2 lbs) plain flour225g (1/2 lb) butter225g (1/2 lb) rice flour225g (1/2 lb) sugar900g (2 lbs) currants60g (2 oz) lemon peel, chopped

1 tsp baking soda600ml (2 1/2 cups) fresh milkMethod:Sift the flour into a bowl, add the finely diced butter and rub into the flour with your fingertipsuntil the mixture resembles fine crumbs. Stir in the rice flour, sugar, currants and lemon peel.Whisk the baking soda into the milk then form a well in the dry ingredients and pour in themilk. Stir to bring the ingredients together as a dough.Divide between two loaf tins, transfer to an oven pre-heated to 160ºC (320ºF) and bake forabout 90 minutes, or until nicely browned and cooked through.Remove from the oven and allow to cool in the tin for 10 minutes. Turn out onto a wire rackand allow to cool completely. Serve sliced as a tea bread.

Victorian Dundee CakeThe Dundee cake is a traditional Scottish rich fruit cake, originating in the City of Dundee.There are many variant recipes for this cake, but this is a mid-Victorian recipe that representsone of the first versions and the first version to include baking powder as a raising agent.Serves: 8 to 10Ingredients:180g (6 oz) butter180g (6 oz) caster sugar4 small eggs30g (1 oz) ground almonds240g (8 oz) sultanas240g (8 oz) currants90g (3 oz) mixed peel, chopped90g (3 oz) glacé cherries, halvedjuice of 1/2 lemonfreshly-grated zest of 1/2 lemon240g (8 oz) plain flour1 tsp baking powder20g (3/4 oz) split almondsheavily-sweetened milk to glazeMethod:Cream together the butter and sugar until pale and fluffy then add the eggs one at a time (alongwith 1/2 tsp flour), beating thoroughly after each addition. Next beat in the ground almonds,followed by the sultanas, currants, mixed peel, cherries, lemon zest and lemon juice.Sift the remaining flour with the baking powder and stir into the batter. Turn the mixture into agreased and lined cake tin and transfer to an oven pre-heated to 180ºC (360ºF). Bake for about50 minutes then remove from the oven and arrange the split almonds over the top in concentriccircles. Return to the oven and bake for about a further 50 minutes. About 10 minutes beforethe cake is done remove from the oven and brush with the sweetened milk. Return to the ovenand finish cooking.Allow to cool on a wire rack, cover in greaseproof paper and foil then place in an air-tight tin.Set aside to mature for at least 1 weeks before decorating and serving.

Sponge FingersThough not particularly Scottish, these sponge fingers are used in a number of classic Scottishrecipes. They are traditionally used in gateaux, tiramisu and trifles. They’re not really meant tobe eaten on their own. Though you can cover them in melted chocolate and use them that way!Serves: 10 to 12Ingredients:100g (3 1/2 oz) plain flourpinch of salt3 eggs, separated100g (3 1/2 oz) caster sugara few drops vanilla extractMethod:Sift the flour and salt into a bowl. Meanwhile cream together the egg yolks and sugar in a bowluntil pale and thick before mixing-in the vanilla extract. Lightly fold in half the flour mixture.Meanwhile whisk the egg whites in a clean bowl until they form stiff peaks. Gently fold theseinto the egg yolk mix, along with the remaining flour.Pour either into sponge finger tins, half-filling them or into a 20cm square baking pan that’sbeen well greased and lined with greaseproof paper. Set in an oven pre-heated to 160ºC(320ºF) and bake for about 12 minutes. Allow to cool in the tins for about 20 minutes beforetransferring to a wire rack to cool completely.If you made a single large cake cut this into fingers as soon as the sponge is cool.Pies, Tarts and Pastries

Borders TartThis is a classic fruit tart that comes from the region of the Scottish borders. Traditionally amix of dried fruit and mixed peel is used.Serves: 8 to 10Ingredients:For the Tart:60g (2 oz) butter60g (2 oz) soft dark brown sugar240g (8 oz) sweet shortcrust pastry1 egg, beaten150g (3 oz) mixed, dried, fruit60g (2 oz) mixed candied peel, chopped30g (1 oz) walnuts, chopped30g (1 oz) glacé cherries, choppedFor the Topping:120g (4 oz) icing sugar1 tbsp water1 tsp lemon juiceMethod:Combine the butter and sugar in a small pan. Heat gently until the butter has melted then stir

until the sugar has dissolved and take off the heat. Set aside to cool.Turn the pastry onto a floured work surface and roll out until large enough to cover the baseand sides of a 16cm (7 in) round flan tin. Trim the pastry and set aside.Mix together the fruit in a bowl, adding the walnuts and the chopped glacé cherries. Stir in thebeaten egg then turn into the prepared flan tin. Transfer to an oven pre-heated to 180ºC (360ºF)and bake for about 25 minutes, or until the pastry is lightly golden brown. Remove from theoven and set aside to cool.When the tart has cooled completely, mix together the icing sugar, water and lemon juice in abowl. Spread this over the top of the tart and set aside to set before serving.

Raspberry Meringue PieMeringue pies are made throughout Britain, with lemon meringue being the most common type.My grandmother made a version with rhubarb and with gooseberries. This slightly moreunusual version uses raspberries and an apple.Serves: 8 to 10Ingredients:175g (7 oz) shortcrust pastry450g (1 lb) raspberries, hulled1 cooking apple, core and chopped375ml (1 1/2 cups) water50g (2 oz) caster sugar25g (1 oz) cornflour (cornstarch)25g (1 oz) butter2 egg yolksFor the Meringue:2 egg whites125g (5 oz) caster sugarMethod:Roll out pastry on lightly floured surface and line a 20-23 cm (8-9 inch) flan dish. Cover witha sheet of baking parchment, fill with baking beans then transfer to an oven pre-heated to200ºC (400ºF) and bake ‘blind’ 15–20 minutes.In the meantime, arrange the raspberries and apple in a large pan with the water and sugar andcook gently for about 25 minutes, or until the apple pieces are soft. Drain the pan reserving thejuices and allow to cool. Once cool pass the fruit pulp through a fine-meshed sieve to puréeand to remove the seeds.Make the reserved juice up to 350ml (1 2/5 cups) with water, then gradually whisk in thecornflour. Add the butter, place on the heat and gently bring to a boil, stirring constantly.Continue cooking for between 2 and 3 minutes then take off the heat and allow to cool slightlybefore beating in the egg yolks and stirring in the fruit pulp. Pour this mixture into the pre-baked pastry case.For the meringue, whisk the egg whites until they stand in soft peaks. Gently fold in the castersugar then beat the mixture until stiff and glossy. Pile the meringue over the raspberry mixture,ensuring that all the filling is covered. Transfer the raspberry meringue to and oven pre-heatedto 200ºC (400ºF) and bake for about 12 minutes, or until piping hot and the meringue is lightly

browned.Serve warm or slightly chilled.

Edinburgh TartThis is a very simple, but tasty nonetheless, tart of mixed peel, sultanas and sugar in a butterand egg base baked in a puff pastry base.Serves: 8 to 10Ingredients:200g (7 oz) (about), puff pastry60g (2 oz) butter60g (2 oz) brown sugar60g (2 oz) mixed, candied, peel, chopped1 dessertspoon sultanas2 eggs, beatenMethod:Lightly roll out the puff pastry and use to line a buttered pie plate.Combine the butter and brown sugar in a small pan and heat gently until the sugar has melted.Take off the heat and mix in the candied peel and sultanas. Allow to cool then mix in the beateneggs.Turn into the prepared pie plate then transfer to an oven pre-heated to 220ºC (420ºF) and bakefor 15 minutes. Reduce the oven temperature to 180ºC (360ºF) and bake for about 10 minutesmore, or until the filling is firm.Serve warm as a dessert with custard or as a tea-time cake.

Scottish Ginger CakeThis recipe is for a classic spiced ginger cake moistened with treacle (molasses) and goldensyrup (corn syrup) that’s bound with oatmeal and eggs.This is a traditional Scottish version of a sticky ginger cake that incorporates that Scottishstaple, oatmeal, in to the cake batter.Serves: 8 to 10Ingredients:225g (1/2 lb) plain flourpinch of salt1/2 tsp bicarbonate of soda1 tbsp ground ginger2 tsp ground mixed spice25g (1 oz) medium oatmeal50g (2 oz) sultanas100g (4 oz) mixed peel, chopped50g (1 oz) preserved stem ginger, finely chopped100g (4 oz) treacle (molasses)150g (4 oz) golden syrup (corn syrup)175g (7 oz) butter150ml (6 oz) whole milk2 eggs

Method:Sift the dry ingredients together into a bowl then add the oatmeal, sultanas, mixed peel andpreserved ginger. Combine the treacle, golden syrup, butter, sugar and milk in a saucepan andheat gently until melted and combined. Take off the heat then form a well in the dry ingredientsand break in the eggs. Beat the mixture thoroughly to combine.Pour the batter into a square cake tin (about 20cm [8 in] per side) that’s been well greased andlined. Transfer to an oven pre-heated to 140ºC (280ºF) and bake for about 150 minutes, untilwell risen and firm to the tough. Allow to cool in the tin for 10 minutes then turn out onto awire rack to cool completely.This cake tastes much better if wrapped in greaseproof (waxed) paper, and stored in an air-tight tin for 2 or 3 days before eating.

Whisky CakeThis is a traditional Scottish recipe for a classic whisky-flavoured cake topped with whiskyicing (frosting). The full recipe is presented here and I hope you enjoy this classic Scottishdish of Whisky Cake.Whisky (derived from the term ‘water of life’ in Gaelic) is a classic Scottish tipple. Soubiquitous is it in Scottish culture that whisky appears in an amazing variety of dishes, such asthe cake recipe given here.Serves: 8 to 10Ingredients:For the Cake:180g (6 oz) sultanas280ml (1 cup + 2 tbsp) water120g (4 oz) butter150g (5 oz) caster sugar1 egg2 tbsp whisky180g (6 oz) plain flour1 tsp bicarbonate of soda1/4 tsp salt1/2 tsp grated nutmeg1 tbsp lemon juice75g (3 oz) finely-chopped walnutsFor the Icing:60g (2 oz) butter210g (7 oz) icing sugar2 tbsp lemon juice1 dessert spoon whiskyMethod:Place the sultanas and water in a pan. Bring to a boil, reduce to a simmer then cover and cookfor 15 minutes. Allow to cool a little, drain (but reserve a little of the liquid) and set aside.Meanwhile, cream together the butter and sugar until light and fluffy. Add the egg and beat untilcompletely incorporated Sift together the flour, salt and spices then add to the butter mixture

along with about 2 tbsp of the sultana cooking liquid. Stir-in the remaining ingredients and stirto mix thoroughly before turning into two well-greased 24cm (10 in) sandwich tins. Place in anoven pre-heated to 180ºC (360ºF) and bake for about 30 minutes, or until a skewer insertedinto the centre of the cake emerges cleanly.When ready, allow the cakes to cool in their tins for 10 minutes before turning them onto awire rack to cool completely.Meanwhile, cream together the butter and sugar for the icing until smooth. Add the lemon juiceand whisky and beat in to incorporate thoroughly. Use half this mixture to sandwich the twocake halves together. Turn the remaining icing into a piping bag and pipe parallel rows acrossthe top of the cake. Serve and eat immediately.

Butterscotch Apple PieButterscotch is a traditional Scottish toffee made from sugar and butter. In its original form it’shard and brittle. Here, though the ingredients are combined to give a sauce with a similarflavouring for this Scottish apple meringue.Serves: 8 to 10Ingredients:enough sweet shortcrust pastry for a 22cm (9 in) flan tin5 or 6 eating apples (enough to completely fill the pie)100g (4 oz) demerara sugar125g (5 oz) granulated sugar2 tbsp plum jam2 tbsp plain flour2 tbsp single cream1 egg2 egg whitespinch of saltMethod:Roll out the pastry and use to line the flan tin. Cover with greaseproof paper and baking beansthen bake blind in an oven pre-heated to 200ºC (400ºF) for 10 minutes. Take out of the oven,remove the beans and greaseproof paper and set aside.Core and peel the apples then slice thinly until you have enough to completely fill the pie shell.Meanwhile, beat together the whole egg and the cream. Mix-in the brown sugar, flour and saltthen arrange the apples in the pie, pour the egg mixture on top and bake in the oven for 10minutes. Reduce the heat to 170ºC (340ºF) and bake for a further 20 minutes.Meanwhile add the egg whites to a clean, dry bowl and whip until they form soft peaks.Gradually fold in the granulated sugar and continue beating until the mixture is glossy and allthe sugar has dissolved. Take the pie out of the oven, spread the plum jam over the top thenspoon the meringue over the filling.Swirl into peaks with a knife and return to the oven, baking for a further 20 minutes, or until themeringue is set and slightly golden. Allow to cool to room temperature and serve cold.

Ecclefechan Butter TartThis is one of the classic Scottish tarts and really should be included in any and every

collection of Scottish recipes.Serves: 8 to 10Ingredients:2 eggs, beaten180g (6 oz) soft brown sugar1 tbsp vinegar240g (8 oz) mixed dried fruit60g (2 oz) chopped walnutsenough sweet shortcrust pastry for a 22cm [9 in] pie plate120g (4 oz) melted butterMethod:Roll out the pastry on a lightly-floured surface and cut with a 6cm pastry cutter. Use these toline lightly-greased jam tart (patty tins).Meanwhile mix together the sugar, butter and beaten eggs. When well combined, add thevinegar and then the mixed fruit and nuts. Place a teaspoon of the mixture in the preparedpastry shells then place in an oven pre-heated to 190ºC (380ºF) and bake for about 20 minutes,or until golden brown and set.

Cladach PiesCladach is the Gaelic word for: shore, beach, coast, stony beach; anything scattered. Theselittle cakes look rather like shiny pebbles, hence the name. These are great at Christmas,served instead of the usual mince pies.Serves: 16Ingredients:180g (6 oz) plain flour90g (3 oz) margarine, cubed and softenedcold water to bind6 tbsp mincemeat12 tbsp icing sugarhot waterMethod:Sift the flour into a bowl, add the butter and rub into the flour with your fingertips until themixture resembles fine breadcrumbs. Add just enough cold water to bring the mixture togetherthen turn onto a lightly-floured surface and roll out thinly enough so that you can use a pastrycutter to cut enough circles to line a 16-well bun or jam tart tin.Place a teaspoon of mincemeat in each pastry case then set in an oven pre-heated to 180ºC(360ºF) and bake for about 20 minutes, or until the pastry is golden. Remove from the oven,transfer the tarts to a wire rack and allow to cool completely.Prepare a water icing by mixing the icing sugar with enough hot water to form a runny paste.Add a heaped teaspoon of this on each pie and leave to set.

Paradise CakeThis recipe is for a traditional pie filled with a paste of nuts, vanilla and glacé cherries.Serves: 8 to 10Ingredients:

250g sweet shortcrust pastry doughraspberry jam120g (4 oz) butter120g (4 oz) caster sugar1 egg, beaten2 tbsp chopped glacé cherries2 tbsp chopped walnuts2 tbsp ground almondsvanilla extractcaster sugar for dustingMethod:Grease a 25cm x 18cm (10 x 7 in) baking tin and roll the pastry out on a lightly-floured surfaceuntil large enough to cover the base of the tin. Line with baking parchment (typically trimmedto a circle known as cartouche), fill with baking beans and blind bake in an oven pre-heated to180ºC (360ºF) for 10 minutes.Meanwhile, cream together the butter and sugar until light and fluffy. Stir-in the beaten egg alittle at a time, mixing well after each addition, then add the cherries, walnuts and almonds.Add a few drops of vanilla extract and mix well.Spread a layer of raspberry jam over the base of the cooled pastry then spoon the filling overthe top. Level the top then place in the oven and bake for about 35 minutes, or until the surfaceis set and golden. Take out of the oven, sprinkle with caster sugar and allow to cool in the tin.When cold, cut into wedges and serve with a dollop of sour cream.

Dundee Mince PieThough this large mice pie is based on a fairly typical shortcrust pastry dough the top is madewith a sponge mix based on almonds and orange zest — both classic ingredients from the portcity of Dundee.Serves: 8 to 10Ingredients:For the Base:225g (1/2 lb) plain flour100g (3 1/2 oz) butter2 eggspinch of salt4 tbsp cold water (about)For the Top:75g (3 oz) butter75g (3 oz) sugar1 eggjuice and freshly-grated zest of 1 orange70g (1/2 cup) self-raising flour1/2 tsp baking soda30g (1 oz) ground almondsmincemeat to fill

Method:Combine all the ingredients for the base in a bowl and add just enough water to bring thistogether as a fairly wet dough. Cover in clingfilm then refrigerate for about 30 minutes. Turnthe dough onto a lightly-floured work surface and roll out thinly enough to cover the base of agreased Swiss roll tin. Add a layer of mincemeat on top then make the cake mix.Cream together the butter and sugar until light and fluffy then add the egg and beat thoroughly tocombine. Now add the flour, baking soda, ground almonds and the orange juice and zest. Beatthoroughly to combine then spread the batter over the mincemeat.Place in an oven pre-heated to 160ºC (320ºF) and bake for about 35 minutes, or until the top isgolden and springs back when pressed. This can be served cold as a cake but is excellentserved warm with custard as a dessert.

Balmoral TartletsThis recipe is for a classic shortcrust pastry tartlet filled with a mix of butter, sugar and eggwith cherries, mixed peel and cake crumbs.Serves: 12Ingredients:For the Shortcrust Pastry:100g (4 oz) plain flour1/4 tsp salt25g (1 oz) butter25g (1 oz) lardcold water, to bindFor the Filling:50g (2 oz) butter50g (2 oz) sugar1 egg, separated1 tbsp glacé cherries, chopped25g (1 oz) cake crumbs (any Victoria-style sponge or light fruitcake)1 tbsp mixed peel, chopped1 tsp cornflour (cornstarch)3 tbsp icing sugar, siftedMethod:Begin with the pastry: Sift together the flour and salt into a bowl. Dice the butter and lard thenadd to the flour and rub in with your fingertips until the mixture resembles fine breadcrumbs.Add just enough cold water to bring the mixture together as a stiff dough. Turn the dough onto alightly-floured work surface and use to line 12 x 8cm [5 x 3 in] diameter patty tins.Now prepare the filling. Cream together the butter and sugar until pale and fluffy. Add the eggyolk and beat in thoroughly to combine before adding the chopped cherries, cake crumbs,mixed peel and cornflour. Again beat until smooth.Add the egg yolk to a clean and dry bowl then beat until stiff before folding into the fruitmixture. Use the resultant batter to fill the pastry cases then transfer to an oven pre-heated to180ºC (360ºF) and bake for about 20 minutes, or until the pastry is cooked and the filling isgolden. Allow to cool on wire racks.

Before serving dust the top of the tartlets with the icing sugar.Orange Tarts

Another citrus-based recipe from Dundee. Essentially these are little tarts with a quick versionof orange curd as the filling. They can also be made with a lemon filling.Serves: 12Ingredients:For the Pastry:90g (3 oz) plain flour60g (2 oz) butter22g (3/4 oz) icing sugar2 tsp cold waterFor the Filling:juice of a Seville orangefinely-grated zest of 1/2 orange60g (2 oz) caster sugar1 eggicing sugar, for dustingMethod:Begin with the pastry. Sift the flour into a bowl, dice the butter, add to the bowl and rub intothe flour until the mixture resembles fine crumbs. Stir in the icing sugar then mix in just enoughwater to yield a moist dough.Knead lightly then turn the dough onto a lightly-floured work surface and roll out thinly. Use toline the wells of 6 deep patty tins and trim off any excess. Prick the bases with the tines of afork then sit on a baking tray and transfer to an oven pre-heated to 185ºC (370ºF). Bake blindfor 10 minutes. Remove from the oven and set aside to cool then reduce the oven temperatureto 160ºC (320ºF).In the meantime, beat together the egg, caster sugar, orange juice and orange zest until the sugarhas dissolved. Use this mixture to fill the pastry shells then transfer to the oven and bake forabout 15 minutes, or until the filling has set.Dust with icing sugar and serve either warm or cold.

Pear Plate CakePlate cakes have been part of domestic baking in Britain for centuries. Each region has its ownslight twists and favourite fruit. It just happens that this recipe comes from Scotland and it’sunusual in that, instead of being baked in a pastry crust the fruit is mixed in with the pastrybefore baking. These versions need hard fruit that can be grated. Apples and pears are typical,but under-ripe plums and exotic fruit like mangoes can also be used.Serves: 8 to 10Ingredients:240g (8 oz) plain flour120g (4 oz) butter60g (2 oz) sugar4 dessert pears

1 egg, beatena little milk, to bindmelted butter, to glazeground cloves mixed with powdered sugar, to garnishMethod:Sift the flour into a bowl, dice the butter, add to the bowl and rub in with your fingertips untilthe mixture resembles fine crumbs.Grate 2 of the pears and mix the flesh with the contents of the bowl. Stir in the beaten egg then,if the dough feels too firm, stir in a little milk.Press the resultant dough firmly into the base of an earthenware flan tin. Peel and core theremaining pears, halve then and slice into wedges. Arrange these wedges, overlapping slightly,on top of the dough base.Brush melted butter over the top then scatter over about 2 tbsp sugar and ground clove mix.Transfer to an oven pre-heated to 210ºC (410ºF) and bake for about 25 minutes, or until thefruit on top are golden brown and the pastry base is cooked.Slice into wedges and serve warm.

Dornoch DreamsThis is a traditional Scottish recipe for a classic pastry made of small round pastry buns thatare baked, split and filled with cream flavoured with Drambuie, raspberries and honey. Therecipe employs two Scottish classics: Drambuie and raspberries.Serves: 8 to 10Ingredients:60g (2 oz) butter120g (4 oz) plain flour180ml (6 oz) water3 eggs360g (12 oz) raspberries120g (4 oz) clear honey2 tbsp Drambuie300ml (1 14 cups) double creamicing sugar for decorationMethod:Add the butter and water to a pan and heat gently until the butter has melted then remove fromthe heat and carefully stir-in the flour. Continue mixing until the dough forms a ball then beattogether the eggs and slowly add them to the dough, beating well after each addition.Spoon the resultant pastry mix into a large piping bag with a plain nozzle and use this to pipe12 round cakes onto a lightly-greased baking tray. Place these in an oven pre-heated to 200ºC(400ºF) and bake for about 20 minutes, or until golden brown.Remove from the oven, pierce with a knife to allow the steam to escape then set aside to cool.Meanwhile mix together the raspberries and honey. Whip the cream until stiff and stir theDrambuie into this. Split the pastry buns and fill with the raspberry mixture and the cream. Reassemble, dust with icing sugar and serve immediately.

Crulla

This recipe for a classic egg, creamed sugar and butter and flour dough that’s deep fried tocook. This traditional Scottish fried dough made its way to the Americas (particularly theAmerican South) where the name was corrupted to ‘crullers’.Serves: 10 to 12Ingredients:125g (5 oz) butter125g (5 oz) caster sugar4 eggs, beatensuet (or melted lard), to fryflouricing sugar, to dustMethod:Cream together the butter and sugar until pale and fluffy. Add the eggs, a little at a time, beatingthoroughly to combine after each addition. Add just enough flour (about 5 tbsp) to bring themixture together as a dough that can be rolled out.Turn out onto a lightly-floured work surface and roll out to about 2cm thick. Cut into stripsabout 10cm (4 in) long and about 4cm (1 1/2 in) wide. Take each strip in turn then use a sharpknife to divide the centre into three or four strips running almost the whole length of the mainstrip. Moisten the edges then plait one strip over the other to form a braid. Finish by crimpingtogether the free ends.Melt lard or suet in a deep frying pan until very hot. Add the crulla and fry until browned allover. Drain on kitchen paper then sprinkle with a little icing sugar and serve in a napkin.

Sweet Shortcrust Pastry DoughThis is the traditional sweet shortcrust pastry dough used in everything from flans to fruit pies:anywhere a dessert pastry is required. It may not be particularly Scottish, but there are noScottish pies that can be made without it. For the savory version of the pastry, omit the sugarand replace with salt and black pepper (and, if desired, herbs like rosemary, thyme andsavory).Serves: 8 to 10Ingredients:225g plain flour1 tsp salt110g butter or margarine25g sugar (replace with salt, black pepper and herbs for the savory version)pinch of saltwater to bindMethod:To make the pie dough first cube the butter then add this to the flour and then cut the butter intothe flour with a knife. Add a pinch of salt and the sugar (replace with salt, black pepper andherbs if making pastry for a savory dish) then using the tips of your fingers rub the ingredientstogether until the mixture comes to resemble the consistency of fine breadcrumbs.Make a hollow circle in the powdered mix and add to this approximately 2 tablespoons (30ml)of water. Gently mix the water into the dough until it comes together (Depending on the flour

quality you may need to add a little more water or a bit more flour to reach the desired doughconsistency (Depending on the flour quality you may need to add a little more water or a bitmore flour to reach the desired dough consistency). Knead the resultant dough until theconsistency is smooth and neither too hard nor too soft. Roll this into a ball, cover withclingfilm and allow to rest in the refrigerator for about an hour before use.The dough can actually be made the day before you plan to use it and should keep in the fridgefor up to three days if desired..

Scots Beef Dripping PastryThis recipe is for a classic pastry made from flour bound with a blend of heated water andbeef dripping that is typically used for meat pies.Serves: 8 to 10Ingredients:120g (4 oz) beef dripping300ml (1 1/4 cups) water450g (1 lb) plain flour1 tsp saltMethod:Combine the dripping and water in a pan and bring to a boil. Sift together the flour and salt intoa heat-proof bowl. Form a well in the centre then pour in the lard and water mix then combinewith the flour using a fork. When it comes together as a dough, turn out onto a floured worksurface and knead until smooth.Use the pastry immediately to cover the base and sides of pie dishes. Typically this pastry isused for meat pies.

Puff PastryThis is the classic sheet butter pastry that expands dramatically on cooking. This recipe allowsyou to make classic puff pastry from scratch at home. Though you can readily buy puff pastrytoday, it’s still useful to know the recipe.Serves: 8 to 10Ingredients:400g (14 1/3 oz) plain flour1 tsp salt400g (14 1/3) cold, unsalted, butter180–250ml (2/3 to 1 cup) ice water1 tsp lemon juiceFlour, for rolling doughMethod:Combine the flour, salt and 75g (3 oz) of the butter in a large bowl. Work the flour with hands,breaking up butter into pieces and rubbing into the flour with your fingertips until the mixtureresembles coarse breadcrumbs. Make a well in the centre and pour in 180ml (2/3 cup) of theice water and the lemon juice. With a fork, gradually bring the flour into the well and mix untilincorporated. If dough seems too dry, add the remaining water.Knead very gently to make a semi smooth dough. Pat the dough into a flat 2.5cm (1 in) thick

disc, then with a knife mark an ‘X’ across the entire width of the dough. Wrap the dough inclingfilm and refrigerate for at least 2 hours.Add the remaining butter to a bowl and cream until softened. With your hands, form the butterinto a rough square that is about 1/3 smaller than the dough. Wrap the butter in clingfilm andrefrigerate until firm.Remove the dough and butter from the refrigerator. Place the dough on a lightly flouredsurface. Roll the corners of the dough out to about 6mm thick, forming a large X shape thatleaves the centre of the dough unrolled. Place the square of butter in the middle of the X. Pullthe rolled out corners up over the butter so that it’s entirely encased in the dough.Roll the dough into a 25 x 50cm (10 x 20 in) rectangle. Roll dough to evenly. Rotate the doughso it lies horizontal to you then perform one envelop fold or one half turn, as follows: fold theright side into the centre then fold the left side to the centre. Now fold the dough in half so thatit appears like an envelope. This is a completed full turn. Wrap the dough in plastic andrefrigerate for 2 hours.Repeat the full turn, wrap in plastic, and refrigerate for 2 hours. Do one more full turn andrefrigerate for 2 hours. Now the dough is ready to use.

Flaky PastryAgain, though this is not specifically a Scottish recipe, this kind of classic flaky or sheet-stylepastry made by creating layers of dough and fat by repeated folding is so ubiquitous in Britishcookery that it seems churlish not to include a recipe here, especially as a few of the recipes inthis book specifically call for it.Admittedly, proper flaky pastry has the reputation for being hard to make. This is not really so,but for the pastry to work and the layers to rise you will need to follow the process givenbelow exactly.Serves: 8 to 10Ingredients:180g (6 oz) plain flourpinch of salt60g (2 oz) butter60g (2 oz) lard4 tbsp (about) cold waterMethod:Sift together the flour and salt into a bowl. Divide the fats into 4 equal parts. Take 15g (1/2 oz)of the butter and 15g (1/2 oz) of the lard and dice finely. Add to the flour mix and rub in withyour fingertips until the mixture resembles coarse crumbs. Add just enough of the water (alittle at a time) to bring the mixture together as a firm dough. Turn out onto a lightly-flouredwork surface and roll out into a strip about 12cm wide.Take a further 15g (1/2 oz) of butter and 15g (1/2 oz) of lard. Dice very finely then mixtogether and use to cover 2/3 of the pastry. Dust lightly with flour then fold in three (take theuncovered piece and roll over then take the piece where the fat is exposed and fold over thetop. Cover the pastry with clingfilm (plastic wrap) then chill in the refrigerator for 15 minutes.Remove from the refrigerator, take off the plastic then roll out again, pressing it away fromyou. Take another 15g of butter and 15g of lard. Dice finely and use to cover 2/3 of the pastry.

Dust lightly with flour and fold over, as above. Roll the pastry out once more then repeat thespreading and folding process once more. Cover in clingfilm and chill for a further 15 minutebefore use.For best results, the fats should be firm but also pliable enough to blend well with the dough,or the pastry will tend to turn greasy when cooked.

Herbed Potato PastryThis recipe is for a classic dough made from a blend of potatoes and flour moistened with milkand butter and flavoured with herbs that makes an excellent covering for game meats.Serves: 8 to 10Ingredients:300g (2/3 lb) potatoes, peeled and cubed2 tbsp milk120g (4 oz) plain flourpinch of salt60g (2 oz) butter, diced (must be cooled)1/2 tsp thyme, finely chopped1/2 tsp winter savory, finely chopped1/2 tsp tarragon, finely chopped1 tsp parsley, finely choppedMethod:Bring a pan of lightly-salted water to a boil, add the potatoes and cook for about 10 minutes, oruntil just tender (do not over-boil). Drain thoroughly then mash with the milk until smooth. Setaside to cool.When the potatoes are cold, sift the flour and salt into a bowl then add the butter and rub intothe flour until the mixture resembles fine crumbs. Scatter the herbs over the top then add themashed potatoes and combine with the herbs and the crumbed mix until all the ingredientscome together to form a soft dough.Shape into a ball, cover in clingfilm (plastic wrap) and refrigerate for at least 30 minutes tochill thoroughly before rolling out and using.

Biscuits, Shortbreads and Oatcakes

Oatcakes are a true Scottish classic and, historically, they were the bread of the Highlands,served as an accompaniment with both sweet and savoury dishes. It is hardly surprising thatthese basic oatcakes evolved into a sweet version in shortbread and then into a whole range ofbiscuits (cookies) to be served with tea.Biscuits

Scottish Parliament CakesThese are really biscuits not cakes and colloquially they are known as ‘Parlies’. They wereinvented in a shop called ‘Luckie Fykie’ in Waverley, Edinburgh and were supplied to thegentry and Members of the Scottish Parliament.Serves: 12 to 16Ingredients:225g (1/2 lb) plain flour115g (1/4 lb) butter115g (1/4 lb) brown sugar1 egg115g (1/4 lb) treacle (molasses)2 tsp ground gingerMethod:Add the flour to a large bowl and mix-in the sugar and ginger. Melt the butter in a saucepanover gently heat then add the treacle and slowly bring to the boil, stirring continually. Turn offthe heat and add the flour mix to this a little at a time, stirring vigorously with a wooden spoon.Allow to cool a little and when you can handle the mixture safely use a dessert spoon to scoopsome of the mixture up and transfer to a well-greased baking tray. Flatten slightly with the backof the spoon and ensure that you leave sufficient space between them for the mixture to spread.Place in an oven pre-heated to 160ºC (320ºF) and cook for 30 minutes.Allow to cool then use a palette knife to transfer the biscuits to a wire rack where they cancool completely. Store in an air-tight container.

Oaty CrumblesThis is a sweet oaten biscuit (cookie) made with treacle (molasses) and oats.Serves: 10 to 12Ingredients:

120g (4 oz) butter60g (2 oz) caster sugar2 tbsp treacle (molasses)120g (4 oz) self-raising flour1/2 tsp salt120g (4 oz) rolled oatsoatmeal, for dustingMethod:Combine the butter, sugar and treacle in a small pan and heat gently until the butter is meltedand the mixture is liquid.Sift together the flour and salt into a bowl, stir in the oats then pour over the butter and treaclemixture. Stir thoroughly to combine then press the resultant mixture into a greased 16cm (7 in)cake tin then sprinkle the oatmeal over the surface.Transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 20 minutes or until the topis golden brown. Mark into slices, set aside to cool then turn out of the tin and cut into slicesbefore storing or serving.

Ginger Marmalade FlapjacksFlapjacks are probably the quickest type of oaty biscuit or bar to make. This gingered versionis made a little more special by the addition of smooth marmalade.Serves: 20+Ingredients:180g (6 oz) butter120g (4 oz) demerara sugar2 tbsp smooth marmalade240g (8 oz) porridge oats1 tsp ground gingerMethod:Combine the butter, sugar and marmalade in a small pan. Heat gently until the butter andmarmalade have melted and the sugar has dissolved. Take off the heat the stir in the ginger andthe oats.Mix thoroughly to combine then press the mixture into a greased 20cm (8 in) sponge tin.Transfer to an oven pre-heated to 160ºC (320ºF) and bake for about 18 minutes, or until lightlycoloured and cooked through.Allow to cool in the tin then slice into squares or bars before storing or serving.

Abernethy BiscuitsThis recipe for the classic caraway biscuit from Abernethy, Perthshire, Scotland comes fromthe 1930s, though the antecedents of the biscuit date back much earlier.Serves: 12 to 15Ingredients:240g plain flour90g butter, diced1 egg, beaten1 1/2 tbsp milk

1 tsp caraway seeds, lightly crushed1/2 tsp baking powder90g caster sugarMethod:Sift the flour into a bow then add the diced butter and rub into the flour with your fingertipsuntil the mixture resembles fine breadcrumbs. Stir in the sugar, baking powder and carawayseeds. Combine the milk and egg in a bowl then add this combination to the dry ingredients.Stir everything together then use your fingers to form a dough.Turn the dough onto a floured work surface and roll out thinly before cutting into small rounds.Transfer to a lightly-greased baking sheet (re-roll the scrapes to make more biscuits) thenplace in an oven pre-heated to 180ºC and bake for about 10 minutes, or until the biscuits arelightly golden. Allow to cool on a wire rack before storing in an air-tight tin or jar.

Parkin BiscuitsThese are classic oatmeal biscuits bound with lard and syrup and flavoured with spices.Serves: 12 to 15Ingredients:115g (1/4 lb) fine oatmeal115g (1/4 lb) plain flour1/2 tsp ground cinnamon1/4 tsp ground ginger1/4 tsp ground allspice1 tsp (level) baking sodapinch of salt90g (3 oz) lard2 tbsp golden syrup (corn syrup)Method:Combine all the dry ingredients in a bowl. Mix the lard and golden syrup in a small pan andheat gently until melted. Mix into the dry ingredients.Using floured hands shape the dough into balls and set these well apart on a greased bakingtray. Flatten slightly then transfer to an oven pre-heated to 160ºC and bake for about 18minutes, or until cooked through and lightly browned.Transfer to a wire rack to cool and store or serve.

Scotch Cake BiscuitsThis is a traditional Scottish recipe for a classic biscuit (cookie) made from an oat flour,wheat bran, butter, egg and milk batter with baking powder and vanilla extract that’s droppedonto baking trays and oven baked until done.Serves: 10 to 12Ingredients:60g (2 oz) butter90g (2 oz) oat flour (or grind oatmeal to flour in a food processor)15g (1/2 oz) wheat bran1/2 tsp salt

1/2 tsp baking powder1/2 tsp cream of tartar1 egg1/4 tsp vanilla extract240ml (1 cup) milk1/4 tsp ground cinnamon30g (1 oz) caster sugarMethod:Add the oat flour, wheat bran, salt, baking powder, cream of tartar, cinnamon and sugar to abowl and stir well to combine. Add the butter and either rub in with your fingers or cut in witha knife until the mixture resembles coarse breadcrumbs.Add the egg and stir in to the mixture until well blended then add the milk and vanilla extract.Stir to combine and continue stirring until smooth. Grease a baking tray and drop the batter bythe heaped tablespoon onto this (leave 5 cm between them). Place the filled baking tray in anoven pre-heated to 210ºC (400ºF) and bake for about 12 minutes, or until the biscuits arelightly browned and golden.Allow to cool for 10 minutes on the baking sheet then transfer to a wire rack to coolcompletely.

Scottish Lace BiscuitsThis recipe is for a classic biscuit (cookie) made from a butter, sugar, egg and oat batterflavoured with almond essence that’s dropped onto a baking tray and baked until cookedthrough and golden.Serves: 10 to 12Ingredients:45g (1 1/2 oz) butter300g (2/3 lb) caster sugar3 eggs2 tsp almond essence250g (9 oz) rolled oats2 tsp saltMethod:Cream together the butter and sugar in a bowl. Beat the eggs together in a separate bowl andadd to the creamed butter a little at a time, incorporating well after each addition. Once theeggs are combined add the almond extract then gradually add the oats and salt.Drop the dough by the heaped tablespoon about 5cm apart on a well-greased baking tray.Flatten the biscuits with the base of a glass or a jar dipped in flour. Place in an oven pre-heated to 160ºC (320ºF) and bake for about 12 minutes, or until the biscuits are a goldencolour.Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to cool completely.

Tipperary BiscuitsThe name may be Irish, but as far as I can make out the origin of these biscuits is Scottish.Certainly, the recipe presented here is derived from a Scottish original. The recipe itself is fora classic biscuit (cookie) of a butter, sugar, flour and egg dough flavoured with allspice and

cinnamon that’s baked, sandwiched with strawberry jam covered with a butter, icing sugar,milk and vanilla icing and topped with cherries.Serves: 12 to 16Ingredients:120g (4 oz) butter, softened100g (3 1/2 oz) caster sugar2 eggs250g (9 oz) plain flour2 tsp baking powder4 tsp allspice1/4 tbsp ground cinnamonFor the topping:120g (4 oz) butter, softenedgenerous pinch of salt360g (12 oz) icing sugar, sifted60ml (2 oz) milk1/2 tbsp vanilla extract340g (3/4 lb) strawberry jam280g (10 oz) maraschino cherries, drainedMethod:Cream together the first lot of butter with the caster sugar in a large bowl until smooth andcreamy. Beat the eggs together then add to the butter mix a little at a time, mixing to combineafter each addition.Combine the flour, baking powder, allspice and cinnamon in another bowl then add to thebatter and stir until completely blended. You will end-up with a stiff dough which you shouldturn out onto a floured surface before rolling out to about 4mm thick. Cut into circles with apastry cutter and place these about 4cm apart on an ungreased baking tray.Place in an oven pre-heated to 180ºC (360ºF) and bake for about 10 minutes, or until the edgesof the biscuits start to brown. Take out of the oven, allow to cool on the baking tray for 10minutes then transfer to a wire rack and allow to cool for a further 10 minutes.Meanwhile, prepare the frosting. Cream together the remaining butter and salt then add thesugar and vanilla. Cream until light and fluffy. When the biscuits have cooled spread thestrawberry jam on top of one biscuit. Place a second biscuit on top of the first (so the jam issandwiched in the middle) then spread the frosting on top and decorate with a cherry halfinserted into the middle. Repeat with the remaining biscuits and set aside for the frosting toharden.

Inverness Ginger NutsThese are the classic Scottish hard and crunchy ginger biscuits darkened by the addition oftreacle (molasses) in the dough.Serves: 12 to 15Ingredients:225g (1/2 lb) plain flour2 tsp ground ginger

1 tsp ground mixed spice75g (3 oz) fine oatmeal75g (3 oz) caster sugar1/2 tsp bicarbonate of soda175g (11 oz) treacle (molasses)50g (2 oz) butterMethod:Add the flour, ginger, mixed spice, oatmeal, sugar and bicarbonate of soda to a bowl and mixto thoroughly combine. Meanwhile add the butter and treacle to a small saucepan and heatgently until the butter has melted and the treacle is runny. Mix to combine then add into thebowl with the dry ingredients. Stir to combine then bring the mixture together as a dough.Turn the dough onto a floured surface and roll to about 6mm (1/4 in) thick. Prick the surfacewith a fork then cut 6.5cm (2 1/2 in) circles with a pastry cutter. Transfer these to a greasedbaking tray and place in an oven pre-heated to 170ºC (340ºF). Bake for about 20 minutes, oruntil the biscuits are firm to the touch.Allow to cool for 10 minutes on the baking sheet then transfer to a wire rack and allow to coolcompletely. Store in an air-tight container.

Dundee BiscuitsThese are classic Scottish short biscuits that have almond slivers both as decoration and to addinterest. Simple to make, yet truly delicious.Serves: 12 to 15Ingredients:225g (1/2 lb) plain flour100g (4 oz) butter, diced50g (2 oz) caster sugar1 egg, separated50g (2 oz) slivered almondsMethod:Sift the flour into a bowl, add the butter and rub in with your fingers until the mixtureresembles fine breadcrumbs. Add the sugar and stir to combine then tip the egg yolk into themixture. Stir to combine and bring the mixture together as a stiff dough.Turn the dough onto a floured surface and roll out to about 5mm thick. Prick the surface with afork (to prevent curling whilst baking) then cut into 5cm (2 in) rounds with a pastry cutter.Place these rounds on a well-greased baking tray and brush with the lightly-beaten egg white.Sit several slivers of almonds on top (about 5 per biscuit is good) and brush with the egg whiteagain. Place the prepared biscuits in an oven pre-heated to 170ºC (340ºF) and bake for about25 minutes, or until cooked through and a pale golden brown.Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to cool completely.Store in an air-tight jar.

Ratafia BiscuitsThese are a classic Scottish biscuit, similar to small macaroons, but flavoured with bitteralmond essence and they are an essential ingredient in Scotch Trifle and are often used as

garnishes for Lemon Soup. They first appear around the 1760s and by the 1800 they are acommon ingredient in many dessert recipes.Serves: 10 to 12Ingredients:2 egg whites30g butter120g (4 oz) ground almonds175g (7 oz) caster sugar1 tbsp flour4 drops bitter almond essencerice paperMethod:Beat the egg whites until stiff. Meanwhile cream together the butter and sugar until soft andfluffy then mix in the flour, ground almonds and bitter almond essence. Mix thoroughly thenfold-in the egg whites and mix to a smooth paste. When this begins to stiffen spoon into anicing bag fitted with a plain pipe.Place small mounds about 12mm (1/2 in) in diameter some 5cm (2 in) apart on rice paperplaced on a baking sheet. Place in an oven pre-heated to 180ºC (360ºF) and bake for about 20minutes, or until crisp and browned. Transfer to a wire rack and allow to cool completely thenremove the excess rice paper.

Scottish DaintiesThese are very light traditional Scottish biscuits (cookies) that are coated in chocolate andsandwiched into two layers.Serves: 15 to 20Ingredients:450g (1 lb) butter, softened120g (4 oz) icing sugar1 egg450g (1 lb) plain flourFor the butter icing:180g (6 oz) icing sugar60g (2 oz) butter120g (4 oz) chocolateMethod:Cream together the butter and sugar until light and fluffy. Add the egg and beat in thoroughlythen add the sugar and mix to combine. Gradually add the flour and fold into the batter untilthoroughly combined. Spoon the mixture into a piping bag fitted with a large star nozzle thenpipe the mixture onto three well-greased baking trays, forming 36 biscuit shapes.Place in an oven pre-heated to 200ºC (400ºF) and bake for about 12 minutes, or until goldenbrown in colour. Transfer to wire racks and allow to cool completely.Meanwhile melt the chocolate in a bain-marie. Take half the cooled biscuits and dip in thechocolate so that half the width of the biscuit is coated. Set aside so that the chocolate has timeto harden.

Cream together the butter and icing sugar. Spread some of the butter cream mixture on top of aplain biscuit then sandwich a chocolate coated biscuit on top. Continue this way until eachplain and chocolate- coated biscuit has been used up.Place each dainty in a paper case and serve.

Butterscotch BiscuitsThis is a traditional Scottish recipe for a biscuit (cookie) based on a butterscotch base ofbrown sugar and butter.Serves: 16 to 20Ingredients:360g (12 oz) self-raising flour120g (4 oz) butter1/2 tsp salt1 egg, beaten240g (8 oz) brown sugar1 tsp vanilla extractMethod:Combine the butter and sugar in a saucepan and heat very gently until the sugar melts. Take offthe heat and when the mixture has cooled stir-in the beaten egg and the vanilla extract. Sift theflour into a bowl then form a well in the centre and pour in the sugar and egg mixture. Knead toa stiff dough then turn out on to a lightly-floured surface. Roll out to about 12mm thick then cutinto biscuit shapes with a 5cm pastry cutter.Transfer the rounds to a well-greased baking tray then place in an oven pre-heated to 180ºC(360ºF) and bake for about 20 minutes, or until the biscuits are lightly golden in colour. Allowto cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Fochabers GingerbreadThis recipe is for a classic rich gingerbread biscuit (cookie) that incorporates fruit, treacle(molasses) and spices into the dough and which is moistened with beer.Serves: 20 to 25Ingredients:240g (8 oz) butter120g (4 oz) sugar240g (8 oz) black treacle (molasses), slightly warmed15g (1/2 oz) ground gingergenerous pinch of ground cloves2 eggs450g (1 lb) plain flour120g (4 oz) currants120g (4 oz) sultanas1 tsp bicarbonate of soda90g (3 oz) ground almonds90g (3 oz) candied peel, chopped15g (1/2 oz) mixed spicegenerous pinch of ground cinnamon

300ml (1 1/4 cups) beerMethod:Cream together the butter and sugar until light and fluffy. Add the warmed treacle then add theeggs and beat until smooth.In a separate bowl combine the flour with all the dry ingredients. Dissolve the bicarbonate ofsoda in the beer then add to the butter and egg mix, alternating with the flour. Beat well to forma smooth batter then turn into a greased cake tin.Transfer to an oven pre-heated to 160ºC (320ºF) and bake for 2 hours, or until golden on topand coked through (if the top is colouring too quickly, cover with a sheet of foil). Allow tocool in the tin for 10 minutes then turn out onto a wire rack to cool completely.Shortbread

Scottish ShortbreadThis is the traditional Scottish recipe for a light biscuit (cookie) made with a mix of rice andwheat flour.Serves: 20+Ingredients:450g (1 lb) butter, softened220g (1/2 lb) caster ‘superfine’ sugar600g (1 1/3 lbs) flour200g (1/2 lb, scant) white rice flouricing sugarMethod:Work the butter with an electric mixer until it is smooth and creamy. Then gradually work inthe sugar, creaming thoroughly. Mix the flour and rice flour together, then sift into the butter alittle at a time, mixing in quickly.Lightly dust two sheets of wax paper with icing sugar. Roll out one-third of the dough betweenthe two sheets until it is 1.5 to 2 cm thick. Shape and cut dough (for professional results use afan cutter with fluted edges) otherwise slice into fingers with a knife. Place the individualsegments on greaseproof paper then prick them several times with a fine-tined fork so that itgoes all the way through. Bake in a preheated oven at 160ºC (320ºF) for 5 minutes, then at150ºC (300ºF) for 15 to 20 minutes.Note: Baked shortbread should be light in colour, not browned at all — just a trifle tan on thebottom, so it pays to watch the shortbreads carefully during the last few minutes of cooking.They are a perfect snack with tea or coffee.

Tantallon CakesThis is a from of shortbread peculiar to the Tantallon region of East Lothian. Traditionally theywere cut with a scalloped-edged cutter.Serves: 16 to 20Ingredients:120g (4 oz) flour120g (4 oz) cornflour (or rice flour)120g (4 oz) butter

120g (4 oz) caster sugarpinch of bicarbonate of soda1 tsp grated lemon zest2 eggsicing sugar (for dusting)Method:Cream together the butter and sugar together until pale and creamy. Beat the eggs well and addthe eggs, flour, bicarbonate of soda and lemon zest to the creamed butter a little at a time;ensuring that they are combined well each time. When you are done you should have a stiffdough that you can tip out onto a floured surface. Dust a little flour on top then roll out to about1cm thick.Cut into rounds with a scalloped pastry cutter and place on a well-oiled baking tray. Cook inan oven pre-heated to 200ºC (400ºF) for 20 minutes until they’re a light golden colour. Whendone transfer to a wire rack and dust with icing sugar when completely cold.

Almond ShortbreadShortbread biscuits can be made from just about anything that can be ground to a flour, thoughwheat, oats and rice are the most common forms. This is an interesting twist using groundalmonds instead.Serves: 12 to 14Ingredients:150g (5 oz) butter30g (1 oz) ground almonds90g (3 oz) caster sugar180g (6 oz) plain flour60g (2 oz) cornflour (cornstarch)Method:Cream the butter in a bowl until soft and fluffy. Sift together the flour and cornflour over thebutter then add the almonds and sugar. Beat the mixture to combine then work into a smoothdough.Divide the dough out into two pieces then turn out onto a work surface dusted with cornflourand roll each piece out to about 6mm (1/4 in) thick. Prick all over the top with a fork then trimthe edges into neat round. Mark each circle into six triangles then carefully transfer the roundsonto baking trays.Transfer to an oven pre-heated to 170ºC (340ºF) an bake for about 25 minutes, or until theshortbread is baked through, but only just starting to colour at the edges. Remove from the ovenand allow to cool slightly before dividing each round into six pieces.Allow to cool completely, dust with sugar and store or serve.

BurrebredeThis is the ‘Lalans’ (lowland Scots) version of the classic Scottish shortbread (literally thename means ‘butter bread’).Serves: 10 to 12Ingredients:100g (4 oz) caster sugar

1 tsp ground cinnamon1/4 tsp ground green cardamom1/4 tsp ground ginger1/4 tsp ground allspice1/2 tsp salt375g (15 oz) unbleached plain flour225g (9 oz) butter, softenedMethod:Combine the sugar, spices and salt in a bowl then divide the mixture into two equal parts andset one aside. Tip the other half in a large bowl, combine with the flour then mix-in the butterwith your fingers until the mixture becomes grainy.Turn the dough into the base of a 20cm (8 in) square pan and press evenly to cover the entiresurface. Using a knife, but into rectangles of about 3cm by 5cm. Prick the surface with the tinesof a fork (to produce he classic pattern and to prevent the shortbread from curling whilstcooking). Sprinkle the reserved sugar mixture over the top. Brush the sugar topping into all theholes and cracks, then transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 25minutes, or until the shortbreads are firm and only slightly coloured at the edges.Allow to cool completely in the pan then break into pieces along the cuts you made and serve.

Spiced Brown Sugar ShortbreadThis is a traditional Scottish recipe for a classic shortbread biscuit (cookie) made from abrown sugar, flour and butter dough flavoured with cinnamon and nutmeg that’s very lightlybaked.Serves: 12 to 16Ingredients:160g (5 1/2 oz) plain flour40g (1 1/2 oz) brown sugar10g (1/2 oz) caster sugar1/4 tsp ground cinnamongenerous grating of freshly-grated nutmeg120g (4 oz) butterMethod:Stir together the flour, sugars and spices in a bowl then add the butter and either rub in withyour fingers or cut in with a knife until the mixture resembles fine breadcrumbs. Shape thedough into a ball then turn onto a floured surface and knead until smooth.Roll the dough into a circle about 20cm (8 in) in diameter. Carefully trim and shape the edgesthen transfer to a greased baking tray and slice into 16 wedges. Prick the surface with the tinesof a fork (to produce he classic pattern and to prevent the shortbread from curling whilstcooking) then transfer to an oven pre-heated to 170ºC (340ºF) and bake for about 20 minutes,or until the centre has set and the edges are just beginning to brown.Whilst still warm separate the wedges then allow to cool on the baking tray for 10 minutesbefore transferring to a wire rack to cool completely.

Petticoat Tails

This is what most people think of when they hear the word ‘shortbread’ a flour, sugar andbutter dough shaped into a fluted round, marked out into wedges and baked until cookedthrough but not coloured.Serves: 8Ingredients:225g (1/2 lb) plain flour90g (3 oz) sugar90g (3 oz) butterwater to bindMethod:Mix together the flour and sugar in a bowl. Dice the butter, add to the flour mix and rub inthoroughly with your fingertips. Add a little water, if needed, to bring the ingredients togetheras a firm dough.Turn this dough out onto a floured work surface and roll out about 12mm (1/2 in) thick. Pinchthe edges to flute then use a round cutter to remove a wedge from the centre. Cut the remainderinto 8 pieces.Arrange the pieces on a lightly-grease baking tray then transfer to an oven pre-heated to 150ºC(300ºF) and bake for about 15 minutes, or until cooked through but not coloured.Remove from the oven, dust with caster sugar and set aside to cool before storing or serving.

Ayrshire ShortbreadThis is a classic Scottish shortbread from Ayrshire that uses a mix of rice flour and plain flourto create the biscuits. This traditional recipe comes from the 1930s.Serves: 20+Ingredients:240g (8 oz) plain flour120g (4 oz) butter1 egg yolk120g (4 oz) rice flour120g (4 oz) caster sugar2 tbsp creamMethod:Sift together the flour and rice flour into a bowl. Dice the butter, add to the flours and lightlyrub together. Add the sugar and stir into the other ingredients then add the egg yolk and mixeverything together until you have a stiff paste. Turn out onto a lightly-floured work surfaceand roll out thinly. Prick the surface all over with a fork (this prevents the shortbread fromcurling as it cooks) then cut into rounds with a small pastry cutter.Transfer to a baking sheet lined with buttered greaseproof paper then transfer to an oven pre-heated to 170ºC (340ºF) and bake for about 15 minutes, or until pale golden. Allow to cool onthe baking tray for 10 minutes then transfer to a wire rack to cool completely. Store in an air-tight tin or jar.

Shetland ShortbreadThis is a traditional variant of Scottish Shortbread made on the Shetland islands that usescornflour (cornstarch) to lighten the mixture.

Serves: 12 to 14Ingredients:240g (8 oz) plain flour90g (3 oz) caster sugar60g (2 oz) self-raising flour240g (8 oz) butter90g (3 oz) cornflour (cornstarch)Method:Melt the butter in a saucepan then take off the heat and stir-in the dry ingredients. Turn onto alightly floured surface and knead until smooth then pat or roll the dough onto a lightly-greasedbaking tray until about 1.2cm (1/2 in) deep.Prick the surface all over the fork (this will prevent the dough from curling) then place in anoven pre-heated to 160ºC (320ºF) and bake for about 15 minutes, or until the shortbread is apale golden all over.Remove from the oven and whilst still hot cut into strips about 3cm across and some 6cm inlength. Allow to cool completely on a wire rack before serving..

Shortbread Oatmeal BiscuitsThis is a traditional Scottish recipe for a classic shortbread biscuit (cookie) made from abrown sugar, flour, rolled oat and butter dough leavened with baking soda that’s very lightlybaked.Serves: 10 to 12Ingredients:250g (10 oz) rolled oats125g (5 oz) plain flour225g (9 oz) brown sugar225g (9 oz) butter1/2 tsp baking soda1/2 tsp waterMethod:Begin by dissolving the baking soda in the water. Then combine the oats, flour and brownsugar in a bowl. Add the butter and rub in or cut in with a knife until the mixture resemblescoarse breadcrumbs. Add the baking soda mix (and more water if needed) and mix until thedough forms a ball.Turn the dough onto a floured surface and roll out to about 7mm (1/3 in) thick then use a 6cm(2 1/2 in) pastry cutter to cut biscuits from the dough. Transfer these to a lightly-greased bakingtray. Once all the dough is used up transfer to an oven pre-heated to 190ºC (380ºF) and bakefor about 12 minutes, our until golden brown.Allow to cool on the tray for 20 minutes then transfer to a wire rack to cool completely.

Currant ShortbreadShortbread is the traditional Scottish biscuit and just about as many variants exist as there aredays in a week. This is a fairly popular version that incorporates currants into the basic themix and uses orange juice to bring the ingredients together.

Serves: 10 to 12Ingredients:80g currants5 tbsp freshly-squeezed orange juice210g plain flour2 tbsp sugar100g unsalted buttergranulated sugar to decorateMethod:Add the currants and 4 tbsp orange juice to a small saucepan. Bring to a boil and immediatelytake off the heat. Set aside to cool and to allow the currants to plump up.Combine the flour and sugar in a bowl then add the sugar and rub in with your fingertips untilthoroughly combined. Add the currant mixture and stir-in to combine thoroughly along with theremaining 1 tbsp orange juice. Knead until the dough comes together then turn onto a lightly-floured work surface and roll into a rectangle about 25 x 30cm (10 x 12 in) in size. Trim theedges and square-off the corners then prick over the entire surface with a fork.Sprinkle the granulated sugar over the top then transfer to a lightly-greased baking tray and cutinto 24 squares then transfer to an oven pre-heated to 180ºC (360ºF). Bake for about 20minutes, or until pale golden all over. Remove from the oven, recut the squares then allow tocool for 10 minutes before transferring onto a wire rack.Store in an air-tight container to keep the shortbread crisp.Oatcakes

Scottish OatcakesThese are the traditional Scottish oatcakes traditionally cooked on a griddle. Oats are moretolerant of rain and cold than other grains and are well suited to the Scottish climate, which iswhy they feature so highly in Scottish cooking.Serves: 12Ingredients:100g (3 1/2 in) fine oatmealpinch of saltgenerous pinch of bicarbonate of soda15g (1/2 in) lardoatmeal for rollingMethod:Mix the oatmeal, salt and bicarbonate of soda in a bowl. Meanwhile combine the lard and150ml water in a pan and heat gently until the lard has dissolved. Quickly pour just enough ofthis into the dry ingredients to form a firm dough.Turn the dough onto a work surface sprinkled with oatmeal and roll out to about 3mm thick.Using a 7.5cm (3 in) pastry cutter cut out about 12 rounds (re-roll the scraps). You can also cutinto triangles, the other traditional shape for these oatcakes.Either cook the oatcakes on a hot griddle for about 5 to 8 minutes (do not turn) until they beginto curl and are firm or place on a greased baking tray and bake in an oven pre-heated to 170ºC(340ºF) for about 30 minutes, or until crisp.

Midlothian OatcakesThis is a classic oatcake from the Glasgow region that is bound with bacon fat to give itadditional flavour.Serves: 14 to 18Ingredients:100g (3 1/2 oz) medium oatmeal1/2 tsp saltpinch of baking soda1 dessertspoon bacon fat, melted75ml (5 tbsp) boiling waterMethod:Combine the oatmeal, salt and baking soda in a bowl. Stir in the melted bacon fat, followed bythe boiling water. Stir to bring the ingredients together as a dough.Turn onto a work surface lightly-floured with fine oatmeal and roll out as thinly as possible.Cut into fan shapes then toast under a hot grill (broiler) until just coloured around the edges.When working the dough work as quickly as possible, as the dough hardens when it cools.

Oatmeal CakesOats and oatmeal are a staple of Scottish cookery and these biscuits (yes, they’re oatmealcookies rather than cakes) are basically sweet oatcakes.Serves: 14 to 16Ingredients:140g (4 1/2 oz) medium oatmeal140g (4 1/2 oz) plain flour120ml (1/2 cup) milk1 tbsp soft brown sugar90g (3 oz) butter1 tsp salt1 tsp bicarbonate of sodaMethod:Sift the flour, salt and bicarbonate of soda into a bowl then add the oatmeal and mixthoroughly. Cube the butter and add to the flour mix before rubbing in with your fingertips untilcompletely combined. Add the sugar and mix well then combine with just enough milk to forma stiff but workable dough.Turn onto a lightly-floured surface then roll out to about 1.5cm (3/5 in) thick. Cut into roundswith a 6 or 8cm (3 in) pastry cutter and transfer to a well-greased baking tray. Place in an ovenpre-heated to 180ºC (360ºF) and bake for about 15 minutes, or until golden brown. Transfer toa wire rack with a palette knife and allow to cool completely before storing in an air-tight tin.

Feisty CockThis is a classic Scottish traditional oat cake made of a ball of finely ground meal, wetted andpatted, rolled into a pancake shape, then roasted in the hot ashes from a mill kiln. This was adish to be eaten at Shrovetide and was made without lard or any fat, though sometimes it wasalso served on Burns Night. The recipe dates back to the 1740s and though its mentioned in

many Scottish works, it’s been very hard to track down an actual recipe.Serves: 4Ingredients:100g (3 1/2 oz) fine oatmealsea salt, to tastefreshly-ground black pepper, to tasteMethod:Place the oatmeal in a bowl and season to taste with salt and black pepper. Work in enoughwater so that the ingredients come together as a slightly moist dough (about 75ml [5 tbsp]).Pat the dough to flatten slightly then place on a lightly-greased baking tray and pat down into apatty or pancake about 1cm thick.Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 15 minutes, or untilgolden brown and cooked through.Serve slightly warm.

Honeyed OatcakesThis is an interesting variant of oatcakes that are sweetened and flavoured with heather honey.This gives the oatcake an interesting sweetness. These are excellent with mature cheeses orspread with fruit jam.Serves: 20 to 25Ingredients:300g (2/3 lb) medium oatmeal1/2 tsp baking soda200ml boiling water3 tbsp heather honey2 tbsp rendered bacon fatgenerous pinch of saltMethod:Combine the oatmeal and salt in a heat-proof bowl. Combine the bacon fat and the honey in aheat-proof jug. Pour over the boiling water and stir until the honey and fat melts. Add thebaking soda and stir then immediately pour into the bowl with the oatmeal. Stir together toform a dough then turn onto a lightly-floured work surface.Turn onto a lightly-floured surface then roll out to about 1.5cm (3/5 in) thick. Cut into roundswith a 6 or 8cm (3 in) pastry cutter and transfer to a well-greased baking tray. Place in an ovenpre-heated to 180ºC (360ºF) and bake for about 15 minutes, or until golden brown. Transfer toa wire rack with a palette knife and allow to cool completely before storing in an air-tight tin

Drinks

Many of the ore famous Sottish drinks contain whisky and are consumed on Hogmanay, butthere are other, less well known ones, both alcoholic and non-alcoholic. Here you will find aselection of traditional Sottish drinks of all kinds. The chapter ends with some traditional (andnot so traditional) cocktails and drinks to be served at Hogmanay parties.

Seville OrangeadeHere is another Victorian recipe that makes the most of Seville oranges, this time in making adrink from them.Serves: 6Ingredients:6 large, sweet, navel oranges1 Seville orange250g (9 oz) sugarorange-flower waterjuice of 1 lemonMethod:Use a potato peeler to peel the zest from all the oranges in thin strips. Combine in a pan with 1lwater, bring to a simmer and continue simmering gently (do not boil) for 5 minutes then takeoff the heat and set aside to cool.Combine the sugar and 500ml water in a pan. Heat gently until the sugar dissolves, then bringto a boil and continue boiling for 3 minutes to form a syrup. Take off the heat and set aside tocool.Juice all the oranges then strain the juice and set aside.When the syrup has cooled, mix in a bowl with the orange juice and the juice from the orangezest (discard the pieces of zest). Mix well then add a little orange flower water, to taste.Add enough lemon juice to sharpen the drink to your liking then chill in the refrigerator for atleast 3 hours before serving.

Oatmeal Posset

This is a classic Scottish milk-based drink using that staple of Scottish cookery, oatmeal. Italso includes that ingredient from the ‘Auld Alliance’ between Scotland and France, brandy..Serves: 4Ingredients:600ml (2 1/2 cups) milk2 tbsp oatmeal1/4 tsp salt2 tsp sugar1/4 tsp freshly-grated nutmeg1 tbsp brandyMethod:Add the milk to a pan, sprinkle the oatmeal and salt over the top the heat over high heat untilnearly boiling. Immediately take off the heat and allow to stand for 10 minutes.Press the mixture through a sieve into a clean saucepan then add the sugar and nutmeg. Re-heatto nearly boiling, stirring often to prevent sticking, then remove from the heat, stir-in the brandyand serve in warmed mugs.

Elderflower WineThis is a classic hedgerow wine and versions of this are made throughout Britain. Often theyare made from elderflower heads infused into a sugar syrup where the natural yeasts on theflowers do the fermenting. This Scottish version is more of a short mead, in that honey is thesugar source.Serves: 10 to 12Ingredients:4 large heads of elderflowers in full bloom4.5l (1 gallon) cold water (if using tap water, boil and then set aside to cool over night todrive off any chlorine)1kg (2 1/4 lbs) heather honey2 tbsp white vinegarpared zest of 1 lemonjuice of 1 lemonMethod:Combine the water and honey in a large pot and heat gently until the honey has dissolved. Takeoff the heat and set aside to cool completely. When cold, combine with all the other ingredientsin a large jar or fermenting bucket. Cover and set aside to ferment for 3 days. After this time,strain and bottle. Set aside in a cool, dry, place to mature. The mead will be ready to drink in 6weeks.

Cloudberry WineThis is a classic recipe for that most colourful of sub-Arctic fruit, the cloudberry (which turnsgolden yellow when ripe) where it’s made into a classic hedgerow wine. The wine is dry anda wonderful golden yellow in colour and makes an excellent dessert accompaniment. You canuse the exact same recipe to make wine from haws, blackberries, rose hips and plums.Serves: 20+Ingredients:

1.5kg (3 1/2 lbs) cloudberriesjuice of 1 lemon60g (2 oz) sultanas, finely chopped5cm (2 in) length of root ginger, chopped and pounded100ml (2/5 cup) strong black tea (for the tannin)1.4kg (3 lbs) sugar1 tsp yeast nutrient1 tsp pectic enzyme4.5l (1 gallon) unchlorinated waterYeast (sherry yeast is good for this)Method:Pick over the cloudberries, ensuring they are all hulled, then place in a bucket along with thesultanas and ginger then cover with 1l boiling water then mash down (this should sterilize thefruit (if you want to be absolutely certain they’re sterile add 1/2 tsp sulphite)).Allow to cool to blood temperature (no higher than 40ºC [112ºF]) then mash the fruit onceagain and add the pectic enzyme, lemon juice and tea. Cover and set aside (if you used sulphiteyou will have to leave for at least 24 hours, or until the sulphur smell has gone).When ready, prepare a yeast starter by combining the yeast and 1 tsp sugar in 200ml (4/5 cup)lukewarm water. Cover and set aside in a warm place for 20 minutes to activate. When readyadd to the pulp mixture and stir in with a sterilized metal spoon. Cover and set aside to fermentfor about 6 days (stir well each day).Strain the pulp into a demijohn then combine the sugar with 2l (4 cups) water in a pan. Bring toa boil, dissolve the sugar then take off the heat and set aside until lukewarm then add to thedemijohn and make up to 5l (20 cups) with more water. Fit a bung and a fermentation lock andleave to ferment in a warm place until it has fermented out (ie all fermentation has stopped).Rack the wine into a second fermentation jar, add a bung and a fermentation lock and set asidein a cool place until the wine clears. As soon as the wine is clear and stable rack into bottlesand stopper with corks.Lay the bottles down in a cool place and allow to mature for at least 12 months (2 years if youcan). This is an excellent dry white wine, somewhat reminiscent of a fine sherry.

Ginger WineGinger wine is a Scottish classic, used as a flavouring in all kinds of dishes (particularlydesserts and starters) and also as a component in that most Scottish of cocktails, the Whisky-Mac. This recipe comes from Mrs Beeton’s Book of Household Management via Eliza Acton..Serves: 20+Ingredients:4.5l (1 gallon) water1.4kg (3 lbs) sugarthinly-pared zest of 1 lemonjuice of 1 lemon110g (4 oz) seedless raisins, chopped40g (1 1/2 oz) fresh ginger, peeled and bruised2 tsp brewer’s yeast (or wine yeast)

75ml (5 tbsp) brandyMethod:Combine the water, sugar, lemon zest and ginger in a clean stockpot. Bring the mixture to aboil, reduce to a simmer and cook gently for 1 hour. Skim any scum from the surface then turnout to a large bowl or fermenting bucket.Allow to cool to blood heat then scatter the yeast over the top. Cover with a cloth and set asideto ferment over night. The following day, add the strained lemon juice and the chopped raisinsto the mixture. Turn into a fermenting bucket, cover with a lid and set aside to ferment for 14days, stirring every day with a sterile long-handled spoon.After this time, turn the mixture into a demijohn fitted with an airlock and stir in the brandy.Keep in the demijohn until fermentation stops then rack into bottles (about 3 weeks aftertransferring to the demijohn). Stopper these tightly and lay down for at least 3 months (6months is better) to mature before serving.

Hot Whisky PunchThis is a classic whisky punched that is typically served warm over the Christmas andHogmanay period.Serves: 20+Ingredients:1 bottle of blended whisky450g (1 lb) light brown lump sugar1.2l (5 cups) hot, freshly-brewed, tea1 lemon, sliced thinlyMethod:Heat the whisky gently until warmed through (but do not boil). Take off the heat.Arrange the sugar and lemon in a bowl and pour over the hot tea. Stir until the sugar hasdissolved then stir in the warmed whisky.Flame the mixture and serve.

Cold Whisky PunchA variant of the whisky punch recipe given above that’s flavoured with citrus fruit rather thantea and which is served chilled.Serves: 20+Ingredients:1.2l (5 cups) boiling water225g (1/2 lb) light brown lump sugar1 bottle blended whiskyfinely pared zest of 3 lemonsjuice of 3 lemons1 lime, thinly sliced1 small orange, thinly sliceleaves from 2 sprigs of mintMethod:Combine the lemon zest, lemon juice, mint and sugar in a bowl. Pour over the boiling water,

stir until the sugar has dissolved then set aside to cool.When the mixture is cold, stir in the whisky then transfer to the refrigerator and chill for atleast 3 hours before serving.Turn into a punch bowl, add the sliced fruit and serve.

GlugThis is a classic 15th (and 16th) century recipe for a mulled drink made with a mix of red wineand whisky with raisins and sugar.Serves: 10+Ingredients:2.3l (9 cups) dry red wine225g (1/2 lb) raisins340g (3/4 lb) caster sugar560ml (2 1/3 cups) whisky2 cinnamon sticks12 cloves12 green cardamom pods, crushedMethod:Place the cinnamon, cloves and cardamom in a muslin bag then tie securely. Place in a panalong with the wine, raisins and sugar then bring the mixture to a boil. Take off the heat then setaside to cool before adding the whisky.Set aside for 12 hours to allow the flavours to melt then take out the bag of spices beforebottling. Set aside in a cool, dark, cupboard for at least 4 months before consuming (theflavour improves with time).

Auld Man’s MilkThis is a traditional Scottish recipe for a classic toddy-like drink of milk mixed with eggs andsugar that’s fortified with whisky or brandy.Serves: 1Ingredients:6 eggs, divided1l (4 cups) milk300ml (1 1/4 cups) rum, whisky or brandy240g (1 1/4 cups) sugarfreshly-ground nutmeg or lemon essence, to tasteMethod:Beat the egg yolks in a bowl, add the sugar and mix well then beat in the milk until smooth.Add the rum (or whisky or brandy) and stir well. Beat the whites in a separate bowl thenwhisk into the egg yolk and milk mixture.Add grated nutmeg or lemon essence, to taste then pour into a china bowl and serve.

Highland CoffeeThis drink (also known as Cup o’ Evening) is a traditional Liqueur Coffee recipe for a classicafter-dinner Liqueur coffee made with Scotch Whisky, hot coffee, fresh cream and sugar andwhich is served in an Irish Coffee glass.

Serves: 1Ingredients:40ml (3 tbsp) Scotch Whisky80ml (1/4 cup) Hot coffee30ml (2 tbsp) Fresh Cream1 tsp brown sugarServing GlassIrish coffee glassMethod:Pour the Scotch Whisky and coffee into a heat proof (Irish Coffee) glass and stir-in the sugar.Heat over a burner (but do not allow to boil). Set the glass down, take a spoon and set justover the surface of the coffee. Pour the cream over the back of the spoon so that it floats on topof the coffee as a separate layer then serve.

Gaelic CoffeeThis is a traditional Liqueur Coffee recipe for a classic after-dinner Liqueur coffee made withDrambuie, hot coffee, fresh cream and sugar and which is served in an Irish Coffee glass.Serves: 12 to 15Ingredients:30ml (2 tbsp) Drambuie90ml (6 tbsp) Hot coffee30ml (2 tbsp) Fresh Cream1 tsp brown sugarServing GlassIrish coffee glassMethod:Pour the Drambuie and coffee into a heat proof (Irish Coffee) glass and stir-in the sugar. Heatover a burner (but do not allow to boil). Set the glass down, take a spoon and set just over thesurface of the coffee. Pour the cream over the back of the spoon so that it floats on top of thecoffee as a separate layer then serve.

After Eight CoffeeThis is a traditional Liqueur Coffee recipe for a classic after-dinner Liqueur coffee made withScotch Whisky, hot coffee, fresh cream, Crème de Menthe, cocoa, hot milk and sugar andwhich is served in an Irish Coffee glass.Serves: 1Ingredients:30ml (2 tbsp) Scotch Whisky15ml (1 tbsp) Crème de Menthe80ml (1/3 cup) Hot coffee20ml (4 tsp) hot milk2 tsp cocoa powder30ml (2 tbsp) Fresh Cream1 tsp brown sugarServing Glass:

Irish coffee glassMethod:Combine the milk and cocoa powder in a heat proof (Irish Coffee) glass and stir to combine.Add the whisky, crème de menthe and sugar and stir to combine. Heat over a burner (but do notallow to boil). Set the glass down, take a spoon and set just over the surface of the coffee. Pourthe cream over the back of the spoon so that it floats on top of the coffee as a separate layerthen serve.Cocktails

Old Fashioned CocktailThis is a traditional IBA (International Bartenders’ Association) recipe for a classic Pre-dinner cocktail made with Bourbon or whisky, sugar, Angostura bitters and soda water,garnished with an orange slice, lemon twist and two Maraschino cherries which is served inan Old Fashioned glass (also known as a Rock Glass or a tumbler), after which the drink isnamed.Serves: 1Ingredients:45ml (1 1/2 measures) Bourbon, Scotch Whisky or Rye Whiskey1 sugar cube2 dashes (1.2ml) Angostura bitterssplash of soda waterice cubesGarnishes:1 orange slicelemon twist2 Maraschino cherriesServing GlassRock Glass (also known as a Tumbler or ‘Old Fashioned’ glass)Method:Place the sugar cube in an Old Fashioned glass, drip the Angostura bitters onto this then add asplash of soda water and muddle until dissolved. Fill the glass with ice cubes then add thewhisky or Bourbon. Garnish with an orange slice, a lemon twist and two Maraschino cherriesthen serve.

Rob Roy CocktailThis is a traditional IBA (International Bartenders’ Association) recipe for a classic Pre-dinner cocktail made with whisky, red vermouth and Angostura bitters which is served in achilled cocktail glass and garnished with a Maraschino cherry.Serves: 1Ingredients:45ml (1 1/2 measures) Scotch Whisky25ml (1 measure) Red Vermouth1 dash (0.6ml) Angostura bittersice cubes

Garnishes:Maraschino cherryServing GlassChilled Cocktail GlassMethod:Fill a cocktail shaker with ice then add the whisky, red vermouth and Angostura bitters. Shakebriskly until the ingredients are thoroughly chilled then strain into a chilled cocktail glass,garnish with a Maraschino cherry and serve.

Rusty Nail CocktailThis is a traditional IBA (International Bartenders’ Association) recipe for a classic After-dinner cocktail made with Scotch Whisky and Drambuie that’s served over ice in an OldFashioned glass (tumbler).Serves: 1Ingredients:45ml (1 1/2 measures) Scotch Whisky25ml (1 measure) Drambuieice cubesGarnishes:Lemon TwistServing GlassRock Glass (also known as a Tumbler or ‘Old Fashioned’ glass)Method:Fill your Old Fashioned glass (tumbler) with ice, add the Scotch Whisky and Drambuie thenstir gently to combine, garnish with a lemon twist and serve.

Smoky Martini CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with gin, dry vermouth andScotch whisky which is served in a chilled martini glass with a lemon twist.Serves: 1Ingredients:60ml (2 measures) Gin15ml (1/2 measure) Dry Vermouth5ml (1 tsp) Scotch Whiskyice cubesGarnishes:lemon twistServing Glass:Chilled Martini GlassMethod:Add cracked ice to a mixing glass, add the gin, dry vermouth and Scotch whisky and stir to mixthen strain into a chilled cocktail glass. Garnish with a twist of lemon and serve.

Whisky Milk Punch CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with Scotch Whisky, Sugar

and milk which is served an Collins (Highball) glass (or large goblet) and garnished withfreshly-grated nutmeg.Serves: 1Ingredients:60ml (2 measures) Scotch Whisky1 tsp caster (superfine) sugar200ml (4/5 cup) milkice cubesGarnishes:freshly-grated nutmegServing GlassCollins Glass (also known as a Highball glass) or large gobletMethod:Combine the whisky, sugar and milk in a cocktail shaker with crushed ice. Shake well tocombine then strain into a Collins glass or large goblet, garnish with freshly-grated nutmeg andserve.

Aberdeen Angus CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with drambuie, Scotchwhisky, lime juice and honey which is served over ice in a glass Coffee Mug and garnishedwith a cinnamon stick.Serves: 1Ingredients:30ml (1 measure) Drambuie60ml (2 measures) Scotch Whisky2 tbsp lime juice1 tbsp honeyGarnishes:lime wedgeServing GlassGlass Coffee MugMethod:Combine the Scotch Whisky, lime juice and honey a glass coffee mug add the cinnamon stickand stir. Place the drambuie in a ladle, warm over a flame then ignite and pour the burningliqueur into the mug. Stir rapidly with the cinnamon stick an serve.

Affinity CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with Scotch Whisky, DryVermouth, Sweet Vermouth and Orange Bitters which is served in a chilled cocktail glass andgarnished with a slice of lemon.Serves: 1Ingredients:45ml (1 1/2 measures) Scotch Whisky30ml (1 measure) Dry Vermouth30ml (1 measure) Sweet Vermouth

2 dashes Orange Bittersice cubesGarnishes:lemon sliceServing GlassCocktail glassMethod:Combine the Scotch Whisky, Dry Vermouth, Sweet Vermouth and Orange Bitters in a mixingglass half-filled with ice cubes. Stir well then strain into a chilled cocktail glass, garnish witha lemon slice and serve.

Aggravation CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with coffee liqueur, scotchwhisky that’s served in an Old Fashioned (tumbler) glass filled with ice cubes and topped withdouble cream.Serves: 1Ingredients:15ml (1/2 measure) Coffee Liqueur (eg Kahlua)45ml (1 1/2 measures) Scotch Whisky15ml (1/2 measure) double creamdouble creamGarnishes:NoneServing GlassOld Fashioned Glass (also known as a tumbler)Method:Fill an Old Fashioned glass with ice then add the Scotch Whisky and Kahlua. Float the creamon top, stir gently to mix lightly then serve.

Barbary Coast CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with Scotch, Gin, Light Rum,White Creme de Cacao and Single Cream which is served in a chilled martini glass.Serves: 1Ingredients:15ml (1/2 measure) Scotch Whisky15ml (1/2 measure) Gin15ml (1/2 measure) Light Rum15ml (1/2 measure) White Crème de Cacao15ml (1/2 measure) Light Creamice cubesGarnishes:NoneServing GlassChilled Martini Glass

Method:Add ice cubes to a cocktail shaker then pour in the Scotch, Gin, Light Rum, white Crème deCacao and Light Cream then shake until chilled before straining into a chilled martini glass.Serve immediately.

Silver Bullet CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with gin and Scotch whiskywhich is served in a chilled martini glass and garnished with a lemon twist.Serves: 1Ingredients:75ml (2 1/2 measures) Gin1 1/2 tsp Scotch whiskyice cubesGarnishes:Lemon TwistServing GlassChilled Martini GlassMethod:Half-fill a mixing glass with ice cubes then pour in the Gin and Scotch whisky. Stir thoroughlyto combine then strain into a chilled martini glass. Garnish with a lemon twist and serveimmediately.

Boston Tea Party CocktailThis is a traditional International Cocktail recipe for a classic long drink cocktail made withVodka, Scotch Whisky, Triple Sec, Dry Vermouth, Light Rum, Gin, Orange Juice and Coca-Cola that’s served over ice in a Highball glass.Serves: 1Ingredients:22ml (3/4 measure) Vodka22ml (3/4 measure) Scotch Whisky22ml (3/4 measure) Triple Sec22ml (3/4 measure) Dry Vermouth22ml (3/4 measure) Light Rum22ml (3/4 measure) GinIce CubesGarnishes:NoneServing GlassHighball GlassMethod:Fill a highball glass one-third full of ice then pour over the Vodka, Scotch Whisky, Triple Sec,Dry Vermouth, Light Rum and Gin. Stir to combine then fill the glass with a 50/50 mix ofOrange Juice and Coca-Cola. Serve immediately.

Graveyard Spirits Cocktail

This is a Traditional Cocktail recipe for a classic cocktail made with Triple Sec, Rum, Vodka,Gin, Tequila, Bourbon and Scotch Whisky served in a beer mug and topped with stout.Serves: 1Ingredients:30ml (1 measure) Triple Sec30ml (1 measure) 151 Proof Rum30ml (1 measure) Vodka30ml (1 measure) Gin30ml (1 measure) Tequila30ml (1 measure) Bourbon30ml (1 measure) Scotch Whiskystout (about 120ml [1/2 cup])Garnishes:NoneServing GlassBeer MugMethod:Combine the Triple Sec, 151 Proof Rum, Vodka, Gin, Tequila, Bourbon and Scotch Whisky ina beer mug. Stir to combine then top off with the stout and serve.

Whisky-Mac CocktailThis is a Traditional Scottish Cocktail recipe for a classic cocktail made with blended whiskyand green ginger wine.Serves: 1Ingredients:1 measure blended whisky1 or 2 measures green ginger wine (in Scotland, Crabbies Ginger Wine is considered the best)Garnishes:NoneServing GlassSmall Wine Glass or Tulip GlassMethod:Combine the whisky and ginger wine in a small wine glass. Hold the glass by the stem, swirlto combine and serve.

Original Snowball CocktailThis is a Traditional Cocktail recipe for a classic long drink Christmas cocktail made with ablend of lime juice and zest, caster sugar, egg, whisky that’s served over ice in a chilled longglass and topped with ginger ale.Serves: 1Ingredients:juice of 1 limefreshly-grated zest of 1 lime3 tsp caster sugar1 small egg

50ml (2 measures) Scotch whiskyginger alecracked iceGarnishes:NoneServing GlassHighball GlassMethod:Combine the lime juice, lime zest and caster sugar in a small bowl. Whisk together and setaside for 1 hour before use.When ready to serve, combine the egg and 1 tbsp of the lime mixture in a cocktail shaker. Topup with ice cubes and shake thoroughly to combine. Strain into a highball glass with a few icecubes, top up with ginger ale and serve.

Flying Scotsman CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with scotch whisky, Italianvermouth, bitters and sugar syrup that’s served in an Old Fashioned (tumbler) glass.Serves: 2Ingredients:90ml (3 measures) whisky75ml (2 1/2 measures) Italian vermouth1/3 tsp bitters1/3 tsp sugar syrupGarnishes:NoneServing GlassOld Fashioned Glass (also known as a tumbler)Method:Half fill a mixing glass with the whisky, Italian vermouth, bitters and sugar syrup. Stir with along-handled spoon then strain into two tumblers (old fashioned glasses) part-filled with ice.Serve immediately.

Rabbie BurnsThis is a Traditional Cocktail recipe for a classic cocktail made with whisky, Martini andBenedictine that’s served over ice in an Old Fashioned (tumbler) glass.Serves: 1Ingredients:30ml (1 measure) whisky15ml (1/2 measure) Martini3 dashes of BenedictineGarnishes:NoneServing GlassOld Fashioned Glass (also known as a tumbler)

Method:Pour the whisky, Martini and Benedictine over ice in a cocktail shaker. Shake thoroughly untilchilled then strain over ice into a tumbler (old fashioned glass). Serve to welcome your guestson Burns Night.

Auld NickThis is a Traditional Cocktail recipe for a classic cocktail made with whisky, Drambuie,orange juice and lemon juice that’s served over ice in an Old Fashioned (tumbler) glass.Serves: 1Ingredients:60ml (2 measures) whisky15ml (1/2 measure) Drambuie7.5ml (1/4 measure) orange juice7.5ml (1/4 measure) lemon juicedouble creamGarnishes:NoneServing GlassOld Fashioned Glass (also known as a tumbler)Method:Pour the whisky, Drambuie and orange juice and lemon juice over ice in a cocktail shaker.Shake thoroughly until chilled then strain over ice into a tumbler (old fashioned glass).

DeansgateThis is a Traditional Cocktail recipe for a classic cocktail made with white rum, Drambuieand lime juice that’s served over ice in an Old Fashioned (tumbler) glass.Serves: 1Ingredients:60ml (2 measures) white rum30ml (1 measure) Drambuie30ml (1 measure) lime juiceGarnishes:NoneServing GlassOld Fashioned Glass (also known as a tumbler)Method:Pour the rum, Drambuie and lime juice over ice in a cocktail shaker. Shake thoroughly untilchilled then strain over ice into a tumbler (old fashioned glass).

Christmas Pudding CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with Southern Comfort,Drambuie and Guinness that’s served in a wine goblet.Serves: 1Ingredients:100ml (2/5 cup) Southern Comfort

100ml (2/5 cup) Drambuie500ml (1 bottle) Guinness stoutGarnishes:Pinch of Mixed SpiceServing GlassWine GobletMethod:Pour the Southern Comfort and then the Drambuie into a large goblet. Top up with the well-chilled stout (Guinness). Garnish with a pinch of mixed spice and serve.

Flora MacDonaldThis is a Traditional Cocktail recipe for a classic cocktail made with Drambuie, dry gin andFrench vermouth that’s served over ice in an Old Fashioned (tumbler) glass.Serves: 1Ingredients:30ml (1 measure) Drambuie30ml (1 measure) dry gin60ml (2 measures) French VermouthGarnishes:NoneServing GlassOld Fashioned Glass (also known as a tumbler)Method:Pour the Drambuie, gin and vermouth over ice in a cocktail shaker. Shake thoroughly untilchilled then strain over ice into a tumbler (old fashioned glass).

Highland Fling CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with whisky, Italian vermouthand orange bitters that’s served in a cocktail glass and garnished with a cocktail olive.Serves: 1Ingredients:60ml (2 measures) whisky30ml (1 measure) Italian vermouth2 dashes orange bittersGarnishes:Cocktail oliveServing GlassCocktail glassMethod:Pour the Whisky, vermouth and orange bitters over ice in a cocktail shaker. Shake thoroughlyuntil chilled then strain into a cocktail glass, add the olive (threaded on a cocktail stick) andserve.

Highland MilkmaidThis is a Traditional Cocktail recipe for a classic cocktail made with whisky topped with

cream served in a small wine glass.Serves: 1Ingredients:90ml (3 measures) whisky2 tbsp double cream, lightly whippedGarnishes:NoneServing GlassSmall wine glassMethod:Pour the whisky into a wine glass. Gently layer the whipped cream on top and serve.

Isle of SkyeThis is a Traditional Cocktail recipe for a classic cocktail made with Drambuie, gin and lemonjuice that’s served with ice in a small wine glass.Serves: 1Ingredients:

30ml (1 measure) Drambuie30ml (1 measure) gin30ml (1 measure) lemon juice2 ice cubesGarnishes:NoneServing GlassSmall Wine GlassMethod:Pour the Drambuie, gin and lemon over ice in a cocktail shaker. Shake thoroughly until chilledthen strain into a small wine glass, add the ice cubes and serve.

Loch Lomond CocktailThis is a Traditional Cocktail recipe for a classic cocktail made with whisky, Drambuie anddry vermouth that’s served in a cocktail glass and garnished with a twist of lemon peel.Serves: 1Ingredients:60ml (2 measures) Scotch whisky15ml (1/2 measure) Drambuie15ml (1/2 measure) dry VermouthGarnishes:Twist of lemon peelServing GlassCocktail GlassMethod:Combine the Whisky, Drambuie and Vermouth in a mixing glass half-filled with ice cubes. Stirwell to mix and chill then strain into a cocktail glass. Garnish with a twist of lemon peel and

serve.Tam O’Shanter

This is a Traditional Cocktail recipe for a classic cocktail made with whisky, French vermouthand orange juice that’s served in an cocktail glass.Serves: 1Ingredients:90ml (3 measures) whisky60ml (2 measures) French Vermouth15ml (1/2 measure) orange juiceGarnishes:NoneServing GlassCocktail glassMethod:Pour the whisky, vermouth and orange juice over ice in a cocktail shaker. Shake thoroughlyuntil chilled then strain into a cocktail glass and serve.

KiltlifterThis is a Traditional Cocktail recipe for a classic cocktail made with single malt, Drambuieand lime juice that’s served over ice in an Old Fashioned (tumbler) glass.Serves: 1Ingredients:45ml (1 1/2 measures) single malt whisky30ml (1 measure) Drambuie75ml (2 1/2 measure Rose’s Lime JuiceGarnishes:NoneServing GlassOld Fashioned Glass (also known as a tumbler)Method:Combine the whisky, Drambuie and Lime Juice over ice in a cocktail shaker. Shake thoroughlyuntil chilled then strain into an old-fashioned glass part-filled with ice.

Warm Woolly SheepThis is a Traditional Cocktail recipe for a classic cocktail made with whisky and Drambuietopped with warm milk that’s served in an Old Fashioned (tumbler) glass.Serves: 1Ingredients:30ml (1 measure) Scotch Whisky45ml (1 1/2 measures) Drambuiewarm milk, for toppingGarnishes:NoneServing Glass

Old Fashioned Glass (also known as a tumbler)Method:Mix the whisky and Drambuie in an old-fashioned glass, top with warm milk and serve.

Berry Christmas CocktailThis is a Traditional Cocktail recipe for a classic festive cocktail made from a blend of orangevodka, cassis, stock syrup, frozen berries, lemon juice, honey and mint served in a whiskyglass with a sprig of mint.Serves: 1Ingredients:140ml (1/2 up + 1 tbsp) orange-infused vodka80ml (1/3 cup) cassis or Chambord or crème de mure80ml (1/3 cup) stock syrup (equal parts of caster sugar and water reduced to a syrup)200g (1/2 lb) frozen berries (or fresh raspberries)juice of 2 lemons4 tsp runny honey16 mint leavescracked iceGarnishes:icing sugarmint tipsstraws (trimmed to size)Serving GlassWhisky GlassMethod:Combine the orange vodka, cassis, stock syrup, frozen berries, lemon juice, honey and mintleaves to a blender. Top up with the cracked ice so that the ice is about 5cm above the level ofliquid. Process for about 30 seconds, or until the mixture is smooth and sorbet-like inconsistency.In the meantime, dust the mint tips with the icing sugar. Divide the drink between whiskyglasses. Dust the top with icing sugar then add a straw and a mint tip. Serve immediately.

Brandy Alexander PunchThis is a traditional British recipe for a Christmas punch made from a blend of brandy, crèmede cacao and whipping cream served in glassed garnished with strawberry halves.Serves: 6Ingredients:750ml (1 bottle) brandy375ml (1/2 bottle) crème de cacao1.8l (7 1/2 cups) whipping creamfreshly-grated nutmeg, to garnish16 strawberries, halved, to garnishice cubes, to serveMethod:Combine the brandy, crème de cacao and cream in a large bowl. Whisk gently until just

combined.Add ice cubes to a 3.5l (3 1/2 quart) punch bowl and pour over the brandy mixture. Garnishwith a sprinkling of grated nutmeg.To serve, ladle into cocktail glasses and garnish each drink with a strawberry half.

Scottish Sparkle PunchThis is a classic Scottish party punch, often made for Hogmanay of wine, sparkling wine andlemonade base flavoured with Drambuie.Serves: 10Ingredients:1 bottle of dry white wine160ml (2/3 cup) Drambuiejuice of 1 lemon1 bottle of sparkling wine, thoroughly chilled500ml (2 cups) lemonadeice cubesMethod:Combine the white wine, Drambuie and lemon juice in a large jug. Stir to combine thentransfer to the refrigerator and chill thoroughly.Just before serving stir in the sparkling wine and the 500ml lemonade. Add plenty of ice cubesand serve.

Faux Kir RoyaleThis is a traditional Non-alcoholic recipe for a classic virgin cocktail made with chilledraspberry syrup served in a wine glass and topped with sparkling apple juice.Serves: 1Ingredients:45ml (1 1/2 measures) raspberry syrupsparkling apple juicecracked iceGarnishes:NoneServing GlassWine GobletMethod:Pour the raspberry syrup over cracked ice in a mixing glass. Stir to combine then strain into awine glass. Top with the sparkling apple juice and serve.

Kir Royale CocktailThis is a traditional IBA (International Bartenders’ Association) recipe for a classic Pre-dinner cocktail made with Crème de Cassis topped with champagne which is served in achampagne flute.Serves: 1Ingredients:90ml (3 measures) champagne

10ml (1/3 measure) Crème de CassisGarnishes:NoneServing GlassChampagne FluteMethod:Pour the Crème de Cassis into a champagne flute, top with the champagne and serve.

Buck’s Fizz CocktailThis is a traditional IBA (International Bartenders’ Association) recipe for a classic LongDrink cocktail made with orange juice and champagne that’s served in a champagne flute glass.Serves: 1Ingredients:100ml (2/5 cup) Orange Juice50ml (2 measures) ChampagneGarnishes:Orange TwistServing GlassChampagne FluteMethod:Pour the orange juice into a champagne flute, top with the chilled champagne then stir gently tocombine, garnish with an orange twist and serve.

Champagne CocktailThis is a traditional IBA (International Bartenders’ Association) recipe for a classic LongDrink cocktail made with champagne, brandy, Angostura bitters and sugar garnished with aslice of orange and a Maraschino cherry that’s served in a champagne flute.Serves: 1Ingredients:90ml (3 measures) Chilled Champagne10ml (2 tsp) Brandy2 dashes (1.2ml) Angostura Bitters1/2 sugar cubeGarnishes:Orange SliceMaraschino cherryServing GlassChampagne FluteMethod:Add the sugar cube to the base of a champagne flute, followed by the Angostura bitters. Pourthe randy over the top, followed by the chilled champagne. Garnish with an orange slice and aMaraschino cherry and serve.

Jams and Preserves

Everyone knows of marmalade and associates it with Scotland, but just like the remainder ofBritain, Scotland has a wealth of jams, jellies, preserves and chutneys of all kinds that are partof the native cuisine. Many of these use local wild fruit and a number are presented here..

Dundee MarmaladeAccording to legend, Dundee Marmalade was invented by a grocer, James Keiller whopurchased a shipload of Seville oranges at a bargain price. However, he was unable to sell theoranges because of their tart and bitter taste. His wife, not wanting to wash the fruit (or to losemoney) chopped them up and preserved them. As they were cooked until dark in colour sheused the term previously used for long-cooked quince and apple preserves, ‘marmalade’. TheDundee marmalade was born.Serves: 20+Ingredients:1.5kg (3 1/2 lbs) Seville oranges3 lemons3.6l (14 1/2 cups) water2.7kg (6 lbs) sugarMethod:Wash the oranges and lemons well then place in a large, heavy-based pan. Cover with thewater and bring to a boil. Reduce to a simmer and cook gently, covered, for about 2 hours, oruntil the fruit is soft.Carefully remove the fruit with a slotted spoon and set aside to cool. Once cold enough tohandle, cut the fruit into chunks (bite-sized pieces). Remove all the pips and add these back tothe cooking liquor. Bring this to a boil and boil rapidly for 10 minutes then take off the heatand strain (discard any solids).Pour the strained juice back into the pan, add the chopped fruit and the sugar and heat gently,stirring constantly, until the sugar has dissolved. Bring the mixture to a rapid boil and continueboiling for about 30 minutes, or until the setting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the marmalade liquor.Move the marmalade with your thumb. If a skin forms, your marmalade is set. If not, continueboiling for 10 minutes more and test again.Skim any scum from the surface then stir the marmalade well to distribute the fruit evenly

before spooning into jars that have been thoroughly washed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Whisky MarmaladeWith marmalade being so intimately associated with Scotland (Dundee in particular), it’shardly surprising that the combination of marmalade and whisky was also invented inScotland.Serves: 15Ingredients:7 Seville oranges2 lemons500ml (2 cups) water60ml (1/4 cup) whisky4kg (8 3/4 lbs) sugarMethod:Quarter the oranges (remove the pips and set aside) then slice the fruit thinly. Peel the lemons,shred the peel finely and squeeze the fruit to extract the juice (add any pips to the orange pips).Combine the orange pieces, lemon peel and lemon juice in a bowl then pour over 3.5l (14cups) water and set aside to soak for 4 hours.Bring 500ml (2 cups) water to a boil, pour over the pips in a small bowl and set aside to soak.The following day, combine the orange mixture and the soaking liquid from the pips in a largepreserving pan. Tie the pips in a muslin bag, add this to the pan then bring to a boil andcontinue boiling for 2 hours.Stir in the sugar and continue boiling for 1 hour more. To test, put a saucer in the refrigerator.When cold, add a teaspoon of the marmalade liquor. Move the marmalade with your thumb. Ifa skin forms, your marmalade is set. If not, continue boiling for 10 minutes more and test again.Skim any scum from the surface then take off the heat, stir in the whisky and ladle or spoon intojars that have been thoroughly washed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Cloudberry ConserveThe cloudberry is an alpine plant that bears a single fruit that is yellow when ripe and whichgrows in the Scottish highlands. I was given this recipe by a Scottish friend as the way that shemakes a conserve out of cloudberries. She usually uses this on breakfast pancakes. But it isgood for much more than that. Though it will not keep for more than a few days, it does freezewell so you can keep it that way. If you cannot get cloudberries, this recipe also works withblackberries or raspberries.Serves: 20+Ingredients:150g (5 oz) granulated sugar120ml (1/2 cup) red wine vinegar1 1/2 cinnamon sticks1 1/2 tbsp fresh ginger, minced1 1/2 tsp freshly-grated orange zest1/2 tsp ground cardamom

790g (28 oz) coarsely chopped cloudberries105g (3 1/2 oz) dried currantsMethod:Wash the cloudberries thoroughly and make sure that they are all hulled. Turn into a colanderand set aside to drain.Combine the sugar, vinegar, cinnamon, ginger, orange zest and cardamom in a heavy-bottomedsaucepan over medium heat. Continue cooking until the sugar dissolves and the mixture comesto a boil then add the cloudberries and currants.Return the mix to a boil then reduce to a simmer and continue cooking until the rhubarb istender (but not crumbling to a pulp), about 4 minutes.Take off the heat and allow to cool to room temperature then discard the cinnamon. Cover andrefrigerate for at least 1 hour before serving.

Redcurrant JellyThis is a classic recipe for a jelly (clear jam) of redcurrant liquid boiled with sugar until itreaches the setting point and stored in jars and which is typically served as an accompanimentto game meats. In British and Scottish cookery this is a very important addition to game sauces,which is why the recipe is presented here.Serves: 20+Ingredients:1.8kg (4 lbs) redcurrants600ml (2 1/2 lbs) water75g (3 oz) sugar per 100ml (2/5 cup) liquidMethod:Wash and trim the redcurrants then place in a heavy-bottomed saucepan along with the water.Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the sideof the pan with a wooden spoon.Pour into a jelly bag or a sieve lined with several layers of muslin and allow to drain into abowl (do not be tempted to squeeze the bag as this will only make the jelly cloudy.The following morning discard the fruit (I tend to freeze them to make pies later) then measurethe volume of the liquid and add 75g (3 oz) sugar per 100ml (2/5 cup) of liquid.Place the juice and the sugar in a saucepan, heat through then add the sugar, stirring untilcompletely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for settingby placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook thenmove it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continueboiling for 5 minutes more and test again.Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100ºC(212ºF) for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.

Raspberry JamThis is a traditional recipe for a classic preserve of fresh raspberries cooked with sugar andwater until they reach the setting point before being stored in jars for later use.Serves: 20+Ingredients:

2.8kg (6 lbs 3 oz) sugar2.8kg (6 lbs 3 oz) raspberriesMethod:Pick over the raspberries, remove any stalks and wash. Place the sugar in an oven-proof dishand bake in an oven pre-heated to 110ºC (230ºF) for about 10 minutes. Meanwhile add thefruit to a saucepan and bring to a simmer, allowing it to cook for 30 minutes or until fruit istender (and the juices are running freely).Remove the pan from the heat then add the sugar, stirring until completely dissolved. Return tothe heat, bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing aplate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with yourfingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutesmore and test again.Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100ºC(212ºF) for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.

Apple JellyThis is a Scottish recipe for a jelly made from apples cooked until they pulped and thendrained, where the juice is boiled with sugar and lemon juice until it reaches the setting point.Serves: 20+Ingredients:2kg (2 1/4 lbs) apples, sliced (a mix of eating and cooking apples) — no need to pare or corethe apples1.2l (5 cups) waterjuice of 2 lemons375g (15 oz) sugar per 500g (2 cups) apple juiceMethod:Combine the apples and water in a large pan. Bring to a boil and continue boiling for about 25minutes, or until the apples are completely soft.Turn the mixture into a jelly bag and allow to strain naturally over night (do not press down onthe fruit or the jelly will be cloudy).Mix the strained apple liquid with the lemon juice and weigh out then mix in 375g (15 oz)sugar for every 500g (2 cups) apple liquid. Turn into a pan, bring to a boil and cook for about20 minutes, or until the setting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the apple jelly. Move theapple jelly with your thumb. If a skin forms, your marmalade is set. If not, continue boiling for10 minutes more and test again.Skim any scum from the surface then ladle or spoon before spooning into jars that have beenthoroughly washed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed..

Blackcurrant Jelly JamThis is an unusual Scottish recipe for a quick jam made from blackcurrants boiled with water,sugar and butter until they thicken enough to set. This is served either as a sauce or as a spread.Serves: 20+Ingredients:

1kg (2 1/4 lbs) blackcurrants1l (4 cups) water1.8kg (4 lbs) sugar225g (1/2 lb) butterMethod:Combine the blackcurrants and water in a preserving pan. Bring to a boil then take off the heat,turn into a bowl and set aside until cold.Turn back into the pan, add the sugar and bring to a boil. Continue boiling for 30 minutes thenstir in the butter until melted. Take off the heat, turn into a bowl and serve.This can be presented as a jam at tea-time and can then be re-heated to serve as a fruit sauceor fruit pudding base at supper time.

Bramble JellyThis is a classic jelly (clear jam) made from blackberry juice set by boiling with sugar.Serves: 20+Ingredients:1kg (2 1/4 lb) blackberries, washed and picked over300g (2/3 lb) warmed sugar per 500ml (2 cups) blackberry juiceMethod:Place the blackberries in a pan and pour in just enough water to float them. Bring to a boil,reduced to a simmer and cook, crushing the fruit against the side of the pan, until all theblackberries are reduced to a pulp.Take off the heat and turn into a jelly bag and allow to strain naturally over night (do not pressdown on the fruit or the jelly will be cloudy).Measure out the strained blackberry liquid then mix in 300g (2/3 lb) warmed sugar for every500ml (2 cups) blackberry liquid. Turn into a pan, bring to a boil and cook for about 45minutes, or until the setting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the bramble jelly. Movethe bramble jelly with your thumb. If a skin forms, your marmalade is set. If not, continueboiling for 10 minutes more and test again.Skim any scum from the surface then ladle or spoon into jars that have been thoroughlywashed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Crab Apple JellyThis is a traditional jelly (clear jam) made from boiling crab apples to extract the juice andthen boiling the juice with spices and sugar until it sets. The resultant jelly can be used as asauce or garnish with fowl or pork or can be used like any other jam or jelly.Serves: 20+Ingredients:2.7kg (6 lbs) crab apples1.8l (7 cups) water1 tsp cloves1 cinnamon stick

5cm (2 in) length of ginger, crushed375g (15 oz) sugar per 500ml (2 cups) juiceMethod:Wash the crab apples and chop coarsely. Combine in a pan with the water and spices. Bring toa boil, reduce to a simmer and cook gently for 60 minutes (or until the fruit is reduced to a softpulp).Take off the heat and turn into a jelly bag and allow to strain naturally over night (do not pressdown on the fruit or the jelly will be cloudy).Measure out the strained blackberry liquid then mix in 375g (15 oz) warmed sugar for every500ml (2 cups) crab apple liquid. Turn into a pan, bring to a boil and cook for about 10minutes, or until the setting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the crab apple jelly.Move the crab apple jelly with your thumb. If a skin forms, your marmalade is set. If not,continue boiling for 5 minutes more and test again.Skim any scum from the surface then ladle or spoon the jelly into jars that have been thoroughlywashed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Damson JellyThis is classic jelly (clear jam) made by boiling damson plums to extract their juice beforeboiling the juice with sugar until it reaches the setting point and then potting.Serves: 20+Ingredients:1kg (2 1/4 lbs) damsons, washed and picked over500g (1 lb) warmed sugar per 500ml (2 cups) damson juiceMethod:Place the damsons in a pan and pour in just enough water to cover them. Bring to a boil,reduced to a simmer and cook, crushing the fruit against the side of the pan, until all the plumsare reduce to a pulp.Take off the heat and turn into a jelly bag and allow to strain naturally over night (do not pressdown on the fruit or the jelly will be cloudy).Measure out the strained damson liquid then mix in 500g (1 lb) warmed sugar for every 500ml(2 cups) damson liquid. Turn into a pan, bring to a boil and cook for about 30 minutes, or untilthe setting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the damson jelly. Movethe damson jelly with your thumb. If a skin forms, your marmalade is set. If not, continueboiling for 10 minutes more and test again.Skim any scum from the surface then ladle or spoon into jars that have been thoroughlywashed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Elderberry JellyThis is a classic jelly made from extracting elderberry and crabapple juice and boiling withsugar to set. Typically this is served with game meats or is used as a base for game sauces.Serves: 20+

Ingredients:1l (4 cups) elderberries, striped from their stalks (pull them off with the tines of a fork)1l (4 cups) whole crab apples300g (2/3 lb) warmed sugar per 500ml (2 cups) juiceMethod:Place the elderberries in a pan with 600ml water. Bring to a boil, reduce to a simmer and cookthe fruit until soft. Strain off the juice into a clean pan, add the crab apples and 600ml (2 1/2cups) water. Bring to a boil, reduced to a simmer and cook until the apples are reduced to apulp.Take off the heat and turn into a jelly bag and allow to strain naturally over night (do not pressdown on the fruit or the jelly will be cloudy).Measure out the strained liquid then mix in 300g (2/3 lb) warmed sugar for every 500ml (2cups) elderberry liquid. Turn into a pan, bring to a boil and cook for about 10 minutes, or untilthe setting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the elderberry liquor.Move the elderberry jelly with your thumb. If a skin forms, your marmalade is set. If not,continue boiling for 5 minutes more and test again.Skim any scum from the surface then ladle or spoon into jars that have been thoroughlywashed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Greengage JamThis is a classic jam made by boiling greengage plums until soft, extracting their pulp and thenboiling with sugar until the setting point is reached before potting.Serves: 20+Ingredients:1kg (2 1/4 lbs) firm, ripe, greengages1kg (2 1/4 lbs) sugar, warmedMethod:Halve the greengages and remove the stones. Crack some of the stones and remove the kernels.Heat a small pan of water to a boil, add the greengage kernels and blanch for 5 minutes. Drainand set asidePlace the prepared fruit in a pan with enough water to just cover the bottom. Slowly bring to aboil and continue boiling for 10 minutes then add the sugar. Stir well until the sugar hasdissolved then bring back to a boil and continue boiling briskly for 20 minutes, or until thesetting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the greengage pulp.Move the greengage pulp with your thumb. If a skin forms, your marmalade is set. If not,continue boiling for 5 minutes more and test again.Skim any scum from the surface then ladle or spoon into jars that have been thoroughlywashed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Unboiled Redcurrant Jelly

This is a very interesting recipe that makes jelly by wringing the juice from redcurrants, beforemixing in sugar so that the mixture thickens.Serves: 20+Ingredients:1.2kg (2 2/3 lbs) redcurrantscaster sugarMethod:Wash and dry the redcurrants (but do not strip off the stalks). Place in a bowl, cover withwater and set aside to soak.Drain the fruit and wipe dry then, taking a handful at a time, place the fruit in a piece of linenand twist the cloth to squeeze out every drop of juice into a bowl.Repeat the process until all the juice has been extracted. Measure the volume of juice and forevery 500ml (2 cups) add 400g (1 lb, scant) sugar. Beat the mixture with a wooden spoon untilthe sugar dissolves and the mixture begins to thicken.This is an excellent fruit-flavoured jelly that can be adapted to any soft fruit, However, as it isnot boiled it cannot be stored for more than a few months. If you are going to store, spoon intosterilized jars, seal securely and keep in the refrigerator.

Rowan JellyRowan jelly is a classic tart jelly made from wild rowan berries that it traditionally used asthe flavour base for sauces intended to be served with game meats.Rowan berries contain a toxic compound, presorbic acid. This is destroyed when the fruit arefrozen and then cooked so the jelly is completely safe to eat.Serves: 1Ingredients:500g (1 lb, slightly over) slightly under-ripe rowan berries375g (15 oz) sugar per 500ml (2 cups) rowan juiceMethod:Wash and dry the fruit, place in the freezer and freeze for 2 days then remove and allow tothaw. This both helps destroy the presorbic acid in the fruit and ruptures the cells in the fruit,helping with the juice extraction process.Turn the fruit into a pan and add just enough water to cover. Bring to a boil and continueboiling for about 20 minutes, or until the fruit are soft.Take off the heat and turn into a jelly bag and allow to strain naturally over night (do not pressdown on the fruit or the jelly will be cloudy).Measure out the strained liquid then mix in 375g (15 oz) warmed sugar for every 500ml (2cups) rowan liquid. Turn into a pan, bring to a boil and cook for about 30 minutes, or until thesetting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the rowan berry liquor.Move the rowan jelly with your thumb. If a skin forms, your marmalade is set. If not, continueboiling for 10 minutes more and test again.Skim any scum from the surface then ladle or spoon into jars that have been thoroughlywashed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Sloe JamThis is a classic Scottish recipes for a wild food jam made from sloe pulp boiled with sugaruntil it reaches the setting point.Serves: 20+Ingredients:750g (1 2/3 lbs) ripe sloes500g (1 lb) sugar per 500g (1 lb) sloe pulpMethod:Wash and wipe the sloes, place in a pan and add just enough water to float the fruit. Bring to aboil, reduce to a simmer and cook for about 30 minutes, or until tender.Turn the fruit into a fine-meshed sieve and press down with the back of a fork to extract all thepulp. Weight the pulp and mix in and equal weight of sugar.Turn into a pan, heat gently until the sugar dissolves then bring to a boil and cook for about 30minutes, or until the setting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the sloe pulp. Move thesloe pulp with your thumb. If a skin forms, your marmalade is set. If not, continue boiling for10 minutes more and test again.Skim any scum from the surface then ladle or spoon into jars that have been thoroughlywashed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

White Currant JellyThis is a classic jelly made from white currant juice boiled with sugar until it reaches thegelling point.Serves: 20+Ingredients:2kg (4 1/2 lbs) white currants375g (15 oz) sugar per 500ml (2 cups) of juiceMethod:Rub the currants gently in a cloth to clean and remove the stalks. Place in a mortar or a bowland pound with a pestle or a potato masher to extract the juice.Turn the pulp into a jelly bag and allow to strain naturally over night (do not press down onthe fruit or the jelly will be cloudy).Measure out the strained liquid then mix in 375g (15 oz) warmed sugar for every 500ml (2cups) white currant juice. Turn into a pan, bring to a boil and cook for about 30 minutes, oruntil the setting point is reached.To test, put a saucer in the refrigerator. When cold, add a teaspoon of the white currant juice.Move the jelly with your thumb. If a skin forms, your jelly is set. If not, continue boiling for 10minutes more and test again.Skim any scum from the surface then ladle or spoon into jars that have been thoroughlywashed, sterilized and warmed in the oven.Seal securely with lids, set aside to cool then label and store until needed.

Green Tomato and Apple Chutney

This is a classic recipe for a chutney of green tomatoes, apples and dried fruit cooked in sugarand vinegar flavoured with ginger and mustard powder that is boiled until thick before beingpotted.Serves: 20+Ingredients:1 kg green tomatoes, blanched, peeled, and chopped1kg cooking apples, cored and chopped (do not peel)500g onions, peeled and finely diced120g sultanas120g seedless raisins15g ground ginger350g brown sugar1 tbsp mustard powder1 tsp salt600ml malt vinegarMethod:Combine the apples, tomatoes and onions in a pan with the dried fruit, spices and sugar.Scatter over the salt then pour over the vinegar.Bring the mixture to a boil over gentle heat, stirring constantly until the sugar dissolves.Reduce to a simmer and cook gently for 2 hours, stirring occasionally.When all the fruit have cooked and the mixture is thick, stir to distribute the ingredients evenlythen ladle into jars that have been cleaned, sterilized and warmed in the oven. Leave 1cmheadspace in each jar and seal with vinegar-proof lids.Allow to cool, label and store in a cool dry place. Allow to mature for at least 2 weeks beforeuse.

Plum ChutneyThis is a rather unusual fruit chutney made from a plum base with apples, pears, sultanas andraisins in an onion and spiced vinegar base.Serves: 20+Ingredients:1.5kg (3 1/2 lbs) Victoria plums, peeled and pitted500g (1 lb) cooking apples, peeled, cored and chopped500g (1 lb) pears, peeled, cored and chopped500g (1 lb) onions, peeled and finely chopped675g (1 1/2 lbs) sultanas and raisins, chopped500g (1 lb) soft brown sugar600ml (2 1/2 cups) spiced malt vinegar1 cinnamon stick, halved6 cloves6 black peppercorns6 allspice berries1 bayleaf2 sprigs of thyme

1/4 tsp celery seedsMethod:Tie the spices and bayleaf is a cloth and place in a large pan with all the other ingredients.Bring to a boil, reduce to a simmer, cover and cook gently for about 60 minutes or until thefruit are all tender.Remove the spice bag then spoon the fruit mixture into cleaned and sterilized jars that havebeen warmed in the oven. Seal securely, allow to cool, then label and store in a cool, dark,cupboard. Allow to mature for at least 3 weeks before use.

Traditional MincemeatThis is the recipe for the classic blends of fresh and dried fruit with suet, nuts, rum, citrus zest,port wine and spices that is typically used as a filling for pies and tarts, particularly Christmasmince-pies.Serves: 20+Ingredients:4 eggs225g (9 oz) currants225g (9 oz) sultanas225g (9 oz) raisins120g (9 oz) dark soft brown sugar175g (7 oz) cooking apples — peeled and finely chopped120g (4 oz) mixed candied peel120g (4 oz) grated suet50g (2 oz) walnuts, coarsely chopped50g (2 oz) pecan nuts, finely chopped115ml (1/2 cup) dark rum (or brandy or whisky)finely-grated rind of one orangefinely-grated rind of one lemonjuice of one lemon1–2 tsp mixed spicepinch of freshly-ground nutmeg50ml (1/5 cup) good port wineMethod:Making this is simplicity itself. Add the fruit and spices to a large bowl. Mix together then beatthe eggs and add to the fruit. Mow add the remaining ingredients and mix thoroughly tocombine. Don’t skimp on the alcohol as they’re important for the recipe. Use this immediately,as it will not keep.However, if you would like to make a mincemeat that will keep, omit the eggs and add 200mlbrandy. The resultant mincemeat will keep for several months in jars and is best matured for atleast 3 weeks before use. Add 1 whole egg to a jar of mincemeat before use.

Hawthorn ExtractThis is a rather interesting method of extracting flavour from hawthorn flowers with vodka.The resultant extract can be use instead of vanilla extract as a native flavouring for cakes,puddings and even cocktails. This is a traditional recipe that has been all but forgotten, but

which deserves to be revived.Serves: 1Ingredients:1l (4 cups) hawthorn blossomsMethod:Gather the flowers on a dry day and pack into a wide-necked jar (a sauce jar is ideal), fillingthe jar no more than 3/4 full. Pour in enough brandy to cover the flowers either cork or sealtightly with a lid. Set aside in a cool, dark, cupboard to mature for a month or more.After this time, stain the liquid and pour into smaller bottles. Use either as an ingredient forcocktails or as a flavouring ingredient in place of vanilla extract.For example 500ml custard will need 1/2 tsp of this extract to flavour it.

Sweets and Candies

Scotland has a very strong tradition of preparing sweets and candies of many kinds,particularly toffees and fudges. Here you will find a selection of these sweet treats withrecipes sourced from all around Scotland.

Scottish TabletThis is a traditional Scottish recipe for a classic sweet (candy) of condensed milk-based toffeeflavoured with vanilla.Serves: 12 to 20Ingredients:900g (2 lbs) caster sugar85g (3 oz) water50g (2 oz) margarine2 tbsp syrupsmall tin of condensed milk1/2 tsp vanilla extractMethod:Place all the ingredients in a saucepan and heat gently until the sugar dissolves. Stircontinuously until the mixture comes to a boil then allow to boil for about 30 minutes.Remove from the heat, beat well and pour into a greased tin. Mark into squares when cool andcut when cold.

Highland ToffeeThis is a traditional Scottish recipe for a classic toffee made from a blend of oil, oats, sugar,syrup, chocolate and chopped nuts.Serves: 12 to 20Ingredients:80ml (1/3 cup) vegetable oil160g (5 1/2 oz) quick cook oats70g (2 1/2 oz) light brown sugar60ml (1/4 cup) golden syrup170g (6 1/2 oz) dark chocolate30g (1 oz) chopped nutsMethod:

In a large bowl combine the vegetable oil and oats. Mix-in the brown sugar, corn syrup, saltand vanilla. Tip the mixture into a generously greased 20cm (8 in) tin and press down to coverthe base.Place in an oven pre-heated to 200ºC (400ºF) and bake for 12 minutes. Take out of the ovenand set aside to cool. Once cold cut into 4 large squares and remove from the pan.Melt the chocolate in a bain-marie (double boiler) and use the melted chocolate to cover thesquares. Sprinkle the nuts over the top then allow the chocolate to cool and set before cuttingeach square into 9 pieces. Store in an air-tight box.

Edinburgh RockThough it commemorates the rocky outcrop on which the city of Edinburgh is built, EdinburghRock is actually a soft, sweet confection slightly reminiscent of marshmallow. It’s traditionalfor tourists to take this away from the city with them. But now you can make your own!Serves: 16 to 20Ingredients:450g (1 lb) sugar lumps150ml (3/5 cup) water1/4 tsp cream of tartargreen, yellow and orange food colouringpeppermint and lemon food flavouringsa little oilMethod:Add the sugar and water to a heavy-based saucepan and heat gently until all the sugardissolves. Bring the mixture almost to a boil then add the cream of tartar and beat well tocombine. Now bring to a boil and continue boiling until the mixture reaches the hard ball stage(or has reached 120ºC [248ºF] on a confectioner’s thermometer) [this is when a little of thesyrup when dropped into water forms a hard ball that you cannot squash between your thumband forefinger].Using two or three heat-proof bowls (depending on the number of colours you will use) dividethe mixture evenly. Stir in the separate food colourings then add a few drops of the flavouring.Oil shallow baking tins and pour the mixtures into separate tins. Using an oiled palette knife,turn the edges of the mixture over towards the centre as they begin to cool. Then, when themixture is cold enough to handle pull and fold the mixture until it becomes smooth and elastic.Finally pull into a long rope about 1cm in diameter.Using greased scissors cut the confection into lengths about 6cm long. Set these on greaseproofpaper (don’t let them touch) and leave for 24 hours to harden. Store in an air-tight container.

ClaggumThis is a treacle toffee that is particularly popular, especially for children, around Hogmanay.Serves: 16 to 20Ingredients:500ml (2 cups) black treacle (molasses)250ml (1 cup) cold waterMethod:Combine the treacle and water in a heavy-based pan. Heat gently over low heat until the

treacle is liquid and combines with the water.Now bring to a boil and continue boiling until the mixture reaches the soft-ball stage (113–116ºC [235–241ºF]), when a small drop of the mixture dropped in cold water forms a ball thatyou can squeeze to flatten between thumb and forefinger.Take the treacle mixture off the heat and pour into a shallow, greased tin. Set aside until coolenough for you to be able to handle with your hands.Dust your hands with icing sugar then pull the toffee and work until smooth. Finally pull thetoffee into long sticks and set these aside to cool until firm.

ButterscotchButterscotch is probably the traditional Scottish toffee that everyone knows about. Relativelysimple to make, but extremely tasty and a great gift for Christmas or Hogmanay.Serves: 16 to 20Ingredients:600g (3 cups) sugar120ml (1/2 cup) cold water120ml (1/2 cup) malt vinegar1 tbsp butter1/2 tsp cream of tartar1 tsp lemon juiceMethod:Combine the sugar, water, vinegar, butter, cream of tartar and lemon juice in a large saucepan.Bring to a boil and cook to the hard crack stage (149–150ºC [300–302ºF] as measured on aconfectioner’s thermometer — when you drop a little of the syrup in water at this stage it willsolidify into threads that will shatter at the slightest torsion [sideways pressure]).Take off the heat then pour into well-buttered biscuit or baking tins, filling them 6mm (1/4 in)deep. Allow to cool slightly and when partly cold mark off into 3cm (1 in) squares with agreased knife.Allow to cool completely and harden, turn out then break into squares and serve or store in anair-tight jar..

Whisky FudgeThis is also known as Whisky Tablet, a confection that’s part way between a fudge and abrittle.Serves: 20+Ingredients:1kg (2 1/4 lbs) white sugar300g (2/3 lb) butter1 small tin of condensed milk250ml (1 cup) whisky1.2l (5 cups) hot, freshly-brewed, teaMethod:Melt the butter in a large saucepan then stir in the tea. Add the sugar and cook, stirringconstantly, until the sugar dissolves. Add the milk and whisky and continue cooking, stirring

constantly, until the mixture thickens to the desired consistency (about 12 minutes’ cooking).The mixture is ready when it reaches the hard-ball stage (when a drop sets as a hard ball whendropped into cold water). Test every few minutes when you have boiled for 10 minutes.When the fudge mixture is read, turn out into a large buttered tray. When it is partly cooled andset mark out into bite-sized squares with an oiled knife. Allow to cool then turn out of the tinand break into pieces.

GlessieGlessies are a variety of traditional Scottish toffees that mix some of the ingredients ofbutterscotch and toffee.Serves: 20+Ingredients:1 tsp cream of tartar2 tbsp cold water250g (8 1/2 oz) Muscovado sugar15g (1/2 oz) butter750g (1 2/3 lbs) golden syrupMethod:Add the butter, sugar, water and cream of tartar to a pan and bring to a boil, stirring constantly.Allow to boil for 5 minutes then add the syrup, stir in well, and return to a boil. Continue toboil, without stirring, for about half an hour, or until the mixture has reached the Hard Ballstage (118–121ºC [244–250ºF] as measured on a confectioner’s thermometer).Take off the heat and pour thinly into well-greased tins. As soon as it begins to cool and set cutinto squares with a greased knife. When cold and hardened break apart with a hammer, or theback of a knife.

Helensburgh ToffeeThis is a toffee originating in the town of Helensburgh on the Clyde which has more theconsistency of a thick fudge rather than a traditional toffee.Serves: 20+Ingredients:60g (2 oz) unsalted butter450g (1 lb) caster sugar2 tsp golden syrup200ml (4/5 cup) condensed milk4 tbsp milk1/2 tsp vanilla extractMethod:Melt the butter in a heavy-bottomed saucepan and add the sugar, golden syrup, condensed milkand milk. Heat gently until the sugar has dissolved then bring to a boil, stirring constantly.Continue to cook, stirring gently until the mixture has reached the soft ball stage (115ºC[239ºF] as measured on a confectioner’s thermometer) then remove from the heat.Add the vanilla extract and beat the mixture well (until thick and creamy). Pour into shallow,well-greased tins and allow to cool a little before marking into squares with an oiled knife.Leave to cool and set completely then cut into pieces and store in an air-tight container. It’s

easier to handle if you wrap each piece in greaseproof paper before storing.Marzipan

Marzipan is readily available commercially, but the yellow blocks of commercial marzipantruly cannot compare with the taste and texture of the real, home-made equivalent. Once youhave tasted ‘real’ marzipan you will never go back to shop-bought again.Though typically used as a covering for cakes, particularly Christmas cakes, marzipan isactually a mouldable sweetmeat, hence its inclusion in this chapter on sweets and candies. It isalso a traditional Scottish confection, made from the almonds that were imported through theport city of Dundee.Serves: 20+Ingredients:270g (9 oz) icing sugar90g (3 oz) caster sugar280g (9 1/2 oz) blanched almonds2 tbsp brandy or sherry (or, as needed)1 large eggMethod:You will need to render the almonds into as fine a powder as possible. This is easiest done ina coffee grinder, but you can also use a food processor. Slowly add the almonds, about 60g (2oz) at a time. As they break up and form a stiff paste in the bottom of the grinder stop andscrape this out into a bowl. Continue this process until all the almonds have been ground. Itthere are any solid lumps remaining, or any bits of unbroken almonds return to the grinder andprocess again.Break up any stiff masses and add the caster sugar. Rub the mixture through your fingers untiluniform. Remove any large pieces of un-ground almonds and discard. Sift the icing sugar overthe top and stir well to combine.Meanwhile, break the egg in a heat-proof bowl and beat with he brandy or sherry to combine.Set the bowl over a pan of hot water and cook, stirring all the while, until the custard starts tothicken. Pour the custard into the almond mixture and work into the nuts until the mixturescombine.You will need to work the mixture for quite a while, until the sugar dissolves and the almondsrelease their oil. By the end you should have a smooth, workable paste (if the mixture truly istoo dry then add a drop more brandy). By the end the mixture should mould very easily. Whenyou roll it into a ball it should readily keep it’s shape. If it’s too soft to do this, add a littlemore ground almonds.

Marzipan DatesAlmonds, the basis of marzipan, entered Scotland through the port of Dundee. It’s hardlysurprising therefore, that marzipan became an important ingredient in Dundee cookery andthese confections of dates-covered marzipan are a traditional Dundee confection.Serves: 20+Ingredients:240g (8 oz) stoned dates

250g (8 1/2 oz) marzipan (see above for the recipe)120g (4 oz) caster sugarMethod:Knead the marzipan until warm and soft. Tear off a small piece and shape into a roll slightlyshorter than the length of one of the dates. Open the date carefully with a sharp knife and insertthe marzipan oval before closing the date over it. Roll the date in the caster sugar and setaside. Repeat the process until all the dates and all the marzipan have been used up. Store in anair-tight container until needed.

Scottish SnowballsThis recipe is for a classic snack or sweet of dough balls that are oven baked and covered ingrated coconut so they resemble snowballs. The full recipe is presented here and I hope youenjoy this classic Scottish dish of: Scottish Snowballs.Serves: 14 to 16Ingredients:280g (9 1/2 oz) self-raising flour1 egg1 tbsp milk50g (2 oz) sugarpinch of salt45g (1 1/2 oz) butterjam to sandwichmelted jam to coatgrated coconut to decorateMethod:Cream together the sugar, salt and butter until light and fluffy. Add the egg with a little flourand beat well to combine then add the remaining flour and mix thoroughly to combine (if it’s tostiff add some of the milk). You will end-up with a stiff mixture which should be divided into24 pieces. Four your hands and roll each piece into a ball. Set these at least 5cm apart on alightly-greased baking tray.Place in an oven pre-heated to 180ºC (360ºF) and bake for about 8 minutes, or until set andjust golden. Allow to cool on the tray for 10 minutes then transfer to a wire rack to coolcompletely.When cold, use a little jam to sandwich two of the biscuits together then coat with melted jamand roll in grated coconut so that the outside it’s completely covered and the finished biscuitlooks like a fluffy snowball.

Scots Barley SugarThis is a traditional Scottish recipe for a classic sweet (candy) of a sugar and barley liquidflavoured with liquorice that is clarified with an egg white and set until firm.Serves: 20+Ingredients:2 tbsp pearl barley1 liquorice stick450g (1 lb) sugar

1 egg whitebutter or oilMethod:Combine the barley with a little water and bring to a boil. Pour off the water then add freshboiling water (at least 400ml [1 2/3 cups]) and the liquorice stick. Continue boiling until allthe flavour has been leached from the liquorice.Pour the liquid into a bowl and set aside to settle. Combine the sugar with 300ml [1 1/4 cups]of the liquorice and barley liquid. Stir to dissolve then beat in the egg white to clarify.Transfer to a pan, bring to a boil and continue boiling, stirring only infrequently, until itreaches the Soft Crack Stage (132–143ºC [270–289ºF]; when you drop a bit of this syrup intocold water, it will solidify into threads that, when removed from the water, are flexible, notbrittle. They will bend slightly before breaking).Grease an earthenware baking dish with butter or oil then pour in the sugar syrup. Double thebarley sugar over and quickly cut into strips with a pair of scissors. Give these a twist and setaside on a greased baking tray to harden. Store in an air-tight jar.

Peppermint CreamsThis is another classic Victorian candy that is popular, and has been made for generations, inScotland.Serves: 20+Ingredients:1 large egg white240g (8 oz) icing sugarpeppermint essence or peppermint oil, to tasteMethod:Beat the egg white in a bowl then sift over 180g (6 oz) of the icing sugar. Beat well to combinewith a wooden spoon until combined.Now continue adding the remaining icing sugar, a tablespoon at a time, until you have a stiffpaste. Turn the paste out onto a work surface dusted with icing sugar then add about 4 drops ofpeppermint essence or oil on the dough. Gently knead this into the peppermint cream pasteuntil thoroughly distribute and continue kneading until the paste is smooth.Taste a small piece of the peppermint cream mixture. If the peppermint flavour is not strongenough, add a little more peppermint essence. Dust the peppermint dough all over with icingsugar and then roll out to about 5mm thick. Cut out individual peppermint creams with a smallcutter then transfer to a plate covered with greaseproof (waxed) paper. Cover with a clean teatowel and set aside over night in a cool place to harden.Cover each individual peppermint cream in a paper case and store in an air-tight tin.

Gaelic FruitThese are fresh fruit covered in whisky-flavoured chocolate that make excellent treats to beserved with coffee at the end of a meal, or sweet bites for Hogmanay.Serves: 20+Ingredients:120g (4 oz) plain chocolate (at least 70% cocoa solids)

120g (4 oz) milk chocolate120g (4 oz) white chocolate6 tbsp Scotch whiskyFresh fruit: strawberries, firm raspberries, seedless grapes, pitted cherries, apple or pearpieces, pineapple chunks, etclarge nuts and dried fruit: almonds, hazelnuts, Brazil nuts, pitted prunes, dried cranberries,large raisins etcMethod:Chop the chocolate then place each different chocolate in an individual bowl. Melt carefullyeither in a microwave or over a pan of hot water. Heat and stir only until the chocolate is justmelted. Allow the chocolate to cool slightly then beat in 2 tbsp whisky into each bowl.Stick the fruit on a cocktail stick then dip into one of the chocolate mixtures, twirling thecocktail stick to coat evenly. Sit the fruit on a baking tray lined with greaseproof paper as youcoat more of the fruit.When all the chocolate mix has been used, transfer the coated fruit to the refrigerator and chillfor at least 2 hours before serving.

GundyThis recipe is for a classic sweet (candy) of a syrup mixture with butter that’s flavoured withaniseed or cinnamon and allowed to harden.Serves: 20+Ingredients:450g (1 lb) brown sugar60g (2 oz) butter4 tbsp golden syrup1/4 tsp ground aniseed or cinnamonMethod:Combine the butter, sugar and golden syrup in a pan. Bring to a boil and continue cooking untilthick. Stir in the aniseed (or cinnamon) then take off the heat and pour onto a buttered slab orroasting tin. Allow to cool completely then break up into pieces and store or serve.

Black GundyThis is a traditional Scottish recipe for a classic sweet (candy) of a syrup mixture with butterthat’s flavoured with aniseed or cinnamon and darkened with treacle (molasses) before beingallowed to harden.Serves: 20+Ingredients:450g (1 lb) brown sugar60g (2 oz) butter4 tbsp treacle (molasses)1/4 tsp ground aniseed or cinnamonMethod:Combine the butter, sugar and treacle in a pan. Bring to a boil and continue cooking until thick.Stir in the aniseed (or cinnamon) then take off the heat and pour onto a buttered slab or roastingtin. Allow to cool completely then break up into pieces and store or serve.

Mansfield ToffeeThis is another classic recipe for a Scottish toffee that derives from the town of Mansfield,East Ayrshire, Scotland.Serves: 20+Ingredients:1kg (2 1/4 lbs) brown sugar1 tbsp butter1/2 tsp vanilla extract100g (3 1/2 oz) chopped nutsmilkMethod:Turn the sugar into a pan and work in just enough milk to moisten. Add the butter and heatgently until the sugar dissolves then bring to a boil and continue boiling steadily for 30minutes, stirring occasionally.

Take off the heat and beat in the vanilla extract. Turn into a greased tin, sprinkle over thechopped nuts and allow to cool and harden. Turn the toffee out onto a chopping board, poundwith a mallet to break into pieces and set aside to store.

Hogmanay

Hogmanay is the Scottish celebration of the New Year. The celebration itself begins on thenight of the 31st of December and extends right through to the morning of New Year’s day. It isan extension of the European New Year celebration, with a few Scottish twists. Below youwill find a brief history of New Year in general and Hogmanay in particular, along withrecipes fora few Hogmanay-related dishes that are not found elsewhere in this book

History and Origins of New Year CelebrationsBy definition, the New Year marks the first day of the calendar new year and is the day onwhich the year number for any given calendar is incremented. In most cultures this is a specialday and is marked in some manner. Globally, this is now the first of January in the Gregoriancalendar and marks the continuation of a practice dating back to the Romans. However, manyregional and religious calendars remain in use that mark the New Year distinctly.

The origins of New Year’s day falling on January 1st goes back to Roman times. According toRoman writers, the modern year (January to December) goes back to the time of King NumaPompilius, circa 700 BCE with January being the start of the year having an even more ancienthistory. Indeed, January is named after the Roman deity Janus, the two-headed god ofbeginnings and endings, entrances and exits. However, it was customary for Roman writers toidentify succeeding years by the names of that year’s consuls and it wasn’t until 153 BCE thatconsuls entered office on the 1st of January. Since then, January 1st has been the customarybeginning of the year. A practice that has continued until this day (despite a period during theMiddle Ages where several other days were variously used to mark the New Year [1 March,25 March, Easter, 1 September, 25 December]).With the globalization of the late 20th century, the date of January 1st has become the globaldate for New Year, even in those countries and cultures with their own New Year celebrationson other days (e.g., China and India). Indeed, the celebration of New Year has become aglobal event world-wide with many cities providing large-scale events, in particular thelighting of fireworks at midnight on December 31st.

Typical New Year celebrations include a party on December 31st that goes through well pastthe chimes of midnight and where the New Year is toasted and the old year is bade farewell. InFrance, the New Year celebrations last 6 days, starting on January 1st. New Year’s Eve isknown as la Saint-Sylvestre and on this day the feast of le Réveillon de la Saint-Sylvestre incelebrated, typically with a good dinner where dishes such as pancakes and flavoured duck orgoose are served. Champagne is commonly served, though vin chaud (hot wine) is notuncommon. Traditionally the festival cake, galette des rois (King Cake) is served and thissometimes a little king figure baked inside. In France, like several other countries, it isbelieved that a pleasant dinner on New Year’s day ushers in a nice year to the family.As for other New Year traditions, many foods and serving styles are thought to bring goodluck, closure to the Old Year and a fresh beginning to the New Year.Of these, perhaps the most well known is the pomegranate, which has the meaning of‘abundance’ and is frequently used in New Year’s day dishes in the Mediterranean region.This makes pomegranates an excellent garnish for other dishes and a good base for cocktailsand other drinks.Other foods thought to bring good luck include:Cabbage — believed to represent money.Lentils — believed to symbolize coins.Pork — the pig represents progress and a rich life.Long Noodles — noodles or pasta represent the thread of a life and, by extension, longnoodles or pasta signify a long life.Collard Greens — in the Southern States of the USA these represent the green colour of USdollars.Spring Rolls — Their golden colour and shape represent gold bars..Chocolate — The Aztecs used chocolatl (processed chocolate) as money.Ring-shaped dishes and desserts are also popular at New Year (Bundt cakes, prawn rings, ricerings with curry fillings etc. The ring represents both eternity and also represents the closure ofthe past year.Of course, the largest and most well known New Year celebrations is Scottish Hogmanay andthis is detailed below.

History of HogmanayIn actuality, Hogmanay is the Scots word for the last day of the year, but in modern usage it isalso synonymous with the Scottish celebrations of the New Year. However, nominally, itrepresents only the start of a celebration which lasts through the night until the morning of NewYear’s Day (January 1st) or, in some cases, January 2nd which is a Scottish Bank (public)Holiday.The roots of Hogmanay extend back to the celebration of the winter solstice among the Norse,as well as incorporating customs from the Gaelic New Year’s celebration of Samhain. TheVikings celebrated Yule (indeed, in Shetland, where the Viking influence was strongest, NewYear is still called Yules, from the Scandinavian word), which later contributed to the TwelveDays of Christmas, or the ‘Daft Days; as they were sometimes called in Scotland. The winterfestival went underground with the Protestant Reformation and ensuing years, but re-emergednear the end of the 17th century.

The origins of the word Hogmanay is hotly debated and rather shrouded in uncertainty. Mostauthorities believe it to have come into Scots through the Auld Alliance with France. Indeed,the most satisfactory explanation is a derivation from the Northern French dialect wordhoguinané, or variants such as hoginane, hoginono and hoguinettes. Those being derivedfrom 16th century Old French aguillanneuf which is either a gift given at New Year, achildren’s cry for such a gift or New Year’s Eve itself. The second element in hogmanayseems to be the French term l’an neuf ie the New Year itself. However, there are a number ofother suggested derivations and these include:Scottish Gaelic Òg-Mhadainn/h-òg-mhaidne (‘new morning’)Gaelic ochd meadhan oidhche (‘eighth midnight’ [eighth night from Christmas])Dutch hoog min dag (‘day of great love’)Old English haleg monaþ (‘Holy Month’)Irish Gaelic theacht meán oíche (‘the arrival of midnight’)The popularity of Hogmanay in Scotland is partly explained by its Norse and Celticantecedents, however the practice of celebrating Hogmanay was re-enforced by thePresbyterian church, The Kirk who, after the reformation, essentially banned the celebration ofChristmas in Scotland from the end of the 17th century to the 1950s. The reason for this has itsroots in the Protestant Reformation when the Kirk portrayed Christmas as a Popish or Catholicfeast and therefore had to be banned. Indeed, many Scots worked over Christmas and, as aresult, their Winter Solstice holiday was therefore at New Year when family and friendsgathered for a party and exchange presents, especially for the children, which came to becalled Hogmanay.

Hogmanay TraditionsHogmanay traditions extend from the 31st of December (known as Ne’erday), which manyScots still celebrate with a special dinner, usually consisting of Scottish Steak Pie. The othertraditional food being the Black Bun. It was also traditional to clean the house on this day andthere was a superstition that all debts should be cleared before ‘the bells; at midnight on thisday.Another widespread custom of Hogmanay was that of ‘First Footing’, which startedimmediately after midnight. This involved the first person to cross the threshold of a friend orneighbour being presented with symbolic gifts such as salt, coal, shortbread, whisky, and blackbun — with each gift intended to bring different kinds of luck to the householder. Food anddrink (as the gifts) are then given to the guests. As with other New Years’ Day celebrationsthis ‘first footing’ is supposed to fix the luck of the household for the remaining year.It has long been a tradition at Hogmanay to sing the Burns poem Auld Lang Syne. This traditionhas been exported and in many English-speaking countries it is traditional to sing a verse (andthe chorus) of Burns’ poem Auld Lang Syne (For [the sake of] old times) immediately after thestroke of Midnight. The poem is written in Lowland Scots dialect and the portion typicallysung is given below:

Auld Lang SyneShould auld acquaintance be forgot,and never brought to mind ?

Should auld acquaintance be forgot,and auld lang syne ?CHORUS:For auld lang syne, my jo,for auld lang syne,we’ll tak a cup o’ kindness yet,for auld lang syne.It should be noted, however, that the last line of the first verse is more commonly sang: For thesake of auld lang syne? rather than using the words of Burns’ original, as this helps with thephrasing of the verse.Other Hogmanay Recipes:Starters:

Scallop and Artichoke Cream SoupCrème de Coquilles Saint-Jaques (Scallop and Artichoke Cream Soup) is a traditional Frenchrecipe for a classic soup of scallops, artichokes and mushrooms in a chicken stock and creambase that is often served during the New Year festivities.Serves: 6 to 8Ingredients:300g (2/3 lb) king scallops350g (12 1/2 oz) artichokes200g (7 oz) button mushrooms1 shallot, very finely chopped2 tbsp olive oil2 tbsp butter600ml (3 2/3 cups) chicken stock400ml (1 3/4 cups) double creamsalt and freshly-ground black pepperflat-leaf parsley, to garnishMethod:Melt about 2 tbsp butter in a saucepan, add the shallot and fry gently for 2 minutes then add150g (5 oz) of finely-sliced mushrooms, 250g (10 oz) of diced artichokes and 200g (7 oz) ofthe scallops. Season thoroughly then cover the pan and sweat the ingredients gently for about10 minutes.At this point stir in the chicken stock, bring to a simmer and cook for 25 minutes. In themeantime, heat the olive oil in a pan and use to fry the remaining artichokes (which should bevery finely chopped) for 2 minutes before adding 50g (2 oz) finely-chopped mushrooms. Fryfor 2 minutes more then add the remaining scallops (finely chopped). Season well and cook,stirring frequently, for 1 minute further.Blanch the parsley in boiling water then drain and combine in a food processor with 2 tbspcream. Season and set aside.Take the soup mix off the heat, pour into a food processor and blitz until smooth. Pass througha fine-meshed sieve and set aside until completely cold.

When the soup mix is cold return to the food processor then blend to mix in the cream. Adjustthe seasonings to taste then transfer to the refrigerator for at least 1 hour to chill.When ready to serve, ladle the chilled soup into six soup plates. Place a little of the artichoke,mushroom and scallop in the centre. Now, using the tip of a palette knife place drops of theparsley cream all the way around the edges of the plates. Serve immediately.

Baby Caviar PotatoesThis is a modern British recipe for a classic starter of baby potatoes that are baked, cut open,and served topped with sour cream and caviar and which make an excellent starter forChristmas or New Year celebrations.Serves: 6Ingredients:30 baby new potatoes (Charlottes are good) — chose the smallest your can find250ml (1 cup) sour cream2 tbsp caviar (red and/or black)Method:Wash and dry the potatoes then prick all over with the tines of a fork. Arrange on a baking traythen transfer to an oven pre-heated to 200ºC (400ºF) and bake for 40 minutes, or until they aretender. Remove from the oven then set aside to cool to room temperature.When cold, cut a large cross shape in the top of each potato then squeeze their bases so they‘pop’ open. Top each one with a small dollop of sour cream and garnish with a little caviar.

Fine Egg MousseMousse d’Oeufs Fine (Fine Egg Mousse) is a traditional French recipe for a classic mousse offinely-chopped hard-boiled eggs in a chicken stock and cream base set with gelatine andlightly-spiced that is often served as a starter for New Year.Serves: 6 to 8Ingredients:8 hard-boiled eggs, shelled200ml (4/5 cup) chicken stock15g (1/2 oz) gelatinepinch of cayenne pepper1 tbsp freshly-grated horseradish150ml (3/5 cup) double cream3 tbsp finely-chopped chervil or dill1/2 cucumber, peeled and coarsely-grated (to garnish)freshly-ground black pepperMethod:Chop the eggs finely then place in a large bowl. In the meantime, heat the stock in a pan untiljust simmering, add the gelatine and stir to melt. Once the gelatine has completely dissolvedstrain this stock mixture over the eggs and stir gently to combine.Season to taste with salt and black pepper then add the cayenne pepper and horseradish. Foldin the cream and the chopped herbs then turn the mixture into a food processor and pulsebriefly (stop just before the mixture becomes completely smooth).Turn the resultant mix into a 900ml (3 2/3 cups) soufflé dish. Transfer to a refrigerator and

chill for at least 3 hours to set (preferably over night).Turn out of the dish, garnish with the grated cucumber, season lightly and serve.

Caraway Piklets with Smoked SalmonThis is a modern British recipe for a classic starter of flour, butter, egg and milk batter pikletsflavoured with caraway seeds that are fried until golden and served topped with sour creamand smoked salmon and which make and excellent dish for parties, particularly Christmas andNew Year.Serves: 6Ingredients:50g (2 oz) wholemeal self-raising flour1/2 tsp caraway seeds40g (1 1/2 oz) butter1 egg, lightly beaten120ml (1/2 cup) milk2 tbsp cream cheese, softened120g (5 oz) smoked trout slicessprigs of dill and parsley, to garnishlemon wedges to garnishMethod:Sift the flour into a bowl and stir in the caraway seeds. In the meantime, melt 15g (1/2 oz) ofthe butter and whisk this with the egg and milk.Form a well in the centre of the flour and pour in the milk mixture. Use a wooden spoon to stirthe mixture until well combined (but be careful not to over-mix).Heat a heavy frying pan or skillet. Grease this with a little of the remaining butter. Pour in 1tbsp of the batter to form each pikelet and cook for about 2 minutes, or until bubbles appear onthe surface. Now turn over and cook for about 2 minutes on the other side.As soon as the Piklets are done, transfer to a wire rack to cool. Continue cooking the remainingbatter until it has all been used up (grease the frying pan with more butter, as needed).When done, and you are ready to serve, spread a little cream cheese on top of each piklet.Drape over a piece of smoked salmon and arrange five on a serving plate. Garnish eachserving with a few sprigs of dill and parsley. Add a lemon wedge and serve.

Smoked Salmon TartletsThis is a modern British recipe for a classic starter or snack of puff pastry rounds filled withblend of flavoured cream cheese and capers that are baked and topped with smoked salmonand which make an excellent Hogmanay treat.Serves: 12Ingredients:250g (1 cup) cream cheese, at room temperature1 1/2 tbsp whole-grain mustard2 tsp Dijon mustard2 tbsp fresh lemon juice2 tbsp dill, chopped

6 sheets puff pastry (thawed if frozen)300g (2/3 lb) capers, squeezed dry and coarsely chopped24 fresh sprigs of dill, to garnish24 slices of smoked salmonMethod:In a bowl, beat together the cream cheese, mustards, lemon juice and dill. Use a fluted pastrycutter to cut four 10cm rounds from each sheet of puff pastry (24 rounds in all) and set these onbaking trays lined with parchment paper.Prick the pastry all over with the tines of a fork then cover with clingfilm (plastic wrap) andrefrigerate for 10 minutes. After this time, remove the clingfilm then bake the pastries inbatches, in an oven pre-heated to 200ºC (400ºF) for 7 minutes each. After this time, removethe pastries from the oven and use a spoon to flatten the centre of each. Return to the oven andbake for a further 5 minutes, or until the pastry is golden brown and well risen.Remove from the oven and set aside to cool. Once the pastries have reached room temperature,spread the cream cheese mixture evenly over the tops, leaving a 1cm border all the wayaround. Drape a slice of smoked salmon over the top, garnish with a few pieces of caper and asprig of fresh dill then serve immediately.

Hoisin Duck BitesThis is a modern British recipe for a classic festive starter of left-over duck mixed with hoisinsauce wrapped in spring roll wrappers and fried in oil to cook.This is an excellent snack for making use of left-over duck. It also makes a wonderful part of abuffet meal.Serves: 8 to 10Ingredients:remains of a cold, roast, duckHoisin saucespring onions, shreddedspring roll wrapperssweet chilli sauce, to accompanyMethod:Shred the meat from the roast duck then add in enough of the hoisin sauce to moisten (so thatthe duck is coated but the mixture is not too wet. Mix in the shredded spring onions to taste.Take a spring roll wrapper and place about 2 tbsp on the lower half. Moisten the edges thenfold over the top half to make a triangle. Now moisten the edges again and fold them all overto make a neat, well-sealed triangle.Add oil to a depth of 5cm (2 in) in a wok and when hot use to deep fry the spring rolls overmedium-high heat. When golden brown and cooked through remove with a slotted spoon andallow to dry on a wire rack.Serve with a chilli dipping sauce.As a variant and for a Scottish twist you could make these using fried Haggis rather than theduck.

Stilton-stuffed MushroomsThis is a modern British recipe for a classic starter of mushrooms stuffed with Stilton cheese

that are breaded, fried and served with cranberry relish and which make an excellentChristmas starter.Serves: 4Ingredients:20 closed-cap mushrooms (about 5 per person)100g (3 1/2 oz) Stilton cheese, crumbled50g (2 oz) plain flour2 eggs, beaten50g (2 oz) breadcrumbsoil for deep fryingcranberry sauce, or cranberry relish, to accompanyMethod:Carefully remove the stems from all the mushrooms. Use about 1 tbsp of the Stilton to stuff thecaps.Now dip the mushrooms first in the flour, then the beaten egg and finally coat with thebreadcrumbs.Heat oil in a deep fryer to 180ºC [360ºF] (when a small cube of bread instantly sizzles andturns golden brown when dropped in the oil) then add the mushrooms and deep fry for about 4minutes, or until golden brown and cooked through.Remove the mushrooms from the oil with a slotted spoon and set aside on kitchen paper todrain. Serve warm, accompanied by the cranberry sauce or cranberry relish. If desired, youcan serve the mushrooms on a bed of salad leaves.

Smoked Salmon and Cream Cheese PâtéThis is a modern British recipe for a classic starter of mushrooms stuffed with Stilton cheesethat are breaded, fried and served with cranberry relish and which make an excellentChristmas starter.Serves: 4Ingredients:20 closed-cap mushrooms (about 5 per person)100g (3 1/2 oz) Stilton cheese, crumbled50g (2 oz) plain flour2 eggs, beaten50g (2 oz) breadcrumbsoil for deep fryingcranberry sauce, or cranberry relish, to accompanyMethod:Carefully remove the stems from all the mushrooms. Use about 1 tbsp of the Stilton to stuff thecaps.Now dip the mushrooms first in the flour, then the beaten egg and finally coat with thebreadcrumbs.Heat oil in a deep fryer to 180ºC [360ºF] (when a small cube of bread instantly sizzles andturns golden brown when dropped in the oil) then add the mushrooms and deep fry for about 4minutes, or until golden brown and cooked through.

Remove the mushrooms from the oil with a slotted spoon and set aside on kitchen paper todrain. Serve warm, accompanied by the cranberry sauce or cranberry relish. If desired, youcan serve the mushrooms on a bed of salad leaves.

Oysters KirkpatrickThis is a traditional British recipe for a classic oysters cooked in a spiced sauce on the halfshell that’s topped with crisp bacon and cheese before being grilled (broiled). The full recipeis presented here and I hope you enjoy this classic British version of: Oysters Kirkpatrick.Oysters Kirkpatrick, also known as Oysters Kilpatrick, despite the name, is a traditionalEnglish dish of oysters in a bacon sauce that is topped with cheese and grilled to finish. Thismakes an excellent starter or side dish for Christmas or New Year.Serves: 4Ingredients:12 oysters (in their shells)1/2 lemon, cut into wedgesFor the Kirkpatrick Sauce:1 tsp sunflower oil4 rashers of thick-cut rindless streaky baconknob of butter1 shallot, very finely chopped2 tbsp Worcestershire sauce1 tbsp tomato ketchup4 drops of Tabasco sauce50g (2 oz) mature Cheddar cheese, gratedMethod:Begin with the sauce. Heat the oil in a non-stick frying pan then add the bacon and fry for 2minutes per side, or until lightly browned. Remove from the pan with tongs and set aside onkitchen paper to drain.Melt the butter in the same frying pan and fry the shallot for two minutes, or until soft, stirringfrequently. Take the pan off the heat then stir in the Worcestershire sauce, tomato ketchup andTabasco sauce. Mix until thoroughly combined then set aside.Shuck the oysters then place the meats and any liquor in the deeper shell. Arrange the shells ona baking tray then spoon over some of the sauce. Break the bacon into small pieces and scatterover the top along with the grated cheese.Place under a hot grill and cook for about 2 minutes, or until the oysters are just cooked and thetopping is melted and bubbling.Serve hot, accompanied by the lemon wedges.Main Courses:

Herbed, Spiced, Roast Beef FilletThis is a traditional British recipe for a classic dish of a fillet of beast coated in a mix ofspices and herbs that’s oven roasted and which makes an excellent centrepiece for a New Yearmeal.Serves: 6 to 8

Ingredients:2 tbsp fresh rosemary leaves, chopped2 tbsp fresh thyme leaves2 bayleaves4 garlic cloves1 large shallot, peeled and quartered1 tbsp freshly-grated orange zest1 tbsp coarse sea salt1 tsp freshly-ground black pepper1/2 tsp freshly-grated nutmeg1/4 tsp ground cloves2 tbsp olive oil2 whole beef fillets, trimmedMethod:Combine the rosemary, thyme, bayleaves, garlic, shallot, orange zest, salt, black pepper,nutmeg and cloves in a food processor. Pulse to chop then keep the machine running as you addthe olive oil and process the mixture until smooth.Rub the mixture evenly all over the beef fillets then place the meat in a large glass or ceramicbaking dish. Cover with kitchen foil and set aside to marinate in the refrigerator for at least 6hours.After this time place the fillets on the rack of a roasting tin then transfer to an oven preheated to200ºC (400ºF) and roast for about 35 minutes, or until cooked through. Remove from the ovenat this point, cover with foil and set aside to rest for 10 minutes before slicing and serving.

Salmon and Shrimp QuicheQuiche au Saumon et Crevettes (Salmon and Shrimp Quiche) is a traditional French recipefor a classic dish of salmon and shrimp in a Swiss cheese, egg and sour cream custard that’sbaked in a quiche crust and which is often served during the New Year festivities.Serves: 6 to 8Ingredients:For the Quiche Crust:150g (1/3 lb) plain flour90g (3 oz) butter, straight from the fridgeyolk of 1 large eggwaterFor the Filling:4 small pieces of smoked salmon200g (8 oz) cooked and peeled shrimpGruyère cheese, grated120ml (1/2 cup) sour cream3 eggssalt and freshly-ground black pepperMethod:Prepare the quiche crust by placing the flour in a large bowl then cut the butter into small cubes

and add to the flour along with the salt. Using your fingers rub the butter into the flour.Continue rubbing until the mixture resembles coarse breadcrumbs. Add the egg yolk and bringthe crumbs together to form a ball of dough (add a little water if the dough is too dry). Take outyour tart tin (always use a metal one as this ensures the pastry crisps up), a 25cm (10 in) tin isideal. Flour your work surface, place the pastry on it and roll out so that it will cover both thebase and sides of your tart tin. Lift the pastry into the tin and smooth out the base beforepressing the pastry into the crenellations on the side. Prick the pastry with a fork then chill inthe fridge for 20 minutes.After this time, cover with greaseproof paper, add baking beans then transfer to an oven pre-heated to 180ºC (360ºF) and bake blind for 10 minutes. Remove from the oven, take out thebeans and greaseproof paper then set aside as you prepare the filling.Crack the eggs into a bowl and beat until light and fluffy then add the sour cream and cheeseand beat the mixture once again. Cover the base of the pie crust with the salmon then arrangethe shrimps evenly on top of the fish.Pour in he egg mixture then transfer the quiche to the oven and bake for about 20 minutes, oruntil the filling is set and the top is golden brown. Remove from the oven and allow to coolslightly before cutting into quarters and serving accompanied with a green salad and crustybread.

Party PoussinsThis is a modern British recipe for a classic dish of individual poussins (baby chickens)coated in a spice mix and roasted with garlic and lemon; a dish that makes an excellent centre-piece for New Year meals.Serves: 6 to 8Ingredients:8 oven-ready poussins (Cornish game hens)5 tbsp chilli oil4 tsp salt1 generous pinch of sugar1/2 tsp ground cinnamon (heaped)1/2 tsp paprika (heaped)1 large lemon1 large bulb of garlicgenerous handful of fresh coriander, choppedMethod:Arrange the poussins, breast side up, in a small roasting pan. Drizzle over the oil then rub intothe birds so they are well coated.Combine the salt, sugar, cinnamon and paprika in a small boll and mix thoroughly. Sprinklethis spice mix all over the poussins and rub in gently. Quarter the lemon then cut each quarterinto four pieces. Arrange these pieces in and around the birds.Now separate the garlic into cloves and set these around and between the poussins. Transferthe roasting dish to an oven pre-heated to 200ºC (400ºF) and cook for about 45 minutes, oruntil the birds are nicely browned and completely cooked through (the juices must run clearwhen the birds are pierced in the thickest parts of their thighs with a skewer).

Remove the tin from the oven, cover lightly with foil and allow to rest for 10 minutes. At theend of this time, transfer the poussins to serving plates, garnish with the chopped coriander andthe roasted lemon pieces and garlic cloves.Serve hot.

Vegetarian WellingtonThis is a modern British recipe for a classic festive dish of mushrooms, rice, eggs, cranberriesand herbs baked in a puff pastry case that makes an excellent vegetarian alternative forChristmas.Serves: 6 to 8Ingredients:60g (2 oz) basmati ricepinch of ground turmericfinely-grated zest of 1 lemon1 onion, finely chopped600g (1 1/3 lbs) chestnut mushrooms, sliced50g (2 oz) butter, melted1 tbsp fresh parsley, finely chopped1 tbsp fresh tarragon, finely chopped1 tbsp dried cranberries2 hard-boiled eggs, choppedsalt and freshly-ground black pepper, to taste250g (10 oz) ready-rolled puff pastry (thawed if frozen)1 egg, beaten1 tsp sesame seedsroast vegetables, to accompanymushroom gravy to serveMethod:Bring a pan of water to a boil, add the turmeric and lemon zest. Wash the rice, add to the panand cook until tender (between 8 and 20 minutes, depending on type). Drain the rice and setaside.In the meantime, melt the butter in a frying pan over medium heat. Add the onion andmushrooms and fry for about 4 minutes, or until the onion has softened. At this point, stir in thecooked rice along with the herbs, cranberries and chopped hard-boiled eggs. Stir untilcompletely combined then take off the heat and season to taste with salt and black pepper. Setaside to cool slightly.Take the pastry and trim into a 20 x 30cm (8 x 12 in) rectangle. Spoon the cooled rice andmushroom mixture down the centre of the pastry. Brush around the edges with beaten egg thenbring the sides of the pastry together as a parcel and seal. Brush all over with the beaten eggthen transfer to the refrigerator and chill for 30 minutes.After this time, sprinkle the sesame seeds over the top of the pastry then transfer to an ovenpre-heated to 200ºC (400ºF) and bake for 30 minutes, or until the pastry is crisp and goldenbrown.Slice the vegetarian Wellington into six equal pieces. Arrange these on warmed serving plates

and accompany with roast vegetables and vegetarian gravy.Braised Grouse

This is a traditional British recipe (based on a French original) for a classic dish of grousestuffed with sausage meat, chicken liver and herbs that’s braised on a bed of bacon, ham,carrot, onions and celery in bouillon that makes an excellent Hogmanay dish.Serves: 4Ingredients:1 grouse100g (4 oz) sausage meat30g (1 oz) chicken liver, chopped1 tbsp parsley, mincedsalt and freshly-ground black pepper2 slices of pork back fat (to bard)1 tbsp butter or fat1 rasher of bacon, chopped1 slice of ham, chopped1 carrot, chopped2 onions, chopped1 celery stick, chopped1/2 garlic clove, finely choppedsalt and freshly-ground black pepper75ml (5 tbsp) bouillon1 bouquet garniMethod:Combine the sausage meat, chicken liver, parsley, salt and black pepper in a bowl then use theresultant mixture to stuff the grouse. Tie a bard of the pork back fat over the breast of the bird.Melt the butter or fat in the base of a flame-proof casserole or heavy-based saucepan. Add thebacon, ham, carrot, onions and celery and allow to cook for about 6 minutes without colouring.Pour over the bouillon, then add the bouquet garni before setting the grouse on top. Close thelid of the pan and simmer for 2 hours.Remove the bouquet garni and the bards then skim-off any surplus fat and serve with a purée ofgreen lentils.Accompaniments:

Mashed Carrots and TurnipsThis is a traditional British recipe for a classic accompaniment of boiled carrots and turnipsmashed with butter and cream that makes an excellent accompaniment for the Christmas andThanksgiving meals.Serves: 6 to 8Ingredients:500g (1 lb) turnips, peeled and cut into chunks500g (1 lb) carrots, peeled and cut into chunks2 tbsp butter

2 tbsp cream1 tsp sea salt1/2 tsp freshly-ground black pepper1/8 tsp ground nutmeg3 tbsp fresh chives, finely coppedMethod:Combine the turnips and carrots in a large saucepan with a tight-fitting lid. Add water to comeabout half way up the vegetables then cover and place over medium heat.Bring to a boil then reduce to a simmer and continue cooking gently for about 20 minutes, oruntil both the turnips and carrots are very soft.Turn into a colander and drain thoroughly then turn into a bowl and, using a potato masher,mash the turnips and carrots together until smooth. Now stir in the butter, cream, salt, blackpepper and mash the mixture once more until smooth.Finally, stir in the chives and serve immediately.

Perfect Mashed PotatoesThis is a traditional British recipe for a classic accompaniment of boiled potatoes mashedwith butter, cream and milk that makes an excellent accompaniment for the Christmas andThanksgiving meals.Serves: 6 to 8Ingredients:675g (1 1/2 lbs) potatoes (I like King Edwards for this), peeled and quartered lengthwise1/2 tsp sea salt4 tbsp double cream2 tbsp butter1 tbsp milksalt and freshly-ground black pepper, to tasteMethod:Combine the potato pieces and salt in a large pan. Add just enough water to cover the potatoesthen bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes, or until thepotatoes are tender enough to be easily pierced with a fork.In the meantime, warm together the butter and cream in the microwave, until the butter hasmelted. Drain the potatoes and place in a bowl. Add the cream and butter mix then mashtogether with a potato masher until the mixture is smooth.Now, using a strong metal spoon beat the mixture, adding milk until you have the creamytexture you desire (do not over-beat or your potatoes will become gloopy). Season to tastewith salt and black pepper and serve hot.

Turmeric and Cumin MashThis is a modern Fusion recipe for mashed potatoes flavoured with cumin seeds and turmeric.This represents on of the new-style fusion Anglo–Indian dishes which shows what the bestcombination of European and Indian cooking can yield. It’s simple to make, yet very pretty tolook at and extremely tasty!.Serves: 6 to 8Ingredients:

1 tbsp cumin seeds1/2 tsp ground turmeric1kg (2 1/4 lbs) King Edward potatoes, peeled and quartered200ml (4/5 cup) full-fat milk (or buttermilk)200ml (4/5 cup) olive oil1 tsp saltMethod:Begin by heating the olive oil in a large metal ladle (ensure it has an insulated handle). Add thecumin seeds to this and when they turn nut brown add the turmeric and heat for a further 20seconds. Pour into a bowl and set aside.

Meanwhile place the potatoes in boiling salted water and cook for about fifteen minutes (untilthe centres feel soft when pricked with a sharp knife). Drain into a colander and allow to dryfor five minutes. At this point return the potatoes to the pot, place on a medium heat and mash.Add the milk and salt and mash in then strain the infused oil through a sieve into the pan andwhisk until the potatoes are smooth. Serve immediately.

Roast VegetablesLlysiau Pob (Roast Vegetables) is a classic Cymric (Welsh) version of the traditional roastvegetable accompaniment to roast meat.Serves: 4 to 6Ingredients:4 red onions, quartered6 carrots, cut into pieces4 parsnips, cut into pieces10 small new potatoes6 whole garlic cloves6 baby turnips, halved5 tbsp olive oil2 tbsp groundnut oila good pinch of thymesea salt and black pepper to seasonMethod:Peel the carrots and parsnips then cut into pieces about the same size as the new potatoes. Mixthe oils together and pour half into the base of a roasting dish. Arrange the vegetables in thisand pour the remaining oil over them, ensuring that they’re completely covered in oil. Sprinklethe thyme over the top then season with the sea salt and pepper.Place in a hot oven and roast for about an hour, until the vegetables have browned and crisped.Desserts:

Mont BlancsThis is a traditional French recipe for a classic chilled, layered dessert of chopped chocolatetopped with cream, chestnut puree and crumbled meringue nests that make an excellent end to aNew Year party meal.

Serves: 4Ingredients:For the Meringue Nests:2 egg whites120g caster sugarpinch of cream of tartar1 tsp vanilla extractFor the Filling:150g (1/3 lb) good-quality dark chocolate650ml (1 4/5 cups) double cream2 1/2 meringue nests675g (1 1/2 lbs) sweetened chestnut purée (tinned)Method:Begin by preparing the meringue nests: Place the egg whites in a scrupulously clean and dryglass bowl. Whisk the egg-whites until they become foamy then add a pinch of cream of tartar.Continue whisking more rapidly until the egg white mixture forms soft peaks. Now add 2 tbspsugar, one at a time, whilst you continue whisking. Continue to whisk until the soft peaks firmand hold their shape.Add the remaining sugar into a fresh bowl, along with the vanilla extract. Stir to combine thencarefully fold-in the egg whites, turning the mixture over and over until all the sugar hasdissolved into the eggs.Turn the meringue mixture into a piping bag and use this to pipe-out next shapes onto a bakingtray that’s been lined with greaseproof paper. Place the meringue nests in an oven pre-heatedto 95ºC (190ºF) and bake for about 3–4 hours or until they are dry and firm to the touch (do notallow them to colour). Turn the heat off the oven at this point and allow the meringues to chillin the oven until cold.Once the meringue nests are ready, chop the chocolate in a blender until reduced to the size ofrice grains. Remove from the food processor and divide equally between the bases of eightwine glasses.Whip the cream until soft peaks form then crumble 1 1/2 of the meringue nests into this and mixthoroughly to combine. Spread the chestnut purée on top of the chocolate in the glasses thenspoon the cream and meringue on top of this.Crumble the remaining meringue nest and scatter the pieces over the top of the cream. Serveimmediately (this dish is best made immediately before serving, as this retains the crunchinessof the meringue).

Apple and Calvados SorbetSorbet aux Pommes et Calvados (Apple and Calvados Sorbet) is a traditional French recipefor a classic sorbet of tart cooking apples and calvados in a sugar and lemon base that makesan excellent dessert or even starter for a Christmas of New Year meal.Serves: 6 to 8Ingredients:1 large Bramley (or other tart) apple, peeled cored and chopped700ml (2 cups) water

100g (4 oz) granulated sugar60ml (1/4 cup) lemon juice1/4 tsp finely-grated lemon zest60ml (1/4 cup) CalvadosMethod:Combine the apple, water and sugar in a medium pan. Bring the mixture to a simmer overmedium heat then reduce to a low simmer and cook for 15 minutes, or until the apples are verysoft.Take off the heat, turn into a dish and set aside to cool to room temperature. Once cold, add inthe lemon juice, lemon zest and calvados and stir to combine thoroughly. Place in a freezer-proof bowl and chill for about 90 minutes, or until very cold.Either churn in an ice cream maker according to the manufacturer’s instructions or pour themixture into a lidded container and place in the freezer until softly set. Remove from thefreezer at this point and beat till smooth, but do not allow to melt. Return the container to thefreezer and allow to refreeze. Beat again, and return to freezer, repeating the process until wellset.

Iced NougatNougat Glacé (Iced Nougat) is a traditional French recipe for a classic chilled dessert of fruitand almonds set in an egg white and cream mousse flavoured with amaretto that’s set withgelatine that makes an excellent end to the New Year meal.Serves: 4Ingredients:6 egg whites180g (6 oz) candied fruit50g (2 oz) candied orange peel600ml (2 1/2 cups) double cream50g (2 oz) icing sugar5 leaves of gelatine120g (4 oz) toasted almonds, coarsely chopped50ml (2 oz) cold milk120ml (1/2 cup) amarettoMethod:Finely chop the candied fruit and candied peels then place in a bowl, pour over the amarettoand set aside to macerate for 60 minutes.Soak the gelatine leaves in a bowl of water for 20 minutes then drain, squeeze out any excessliquid and place in a pan with the milk. Heat, stirring constantly, until the gelatine hasdissolved then take off the heat.Combine with the cream in a bowl, chill in the refrigerator for 8 minutes then whip untilslightly stiff before mixing in the icing sugar. Whip for a further 10 seconds to combine then setaside in the refrigerator.In a clean and dry bowl, whip the egg whites to a stiff foam. Now fold the candied fruit and thealmonds (with the amaretto) into the whipped cream. Take the beaten egg whites and use ametal spatula to fold these into the cream mixture.

Pour the mixture into a freezer-proof tin and freeze over night, until set.When you are ready to serve, take the nougat out of the tin and cut into slices. Arrange these inthe centre of serving places and drizzle some red berry coulis, cold custard or chocolate saucearound them. Serve immediately.Cakes:

New Year’s CakeThis is a traditional American recipe, derived from The American Domestic Cookbook for1868, for a classic flour, sugar and butter pastry leavened with baking soda that’s cooked untilgolden and which was traditionally served at New Year.Serves: 10 to 12Ingredients:3.2kg (23 cups) plain flour1.2kg (6 cups) sugar900g (4 1/2 cups) butter600ml (2 1/2 cups) water1 tsp baking sodaMethod:Sift the flour into a bowl, dice the butter and add to the flour. Rub the butter into the flour withyour fingertips (or cut in with pastry knives) until the mixture resembles coarse crumbs. Addthe sugar then dissolve the baking soda in the water and add to the bowl. Bring the mixturetogether as a dough then turn out onto a lightly-floured work surface.Roll out about 4mm (1/6 in) thick then transfer to a lightly-greased baking tray. Place in anoven pre-heated to 180ºC (360ºF) and bake for about 12 to 15 minutes, or until cooked throughand golden brown. Allow to cool on the baking tray for 15 minutes before transferring to awire rack to cool completely.

French Yule LogBûche de Nöel (French Yule Log) is a traditional French recipe for a classic Yule log of awhite sponge that’s filled with chocolate icing, rolled and covered in more chocolate icing andwhich is served at Christmas time and, more typically, for New Year celebrations.This is a traditional French Yule log with a white sponge and chocolate buttercream filling thatis traditionally served both at Christmas and New Year celebrations.Serves: 6 to 8Ingredients:For the Log:5 eggs, separated50g (2 oz) plain flour50g (2 oz) potato starch170g (7 oz) sugarpinch of salt1 tbsp water80ml (1/3 cup) rumFor the Cream:

1 whole egg1 egg yolk300g (12 oz) dark chocolate200 to 250g [10 oz] butter150g (3/4 cup) sugar1 tbsp black coffee80ml waterMethod:Begin with the white batter for the log. Whisk together the egg yolks, sugar and salt until thesugar has dissolved and the mixture is frothy. Now beat in the water and rum.Combine the plain flour and potato starch, add to the batter and beat in to combine. In themeantime, add the egg whites to a clean and dry bowl then beat until stiff. Carefully fold theseinto the egg yolk mixture then spread the mixture into a Swiss (jelly) roll pan (a shallowoblong pan) lined with buttered greaseproof paper.Spread the top so it’s even then transfer to an oven pre-heated to 180ºC (360ºF) and bake forjust 15 minutes, or until the dough is golden and cooked through. Remove from the oven, invertonto a damp cloth and gently unmould, using the greaseproof paper. Strip off the paper bakingthen carefully roll up the sponge using the cloth to help (ensure you trap the cloth in the spongeas you roll and roll from the short side). Set aside to cool until lukewarm.In the meantime, combine the sugar and water for the cream in a pan and heat until the sugardissolves. Continue heating until the syrup comes to a simmer then take off the heat.In the meantime, combine the chocolate, butter and 1 tbsp of coffee in a bain-marie and heatuntil melted. Whisk the egg yolk and heat gently in a bain-marie then add to the chocolate mixand whisk thoroughly to combine.Whisk the chocolate mix into the syrup then pour into a bowl, allow to cool then refrigerate forseveral hours, until thickened.Gently unroll the sponge then spread about 2/3 of the buttercream filling over it. Roll thesponge loosely, so the buttercream is in the middle then trim the ends so that they are even.Now use the trimmed ends to form knots or branch stubs at either end of the roll.Cover with the remaining buttercream then streak this with a fork to create a bark effect.

Kings CakeLa Galette des Rois (Kings Cake) is a traditional French recipe for a classic New Year cakeof marzipan (almond paste) and egg sandwiched between two layers of puff pastry that has adried bean baked inside.Serves: 4Ingredients:565g (1 1/4 lbs) puff pastry2 eggs210g (7 oz) marzipan (almond paste)1 dried bean (eg kidney bean or haricot bean)paper crown, for decorationMethod:Take half the pastry and turn onto a lightly-floured work surface and roll into a 20cm (8 in)

round. Soften the marzipan then mix in 1 egg until smooth and spread this mixture evenly overthe top of the pastry (but leave a small margin).Arrange the dried bean randomly in the marzipan mix. Now take the remaining pastry and rollout into another 20cm (8 in) circle. Place this on top of the filling then press down on the edgesto seal. Transfer carefully to a floured baking tray then score the top layer lightly with a sharpknife.Lightly beat the remaining egg and use to brush over the top of the pastry. Transfer the cake toan oven pre-heated to 200ºC (400ºF) and bake for 20 minutes. Reduce the oven temperature to190ºC (380ºF) and continue baking for a further 25 minutes.Remove from the oven and serve warm, decorated with a paper crown. Traditionally, theperson who gets the bean is designated the king or queen and gets the crown.Drinks:

WassailThis is a traditional Elizabethan recipe for ale flavoured with apples, honey and spices thatwas traditionally served heated at Christmas.From Medieval times the term Wassail referred a hot spiced wine for drinking healths onChristmas Eve, New Year’s Eve, and Twelfth Night celebrations. It was said to haveoriginated with the fifth-century legend of the beautiful Saxon Rowena, who toasted the healthof the Brythonic King Vortigern with the words Wæs-hael (your health!). Mead was also used(and may generally have been a more common base for Wassail than the far more expensivewine). Wassail was always served from a special bowl (which was definitely not the modernpunch bowl) called the Loving Cup by early monks. It was fashioned from sturdy materials,most commonly wood and more rarely pewter. The special wooden bowl, sometimes rimmedwith metal and dressed with festive ribbons, was not only the serving bowl but also thedrinking bowl, as it was passed from hand to hand drunk from directly.Original RecipeWassailNext crown the bowl fullWith gentle Lamb’s WoolAdd sugar, nutmeg, and ginger,With store of Ale. too,And thus ye must doeTo make the Wassail a swinger.This verse originates from Shakespeare’s Twelfth Night and though not strictly a recipe theverse above does give us the main ingredients of one Elizabethan variant of the traditionalWassail drink, called Lamb’s Wool . This is made from heated ale which forms a frothy layeron it’s top (hence the name Lamb’s Wool).Serves: 10 to 12Ingredients:3l (12 cups) ale (India pale ale is good but porter also works well)12 small apples (crab apples for the traditional recipe, but lady apples also work)3 tbsp honey1/2 tsp freshly-ground nutmeg

1/2 tsp powdered cinnamon2 tsp freshly-grated gingerMethod:Bake the apples in a hot oven until they begin to split. Divide your ale between two pots. Placeabout 3/4 in one pot and heat this gently until warm. Place the remainder in a second pot(which must be able to hold all the liquid), add the apples, honey and spices to this and bringto the boil. Now pour the warmed ale into this and turn off the heat. Keep pouring the heatedale between the two pots until a large amount of froth has accumulated on the top (this is theLamb’s Wool). Pour into a heated bowl and gather your guests around to drink.

Christmas Flaming Mulled WineFeuerzangenbowle (Christmas Flaming Mulled Wine) is a traditional German recipe for aclassic mulled wine served with rum-flamed sugar that’s a German Christmas tradition.Serves: 10 to 12Ingredients:3 bottles of red wine1 piece of pared orange peel1 piece of pared lemon peel5 cloves1/2 cinnamon stick1 small sugar cone (also known as a sugar ‘hat’)1 bottle of golden rum (at least 54% ABV [108-proof] so that you can set it alight)Method:This is a classic German form of mulled wine that uses rum to melt sugar into the wine. It’svery spectacular and is typically done outside in the dark so the flaming sugar lightseverything. You will often see this in European Christmas Fairs and it makes a spectacularcentrepiece for a Christmas or New Year Party. The key is to find a sugar cone (also known asa ‘sugar hat’) which is a solid piece of white sugar that you can flame. You can also make yourown by moistening sugar, forming into a roughly cone-shaped lump and then setting it aside todry out. You will also need a wire rack or frame known as a ‘Feuerzange’. If you don’t haveone of these, or can’t find one then the wire rack used to cook fish on a barbecue can also beused.Combine the peels, cloves and cinnamon in a muslin or cloth bag and tie securely. Hang thebag from the side of a large steel or copper pan and pour in the win. Place on the stove andscald the wine (bring just to boiling point, but do not allow to boil). Take off the heat, place atrivet in the centre of your table and set the pan on this. Arrange the ‘Feuerzange’ (wire rack)on top of the pan and place the sugar cone on top of this. Soak the sugar in the rum then light therum and turn off the lights. Keep on topping-up the rum until all the sugar has melted into themulled wine.Remove the bag containing the spices then serve the mulled wine in heat-proof glasses.

Mulled Wine with SpicesVin Cuit aux épices (Mulled Wine with Spices) is a traditional French recipe for a classichighly-spiced mulled wine made from red wine boiled with honey and a range of spices that is

typically served for Christmas and New Year.Serves: 6Ingredients:1 bottle of light red wine150g acacia honey2 tsp ground cinnamon1 tsp freshly-grated nutmeg5 cloves5 green cardamom pods, crushed1/2 tsp freshly-grated gingerpinch of ground coriander seedspinch of ground star anise1 vanilla pod, split lengthways3 drops of rose waterpinch of lemongrass1 pinch of liquoriceMethod:Mix the honey and a little wine in a saucepan. Heat gently until liquid then add the remainingwine and continue to cook over low heat, stirring constantly.As soon as the mixture comes to a boil take off the heat then add the spices. Cover with a tight-fitting lid and set aside to infuse over night. Transfer to a bottle and set aside for 1 month tomature (invert the bottle every day to mature). After this time strain through muslin or a coffeefilter, re-bottle, stopper tightly and lay down to mature for a year before use.

Mulled Wine with OrangeVin Cuit à l’Orange (Mulled Wine with Orange) is a traditional French recipe for a classiclightly-spiced mulled wine made from red wine boiled with oranges and fortified with brandythat is typically served for Christmas and New Year.Serves: 10 to 12Ingredients:2 bottles of rosé wine500ml (2 cups) brandy330g (11 oz) caster sugar4 bitter oranges, quartered (Seville oranges are good)1 sweet orange, quarteredjuice of 1/2 lemon1 cinnamon stick1 vanilla pod, split lengthwaysMethod:Combine the wine, brandy, sugar, lemon juice, vanilla pod and cinnamon in a large bowl. Addthe orange pieces to a large jar, pour over the wine and spice mix then close with a tight-fittinglid, shake to combine and set aside to mature for about 40 days.After this time strain the contents of the jar, pressing down on the orange pieces to removetheir liquid. Pour into bottles, secure corks or caps and lay down for a year to mature before

use.Other Drinks

For other drinks to accompany your Hogmanay celebrations see this book’s Cocktails section.Snacks and Finger Food:

Mini Lamb PiesThis is a modern British recipe for a classic starter of lamb cooked in lamb stock with spices,olives and lemon peel that’s used as a filling for small shortcrust pastry pies and which makeexcellent starters or even snacks for Christmas, Easter and New Year celebrations.Serves: 12Ingredients:For the Filling:2 tbsp olive oil1 onion, thinly sliced2 garlic cloves, crushed2 tsp ground cumin2 tsp ground ginger2 tsp paprika1 tsp ground turmeric1 tsp ground cinnamon500g (1 lb) fillet of lamb, diced375ml (1 1/2 cups) lamb (or beef) stock1 tbsp preserved lemon peel, finely chopped2 tbsp kalamata (Greek) olives, pitted and sliced1 tbsp coriander leaves, chopped750g (1 2/3 lbs) shortcrust pastry1 egg, lightly beatenMethod:Begin by making the pastry according to the recipe. Cover in clingfilm and chill in therefrigerator as you prepare the filling.Heat the oil in a large pan over medium heat then stir in the onion, garlic and all the spices. Fryfor about 1 minute, or until aromatic then add the diced lamb and fry until browned. Pour in thestock, bring to a simmer, cover the pan tightly and cook for about 30 minutes, or until the meatis tender. Add the preserved lemon peel at this point and continue cooking, uncovered, for afurther 20 minutes, or until the liquid has almost all evaporated away. Take off the heat, stir inthe olives and coriander leaves then set aside to cool completely.When the filling has cooled, use a little butter to grease a dozen 5cm diameter shallow tart tins.Turn the pastry onto a floured work surface and roll out thinly. Cut out 12 rounds with an 8cmdiameter round cutter. Roll the scraps and use a 6cm diameter cutter to cut out 12 more rounds.Use the larger pastry rounds to fill the tart tins then mound the lamb filling in each tin. Dampedthe edges of the pastry with the beaten egg and cover with the smaller pastry rounds. Crimp theedges to seal, brush the tops with the remaining egg and prick the tops with the tines of a fork.Place on baking trays and transfer to an oven pre-heated to 180ºC (360ºF). Bake for about 20

minutes, or until the pastry is golden and the filling is cooked through. Remove from the ovenand allow to cool slightly then remove the pies from their moulds and serve immediately.

Fruity MeatballsThis is a modern British recipe for a classic starter of beef onion and fruit chutney meatballbound with egg and breadcrumbs and flavoured with spices that are inspired by mince pies andwhich make an excellent starter for Christmas or New Year celebrations. The full recipe ispresented here and I hope you enjoy this classic British dish of: Fruity Meatballs.This mix of fruit and meat (as exemplified by the original Medieval, Elizabethan and Regencymince pies) has been a staple of the Christmas table since the Middle ages. This recipe bringsthat basic idea bang up to date with beef and onion meatballs flavoured with a lush fruitchutney that makes an excellent Yuletide starter or snack.Serves: 10 to 12Ingredients:500g (1 lb) minced beef1 onion, grated4 tbsp fruit chutney1 tbsp Worcestershire saucea few dashes of Tabasco sauce (or to taste)8 tbsp dried breadcrumbs1 egg, lightly beaten1/2 tsp garlic salt1/2 tsp freshly-ground black pepper120ml (1/2 cup) vegetable oil1 tbsp parsley, finely choppedMethod:Combine the beef, grated onion, fruit chutney, Worcestershire sauce, Tabasco sauce,breadcrumbs, egg, garlic salt and pepper in a bow. Use your hands to thoroughly mix andcombine the ingredients. When done, take two teaspoons of the mixture and shape into a ball(easiest done by rolling between the palms of your hand). Once you have completed one ballof the mixture, shape the next until all the mixture has been used up.Heat the oil in a heavy-based frying pan with deep sides. When hot, add a batch of meatballsand fry over medium heat for about 5 minutes, or until golden brown all over and cookedthrough. Remove with a lotted spoon and drain on kitchen paper as you fry the next batch.When done, transfer the meatballs to a warmed serving dish, garnish with parsley and servewith cocktail sticks and your choice of dipping sauces.

Dutch New Year DoughnutsOliebollen (Dutch New Year Doughnuts) is a traditional Dutch recipe for a classic snack ofyeasted doughnuts dusted with powdered sugar that are typically served as a treat for NewYear.Serves: 10 to 12Ingredients:1kg (2 1/2 lbs) wheat flour1l (4 cups) lukewarm water

3 tsp salt50g (2 oz) caster sugar80g (2 1/2 oz) active, dried, yeastoil for deep fryingicing sugar or powdered sugar for dustingMethod:Add the lukewarm water to a bowl (should not be above 40ºC [112ºF]) then whisk in the yeastand a small pinch of sugar. Cover and set aside for about 10 minutes, or until foaming.Now beat the flour into the frothy yeast mixture and mix the batter briefly, until the flour ismixed in then add the salt and caster sugar and stir to combine.Cover the bowl with a damp cloth then set the batter aside in a warm place for about 40minutes, or until well risen.When the dough has risen, add oil to a deep fryer or large pan and heat to 180ºC [360ºF](when a small cube of bread immediately sizzles when added to the oil and becomes brownand crispy in a few seconds).Use a sauce spoon (intermediate between a teaspoon and a tablespoon) to take heapedmeasures of the batter. Dip the spoon into the oil (the oliebol will float off the spoon). Addmore of the doughnuts (but do not over-crowd the fryer). Cook for about 6 minutes, turningthem over half way, until golden brown and cooked through.Remove the cooked oliebollen with a slotted spoon and drain on kitchen paper as you cook thenext batch. Serve warm, dusted with icing sugar or powdered sugar.

Icelandic Pepper BiscuitsPiparkökur (Icelandic Pepper Biscuits) is a traditional Icelandic recipe for a classic spicedbiscuit (cookie) that is traditionally served as a Christmas treat.These are traditional Icelandic biscuits (cookies) that are always served as a Christmas treat.Serves: 12 to 14Ingredients:300g (2/3 lb) butter, softened250g (1 1/4 cups) caster sugar180ml (3/4 cup) golden syrup (light corn syrup)2 eggs375g (15 oz) plain flour1/2 tbsp baking powder1 tsp baking soda1/2 tsp salt1 tsp ground cinnamon1 tsp ground cloves1/2 tsp ground gingergenerous pinch of freshly-ground black pepperMethod:Cream together the butter and sugar in a large bowl. Stir-in the golden syrup and the eggs andbeat well to combine. Meanwhile sift the flour, baking powder, baking soda, salt, cinnamon,cloves, ginger and pepper into another bowl. Slowly add the dry ingredients to the butter

mixture and combine until smooth. Place the dough in the refrigerator over night to firm up.The following day roll the dough out on a lightly-floured surface until about 6mm thick. Cut outthe biscuits with a 5cm (2 in) pastry cutter and place at least 3cm apart on a lightly-greasedbaking tray. Place in an oven pre-heated to 175ºC (350ºF) and bake for about 8 minutes, oruntil the biscuits are nicely golden.Allow to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely.Store in an air-tight tin or jar.

Burns Night

After Hogmanay, Burns Night (25th January), commemorating the birth of Scotland’s nationalpoet, Robert (Rabbie) Burns (pictured above) is the second most important festival in theScottish calendar. Here you will learn a little about Robert Burns and see how a Burns Nightsupper is conducted, with recipes for traditional dishes.

The History of Robert BurnsRobert Burns (also knows as Rabbie Burns, Scotland’s favourite son, the Ploughman Poet,Robden of Solway Firth, the Bard of Ayrshire and in Scotland as simply The Bard) was aScottish poet and lyricist who wrote in ‘Lalans’ the lowland Scots dialect, as well as Englishand ‘light’ Scots dialect. He is widely regarded as Scotland’s national poet and is celebratedworld-wide.He is regarded as a pioneer of the Romantic movement and after his death became a greatsource of inspiration to the founders of both liberalism and socialism. Burns grew into acultural icon in Scotland and amongst the world-wide Scottish Diaspora.As well as creating original compositions, Burns also collected traditional folk songs fromacross Scotland, often revising and adapting them. His song, Auld Lag Syne is often sung byScots and non-Scots alike at Hogmanay and New Year.Robert Burns was born on 25 January 1759 two miles south of Ayr, in Alloway, SouthAyrshire, Scotland, the eldest of the seven children of William Burnes and Agnes Broun (orBrown) where he lived until Easter 1766 when his father took the tenancy of the 70-acreMount Oliphant farm, southeast of Alloway. Though Burns had little formal education, hisfather taught his children reading, writing, arithmetic, geography, and history and also wrotefor them A Manual Of Christian Belief. But he was also taught by John Murdoch (1747–1824),who opened an ‘adventure school’ in Alloway in 1763 and taught Latin, French, andmathematics to both Robert and his brother Gilbert from 1765 to 1768 until Murdoch left theparish.By the age of 15, Burns was the principal labourer at Mount Oliphant. In the summer of 1775,he was sent to finish his education with a tutor at Kirkoswald, where he met Peggy Thomson

(b. 1762), to whom he wrote two songs, Now Westlin’ Winds and I Dream’d I Lay. But MountOliphant was unsuccessful and William Burns migrated with his large family to the 130-acrefarm at Lochlea, near Tarbolton. In December 1781, Burns moved temporarily to Irvine, NorthAyrshire to learn to become a flax-dresser, but during the workers’ celebrations for New Year1781/1782 (which included Burns as a participant) the flax shop caught fire and was burnt tothe ground. This venture accordingly came to an end, and Burns went home to Lochlea farm.After their father’s death, Robert and Gilbert made an ineffectual struggle to keep on the farm,but after its failure they moved to the farm at Mossgiel, near Mauchline in March, which theymaintained with an uphill fight for the next four years. Burns was in financial difficulties due tohis want of success in farming, and to make enough money to support a family he took up afriend’s offer of work in Jamaica, at a salary of £30 per annum. However, Burns lacked thefunds to pay for his passage to the West Indies, Gavin Hamilton suggested that he should“publish his poems in the mean time by subscription, as a likely way of getting a little money toprovide him more liberally in necessaries for Jamaica”. On 3rd April Burns sent proposals forpublishing his “Scotch Poems” to John Wilson, a local printer in Kilmarnock, who publishedthese proposals on 14 April 1786.On 31 July 1786 John Wilson published the volume of works by Robert Burns, Poems, Chieflyin the Scottish dialect. Known as the Kilmarnock volume, it sold for 3 shillings and containedmuch of his best writing, including The Twa Dogs; Address to the Deil; Halloween; TheCotter’s Saturday Night; To a Mouse; Epitaph for James Smith and To a Mountain Daisy, manyof which had been written at Mossgiel farm. The success of the work was immediate, and soonhe was known across the country.On 27 November 1786, Burns borrowed a pony and set out for Edinburgh. On 14 DecemberWilliam Creech issued subscription bills for the first Edinburgh edition of Poems, Chiefly inthe Scottish dialect, which was published on 17 April 1787. Within a week of this event,Burns had sold his copyright to Creech for 100 guineas. The new edition of his poems broughtBurns £400.On his return to Ayrshire on 18 February 1788, he took a lease on the farm of Ellisland nearDumfries on 18 March (settling there on 11 June) but trained as a Gauger, or in English, anexciseman; should farming continue to prove unsuccessful. He was appointed duties inCustoms and Excise in 1789 and eventually gave up the farm in 1791. After giving up his farmhe removed to Dumfries itself. Burns described the Globe Inn (still running today) on the HighStreet as his “favourite howff” (or “inn”). It was during this period that he produced TamO’Shanter and wrote over 100 songs for The Melodies of Scotland.Burns’s worldly prospects were now perhaps better than they had ever been; but he hadbecome soured, and moreover had alienated many of his best friends by too freely expressingsympathy with the French Revolution, and the then unpopular advocates of reform at home. Ashis health began to give way, he began to age prematurely and fell into fits of despondency. Onthe morning of 21 July 1796, Robert Burns died in Dumfries at the age of 37. The funeral tookplace on Monday 25 July 1796. He was at first buried in the far corner of St. Michael’sChurchyard in Dumfries; his body was eventually moved in September 1815 to its final restingplace, in the same cemetery, the Burns Mausoleum.

Burns Night and the Burns Supper

Burns Night (also known as Burns Supper, Burns Nicht and Robert Burns Day), January 25 is acelebration of Scotland’s national poet, Robert Burns.These suppers are typically held on (or near) the poet’s birthday, the 25 of January. Burnssuppers are most commonly held in Scotland and Northern Ireland, but they can occurwherever there are Burns Clubs, Scottish Societies and expatriate Scots (for example the NewZealand city of Dunedin which was actually founded by Burns’ nephew, Thomas Burns).The very first suppers were held in Ayrshire at the end of the 18 century by Robert Burns’friends on the anniversary of his death (21 July 1796). The first Burns club, known as TheMother Club, was founded in Greenock in 1801 by merchants born in Ayrshire, some of whomhad known Burns. They held the first Burns supper on what they thought was his birthday on 29January 1802, but in 1803 discovered from the Ayr parish records that the correct date was 25January 1759. Subsequently the suppers have been held on 25 January.Burns Suppers can be either formal or informal affairs. Informal suppers typically include ahaggis, whisky and the relation of a selection of Burns’ poetry. Formal dinners tend to behosted by Burns clubs and follow a standard format, which is given below.The Order of a Formal Burns’ SupperInitially all the guests gather and mix together. When all are assembled, the host says a fewwords of welcome and may state the reason for the supper. The event is then declared open.Once all the guests are seated, grace is said. Typically this is the Selkirk Grace.The Selkirk GraceSome hae meat and canna eat,And some wad eat that want it;But we hae meat, and we can eat,And sae let the Lord be thankit.The supper then starts with the soup course. Typically a Scottish soup such as Scotch Broth,Potato Soup or Cock-a-Leekie is served.Entrance of the Haggis

Once the soup course is cleared away, everyone stands as the main course is brought in. Thisis always a haggis, borne on a large dish. It is usually brought in by the chef, whilst the piperlays plays bagpipes and leads the ‘pudding’ to the host’s table where the haggis is laid down.Typically the piper plays ‘A man’s a man for a’ that’, ‘Robbie Burns Medley’ or ‘The Star O’Robbie Burns’. The host, or a guest used to making addresses then recites the Address to aHaggis.Address to a Haggis

Fair fa’ your honest, sonsie face,Great chieftain o’ the puddin-race!Aboon them a’ ye tak your place,Painch, tripe, or thairm:Weel are ye wordy o’ a graceAs lang’s my arm.The groaning trencher there ye fill,Your hurdies like a distant hill,Your pin wad help to mend a millIn time o’ need,While thro’ your pores the dews distilLike amber bead.His knife see rustic Labour dicht,An’ cut you up wi’ ready slicht,Trenching your gushing entrails bricht,Like ony ditch;And then, O what a glorious sicht,Warm-reekin, rich!Then, horn for horn, they stretch an’ strive:Deil tak the hindmaist! on they drive,Till a’ their weel-swall’d kytes belyve,Are bent like drums;Then auld Guidman, maist like to rive,“Bethankit” hums.Is there that o’re his French ragoutOr olio that wad staw a sow,Or fricassee wad mak her spewWi’ perfect scunner,Looks down wi’ sneering, scornfu’ viewOn sic a dinner?Poor devil! see him ower his trash,As feckless as a wither’d rash,His spindle shank, a guid whip-lash,His nieve a nit;Thro’ bloody flood or field to dash,O how unfit!But mark the Rustic, haggis fed,The trembling earth resounds his tread.Clap in his wallie nieve a blade,He’ll mak it whistle;An’ legs an’ arms, an’ heads will sned,Like taps o’ thristle.Ye Pow’rs wha mak mankind your care,

And dish them out their bill o’ fare,Auld Scotland wants nae skinkin wareThat jaups in luggies;But, if ye wish her gratefu’ prayer,Gie her a haggis!At the line, His knife see rustic Labour dicht the speaker traditionally draws and cleans aknife and at the line An’ cut you up wi’ ready slicht he plunges it into the haggis and cuts itopen from end to end. This ceremony being the highlight of the evening.At the end of the poem, a whisky toast is proposed to the haggis, then the company sits andenjoys the meal. The main course, of course, is the haggis which is typically served withclapshot (tatties and neeps [mashed potatoes with mashed swede). This can be followed by adessert course, a cheese and oatcake course, coffee and liqueurs. Each course uses atraditional Scottish recipeWhen the meal reaches the coffee stage, a umber of speeches and toasts are given. The mainspeeches (in order) are given below.Immortal MemoryOne of the guests will rise to give a short speech, in memory of some aspect of Burns’ life orpoetry. Depending on the audience this can be light-hearted or serious. At the end of thisspeech everyone will drink a toast to Robert Burns.AppreciationThe host now says a few words to thank the previous speaker and it is traditional to commenton some of the points raised.Toast to the LassiesOriginally this was a speech given by one of the male guests to thank the women who hadprepared the meal. But these days it typically covers a male guest’s view on women. Typicallyit is amusing and light-hearted. At the end of the speech the men drink a toast to the women’shealth.Reply to he Toast to the LassiesHere a female guest gives her view on men and replies to the previous speaker. Again thisshould be amusing but not offensive. Sometimes this is called, tongue-in-cheek, the ‘Toast tothe Laddies’. More often than not the speaker of this speech and the previous one willcollaborate so that the speeches complement one another.Other Toasts and SpeechesDepending on the oragnizer, a number of other toasts and speeches will follow. It is mostcommon to toast the locality or nation in which the supper is held.Recitals of Works by BurnsAt the conclusion of all the speeches, there may be singing of songs by Burns (often Ae FondKiss, Parcel O’ Rogues , A Man’s a Man and others) and the recital of more of Burns’ poetry,such as: To a Mouse, To a Louse, Tam O’ Shanter, The Twa Dugs, Holy Willie’s Prayer etc.ClosingAt the end of the recitals (which can go on for as long as the guests wish it) the host will rise toconclude the evening’s events. Typically this involves calling on one of the guests to give a

vote of thanks, after which all those assembled are asked to stand, join hands and sing AuldLang Syne (see the Hogmanay chapter for the words), the end of which brings the evening’sevents to a conclusion.Dishes for Burns Night:Starters:Smoked Salmon MousseSmokie PâtéSmoked Salmon TartletsSmoked Salmon and Horseradish Potato FarlsCaraway Piklets with Smoked SalmonSmoked Salmon and Cream Cheese PâtéSoups:Scotch BrothCullen BrothTattie SoupFife BrothCullen SkinkCock-a-Leekie SoupCockie LeekieHerring SoupHighland Game SoupHighlander SoupMussel and Bacon SoupPartan BreeMain Courses and Alternates:HaggisWest African HaggisVegetarian HaggisMince and TattiesStoviesHaggis in the HoleAccompaniments to Main Courses:Clapshot (Tatties and Neeps)Orkney ClapshotBacon ClapshotCreamed SwedesTurmeric and Cumin MashPerfect Mashed PotatoesMashed NeepsScots ColcannonSlokanTurnip Purry

RumbledthumpsScottish Potato SconesDesserts:Cloutie DumplingDrambuie CranachanCranachanScottish DumplingCustard and Drambuie FlummeryDrambuie CranachanDrambuie SyllabubDrumlanrig PuddingDundee PuddingDunesslin PuddingDunfillan PuddingFloating IslandPrince Charlie’s PancakesRothesay PuddingScotch PancakesScotch Whisky SyllabubScots Marmalade PuddingSt Fillan’s Fruit PuddingUrny PuddingWhim-WhamFree Kirk PuddingCaledonian CreamRich Clootie PuddingTipsy LairdScottish Fruit Tart with WhiskyBiscuits and Cakes:Scottish OatcakesDundee BiscuitsFochabers GingerbreadDundee CakeSpiced Brown Sugar ShortbreadBurrebredeScotch Cake BiscuitsGinger Whisky CakeHoney and Whisky CakeInverness Ginger NutsMarmalade CakeOatmeal GingerbreadRaspberry and Walnut ShortbreadScottish Dainties

Scottish Ginger CakeScottish Lace BiscuitsScottish ShortbreadShetland ShortbreadShortbread Oatmeal BiscuitsSpiced Brown Sugar ShortbreadWhisky Cake

IndexJump to the following sections:A B C D E F G H I J K L M N O P Q R S T U V W X Y ZCocktails Burns Night HogmanayAAberdeen ButteriesAberdeen Haddock FrittersAberdeen Haddock SouffléAberdeen RollAberdeen RowiesAbernethy BiscuitsAccompanimentsAfter Eight CoffeeAlmond and Orange CakeAlmond ShortbreadAngus Potato SoupApple JellyApple JonathanArbroath SmokiesArbroath ToastiesArran Potato SaladAthole BroseAthole PuddingAuld AllianceAuld Man’s MilkAuld Reekie SteakAyrshire ShortbreadBBacon ClapshotBaked ApplesBallater SconesBalmoral TartletsBanffshire PotatoesBannocks and SconesBarley BannockBarley PuddingBarra DulseBaked Brown Trout

Baked Cod and Egg SauceBaked Herrings in Tomato SauceBaked MackerelBaked Salmon with TarragonBaked Stuffed FlukiesBarley KailBarley SoupBawd BreeBeef in ClaretBeef Pockets Stuffed with Wild MushroomsBeef Strips in a Whisky SauceBerwickshire Fruit LoafBiscuitsBiscuits, Shortbreads and OatcakesBlack BunBlack Cap PuddingBlack GundyBlackcurrant Jelly JamBlackness PorcupinesBoiled SconesBonnach GruanBonnie Prince PuddingBramble JellyBramble PuddingBreads and SodabreadsBreads, Bannocks and SconesBurrebredeButtermilk BreadButterscotch BiscuitsButterscotch Apple PieBride’s BonnButterscotchButterscotch Bread PuddingCCabbie ClawCakesCakes, Pies and TartsCaledonian CreamCarrageen MouldCarrot and Potato CakeCastle CakesCastle FingersCeltic Cakes

Celtic StacksCheese CustardCheese PuddingCheesy AngelsChicken and FowlChicken and Ham EscalopesChicken and Oatmeal SausagesChicken Bonnie Prince CharlieChicken in Apple and Whisky SauceChicken in the HeatherChicken Tikka MasalaChocolate and Marmalade TartChocolate Oatmeal CakeChocolate, Orange and Whisky MousseChocolate Pudding with Whisky SauceChocolate ShapeChocolate Whisky GateauxChristmas BannockCladach PiesClaggumClapshotCloudberry ConserveCloudberry WineCloutie DumplingCoburg CakesCockie LeekieCock-a-Leekie SoupCocktailsCod and Oatmeal BallsCod Liver BannockCod with Mustard SauceCold Whisky PunchCottage DumplingCountry Egg CasseroleCrab Apple JellyCranachanCranachan with Raspberries and ShortbreadCreamed SwedesCrofter BrothCropadeuCrullaCurdsCustard Raspberry Fool

Cullen BrothCullen SkinkCurrant ShortbreadCurried Chicken SoupDDamson JellyDesserts and Sweet PuddingsDornoch DreamsDrambuie ButterDrambuie CranachanDrambuie SyllabubDried Pepper DulseDrinksDrop SconesDrumlanrig PuddingDrunken Rhubarb CrumbleDulse CroquettesDundee BiscuitsDundee CakeDundee Lamb ChopsDundee MarmaladeDundee Mince PieDundee PuddingDunesslin PuddingDunfillan PuddingEEcclefechan Butter TartEconomical MinceEdinburgh FogEdinburgh RockEdinburgh Scotch WoodcockEdinburgh TartElderberry JellyElderflower WineElizabethan BannockFFeisty CockFife BrothFinnan HaddieFinnan Haddock with CheeseFish and SeafoodFish Pie with DulseFish Sausages

Fish SoupFishie TattiesFlaky PastryFloating IslandFochabers GingerbreadForfar BridiesForfarshire Barley Meal SconesFowl, Meat and GameFree Kirk PuddingFriars Fish-in-sauceFriar’s OmeletteFried Cod RoeFried Trout in OatmealGGaelic CoffeeGaelic FruitGame and Game-fowlGame ChipsGamrie KnottiesGigha BreadGinger CakeGinger Whisky CakeGirdle SconesGlasgow TripeGlessieGlister PuddingGreen Pea SoupGrilled Langoustine with Herb ButterGrilled Salmon BalmoralGundyGinger Marmalade FlapjacksGinger WineGlugGreen Tomato and Apple ChutneyGreengage JamHHaddock Liver DumplingHaggisHaggis Balls with Mustard-whisky SauceHairst BreeHam and Haddie PieHard Sauce for Plum Puddings

Harvest BrothHawthorn ExtractHeather CreamHelensburgh ToffeeHebridean Dulse BrothHerbed Potato PastryHerring in OatmealHerring SoupHighland CoffeeHighland Game SoupHighland Slim CakesHighland ToffeeHighland Venison Casserole with ChestnutsHighlander SoupHogmanay Drambuie TrifleHogmanay Whisky CakeHoney and Whisky CakeHoney and Lemon ChickenHoney CreamsHoneyed OatcakesHot Whisky PunchHotch PotchHowtowdieHuntsman’s PieIIced Cherry CakeInverness Ginger NutsIslay LoafJJams and PreservesKKail BroseKale in ButterKedgereeKidney SoupKilmeny KailKingdom of Fife PieKipper CreamKipper SavouryKippers with MarmaladeLLady Dawson’s Gingerbread

Lemon SauceLimpet StoviesLorne SausageMManchetMansfield ToffeeMarmalade and Ginger SliceMarmalade CakeMarmalade Ring CakeMarzipanMarzipan DatesMashed NeepsMealie CandyMealie PuddingMeatMidlothian OatcakesMince and TattiesMock HaggisMonkfish with a Whisky, Spinach and Horn of Plenty SauceMontrose CakesMorayshire GingerbreadMushroom GravyMushroom KetchupMussel and Bacon SoupMussel BroseMussel StewNOOat SconesOatcakesOaten Vegetable SoupOat-crusted Fish PieOatmeal CakesOatmeal PossetOatmeal PotatoesOatmeal GingerbreadOld-fashioned Raspberry BunsOaty CrumblesOnion GravyOrange CustardOrange TartsOrkney Clapshot

Oven SconesOx-heart HaggisPPan HaggisPan Loaf BreadParadise CakeParkin BiscuitsParliesPartan BreePartan PiePeapod SoupPear Plate CakePease BannocksPeppermint CreamsPetticoat TailsPheasant PuddingPheasant Stew with WhiskyPickled Pork Hocks or Pork BellyPies, Tarts and PastriesPigeon BreastsPitkaithly BannocksPlain Gillie’s VenisonPlain Scots Fish and Sauce SoupPlum ChutneyPorridgePotato and Mutton SoupPotato BannocksPouring Consistency Vanilla CustardPotted HoughPotted Ox CheekPrawns with a Whisky Cream SaucePrince Charlie’s PancakesPuff PastryQRRaspberry and Walnut ShortbreadRaspberry CoulisRaspberry JamRaspberry Meringue PieRatafia BiscuitsRed Wine SauceRedcurrant and Raspberry Fruit Roll

Redcurrant JellyRhubarb Oatmeal CrumbleRich Clootie PuddingRich Gillie’s VenisonRich Melted ButterRich Scottish Chocolate CakeRizzered HaddiesRothesay PuddingRowan JellyRumbledthumpsRoast Grouse à la Rob RoyRoastit Bubbly-Jock‘Rumbled’ Smoked SalmonSSt Fillan’s Fruit PuddingSalmon and Dulse FishcakesSalmon Steamed in SeaweedSamphire with GirollesSaucesSavoury Shortcrust Pastry DoughScallop and Onion StewSconesScots Barley SugarScotch BrothScotch Cake BiscuitsScotch CollopsScotch EggsScotch Hot PotScotch KaleScotch PancakesScotch PieScotch RabbitScotch StewScotch Whisky SyllabubScotch WoodcockScots Beef Dripping PastryScots ColcannonScots CrumpetsScots Kidney CollopsScots Marmalade PuddingScots Minced CollopsScots Mutton PiesScots Potato Pies

Scottish Apple DumplingScottish BapsScottish Battered FishScottish Bread and Butter PuddingScottish Brown BreadScottish Christmas BunScottish Coddled EggsScottish DaintiesScottish Date DumplingScottish DumplingScottish FlummeryScottish Forcemeat BallsScottish Fried Venison SteaksScottish Fruit Tart with WhiskyScottish Ginger CakeScottish Haricot Bean SoupScottish Honey SauceScottish Jugged HareScottish Kale SoupScottish Lace BiscuitsScottish Leek and Potato SoupScottish Lentil SoupScottish Marrow ToastScottish OatcakesScottish Oatmeal StuffingScottish ParkinScottish Parliament CakesScottish Pickled EggsScottish Pickled MackerelScottish PikeletsScottish Plum Pudding with Caudle SauceScottish PorridgeScottish Potato SconesScottish Potted RabbitScottish Seed CakeScottish ShortbreadScottish SnowballsScottish Spiced BeefScottish Steak PieScottish TabletScottish Venison PastyScottish Venison StewSeafood Curry

Seaweed SoupSelkirk BannockSeville Orangeade‘Shaws’ CakeShetland ShortbreadShortbreadShortbread Oatmeal BiscuitsSide-dishesSkirlieSloe JamSlokanSmall Raised Mutton PiesSmoked Finnan Haddie with Egg SauceSmoked Haddock, Lentil and Poached Egg BreakfastSmoked Salmon and Haddock PotsSmoked Salmon and Horseradish Potato FarlsSmoked Salmon MousseSmokie PâtéSnow CakeSoor SconesSoupsSoused HerringsSpiced Brown Sugar ShortbreadSpicy Venison MeatloafSponge FingersSpring SoupStarters and SnacksStoved ChickenStoved Howtowdie wi’ Drappit EggsStoviesStrathbogie MistStrathendrick Fruit CakeStruan BreadStuffed Baked HerringStuffed Pheasant Breasts with Prune SauceSweet Mutton Hotpot with DumplingsSweet Oaten BreadSweet Shortcrust Pastry DoughSweets and CandiesTTantallon CakesTattie Scone with Bacon and Field MushroomsTattie Soup

Tatties an’ Herrin’Tayside TangTea SconesTeviotdale PieTipperary BiscuitsTipsy LairdTraditional MincemeatTraditional Roast Golden PloverTraditional Roast GrouseTreacle and Marmalade TartTreacle SconesTurnip PurryTweed KettleUUnboiled Redcurrant JellyUrny PuddingVVeal FloryVegetarianVegetarian HaggisVenison Baked in CrustVenison CollopsVenison Escalopes with Red WineVenison HaggisVenison OlivesVictorian Dundee CakeWWest African HaggisWheaten Meal SconesWhim-WhamWhip SyllabubsWhisky and Marmalade Glazed HamWhisky and Mustard SauceWhisky CakeWhite Currant JellyWhisky FudgeWhisky-Mac PrawnsWhisky MarmaladeWhisky SauceWhite Lentil SoupWild Duck in Cream SauceWine Sauce for Sweet Puddings

Winkle GruelX

Y

ZCocktailsAberdeen Angus CocktailAffinity CocktailAggravation CocktailAuld NickBarbary Coast CocktailBerry Christmas CocktailBoston Tea Party CocktailBrandy Alexander PunchBuck’s Fizz CocktailChampagne CocktailChristmas Pudding CocktailDeansgateFaux Kir RoyaleFlora MacDonaldFlying Scotsman CocktailGraveyard Spirits CocktailHighland Fling CocktailHighland MilkmaidIsle of SkyeKiltlifterKir Royale CocktailLoch Lomond CocktailOld Fashioned CocktailOriginal Snowball CocktailRabbie BurnsRob Roy CocktailRusty Nail CocktailScottish Sparkle PunchSilver Bullet CocktailSmoky Martini CocktailTam O’ShanterWarm Woolly SheepWhisky Milk Punch CocktailWhisky-Mac CocktailHogmanay

History and Origins of New Year CelebrationsHistory of HogmanayHogmanay TraditionsAuld Lang SyneOther Hogmanay RecipesStartersScallop and Artichoke Cream SoupBaby Caviar PotatoesFine Egg MousseCaraway Piklets with Smoked SalmonSmoked Salmon TartletsHoisin Duck BitesStilton-stuffed MushroomsSmoked Salmon and Cream Cheese PâtéOysters KirkpatrickMain CoursesHerbed, Spiced, Roast Beef FilletSalmon and Shrimp QuicheParty PoussinsVegetarian WellingtonBraised GrouseAccompanimentsMashed Carrots and TurnipsPerfect Mashed PotatoesTurmeric and Cumin MashRoast VegetablesDessertsMont BlancsApple and Calvados SorbetIced NougatCakesNew Year’s CakeFrench Yule LogKings CakeDrinksWassailChristmas Flaming Mulled WineMulled Wine with SpicesMulled Wine with OrangeSnacks and Finger FoodMini Lamb PiesFruity Meatballs

Dutch New Year DoughnutsIcelandic Pepper BiscuitsBurns NightThe History of Robert BurnsBurns Night and the Burns SupperThe Order of a Formal Burns’ SupperDishes for Burns Night

About the AuthorDyfed Lloyd Evans is an author, a Celticist and a poet, with a love of anceint, traditional andwild food cookery. He publishes and produces the Celtnet Recipes website where you can findover 20 000 recipes from a range of historical periods and many countries across the globe.His current project includes the digitization of a range of important early cookery works, ofwhich a number of recipes are found in this volume.

Copyright Notice:First Kindle edition, July 2012Coptright (©) 2012 by Dyfed Lloyd Evans. All rights reserved. This book may not bereproduced in any form, in whole or in part, without written permission from the author.Although the author and publisher have made every reasonable attempt to achieve completeaccuracy of the content in this volume, they assume no responsibility for errors or omissions.Also, you should use this information as you see fit, and at your own risk.

Table of ContentsTable of ContentsIntroductionSoupsStarters and SnacksFish and SeafoodFowl, Meat and GameChicken and FowlMeatGame and Game-fowlVegetarianAccompanimentsDesserts and Sweet PuddingsSaucesBreads, Bannocks and SconesBreads and SodabreadsBannocks and SconesCakes, Pies and TartsCakesPies, Tarts and PastriesBiscuits, Shortbreads and OatcakesBiscuitsShortbreadOatcakesDrinksCocktailsJams and PreservesSweets and CandiesHogmanayBurns NightIndexCopyright and Author Information