Vegetable + Scottish recipes (20)

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Bacon Clapshot

Recipe by: SHONAD

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A flavourful, slightly spiced twist on clapshot, which features the addition of bacon and hails from northern Scotland. Perfect with roast meats or double the servings and serve as a tasty supper.

Baked Neeps and Tatties

Recipe by: Christine L.

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This is a bit of an embellishment on the usual neeps and tatties. Omit the parsnips and substitute more swede if you'd like.

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Champit Tatties with Spring Onion

Recipe by: liz

Reviews(1)

My family have this every year for Burns supper. Leave out the spring onion if you don't like it.

Clapshot

Recipe by: liz

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Straight from Orkney, here's a traditional clapshot recipe for Burns supper. Serve hot with oatcakes or haggis.

Cock-a-leekie soup

Recipe by: Maggie Pannell

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A real Scottish classic – serve this hearty combination of chicken, leeks, rice and prunes with wedges of warm soda bread spread thick with butter.

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Cock-a-Leekie Soup for a Crowd

Recipe by: briony

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This is my version - I like to add fresh thyme and parsley.

Creamy Clapshot

Recipe by: Grant

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This is a Scottish dish to be served as a vegetable side or as an accompaniment to haggis, beef, pork, lamb or game.

Cullen skink omelette

Recipe by: Chrissie Lloyd

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The ingredients for cullen skink – a traditional Scottish soup based on smoked haddock and potatoes – are here turned into an omelette. For the best flavour, use traditional smoked haddock, which is free from artificial yellow dye.

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Guinea fowl pudding

Recipe by: Norma MacMillan

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Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured potato pastry crust. Serve with Brussels sprouts and baby carrots.

Leek and broccoli soup with smoked haddock

Recipe by: Maggie Pannell

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Comfort food at its best, this soup is based on the traditional Scottish recipe ‘Cullen Skink’, but updated so it is just as satisfying but lighter in fat and calories, and with added broccoli for extra goodness. Serve with hunks of crusty wholemeal bread.

Potato bread

Recipe by: Norma MacMillan

Reviews(1)

Made in the traditional way, with freshly mashed potato, this soft, light bread has a lovely rich flavour and moist texture. It’s very good thinly sliced and used for delicate sandwiches, or toasted and spread lightly with honey. The potato greatly improves the keeping qualities of the loaf.

Potato pastry

Recipe by: Norma MacMillan

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This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to cover a large pie dish for 4 - 6 servings.

Punchnep

Recipe by: SkyyFyre

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This accompanied my haggis at last year's Burns supper!

Sausage and Vegetable Stovie

Recipe by: dSquib

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This is a very easy and basic recipe adapted from the traditional Scottish dish. It's ideal for utilising leftovers or working from a limited kitchen.

Scotch Broth

Recipe by: Sue Hohlweg

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Meaty beef bones provide delicious flavour in this traditional warming soup with carrots, turnips, celery and barley.

Smoked salmon on horseradish potato farls

Recipe by: Chrissie Lloyd

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A farl, is a bread made with flour and potato. The name, from the word fardel, meaning ‘fourth part’, refers to the triangular portion produced when the round is cut.

Tattie Soup

Recipe by: alwayshungry

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An easy, cheap, comforting soup that always makes me think of my mum's.

Turkey and Chorizo Bake

Recipe by: lgillfish

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This is a recipe I made up one CHristmas to use up leftover turkey in an original way, with lots of vegetables to give a hearty and warming feel to the meal without the heaviness of too many calories. The great thing is it can be assembled ahead and reheated when needed, these quantities serve 6 adults, but can easily be altered to accomodate more.

Vegetarian Haggis

Recipe by: NORTHERNLIGHT1

Reviews(1)

'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Because I am vegetarian - I went in search of a version of haggis that I could eat! This one was passed on to me by some friends from Cape Breton.