This is my version of cock-a-leekie that uses chicken thighs. I like to add fresh thyme and parsley.
Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.
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.
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.
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.
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.
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.
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.
'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.
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.