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Vegetable x
Scottish x
 
1hr40min

This stew is a twist on the classic Scottish dish. It's made by stewing potatoes with beef sausages and onions. It's simple, hearty and is bound to put some meat onto your bones.

Recipe by: liz

 
1hr50min

This is my version of cock-a-leekie that uses chicken thighs. I like to add fresh thyme and parsley.

Recipe by: briony

 
2hr15min

Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.

Recipe by: BUCHKO

 
2hr30min

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.

Recipe by: Norma MacMillan

 
50min

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.

Recipe by: Norma MacMillan

 
2hr5min

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.

Recipe by: Norma MacMillan

 
No reviews
 
40min

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.

Recipe by: Maggie Pannell

 
No reviews
 
22min

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.

Recipe by: Chrissie Lloyd

 
40min

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.

Recipe by: Chrissie Lloyd

 
1hr20min

'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.

Recipe by: NORTHERNLIGHT1

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