Scottish Recipes

'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.

A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste.

When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish side dish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka the yellow turnip, the rutabaga, or the Swedish turnip).

Here is an old family recipe for this hearty egg and sausage dish. This dish is high in fat so it's best if eaten only as a special treat

This is a savory meat pie.

My Aussie friend uses this recipe as her standard pancake recipe. Pikelets are the Scottish version of the southern British crumpet. They are also great for afternoon teas. Serve with fresh-squeezed lemon juice and sugar, or with butter and jam. I always thought that I had the best pancake recipe in the world until I tried these!

My Granny's dumpling brought into the 20th century, no longer hours on end cooking, just ten minutes in microwave! She makes it every year on Hogmanay.

This is our family recipe for shortbread oatmeal cookies, handed down through the Scottish side of the family. There is nothing better. They are definitely not low in fat.

This pie was made by my Nana, and my whole family loves it!

A flavorful, slightly spiced potato dish from North/North East Scotland. Perfect with roast meats, or double up the helpings and serve as a tasty supper.

This is a medieval Scottish shortbread recipe. It has been a holiday favorite for my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil.

A yummy, melt-in-your mouth, cinnamon spiced spin on the traditional Scottish cookies.

Sweet and chewy oatmeal base covered in a layer of chocolate and nuts. Irresistible.

This is based on a traditional Scottish recipe. It's even great reheated! My kids love these.

These are a traditional Scottish cookie-very spicy and not too sweet. They are a treat for the grown-ups, too. Wonderful with a nice mug of tea. Yum!

Lorne is a fresh, uncured, uncased, spiced sausage traditionally served as a Scottish breakfast staple. The spice combination is more reminiscent of a French meat pie or a black pudding rather than an American country sausage. Lorne is traditionally served with soft potato flatbreads called "Tatties."

A confectionery that originates from Scotland. It resembles fudge. It stores very well in an airtight container.

A delicious holiday cookie dessert! These little delights are also called tassies, which comes from the archaic Scottish for cups. A perfect little bite of holiday flavor – crunchy and sticky and sweet, with a mild buttery crust. These little beauties are relatively easy to make, look wonderfully impressive, travel well, and freeze beautifully.

A different way to use pheasant! Serve the sliced pheasant breast with Scottish clapshot, a side dish of mashed turnips and potatoes.