Bannocks (or Oatcakes)

A barley and oat-flour biscuit baked on a grille. In modern times bannocks are often eaten with cheese. There are several traditionalrecipes and many manufacturers in Scotland today.



Scotch Pies

A round crusty pastry pie, approximately 10cm (4") in size. Made without using a pie tin, these self-contained pies are filled with minced meat, although the much of the meat is often replaced with offal. The tradition is that this meat is mutton, although in modern times beef is almost always used. A variation of the theme may contain onion in addition to the beef. Differentiating between the ordinary pie and the onion variety was traditionally made easier by the number of holes in the top; one for plain, two for onion. This distinction is sometimes also used for Forfar bridies. Perhaps the best known maker was Wallace's Pie Shop in Dundee.



Cakes & Puddings

Scotland is notorious for its sweet tooth, and cakes and puddings are taken very seriously. Bakers with extensive displays of iced buns, cakes and cream-filled pastries are a typical feature of any Scottish high street, while home-made shortbread, scones or tablet (a hard, crystalline form of fudge) are considered great treats. Among traditional desserts, "clootie dumpling" is a sweet, stodgy fruit pudding soaked in a cloth for hours, while the rather over-elaborate Cranachan, made with toasted oatmeal steeped in whisky and folded into whipped cream flavoured with fresh raspberries, or the similar Atholl Brose, are considered more refined. In the summer months, Scottish berries, in particular raspberries and strawberries, are particularly tasty.



Black Bun

Black Bun is a very rich fruit cake, made with raisins, currants, finely-chopped peel, chopped almonds and brown sugar with the addition of cinnamon and ginger. It takes its name from the very dark colour.



Porridge

A simple dish made of boiled oatmeal. It needs to be boiled slowly and stirred continuously with the traditional spirtle - a wooden stick which is about 30cm (or 12") long - to avoid the formation of lumps!



Porridge should be thick and wholesome, not thin like gruel. It has remarkable properties for preventing hunger. Today it is often eaten for breakfast, with the addition of milk, and a small plate keeps you feeling full until lunchtime.



Traditionally crofters in the Highlands of Scotland would make a large pot of porridge at the beginning of the week. Once allowed to cool, it would be cut into slices, and the crofter would place a slice in his pocket each day for lunch.



Colcannon

A dish found in the Western Islands of Scotland and also in Ireland. It is made from boiled cabbage, carrots, turnip and potatoes. This mixture is then drained and stewed for about 20 minutes in a pan with some butter, seasoned with salt and pepper and served hot.



Fish & Chips

As for fast food, fish and chips is as popular as in England and chip shops, or "chippies", abound,, the best often found in coastal towns within sight of the fishing boats tied up in harbour. Deep-fried battered fish is the standard choice - when served with chips it's known as a "fish supper", even if eaten at lunchtime - though everything from hamburgers to haggis suppers is normally on offer.



Baxters Potato & Garden Leek Soup

Since 1868, the Baxter Family have been making premium soups at their location on the banks of the River Spey in Scotland. This soup is created from a traditional Scottish recipe using the freshest potatoes and leek combined with a vegetable stock. Scottish Food.



Others

Other traditional dishes which you may well encounter include stovies, a tasty mash of onion and fried potato heated up with minced beef, or various forms of meat pie: a Scotch pie has mince inside a circular hard pastry case, while a bridie, famously associated with the town of Forfar, has mince and onions inside a flaky pastrycrescent. In this cold climate, home-made soup is often welcome; try Scots broth, made with combinations of lentil, split pea, mutton stock or vegetables and barley. A more refineddelicacy is Cullen skink, a rich soup made from smoked haddock, potatoes and cream.
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