There are many dishes that have originated from Scotland. Here are a few favorites close to a Scot’s heart, and to many of our own also:
Bannocks/Oatcakes
Throughout history oatcakes have always been a traditional part of a Scot’s diet. Traditionally, a griddle was used to cook them, today however most are cooked in a frying pan.
Shepherd’s Pie
It is no surprise to see this one listed in a land where sheep are, and still are, such a popular and relied on food source. The Shepherd’s pie is a variant of the Cottage pie but instead of beef uses lamb or mutton.
Clapshot
This tasty, yet simple dish, first originated from the Orkneys. Variations on this age-old recipe are abundant and the dish can be found everywhere, from fine pubs and restaurants, to supermarket shelves. Commonly it is served as an accompaniment to haggis, instead of regular tatties.
Cock-a-Leekie Soup
This Scottish soup is traditionally served at festive times of the year and originally it included prunes as part of its ingredients.
Fisherman’s Pie
Here’s a real favorite and it’s not surprising why when you consider that a Scot is never more than fifty miles from a river or the ocean, anywhere in Scotland. This dish is a mix of two staple Scottish ingredients - fish and potatoes.
Haggis
The popular Scottish dish is made from either sheep or pigs stomachs. This one you either love or hate. In the times of old, Haggis was very popular amongst farmers as it provided them with a very convenient way of carrying food, along their sometimes-long treks from the highlands, down in to the markets of Edinburgh.
Porridge
Porridge was and is the most popular way of eating oats. Oats are considered to be the backbone of a Scot’s diet.
Most of the above dishes can be found right across Scotland, everywhere from a-la-carte restaurants to local Scottish pubs.
Bannocks/Oatcakes
Throughout history oatcakes have always been a traditional part of a Scot’s diet. Traditionally, a griddle was used to cook them, today however most are cooked in a frying pan.
Shepherd’s Pie
It is no surprise to see this one listed in a land where sheep are, and still are, such a popular and relied on food source. The Shepherd’s pie is a variant of the Cottage pie but instead of beef uses lamb or mutton.
Clapshot
This tasty, yet simple dish, first originated from the Orkneys. Variations on this age-old recipe are abundant and the dish can be found everywhere, from fine pubs and restaurants, to supermarket shelves. Commonly it is served as an accompaniment to haggis, instead of regular tatties.
Cock-a-Leekie Soup
This Scottish soup is traditionally served at festive times of the year and originally it included prunes as part of its ingredients.
Fisherman’s Pie
Here’s a real favorite and it’s not surprising why when you consider that a Scot is never more than fifty miles from a river or the ocean, anywhere in Scotland. This dish is a mix of two staple Scottish ingredients - fish and potatoes.
Haggis
The popular Scottish dish is made from either sheep or pigs stomachs. This one you either love or hate. In the times of old, Haggis was very popular amongst farmers as it provided them with a very convenient way of carrying food, along their sometimes-long treks from the highlands, down in to the markets of Edinburgh.
Porridge
Porridge was and is the most popular way of eating oats. Oats are considered to be the backbone of a Scot’s diet.
Most of the above dishes can be found right across Scotland, everywhere from a-la-carte restaurants to local Scottish pubs.