I was pretty excited about this week because I knew I was going to enjoy food from Scotland. I found numerous Reddit posts asking about Scottish food, so I didn’t feel the need to make my own. My biggest issue was shortening my list of dishes I wanted to make!
Scotland is part of the United Kingdom. It consists of nearly one third of the UK’s land area, including the northern part of the island of Great Britain and over 790 islands.
The region is thought to have been first inhabited around 14,000 years ago, at the end of the last ice age. During the time of the Roman Empire, most of the area resisted Roman control, particularly the north. Roman influence was enough in the south to introduce Christianity, which is still the most common religion in the country (after no religion at all).
In the sixth century, the land was divided into four independently-ruled areas. Viking raids began soon after, and Norse settlements appeared on the coast and on some of the islands.
This turmoil led to a Gaelic man seizing control over Pictland, one of the four areas. He and his descendants gradually took over the rest of the land that is modern-day Scotland, and in the ninth century, it emerged as a sovereign state.
Scotland did not always get on with its neighbors, particularly England, and there were many conflicts over the years. However, in 1603, James VI, the king of Scotland at the time, succeeded to the thrones of both England and Ireland, bringing the three kingdoms together. Scotland resisted at first, but in 1707 it officially joined with England to form the Kingdom of Great Britain. Ireland joined in 1801, and the modern UK came to be after Ireland became independent. (Northern Ireland still remains part of the UK.)
What Do People Eat in Scotland?
Scotland shares a lot of popular dishes with other parts of the UK. Meat, seafood, and potatoes are all staples today, supplemented with fruit, vegetables, and dairy products.
Meat didn’t used to be so common, since it was expensive. However, dairy and eggs were much easier to obtain. They would be paired with vegetables and bread, which would be made from oats or barley. Wheat didn’t grow well, and potatoes were not introduced until around the 16th century, but they quickly became popular. Oats continue to be widely used in Scotland today.
Over the last few hundred years, there have been waves of immigrants coming to the country and bringing their cuisine, in particular from the Middle East, Pakistan, and India. Curry, samosas, pakora, kebabs, and naan are all popular fast food items in Scotland.
What I Made
- Scottish Breakfast with Tattie Scones and Lorne Sausage
- Chicken Tikka Masala (Chicken Curry)
- Cock-a-Leekie Soup (Chicken and Leek Soup)
- Cranachan (Cream, Raspberry, and Oat Dessert)
- Stovies (Potato and Leftover Roast Meat Stew)
Scroll down to read about other popular Scottish dishes I didn’t make!
Scottish Breakfast with Tattie Scones and Lorne Sausage
A Scottish breakfast can include a variety of components, such as eggs, sausage, bacon, baked beans, black pudding, haggis, and vegetables. Often it will also include tattie scones and Lorne sausage. I decided to make both, and served them with bacon, eggs, baked beans, mushrooms, and tomatoes. This was a delicious and filling breakfast!
Tattie Scones
Tattie scones don’t look anything like regular scones! That was my first thought when I looked them up. They are more like potato pancakes.
First, I chopped Russet potatoes into large chunks and boiled them until cooked through. Then, I mashed them with a bit of butter. I stirred in enough flour to make a stiff dough, which I separated into balls. I pressed each one into a flat circular shape, then pricked them all over with a fork and scored them in a cross shape.
I cooked my tattie scones in a lightly greased skillet. Then, when they were done, I cut them along where I had scored, into quarters.
These were very simple, but good. I enjoyed them with my Scottish breakfast, then later with just butter and jam.
The recipe I used is from Scottish Scran.
Lorne Sausage
Lorne sausage, or square sausage, is made from ground meat, rusk (a dry biscuit or twice-baked bread), and spices. The ingredients are formed into a loaf, which is then sliced and pan-fried.
To make this, I combined ground beef, ground pork, breadcrumbs, coriander, nutmeg, mace, salt, pepper, and cold water. Once everything was well-mixed, I pressed it into a loaf pan which I had lined with plastic wrap. I covered it well and refrigerated it for a few hours to firm up.
Next, I was meant to use the plastic wrap to lift the meat out of the pan, but it wasn’t strong enough and was tearing instead. So I had to cut some of the loaf while it was still in the pan, in order to have enough leverage to get the rest out. I sliced the loaf and pan-fried the pieces. Most of them went in the freezer for future meals (they defrosted very well), while I used some for my Scottish breakfast and for breakfast the next few days.
This was a lot more delicious than I expected! Since it was also easy, I would make it again. However, I would line the pan with parchment paper instead of plastic as I think it would be easier to lift out.
This recipe is also from Scottish Scran.
Chicken Tikka Masala (Chicken Curry)
Curry of all kinds, like chicken tikka masala, is pretty popular across the United Kingdom. This dish is thought to have originated in Glasgow, Scotland, created by a Pakistani-Scottish chef. The main components are chicken and a tomato sauce, flavored with fragrant spices.
I began by mixing together the marinade ingredients: cayenne pepper, garam masala, cumin, turmeric, ground ginger, garlic, yogurt, lemon juice, and salt. I coated chicken thigh pieces with the marinade and let them sit in the fridge overnight.
The next evening, I broiled the chicken until it took on some color, then set it aside.
I cooked onion in butter, then added garlic, followed by salt, ground ginger, garam masala, cumin, coriander, turmeric, and cayenne pepper. I added tomato sauce and chicken broth, and let the sauce simmer for a little while, until it began to thicken.
I stirred in some heavy cream and a little sugar, and added the chicken. I cooked for a few minutes more, until the chicken was cooked through.
I served this with rice and a garnish of cilantro. It would also have been great with naan bread. This was very good, and it made great work lunches for the next couple of days.
The recipe I used is from Global Bakes.
Cock-a-Leekie Soup (Chicken and Leek Soup)
This simple soup is made from chicken, leeks, and prunes. Sometimes rice, noodles, or potatoes are added too, but instead I chose to just serve some bread on the side.
I began by cooking bone-in chicken thighs in salted water with some peppercorns and the green parts of the leeks, until it was cooked through. I strained the liquid and chopped the chicken meat, then set both aside.
I sautéed the white and light green parts of the leeks in a little butter with some salt and pepper. The recipe didn’t include this step, but like onions, I think leeks taste better when sautéed and I don’t like them so much if they are just cooked in water.
I added the broth from cooking the chicken, along with a few whole prunes, and simmered for about 10 minutes. I added the chicken meat and some fresh parsley, and simmered for a few minutes more before removing the prunes and serving.
I thought this was pretty good, but I don’t think I could taste the prunes. I think maybe I needed to cook them longer in order for them to impart their flavor into the liquid. I’d like to try this again, with the prunes in the pot while the chicken is cooking.
This recipe is from Larder Love.
Cranachan (Cream, Raspberry, and Oat Dessert)
This is a super easy dessert, and I found a way to make it a little healthier, so I decided to include it this week. It’s made by layering a mixture of whipped cream, toasted oats, honey, and whisky with raspberries.
First, I toasted some rolled oats in a skillet until they were just starting to color.
Next, I mashed most of the raspberries, saving a few whole ones for the garnish.
I whipped heavy cream to stiff peaks. And to make this a little healthier, I added plain Greek yogurt, so I had half of each. I stirred in whisky and honey, as well as most of the toasted oats.
I layered the raspberries with the cream/yogurt mixture, and finished with a garnish of oats and raspberries.
This was super delicious! I think I might try a healthier version with just Greek yogurt for a parfait with a hint of whisky, since I really liked the flavor.
To make this, I used the recipe from Scottish Scran.
Stovies (Potato and Leftover Roast Meat Stew)
This is a stew made from potatoes and leftover roast meat. Drippings or gravy add flavor, and you can also throw in any leftover roasted vegetables. I made a pot roast just so that I could have leftovers to make stovies!
I began by sautéing onion in some of the beef fat from my roast. I added my leftover roast beef, which I had chopped up, and stirred. Then, I added a combination of leftover roasted potatoes, raw potatoes, and carrot. I poured in beef drippings and some beef stock (made with beef Better Than Bouillon). Once the liquid was boiling, I reduced the heat to a simmer, covered the pot, and left it until the potatoes were soft.
I stirred at this point, which broke up the potatoes a bit, but that was intended. I seasoned with salt and pepper and then my stovies were ready to serve!
This was super delicious and so easy to make, since most of the work had already been done when I made my pot roast. I can see myself making this again if I ever have leftovers from a roast.
This recipe is another from Scottish Scran.
Other Popular Scottish Dishes
- Haggis – savory pudding made from sheep’s heart, liver, and lungs, combined with onions, oatmeal, suet, and spices, then cooked inside a sheep’s stomach. Exact ingredients differ, and in some places (the US being one of them), sheep’s lung is banned for human consumption, so substitutions are made. This is Scotland’s national dish.
- Balmoral chicken – chicken breast stuffed with haggis, wrapped in bacon, and served with a whisky or peppercorn sauce.
- Cullen skink – soup made from smoked haddock, potatoes, onions, and cream.
- Neeps and tatties – mashed swede/rutabaga and potatoes.
- Shortbread – a crumbly biscuit/cookie made from flour, butter, and sugar.
- Aberdeen roll – a buttery, flaky bread roll.
- Oatcakes – crumbly crackers made from oats.
Final Thoughts
This was an excellent week! Everything was delicious. I think the stovies were my favorite dish, but I also particularly liked the Lorne sausage.
Next time, I will be cooking food from Senegal.