Regional Foods of Scotland
Scotland is a country with many contrasts. Life in the lush meadowlands of the southern Borders has always been different from that on the harsh bare hills of the Grampians in the north, or from that on the fiercely independent islands scattered in the cold, grey North Sea.
But one thing unites the diverse areas of Scotland: its tasty and comforting regional foods. From Neeps and Tatties to Dundee Cake, find all you need to know about Scotland and its delicious dishes with our food guide.
The Scottish Coast
With so many islands and its ragged coastline, the sea has long provided food for the Scottish diet. The busy ports of Peterhead and Aberdeen continue to unload large catches of herring, haddock, mackerel, halibut, sole and cod. Salmon and trout are still caught wild but also reared in giant fish farms in fresh or seawater lochs. Lobster and shrimp are caught off the Borders coast, while the Western Isles also supply scallops and winkles. Long hours working outside in the cold and wet instilled a need for filling, hearty fare, best illustrated by the Scottish love of breakfast porridge. It's nutritious enough to satisfy the appetite until lunchtime, and usually flavoured with salt (though honey is not frowned upon). Similarly comforting are Scottish soups such as Scotch broth (mutton and pearl barley), cock-a-leekie (boiled fowl) (page 31) and cullen skink (Finnan haddock with potato) (page 28). Oats have long been a mainstay of the Scottish diet. They are good for thickening stews and soups and grown because the crop can withstand poor soil and harsh weather. However, milder climates and more fertile ground elsewhere enable Scotland to produce lots of soft fruits, like raspberries and strawberries. The sweet and the savoury unite in the Scottish love for baking a huge variety of cakes and biscuits. Famous examples including the almond-topped Dundee cake (page 90), the rich, black bun fruit cake, bannocks (oat and barley biscuits cooked on the griddle), and melt-in-the-mouth buttery shortbread (page 73).
Chocolate Porridge with Forager's Compote
Why not try this twist on a traditional porridge? Extra points if enjoyed with Scottish strawberries and raspberries...
If you fancy trying out any of the recipes mentioned, use the page numbers provided for where to find the recipes in the Around Britain cookbook, which includes more regional recipes from across Britain.
Haggis Samosas
Try something different with this Scottish and Indian fusion recipe for Haggis Samosas!
The Scottish Moors
The Scottish moors and mountains also provide a wide selection of meat. Sheep thrive on the rough slopes, and Scottish beef fed on the lush lowland grass is renowned the world over. An abundance of game inhabits the moors and forests, with deer (venison), grouse, partridge and pheasant being the best known. Perhaps the most famous Scottish meat dish is the haggis, the boiled and minced insides of a sheep mixed with beef suet and oatmeal then boiled or baked in the bag of the sheep’s stomach (page 174). It tastes a lot better than it sounds! Dairy farming has long flourished throughout Scotland, and recently cheese making has been revitalised with the manufacture of a wide range of traditional and contemporary home-produced cheeses in addition to the popular Scottish Cheddar. Although one-pot cooking and smoke-cured meat and fish (such as the Arbroath Smokie) are part of the Scottish heritage, there is also a long tradition of fine eating. Steaks are served with sauces made with rare malt whiskies, and many cooking terms have survived from the days of the French alliance hundreds of years ago. Scottish cuisine is varied in its ingredients, flavours and influences. If you have any pictures or videos of Scotland and its delicious food, or if you have a go at making one of the regional foods of Scotland, feel free to share it with us on Instagram and Facebook!
