Known in full as bashed neeps and chappit tatties - mashed swedes and chopped potatoes, respectively - this simple vegetable side dish is a true Scottish classic. Either steamed or boiled until tender, only separately, both the swedes and potatoes are seasoned with merely salt and white pepper, though some might add a dash of nutmeg as well.
Neeps and tatties are traditionally prepared as accompaniments to haggis and make for an essential part of the festive Burns Night supper.
MOST ICONIC Neeps and Tatties
Haggis is a spicy mince, a type of pudding of high nutritional value made from sheep's innards, lamb's heart, lungs and liver, beef, onions, oats, and spices. It is the national dish of Scotland and an excellent source of fibre, iron, and carbohydrates.
According to some, the word haggis stems from the French word hacher, meaning to chop up or mangle. Originally, it was a poor man's meal made with liver and kidneys stuffed in intestines, providing a good way to feed a lot of people so that no meat would go to waste.
MOST ICONIC Haggis
A true Scottish classic and the country's national dish, mince and tatties are regularly eaten throughout the year in Scotland. Although there are many variations, the dish is traditionally made with ground beef (mince) and potatoes (tatties). Ground beef was usually made from low-quality cuts of beef, allowing the hard meat to soften through grinding, masking its inferior quality in the process.
The beef is stewed with a variety of vegetables such as carrots and celery in a thick gravy, while the potatoes are usually mashed with the addition of cream and butter. Even though it is an inexpensive comfort food, mince and tatties have beaten gourmet dishes such as sirloin steak, haggis, and smoked salmon in a poll of the country's favorite dishes.
MOST ICONIC Mince and Tatties
Lorne sausage is a Scottish favorite made with a combination of ground beef, rusk, and various spices such as nutmeg, cilantro, and ground black pepper. However, it is technically not a sausage – the combination is tightly packed in a rectangular tin and left to set in the refrigerator.
It is then sliced into square pieces which are fried or grilled. Although the exact origins of lorne sausage are still murky, it is believed that the dish was named after the region of Lorne in Argyll. Nowadays, the sausage is incorporated into sandwiches or served as a part of the Scottish version of the full breakfast.
MOST ICONIC Lorne Sausage
MAIN INGREDIENTS
Known in full as stoved tatties, this Scottish one-pot dish of potatoes slowly stewed with onions, carrots and meat like mutton or beef was traditionally prepared to make use of the Sunday roast leftovers. Stovies come in two versions: the simpler barefoot or barfit stovies are made solely with potatoes and onions stewed in roast dripping, whereas the so-called high-heelers include plenty of meat.
In Aberdeen, stovies are traditionally served with oatcakes and milk.
MOST ICONIC Stovies
Even though it has been traditionally prepared all along the coast, Cullen skink is a dish originating from the fishing village of Cullen in Northeastern Scotland. This thick and creamy fish soup is typically based on smoked haddock cooked with milk, leeks, onions, and potatoes which provide the filling bulk.
Some recipes specify the use of Arbroath smokies, although just about any smoked white fish will do. Cullen skink will go hand in hand with a glass of dry white wine, but to indulge in a true Scottish feast, try pairing it with Scotch whisky.
MOST ICONIC Cullen Skink
MAIN INGREDIENTS
Scone is a quick bread that is shaped into various forms such as squares, diamonds, and triangles, then baked in the oven. Although scones were griddle-baked and made with oats in the past, today they are traditionally made with wheat flour, baking powder or soda, butter, milk, sugar, and eggs.
They can be either savory or sweet, consumed for breakfast, or served with afternoon tea. The most popular theory about their origin says they originated in Scotland in the early 1500s, the name scones derived from the Stone of Destiny, where the Kings of Scotland used to be crowned.
VARIATIONS OF Scone
MOST ICONIC Scone
Consisting of merely sugar, condensed milk and butter, tablet is a centuries-old Scottish treat similar to fudge, but with a crumblier consistency. An early record of it was found in The Household Book, an 18th century account of what domestic life was like in Scotland, written by Scottish songwriter Lady Grizel Baillie.
Tablet is nowadays available in confectionery shops all across the country and it often comes flavored with whisky, which makes it the perfect choice for rounding off any traditional Scottish holiday feast.
MOST ICONIC Tablet
Finnan haddie is a Scottish delicacy of cold smoked, flavored haddock. The fish is often roasted or grilled over high heat, but it can also be poached in milk and served for breakfast. It is believed that the dish was originally called Findon haddocks, after Findon, Scotland, the place where it was first invented in the 18th century.
MOST ICONIC Finnan Haddie
Deep-fried pizza is a Scottish concoction consisting of a pizza that is deep-fried in hot oil (without being dipped in batter) instead of being baked in an oven. It can be found in numerous chips shops throughout the country, where it is fried in the same oil where fish and chips are prepared.
This extremely caloric and unhealthy meal is often served with salt, vinegar, or chips in order to improve its flavors.
MOST ICONIC Scottish Deep-Fried Pizza
