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
Another traditional accompaniment for the famous Scottish haggis, the Orcadian clapshot or clapshaw is basically a more elaborate version of neeps and tatties: a dish of mashed potatoes and yellow turnip, typically mixed with milk, some butter or dripping, and chives, while some recipes even include onions.
As a side dish, clapshot is also often served with oatcakes, mince, sausages, and a number of other meat dishes, although it can also be enjoyed on its own.
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
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Savoury pattie is a traditional snack that's common in towns such as Hartlepool, Kingston upon Hull, Wirral, Liverpool, North Tyneside, Kirkwall, and Thurso. It consists of mashed potatoes that are seasoned with sage and onions, and the mixture is battered and deep-fried in hot oil.
In fish and chips shops, savoury pattie is often consumed as an inexpensive replacement for fish, when paired with chips. There are a few savoury pattie variations, with added corned beef or cheese, but they aren't as popular as the original savoury pattie.
The delicious fry-up of vegetables that is Scottish rumbledethumps is made with shredded cabbage and onions, sautéed and mixed with mashed potatoes, then baked in the oven until golden brown. Rumbledethumps can be topped with some cheddar, and it is served either as an accompaniment to various meat dishes or enjoyed on its own.
This traditional dish hails from the Scottish Borders, while the alternative version from Aberdeenshire is called kailkenny.
MOST ICONIC Rumbledethumps
Tatties and herring is a traditional dish originating from Scotland. It's made with a combination of salt herring, potatoes, and salt. The fish is washed and sokaed in cold water overnight. The potaotes are boiled in salted water until just cooked.
The fish is simmered in another pot until the flesh is just soft, and it's then placed on heated plates. As soon as they're soft, the potatoes are removed from the water, drained, and returned to the heat for a few minutes before they're served whole, with their skin on, and accompanied by butter.
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