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 rectan... READ MORE
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: th... READ MORE
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). Gro... READ MORE
Scottish rabbit curry is a traditional dish originating from Scotland, but it’s prepared throughout the United Kingdom. It’s essentially a British rabbit stew with added curry. The list of ingredients used to prepare the dish includes ... READ MORE
Balmoral chicken is a traditional dish featuring chicken breasts stuffed with haggis. The stuffed chicken is often wrapped in bacon and then baked or grilled until cooked through. It is typically served with a creamy whisky or peppercorn sauce, wh... READ MORE
Red pudding is a traditional meat pudding made with selected cuts of pork, suet, fat, and a variety of spices and seasonings. The sausage-like concoction is sliced, then either fried or battered and deep-fried. In some parts of Scotland, it is typ... READ MORE
Although its name comes from the old French word hétoudeau, meaning "young capon," this is a classic Scottish dish of braised chicken. Traditionally, the bird is either stuffed or sided with skirlie, a mix of oatm... READ MORE
Kilmeny kail is a traditional dish originating from the Kingdom of Fife. The dish is made with a combination of rabbit, bacon, greens (cabbage or kale), and salt. The rabbit is cleaned and cut into pieces and then simmered with bacon in a big pot ... READ MORE