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                    Scottish recipes (86)

                    It is not all about deep-fried Mars bars! Are you looking for traditional Scottish recipes like cullen skink, stovies, haggis, Scotch broth, Selkirk bannock or kedgeree? We have all these and more.
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                    Reviews(7)
                    Recipe by: Cheryl Otten
                    This luxurious all-butter shortbread is simple but classic.
                    Recipe by: alwayshungry
                    An authentic Scotch broth recipe using the authentic lamb, rather than beef which you often see today. You can use beef if you prefer, though I adore the lamb.
                    Recipe by: SHONAD
                    A flavourful, slightly spiced twist on clapshot, which features the addition of bacon and hails from northern Scotland. Perfect with roast meats or double the servings and serve as a tasty supper.
                    Recipe by: Janice
                    This is a boneless chicken breast stuffed with haggis and wrapped in Parma ham.
                    Recipe by: Christine L.
                    This is a bit of an embellishment on the usual neeps and tatties. Omit the parsnips and substitute more swede if you'd like.
                    Reviews(1)
                    Recipe by: tattooedsuess
                    These baked Scotch eggs can be enjoyed anytime of the day, and save on fat and calories since they're baked in the oven.
                    Reviews(1)
                    Recipe by: Linda
                    This basic three-ingredient shortbread is irresistibly flavoured with real butter and brown sugar.
                    Reviews(1)
                    Recipe by: SURFCITYGIRL
                    A yummy, melt-in-your mouth, cinnamon spiced spin on the traditional recipe.
                    Recipe by: Holdenalix
                    This is a traditional haggis straight out of Scotland. Try making your own for Burns Night.
                    Reviews(1)
                    Recipe by: TECHIMPAIRED
                    This shortbread recipe has been a Christmas favourite with my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in foil.
                    Reviews(2)
                    Recipe by: Diana
                    A Scottish twist on a traditional bread pudding recipe. Make in individual ramekins for an impressive dinner party presentation, and try using brioche or pannetone instead of plain bread to make it extra special.
                    Reviews(1)
                    Recipe by: Maggie Pannell
                    For a sticky treat, pour over ice-cream, sliced bananas and chopped walnuts or pecans.
                    Reviews(1)
                    Recipe by: liz
                    My family have this every year for Burns supper. Leave out the spring onion if you don't like it.
                    Reviews(2)
                    Recipe by: Susan
                    This is pure heaven - well I think so anyway! It's sweet, melts in your mouth but is not chewy. This version is flavoured with chocolate and it makes a great gift. I always make some for my daughter's teachers at Christmas.
                    Recipe by: liz
                    Straight from Orkney, here's a traditional clapshot recipe for Burns supper. Serve hot with oatcakes or haggis.
                    Recipe by: liz
                    A classic Scottish soup - slow-cooked, wholesome and easy to make.
                    Recipe by: Jill Barrett
                    This traditional Scottish boiled pudding is made with suet, currants and sultanas. Perfect Hogmanay fare.
                    Recipe by: phyllis
                    I prefer cock-a-leekie a little lighter and have adapted my recipe accordingly.
                    Recipe by: Maggie Pannell
                    A real Scottish classic – serve this hearty combination of chicken, leeks, rice and prunes with wedges of warm soda bread spread thick with butter.
                    Recipe by: briony
                    This is my version - I like to add fresh thyme and parsley.
                     
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