Scottish cuisine

Porridge is a type of semi-solid food made by soaking, poaching or boiling, in milk or water, ground, crushed or chopped starchy plants, typically grain. Gruel is a thinner version of porridge, and congee is a savoury variation of porridge of Asian origin.

Mead (, ), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be d

Marmalade is a sweet, tangy fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but other citrus fruits such as lemons and limes can also be used. The bitter orange is mostly used in marmalade because of its high pectin content, which gives a thick consistency to its marmalade. In addition, the balance of acid and pectin is needed for consistency. Fruits with low pectin have it added to make the marmalade.

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties

dish consisting of chicken pieces which have been coated in a seasoned batter and pan-fried, deep fried, or pressure fried

pasta dish

thumb|Sliced steak with fries, known as steak frites.

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter and three to four parts plain wheat flour. Shortbread does not contain leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.

Food traditions based in Scotland

alt=A plate of coconut and chocolate coconut macaroons served on Passover|thumb|A plate of coconut and [[chocolate coconut macaroons served on Passover]] A macaroon ( ) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.

bread made with potato and flour

cold cut non-dairy meat jelly or terrine

Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.

Celebration of the life and poetry of Robert Burns

Cranachan ( ) is a traditional Scottish dessert. It was originally a celebration of harvest, made following the raspberry harvest in August. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called "the uncontested king of Scottish desserts". Cranachan owes its origins to crowdie, a popular breakfast in which crowdie cheese is combined with lightly toasted oatmeal, cream, and local honey. Raspberries, when in season, might be added to the dish.

smoked food

Scottish semi-sweet biscuit

British and Irish dish of suet or fat, oatmeal or barley, breadcrumbs and sometimes pork filled into a natural or cellulose sausage casing

traditional way of preserving herring

thick Scottish soup made of smoked haddock, potatoes and onions

Scottish chip shop dish of pizza deep-fried (usually without batter)

type of meat pie

Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onions and often pieces of meat. In some versions, other vegetables may be added.

dish

British meat pie

Scottish soup of barley, lamb, mutton or beef, root vegetables, and dried pulses

Clapshot is a traditional Scottish dish that originated in Orkney and may be served with haggis, oatcakes, mince, sausages or cold meat. It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions. The name is Orcadian in origin.

Biscuit confectionery

meat dish served mainly at chip shops in Scotland; made with beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring, formed into a sausage shape, coated in a batter, deep fried, and served hot

Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.

A bridie or Forfar bridie is a Scottish meat pasty that originates from Forfar, Scotland.

biscuit

various cake-shaped potato dishes

Skirlie is a Scottish dish, made from oatmeal fried with fat, onions and seasonings. The "skirl" indicates the noise made by the frying ingredients. Similar to white pudding, which has similar ingredients but is boiled in a tripe skin, it is served as a side-dish with potatoes, or used as a stuffing for chicken or other fowl. It is also a common side dish to accompany mince and tatties or Christmas dinner, especially in the northeast of Scotland. Suet, lard, beef dripping or butter are used. The addition of salt at the cooking stage is crucial, but a bit less than used to be added as salt is t

traditional Scottish food usually made from minced meat, rusk and spices

Can be used when salt clumps.