Scottish Kitchen cookbook
27 classic Scottish recipes, from porridge and Cullen skink to stovies, a full Sunday roast and cranachan.
47 pages A4 · phone edition 94 pages
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About this cookbook
A hearty cookbook of 27 classic Scottish recipes, written simply, with amounts for 1, 2, 4 or 6 people for most dishes.
More about this cookbook
Breakfasts and bakes include proper porridge, Lorne square sausage, tattie scones and oatcakes. Soups include Cullen skink, Scotch broth, lentil soup with ham hough and cock-a-leekie. Mains include stovies, mince and tatties, steak pie, haggis neeps and tatties, Chicken Balmoral, herring in oatmeal, Forfar bridies and rumbledethumps.
There is a full Sunday roast with roast beef, crispy roast tatties, Yorkshire puddings, honey-roast roots, proper gravy and skirlie, plus a timeline to get it all on the table at once, and puddings: cranachan, clootie dumpling, shortbread and bramble crumble.
Every recipe has time, metric ingredients, clear steps, a tip and allergens. It includes a food safety chapter checked against the Food Standards Agency, Food Standards Scotland and NHS inform, a chapter on choosing and buying meat, a store-cupboard list, a week of Scottish dinners and hand-picked Fife shops.
What’s inside
- A taste of Scotland
- Food safety
- Choosing and buying meat
- The Scottish store cupboard
- Breakfasts and bakes
- Soups
- Hearty mains
- The Sunday roast
- Puddings and treats
- Planning the Sunday roast
- A week of Scottish dinners
- Where to buy
Recipes only, not medical or dietary advice. Check every label if you cook for someone with an allergy.
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