A form of cabbage that plays such an important role in the diet of the Scottish that the word has become synonymous with food. Kitchen gardens are known as “kaleyards, while “to be off one’s kale” is to be off your food.
Used widely in Scottish cuisine to make porridge or oatcakes. Scottish porridge is boiled slowly and stirred continuously. In Scotland porridge is always flavoured with salt (not sugar).
Also known as Oatcakes they are a barley and oat-flour biscuit baked on a griddle. Bannocks are now commonly served with cheese.
Scotch broth or hotch-potch
A rich stock is traditionally made by boiling mutton (the neck is best), beef, marrow-bone or chicken (for a chicken broth).
Turnips or neeps are served alongside Haggis in the traditional Burns’ Supper. As they grow well in Scotland they are often found in soups and stews or served as an accompaniment to the main course.
A simple white cheese, made from the whey of slightly soured milk. Crowdie is seasoned with salt and a touch of pepper and then squeezed in a muslin bag to remove excess water. It is left for a couple of days and then rolled in oats and served.
Scotch whiskey has been produced in Scotland for hundreds of years. It was the Irish that created this drink, however it is the Scots who developed it into the drink we know today. Scotch whiskey will be either single (created from one distillery) or blended (created from two or more distilleries).
Lamb’s offal (liver, lungs, windpipe and heart) are boiled, minced, and then combined with beef suet and toasted oatmeal. The mixture is then placed in the lamb’s stomach and sewn closed.