Skirlie, Clapshot And Other Traditional Scottish Recipes

Traditional Scottish Recipes

For a country with a lower population than London, Scotland has carved out a unique niche in the culinary world. Haggis might be world famous and the star of every Burns Night Supper but Traditional Scottish Fayre has so much more to offer. Dishes with names like Skirlie, Clapshot and Cranachan might sound odd but once tasted they will never be forgotten. Here are just a few examples of Traditional Scottish Recipes guaranteed to get your taste buds dancing a Highland Fling.

Tweed Kettle

Tweed Kettle is a traditional Scottish poached salmon recipe which was popular amongst Edinburgh folks in the early 1800's. Named after the River Tweed and the fish kettle in which it was cooked,

Scotch Broth

Scotch Broth is a hearty and filling winter potage of mutton, winter vegitables, pearl barly and split peas. It's an ancient soup dish that's popular all over the world today and often served up in steaming bowls at Scottish festivals such as Burns Night suppers.


Skirlie is a traditional Scottish oat dish that makes a fantastic accompaniment for meat, pork or fowl. It's really simple to make requiring only three ingredients, oats and onions cooked in butter. Skirlie can be used as a stuffing for roasts or rolled into balls and cooked in stews and soups like dough balls. Skirlie also serves as a vegetarian alternative to haggis.

Orcadian Clapshot

Orcadian Clapshot, or Tatties and Neeps, is a filling dish made from Potato and Yellow Turnip. Yellow Turnip is also known as Swede or Rutabaga. Clapshot is often served as an accompaniment to Haggis at Burns Night Suppers. That said, Clapshot is a versatile dish and is equally at home being served up with pork, steak, lamb or fowl.

Cock-a-Leekie Soup

Along with Haggis, Cock-a-Leekie Soup is one of Scotland’s best known dishes. This ancient recipe is a favorite at St Andrews Night and Burns Night Suppers. Cock-a-Leekie is a hearty and warming Chicken and Leek soup and the ideal protection against the cold Scottish winter weather.

Edinburgh Rock

This is a simple recipe that produces sensational Lemmon and Peppermint Edinburgh Rock. Virtually every tourist visiting Edinburgh takes home a box of this melt in the mouth treat as a present for friends. Often this traditional Scottish candy is scoffed long before it reaches the intended recipient. Once you have tasted it you will understand why!

Atholl Brose

Atholl Brose is a uniquely Scottish tipple made from Brose, Honey, Cream and Whiskey. Atholl Brose can be supped all year round but is particularly popular in Scotland around Christmas and Hogmanay. A Brose made from oats is a main ingredient in this tasty beverage but if you don’t know what a Brose is or how to make one, this recipe explains all.

Cullen Skink Soup

Here is a simple recipe for a rich and hearty Cullen Skink Soup. Cullen Skink is a traditional Scottish Soup made from Finnan Haddie (Smoked Haddock), Potatoes and Onions. This thick and hearty classic soup originates from the Morayshire fishing village of Cullen although outside of Scotland it is often referred to as Smoked Haddock Chowder. Cullen Skink is simple to prepare and tastes wonderful.

Lorne Sausage

Lorne Sausage is a tasty skinless sausage also called square slice because of its shape. The Scotts love their Lorne sausage where it's a vital component of every traditional Scottish breakfast. The sausage meat, which is most often a mixture of pork and beef, is shaped in a square loaf tin before being turned out and sliced into pieces generally about ½ inch thick.

Tattie Scones

Tattie Scones or Potato Scones are another vital component of a traditional Scottish breakfast but are just as tasty on their own. They are easily put together from every day ingredients most people have in their larders - potatoes, flour, salt, and butter. In Scotland Tattie Scones and Lorne Sausage are regularly combined as a filling breakfast roll often consumed as hangover cure.

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Comments 5 comments

Gloshei profile image

Gloshei 4 years ago from France

Oh my tattie scons I love them, thanks for the tips will bookmark these for later.

Thanks for for sharing them.

DzyMsLizzy profile image

DzyMsLizzy 4 years ago from Oakley, CA

Ahh...a vegetarian alternative to haggis! Thanks for sharing that recipe and information. As a vegetarian, I've always thought haggis sounded positively revolting.

Voted up, interesting and useful.

Derdriu 4 years ago

Peter Hoggan, What an appetite-stimulating, hunger-inducing, mouth-watering set of recipes! In particular, you do a wonderful job at explaining the culinary, cultural and historical contexts of each recipe. My favorite are the potato scones, which my paternal grandmother always served us when we visited her each summer.

Thank you for sharing, voted up + all,


Peter Hoggan profile image

Peter Hoggan 4 years ago from Scotland Author

Gloshei, Derdriu ~ yep tattie scones are truly scrumptious.

DzyMsLizzy ~ Skirlie is often served as a vegetarian alternative to Haggis but if you can get past the idea of eating heart and lung, Haggis is way better.

Denisse 21 months ago

I'm glad you liked it. I certainly had fun witnrig it. We'll need to do something about the reputation of the haggis it's actually pretty nice. Served as a dish in a lot of smart restaurants in Scotland and sooo good with neeps and tatties!@Robyn, indeed you would! I think I might have mentioned this to you before, one of the things I find interesting about my podcasting experiment is that the challenge to come up with five tips in under five minutes once a week acts as a real spur to my creativity.I look about me more for inspiration from what I'm doing, what I'm seeing, the time of the year and it's fun to work out the witnrig lessons from them. I don't know which of my intelligences this is but I'm certainly enjoying stretching it @ Deb, I'll have to keep working on you re the haggis! And maybe you can explain the lutefisk to me it's a new one on me @ Michele Thanks I find it lots of fun to work out the witnrig lessons from an everyday activity and cooking seems to work particularly well. I did a post once before on plum chutney which was entertaining (well to me anyway!)Joanna

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