Home Up Pre-History The District The Streets City Industry The Tenement Family Names North East Art

The Doric Columns

Savoury Dishes

Some hae meat, and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.

More commonly, this prejudice towards pork has been attributed not to the whole of Scotland but only to the Highlanders. It is interesting to note, all the same, their willingness for others to eat the offending meat, for some bred pigs and marketed them in Lowland towns. Captain Burt, commenting from the Highlands in the early 18th century, offers a sad reflection on the people's poverty when he observes: "I own I never saw any Swine among the Mountains, and there is good Reason for it: these People have no Offal wherewith to feed them and were they to give them any other food, one single sow would devour all the Provisions of a Family."

Pork, known as poor man's beef, would certainly have been eaten occasionally in Scotland. However, although the rearing of pigs had become more widespread after the advent of potatoes as a field crop, their flesh was regarded by some with distaste. In his notes on Waverley, Sir Walter Scott says: "Pork, or swine's flesh, in any shape, was, till of late years, much abominated by the Scotch, nor is it yet in 1814, a favourite food among them. King Jamie carried this prejudice to England, and is known to have abominated pork almost as much as he did tobacco."

Fillet Steak Rob Roy

4 x 5oz (150g) fillet steaks
Scottish Oatmeal
1 onion finely chopped
1 carrot finely chopped
50g (2oz) butter
1 small tin of tomato soup
½ glass red wine
55ml (2 fl oz) Drambuie
Chopped parsley
Balsamic vinegar

Press steaks firmly onto the oatmeal and coat each side. Gently fry onions and carrot in sauté pan until lightly coloured. Add red wine and reduce slightly. Add Drambuie and 'flame' to burn off the alcohol. Add tomato soup and bring to the boil. Add a dessertspoon of Balsamic vinegar. Pan fry the steaks in butter until golden brown on each side. Place on a serving dish and serve with the sauce. A small handful of frozen raspberries and a little sugar added to the sauce makes an exciting extra!

Pottit Heid Recipe

This was a cheap stomach filler when money was tight and generally bought ready made from the butcher's shop

This potted meat recipe should be made into small individual moulds - pots. The ingredients are easily bought from most butchers in Scotland, though they will also sell a ready made potted meat which is even easier to buy and eat! 

Potted Meat Ingredients
One piece of meaty shin bone, ie the beef hough that you should ask the butcher to crack. 
One bay leaf, a wee pinch of cayenne, ground spice and salt and pepper. 

Potted hough which is made, traditionally, from beef shin as hough is Scots for shin. There is potted heid which as the name suggest is potted heid of cow or sheep.

How To Make Potted Hough
Place the ingredients into a large pan and cover with water.
Bring to the boil and then simmer for about four to six hours. 
Sieve the liquid into a separate pan and keep the bone, meat and gelatine in the original pan. Set aside to cool down and then skim off the fat from the surface. 
Mince, shred or chop the mixture as finely as possible then return to the drained liquid,
ie the stock. Some chefs like to add more seasoning of salt and pepper at this stage of cooking potted hough. Boil for a further 15 mins. 
Place into each mould and place in the fridge to chill. 
Serve the potted hough with oatcakes, on hot toast or your favourite bread.

Other names for potted hough include potted heid, potted haugh and pottit heid. Heid is the Scots word for head and pottit heid means the head of the cow or sheep.
Similar process to English Braun made with a Pigs Head

Stovies Recipe

Stovies is traditionally a left over dish from the Sunday Roast, using the tatties, meat and dripping leftovers all thrown into one pot. The origins of stovies are said to come from a time when masters would give their servants the left over food from Sunday lunch. They would take this home or to their quarters and make a dish that could last them all week and was easy to cook. 

Stovies Ingredients:
Left over Beef diced up (Liver, Chicken or Lamb Also)
4 large Tatties partially boiled and sliced 
1 thinly sliced onion 
1 tablespoon of dripping from the cooked beef 
A wee bit of beef stock 
Gravy Salt and Pepper (Gravy Salt is a black mixture and is available if your search for it.)
Some stovies recipes include swede (turnip) or sliced carrot in its list of ingredients. 

1. Add a wee bit of lard to a pot and gently cook the onions until soft and brown. Add the diced beef (chicken/lamb can be used if preferred). Add gravy salt and pepper. 
2. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. We add a wee bit and top up as required.
3 Gently simmer on the lowest possible setting (A wee peepie o' gas)  till the the sliced potatoe  is mushy with white centres - an al dente core.  Cover closely and cook gently for 1 to 2 hours. When ready, stir up with a strong spoon. Good stovies must cook without burning and without the lid being lifted during the cooking.

Serve with triangular oatcakes stabbed into the mix on the plate.

Stovies for Toffs

Chefs Stovies

Fife Stovies

Mince and Tatties

Serves 4
Mince and Tatties is a common dish in Scottish households.


1 tablespoon of oil.
1 large onion, finely chopped.
1 lb beef mince.
2 medium carrots, sliced.
1 tablespoon toasted pinhead oatmeal.
Add water to cover.
1 or 2 beef stock cubes.
Salt and pepper.
Gravy powder.
4 mealie puddings. (Oatmeal Puddings)
1 lb boiled potatoes, peeled.


Heat the oil in a pan and saute the onion until it is dark brown. Add in the mince and cook until well browned.
Add the carrots and oatmeal, mix well and pour in enough water to just cover. Crumble in the stock cubes, season and stir. Lay the mealie puddings on top, cover the pan and simmer the mince for about 20 minutes. Once the mince is cooked remove the mealie puddings and thicken the mince with about 3 teaspoons of gravy powder or corn starch mixed with a little cold water.
Serve the mince with a mealie pudding and boiled potatoes.

Chef's Mince & Tatties

Tattie Scones

500g of mashed potatoes 
100g of plain flour 
50g of butter 
Pinch of salt 

A girdle or griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the potato scones mixture get dry.  Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt. 

In a mixing bowl mix in the plain flour with the mashed tatties ensuring the potato scones mixture does not go dry. Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of potato scones of triangles, though some bakers now sell round tattie scones.  Put each triangular potato scone into the griddle or frying pan and cook on both sides until brown. Serve whilst hot for tasty potato scones. 

Square  or Lorne Sausage

Tommy Lorne
Lorne sausage, which also goes by the names of square sausage, sliced sausage or sausage slice, was an invention of the Scottish comedian Tommy Lorne who lived from 1890 and died in 1935. He was born in Kirkintilloch near Glasgow. His birth name was Hugh Gallagher Corcoran. Tommy Lorne performed in many Scottish theatres and often performed in Glasgow and Edinburgh and was much in demand for pantomime. In his own acts he would apply white make-up and wear a short Kilt, Glengarry, Boots that were far too big for him and a jacket that was short. He spoke in an hilarious high pitched voice. Tommy Lorne was famed for several catchphrases such as "In the name of the wee man" and "Ah'll get ye", and "If Ah dinna get ye the coos'll get ye!"  It is thought that Lorne sausages were named after Tommy Lorne because of another of his famous catchphrase: "sausages are the boys" - he loved his sausages! He often ate a sausage sandwich between his acts. It has even been suggested that not only were Lorne sausages named after Tommy Lorne and to give people an easy to make sausage sandwich, but that Tommy Lorne was the inventor of the Lorne sausage. 

Cook as you would normal sausage and served with traditional breakfast or as a sandwich.


Grace be here, and grace be there,
And grace be round the table;
Let ilka ane take up their spoon
And eat as muckle’s they’re able.

Haggis served with neeps and tatties. Neeps is mashed up turnip usually with a wee bit of milk, and tatties are potatoes. I prefer mine mashed with lots of butter. Take a bit of the haggis, neeps and tatties on your fork at a time for a real feast. Even better washed down with a wee dram of whisky - some people like to add some whisky to the haggis. In a traditional Burn's supper the haggis will be piped in by a bagpipe player and an esteemed guest will address the wee beastie with the Address by Robert Burn's before it's served and toasted with a malt whisky. 

The perfect haggis should not be too moist but should not be too dry either. It should be slightly spicy due to the cayenne pepper ingredient. Haggis makes a delicious moist stuffing for chicken or Turkey.

MacSween Haggis is traditional and ubiquitous even in England these days - 365 days a year.  But for those that want to know its essentially offal - if it needs to be hotter on your plate add white pepper.

Haggis Ingredients:
1 sheep's stomach bag 
1 sheep's pluck - liver, lungs and heart 
3 onions 
250g beef Suet 
150g oatmeal 
salt and black pepper 
a pinch of cayenne 
150mls of stock/gravy

Haggis can also be used as the filling for a Lasange

Pot Haggis

½ lb liver 
3oz suet
1 onion, cut small 
1 teacup Scottish Pinhead Oatmeal
1 teacup stock salt & pepper

Mince liver, add rest of ingredients and steam in bowl for 2 hours.

Serve with mashed potatoes and mashed turnips.

Oatmeal Stuffed Breast of Lamb

1 boned breast of lamb, approximately 3½ lbs

1 tbsp oil 1 small onion, peeled and finely chopped
75g (3oz) breadcrumbs
50g (2oz) Scottish Oatmeal
Grated rind of 1 orange or lemon
1 tsp dried mixed herbs
Salt & pepper
1 egg, beaten
1 tsp mild curry powder

Preheat oven to moderately hot 190ºC/ 375ºF/ Gas 5. Prepare meat and if joint is rolled cut string open and roll out. Trim off excess fat. Heat the oil in a pan and fry the onions very gently until soft. Remove from heat and add the breadcrumbs, oatmeal, orange rind, herbs, curry powder and seasoning. Mix well. Bind the mixture together with a beaten egg. Spread the stuffing along the meat and roll up. Tie securely with string. Bake in the preheated oven for 1½ hours or longer if well done is required. A grated apple may be used instead of the orange or lemon.

a side dish or a stuffing - use as chicken/turkey stuffing to soak up the bird's juices. Skirlie is also a great addition to mince and tatties or stovies. The name comes from the way it's cooked - skirled in the pan.

Skirlie Ingredients:

50g of butter or dripping 
1 onion - finely chopped 
175g oatmeal 
Salt and pepper 
Some do not use butter or dripping but suet instead which is melted and used to brown the onions. 

1. Melt the butter in a pan and add the onion, frying gently to soften. 
2. Stir in the oatmeal, season and cook gently for 10 minutes. 
Use medium oatmeal but coarse oatmeal which is half medium and half pinhead could also be used though is will give the Skirlie a rougher and nuttier texture. 

Ye canna beat a muckle big plate a chappit tatties..neeps an skirlie washed doon wi' a cup a milk

Parsnip Croquettes

Makes 8 
3.5 g fibre/120 calories per croquette

900g (2lbs) parsnips, roughly chopped
50g (2oz) unsalted butter or soft vegetable margarine
100g (4oz) mature cheese, grated
100g (4oz) wholemeal breadcrumbs
50g (2oz) Scottish Porridge Oats
1 tsp mustard powder

Preheat the oven to 190ºC/ 375ºF/ Gas 5 and lightly oil a baking sheet.

Steam or boil the parsnips until soft, then drain well. Mash or liquidise the parsnips with the butter or margarine and most of the cheese. Stir in the breadcrumbs and leave until cool enough to handle. Shape into croquettes. Mix together the oats, the remainder of the cheese and the mustard and roll the croquettes in the mixture.

Place on the baking sheet and cook in the oven for 20 minutes, turning once, until golden.

Leek Pie

Serves 4 
5.5 g fibre/ 280 calories per serving

For the filling:
450g (1lb) leeks
2 free range eggs
50g (2oz) mature cheddar cheese, grated
150ml (¼ pint) natural yoghurt
Sea salt and freshly ground black pepper

For the pastry:
75g (3oz) wholemeal flour
25g (1oz) Scottish Porridge Oats
Pinch of salt
50g (2oz) soft vegetable margarine
1-2 tbsp cold water
A little milk or beaten egg to glaze

Preheat the oven to 200ºC/ 400ºF/ Gas 6 and lightly oil a deep pie dish.

Trim the leeks, leaving 2.5cm/ 1in of green at the top. Cut into 2.5cm/ 1in slices and wash thoroughly. Plunge into boiling water or steam for 5 minutes. Drain and place in the base of the pie dish.

Beat the eggs with the cheese and yoghurt and season with salt and pepper. Pour over the leeks.

To make the pastry, mix the flour, oats and salt in a bowl, then rub in the margarine until the mixture resembles breadcrumbs. Add enough cold water to mix to a soft dough. Turn on to a lightly floured surface and roll out to 2.5cm/ 1in larger than dish.

Cut off a narrow strip of pastry. Moisten the rim of the pie dish and gently press the strip round the rim. Brush with water, then carefully lift the pastry over the pie dish and place on top. Trim and flute the edges of the pastry with the back of a knife. Roll out the pastry trimmings and use to decorate the top of the pie. Brush with milk or beaten egg to glaze.

Bake in the oven for 30 minutes until golden brown.

Toasted Oats with Tuna Salad in a Pepper Bowl (Serves 4)

2 bell medium red peppers 75g cucumber
2 Romaine lettuce leaves 1 spring onion
2 cherry tomatoes 1 tbsp drained tuna
1 tsp lemon juice 1 dsp extra virgin olive oil
One tablespoon Scottish Pinhead Oatmeal, toasted
Freshly ground pepper
1. Cut the peppers in half and remove the seeds from the inside. Carefully break off the outer stem if there is one,
being carefully not to make a hole. Trim the bases if they are not flat. You now have four salad bowls to fill. Wash
them well and turn them upside down to drain.
2. Wash the cucumber, cut it into five slices and then finely chop the slices. Put the diced cucumber into a large
mixing bowl.
3. Wash the lettuce leaves and roll them up like a cigarette, use a blunt knife to cut the lettuce into small pieces, put
the shredded lettuce into the bowl with the cucumber. Younger children might prefer to tear the lettuce into tiny
4. Wash the spring onion and cut of the root. Use scissors to snip the green top into small pieces, carrying on as far
down the onion stem as you can manage to. Finish chopping the onion, with a blunt knife. Add the snipped onion to the
other prepared ingredients.
5. Add the tuna, lemon juice and olive oil to the salad and mix well.
6. Add the toasted oatmeal, toss well and season with freshly ground pepper.
7. Divide the salad between the four pepper bowls and put half a tomato on top of each bowl

Banffshire Potatoes

In spite of their name these can be prepared anywhere in Scotland.

Beat to a cream an ounce of butter; add the yolk of an egg and go on beating, then mix in three ounces of bread crumbs, a pinch of powdered sweet herbs, some chopped parsley, pepper and salt, and three-quarters of a gill of milk.

Have seven unpeeled potatoes beheaded and hollowed out. Stuff them with the mixture; put their heads on again, bake in a quick oven and serve hot in a napkin. Grated cheese may be added instead of - or with the bread crumbs.

Oatmeal Potatoes

Here is a good but simple way to liven up the serving of potatoes - using one of Scotland's traditional ingredients - oatmeal. While pin-head oatmeal (the kernel has been cut in half and the floury meal taken out) any rough oatmeal (such as that used for real porridge) will do. 

Potatoes (new ones are best) 
2 tablespoons pinhead oatmeal 
1 tablespoon butter

Boil your normal quantity of potatoes in the usual way. While they are cooking, toast the oatmeal slowly on a tray in the oven using a low/medium heat. Drain the potatoes and add the tablespoon of butter. Stir to allow the butter to coat the potatoes. Then add the toasted oatmeal and stir again. Serve the potatoes with a sprinkling of finely chopped parsley or chives.

Ingredients For Atholl Brose

One bottle of Scotch whisky
10 fluid ounces (Half Pint) of double cream
450g of clear Scottish honey
The whites of six large eggs
One handful of fine ground oatmeal

Directions To Make Atholl Brose

1. Soak the oatmeal with the Scotch whisky and set aside.

2. Beat the egg whites until they become stiff.

3. Fold the cream into the egg white mixture.

4. Add the honey.

5. Blend in the whisky and oatmeal mixture at a slow but steady pace.

6. Pour the liquid into some bottles and set aside for one week. Shake each bottle of Atholl Brose each day.

Aberdeen Roll

This is a traditional Scottish recipe (from the city of Aberdeen) for a classic meat dumpling of beef and bacon that is boiled in a cloth and is served cold and sliced. This recipe originates from the 1930s, though the dish itself has a much longer ancestry.
450g minced beef
90g breadcrumbs
450g bacon,
minced 2 eggs
2 tsp mixed spice
1/4 onion, very finely chopped
salt and freshly-ground black pepper
60g fried breadcrumbs to coat the cooked roll

Combine all the ingredients in a bowl and mix thoroughly with your hands. Tie in a piece of muslin or cheesecloth (tie as a roll, like a cracker, but allow a little space for the contents to swell) then add to a large pan of boiling water. Cook for 3 hours then remove from the pot and allow to cool completely before unwrapping and sprinkling with the fried breadcrumbs. Serve either cold or fried in butter.


Send mail to jazzmaster@jazzeddie.f2s.com with questions or comments about the design of this web site.
Last modified: 01/09/2013