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
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
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
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
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
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
Mince, shred or chop the mixture as finely as possible then return to the
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
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
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.
Left over Beef diced up (Liver, Chicken or
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
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.
Mince and Tatties
Mince and Tatties is a common dish in Scottish households.
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.
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
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
Lorne sausage, which also goes by the names of square sausage, sliced sausage or
sausage slice, was an invention of the Scottish comedian
and died in
1935. He was born in
near Glasgow. His birth
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,
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
his acts. It has even been suggested that not only were Lorne sausages named
after Tommy Lorne and to give people an
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.
1 sheep's stomach bag
1 sheep's pluck - liver, lungs and heart
250g beef Suet
salt and black pepper
a pinch of cayenne
150mls of stock/gravy
Haggis can also be used as the filling for a Lasange
½ lb liver
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
50g of butter or dripping
1 onion - finely chopped
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
Ye canna beat a muckle big plate a chappit tatties..neeps an skirlie washed doon
wi' a cup a milk
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,
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
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
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
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.
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.
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
though the dish itself has a much longer ancestry.
450g minced beef
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.