A FOOD TRADITION
Scottish cuisine
A regional tradition centered on oats, root vegetables, game, seafood, smoked foods, robust savoury dishes, and distinctive baked sweets.
Dishes linked to this cuisine
13–24 of 37
Cranachan
A Scottish dessert of whipped cream layered or mixed with raspberries, toasted oats, honey, and whisky.
Cullen skink
A thick Scottish soup of smoked haddock, potatoes, onion, milk, and butter.
Dundee cake
A rich Scottish fruit cake made with wheat flour, butter, eggs, dried fruit, candied citrus peel, and a characteristic topping of almonds.
Ecclefechan tart
A Scottish pastry tart filled with a sweet mixture of butter, sugar, egg, raisins, and walnuts.
Empire biscuit
A Scottish shortbread-style biscuit sandwich filled with fruit preserve and finished with icing, commonly topped with a glacé cherry.
Forfar bridie
A Scottish savoury pastry filled with seasoned minced beef and onion and enclosed in shortcrust pastry.
Haggis
A traditional Scottish savory pudding made from seasoned sheep offal with oatmeal, onion, and suet, traditionally cooked inside a casing or casing substitute.
Lorne sausage
A Scottish square sausage made from seasoned minced beef and pork bound with wheat-based crumbs and cut into slices.
Macaroni Pie
A baked Caribbean macaroni casserole made with pasta, cheese, milk, egg, and butter until firm and golden.
Mince and tatties
A traditional Scottish dish of minced beef cooked with onion and gravy and served with potatoes.
Neeps and tatties
A traditional Scottish side dish of mashed swede and potatoes, usually enriched with butter and seasoned with salt.
Partan bree
A creamy Scottish crab soup made with crab, milk, rice, onion, and stock.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.