Scotland has a rich culinary tradition that dates back centuries, and is known for hearty, warming dishes that make use of the country’s natural bounty.

From haggis to Cullen skink, here are some of the most traditional Scottish recipes.


Haggis is perhaps the most famous Scottish dish, and is made by combining sheep’s heart, liver, and lungs with onions, oatmeal, and spices.

The mixture is then stuffed into a sheep’s stomach and boiled until cooked. It is traditionally served with neeps and tatties (turnips and potatoes), and a dram of whisky.


  • 1 sheep’s heart
  • 1 sheep’s liver
  • 1 sheep’s lung
  • 1 onion, finely chopped
  • 1/2 cup oatmeal
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 sheep’s stomach (or synthetic casing)
  • Water


  1. Rinse the sheep’s heart, liver, and lung in cold water and remove any excess fat or gristle.
  2. Place the organs in a large pot and cover them with water. Bring to a boil, reduce heat, and simmer for 2-3 hours or until cooked through.
  3. Remove the organs from the pot and finely chop or mince them.
  4. In a separate pan, sauté the onion until soft.
  5. Add the chopped organs, oatmeal, black pepper, allspice, nutmeg, and salt to the pan and cook for a few minutes until the mixture is well combined.
  6. Stuff the mixture into the sheep’s stomach (or synthetic casing) and sew up the opening.
  7. Place the haggis in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 3-4 hours or until fully cooked.
  8. Serve with neeps (mashed turnips) and tatties (mashed potatoes).

Cullen Skink

Cullen skink is a hearty fish soup that originates from the town of Cullen in northeastern Scotland. It is made with smoked haddock, potatoes, onions, and cream, and is typically served with crusty bread. It is a warming and comforting dish that is perfect for a cold Scottish evening.


  • 1 lb smoked haddock
  • 2 cups milk
  • 1 cup heavy cream
  • 2 large potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 tbsp butter
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Place the haddock in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until cooked through.
  2. Remove the haddock from the pot and reserve the cooking liquid.
  3. In a separate pan, melt the butter and sauté the onion until soft.
  4. Add the diced potatoes and enough of the reserved cooking liquid to cover them. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
  5. Flake the cooked haddock and add it to the pot, along with the milk and cream. Heat through, but do not boil.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with chopped parsley.

Cock-a-Leekie Soup

Cock-a-leekie soup is a classic Scottish soup made with chicken, leeks, and prunes. It is typically served with a slice of buttered bread and is a popular dish at Scottish Hogmanay (New Year’s Eve) celebrations.


  • 1 whole chicken
  • 2 leeks, sliced
  • 1 cup prunes, pitted and chopped
  • 2 onions, chopped
  • 1 bay leaf
  • 6 cups chicken broth
  • Salt and pepper to taste


  1. Place the chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1-2 hours or until cooked through.
  2. Remove the chicken from the pot and let cool. Reserve the cooking liquid.
  3. Once cooled, remove the meat from the chicken and set aside.
  4. In a separate pan, sauté the leeks and onions until soft.
  5. Add the chicken meat, leeks, onions, prunes, bay leaf, and chicken broth to the pot with the reserved cooking liquid.
  6. Bring to a boil, then reduce heat and simmer for 1-2 hours.
  7. Remove the bay leaf

Haggis, Neeps, and Tatties Pie

Haggis, neeps, and tatties pie is a modern twist on the traditional haggis dish. The haggis is combined with mashed turnips and potatoes, and baked in a pie crust until golden and crispy. It is a delicious and hearty meal that is perfect for a cold winter’s evening.


  • 1 lb haggis
  • 2 large turnips (neeps), peeled and diced
  • 4 large potatoes (tatties), peeled and diced
  • 4 tbsp unsalted butter
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten


  1. Preheat oven to 375°F (190°C).
  2. In a large pot, bring a pot of salted water to a boil. Add the diced turnips and potatoes and cook until tender, about 20-25 minutes. Drain the water and mash the turnips and potatoes with the butter and milk. Season with salt and pepper to taste.
  3. Preheat a pan over medium heat. Add the haggis and break it up into small pieces with a wooden spoon. Cook the haggis for 10-15 minutes, stirring occasionally until heated through.
  4. Roll out the puff pastry sheet on a floured surface and cut it to fit a 9-inch pie dish. Press the pastry into the dish.
  5. Spread the cooked haggis in an even layer in the bottom of the pie dish. Pour the mashed turnips and potatoes on top of the haggis, spreading it out evenly.
  6. Brush the beaten egg on the edges of the pastry. Cover the pie with another puff pastry sheet, pressing down the edges to seal. Brush the top of the pie with more beaten egg.
  7. Bake the pie for 30-35 minutes, or until the crust is golden brown.
  8. Serve hot, with additional neeps and tatties on the side if desired.


Cranachan is a traditional Scottish dessert that is made with whipped cream, toasted oats, raspberries, and honey. It is typically served in a glass, with layers of cream, oats, and raspberries, and a drizzle of honey on top. It is a light and refreshing dessert that is perfect for summer.


  • 1 cup rolled oats
  • 1 cup heavy cream
  • 1 cup plain yogurt
  • 1/2 cup honey
  • 1/2 cup fresh raspberries
  • 2 tbsp whiskey


  1. Preheat oven to 350°F (180°C).
  2. Spread the oats on a baking sheet and bake for 10-15 minutes or until lightly toasted.
  3. In a large bowl, whisk together the heavy cream, yoghurt, and honey until smooth.
  4. Gently fold in the toasted oats, raspberries, and whiskey.
  5. Serve in individual bowls or glasses, garnished with extra raspberries and a sprinkle of oats.


Shortbread is a classic Scottish biscuit that is made with butter, sugar, and flour. It has a crumbly texture and a buttery, sweet flavour. It is often served with tea or coffee, and is a popular gift to give to friends and family.


  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt


  1. Preheat oven to 325°F (165°C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Gradually add the flour and salt, mixing until just combined.
  4. Press the mixture into an 8-inch square baking dish and prick all over with a fork.
  5. Bake for 25-30 minutes or until lightly golden.
  6. Remove from oven and immediately cut into squares or fingers.
  7. Allow cooling before serving.

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