Prawns in Whisky Cream
A tasty starter for any meal. Combining whisky and cream makes for a very rich sauce.
Oranges have been popular in Scottish cuisine ever since 1797. This cheddar cheese and citrus starter will
start any meal off with a zing.
chicken soup with prunes is mentioned as early as the 16th century.
This rich soup comes from the fishing village of Cullen, in Morayshire. "Skink" was originally beef shin,
but here smoked haddock is used.
oatmeal is often used to coat fish. Here it adds flavour and texture to the king of fish.
"Auld Reekie" was name of Edinburgh when the city was full of the smoke and fog of coal fires. Here
“smoky” comes from the addition of Ouiskey to the sauce.
This simple dish of turnips and potatoes originated in the Orkneys. It is often served with haggis, instead of
separate "tatties and neeps."
potato and cabbage dish from the Borders, is known in Aberdeenshire as Kailkenny.
A refreshing dessert which uses orange marmalade, a
popular ingredient in Scottish cooking since its invention in Dundee in 1797.
This light and airy dessert is based on pears and ginger wine.