Scottish food is generally very hardy and often comprised of ingredients found on-hand. Many popular ingredients include fish and other seafood, lamb, beef, and oats. The recipes I have included in this article are all savory, however the Scottish also have a reputation for producing terrific biscuits (cookies) and cakes. I hope you will give these recipes a try and that you enjoy the tastes of Scotland as much as I!

Baked Cod and Egg

4 cod fillets
1/2 stick of butter
1/2 cup of flour
3 cups of milk
3 hard boiled eggs (peeled and finely chopped)
1 tbsp butter
Butter (to coat baking dish)
Pinch of nutmeg
Salt and pepper to taste

Use butter to grease the inside of a baking dish. Arrange the cod fillets in the bottom of the dish. Melt 1/2 a stick of butter in a saucepan over low heat, then slowly add in the flour while stirring. Gradually pour in the milk while you continue to whisk the mixture. When it turns creamy, heat for an additional 3 minutes before adding in the eggs, another tablespoon of butter, nutmeg, salt, and pepper. Make sure the mixture is well blended. Pour this sauce over the cod fillets, then place the pan in an oven to cook at 375 degrees F for about 20 minutes.

Cock-a-Leekie Soup

1 4lb fowl
12 leeks (washed and cut into 1-inch pieces)
4 pints of water
1oz of rice
4oz cooked, stoned prunes
One tsp brown sugar
Salt and pepper to taste
Bay leaf, parsley, and thyme (fresh)

Put the fowl in a large sauce pan or stock pot and cover with water. Bring the water to a boil, then add 3/4 of the leeks, salt, and pepper. Tie the herbs into a bundle and add them into the pot. Let the water return to a boil, then simmer it for about three hours. Be sure to top up the water as needed. After 3 hours, remove the fowl from the soup. You can slice up the bird and serve the meat on the side or to use in another dish. You can also chop up some of the fowl meat very finely and add it to the soup. Add the rice, drained prunes, and the rest of the leeks to the pot and allow it to simmer for an additional half hour. If the soup is on the bland side, add a bit of parsley before serving.


4 oz medium oatmeal
2 tsp melted fat
2 pinches of baking soda
3/4 tbsp hot water
Pinch of salt
Extra oatmeal for kneading

In a large bowl, mix together the oatmeal, baking soda, and salt. Pour the melted fat in the center of the oat mixture before stirring well. (You can add a little spice to the oatcakes by adding cinnamon and sugar to the mixture.) Add water as needed until the mixture resembles a very stiff paste. Cover the countertop or other surface with oatmeal and transfer the oatmeal mixture onto the surface. Divide the mixture in half. Roll each half into a ball, then flatten it out to about 1/4 inch thickness. You can either cut this into uneven quarters, or for a more even outcome, use a dinner plate as a guide to cut out a large circular shape before cutting it into quarters. Fry these oatcakes one at a time in a lightly-greased frying pan. After about 3 minutes, the edges should start to curl, at which time it is ready to turn. Oatcakes can be stored in a tin and reheated via the oven when ready to eat.

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