The guide to eating in Scotland, its intricacies, methods and secrets. If you feel you can improve or add to this section please email us.

SPECIALTIES
Broth
Traditionally broth is made with mutton and barley, lentils, rice, peas, swede, carrot, potatoes and onions. It can also be made with chicken or ham (the stock from boiling a hock of ham or a chicken carcass makes a good base). It is possible to buy packets of dry broth mix containing the peas lentils barley, rice, lentils and peas - soak the mix overnight and make your broth the following day. Put the soaked mix and the diced carrots, swede, potatoes and onions in your meat stock an boil until you have a nice rich thick soup. A good bowl of broth should be so thick the spoon can almost stand up.

Haddock
Fish is a staple food in Scotland, and haddock is at the top of the list. So much so there is even a song about it. Smoked haddock is common, poached in a little milk.

The Haggis
The haggis is cooked by boiling it in a pan of water; be careful the innards do not absorb too much water particularly if it was dehydrated when caught. If too much water is absorbed the haggis will burst out of it's skin and the dish will be ruined.

The haggis is served by cutting open its skin and scooping out the innards which are traditionally eaten with chappit neeps and tatties (mashed swede and mashed potatoes.) If you catch your own haggis make sure you have the laird's (land owner's) permission. Chip shops in Scotland serve haggis pudding - a portion of the animal in a large sausage skin, covered in batter and deep fried.

Meallie Puddings
A big sausage skin filled with seasoned oat-meal and fat, covered in batter and deep fried. It is often served in Scottish chip shops.

Herring
Herring and Haddock are probably the most widely eaten fish in Scotland, followed by Trout and Salmon. Soused herring is popular coated in oatmeal and fried. Put oil in a frying pan until it's hot and then throw in the coated fish, add salt and black pepper. Turn regularly until cooked but so the oatmeal coating doesn't burn (takes only a few minutes).

Pies
Pies are very popular with Scots and the 'pie supper' is found in every chip shop. The Scots put almost anything in a pie; but they are not the pastry-heavy pies you find in England. Here they prefer a round pie, about 3 inches in diameter with a thin layer of hot-water pastry. It may or may not have a lid. Common pie fillings include minced mutton and steak (with lids), haggis neeps and tatties (no lids), and macaroni cheese (no lids). Pudding or sweet pies are also common and are usually rhubarb.

Porridge
Porridge is the main traditional ingredient of a Scottish breakfast. Another favourite breakfast item not generally found elsewhere in Britain is the kipper. Traditional Scottish porridge is different to the English versions. In England you get oats with milk, cream and sugar. In Scotland it is oatmeal, water and salt. The oatmeal should be soaked overnight and boiled in the morning with a little salt until it becomes thick and gooey. Then serve it in a bowl with cold milk. Add sugar if you like.

Rowies
Rowies (also called butteries or morning rolls) taste similar to croissants but with more butter and fat! They are round and flat and heavier.

Skirlie
Skirlie is a traditional dish from Aberdeenshire. It consists of fried oat meal and onions. It is a simple accompaniment to mince and tatties (minced beef cooked with onion, carrots, swede, and peas; thickened with oatmeal and served with boiled or, if preferred, mashed potatoes). The onions are fried for a few minutes in hot oil then the oatmeal is added and they are cooked together, taking care to keep the mixture moving or the oatmeal may burn. Season with salt and pepper.

Stovies
Stovies are another Aberdeen favourite. They are usually made from leftover mince and tatties, but can be made from scratch: Boil enough potatoes for the number you are feeding. Then fry some onion with a small amount of mince until brown, add some water, carrot and swede if desired, whatever gravy browning you normally use and seasoning. When the mince is cooked in add the potatoes and stir until the potatoes start to break down into a nice mush, take off the heat and serve with oatcakes.

Alcohol
Whiskey is a great Scottish favourite. What wine is to some of Europe Whiskey is to the Scots. There are even Malt Whiskey trails to follow through the country.

RECIPES
If you have a great recipe of Scottish food to share with readers please email us.

RECIPE BOOKS
Search Amazon.com for great recipe books and culinary topics.
Here are some interesting titles (click on the titles for more information):
Time Out - eating and drinking guide to Edinburgh and Glasgow
A Taste of Scotland