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  Porridge

  Porridge is a dish made by boiling oats (rolled, crushed, or steel cut) or sometimes another cereal in water, milk, or both. It is usually served in a bowl or dish. Other grain meals boiled in water, such as cornmeal, may also be described as porridge, but more frequently have other names, such as...
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  Dunlop cheese

  Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of the Second World War, however it has now appreciated for its value in various recipes and for eating on its own...
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  Crumpet

  A crumpet ( krʌmpɪt (help·info)) is a savoury/sweet bread snack made from flour and yeast. It is eaten mainly in the United Kingdom and other nations of the Commonwealth. Crumpets were an Anglo-Saxon invention. In early times, they were hard pancakes cooked on a griddle, rather than the soft and...
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  Shortbread

  Shortbread is a type of biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour. The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture....
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  Arbroath Smokie

  Arbroath Smokies are a type of smoked small haddock – a speciality of the town of Arbroath in Angus, Scotland. The Arbroath Smokie originally came from the small fishing village of Auchmithie, 3 miles North-East of Arbroath. Local legend has it that a store caught fire one night, destroying barrels...
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  Cabbie claw

  Cabbie claw or Cabelew is a traditional dish from the North-East of Scotland and Orkney. It is traditionally made using Speldings, young fish of the Gadidae family, such as Cod, Haddock or Whiting. The name is a derivative of cabillaud, the French name for Cod. Other ingredients include parsley,...
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  Cock-a-leekie soup

  Cock-a-leekie soup is a Scottish soup dish of leeks and chicken stock. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. Anne Mulhern of Glasgow's Willow Tea Rooms suggests that the reason for the addition of prunes dates back to times...
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  Mince and tatties

  Mince and tatties is a popular Scottish dish, consisting of minced beef and mashed potato. Traditionally, the meat came from cheaper cuts of beef, such as Chuck and Blade or Neck and Clod, as opposed to the finer cuts used for steaks or roasting joints. However in modern times steak mince is often...
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  Scotch broth

  Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb or mutton (or, less authentically, beef), and root vegetables such as carrots, turnips or swedes. Greens - particularly cabbage and...

• Crappit heid

  Crappit Heid (English: Stuffed Head) is a traditional Scots fish course. In Gaelic it is known as caen groppick (phonetic spelling). Its origins can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century. In a time when money was scarce the...