Scottish cuisine

Cereals

• Brose—an uncooked porridge
• Porridge
• Sowans—a sour oat porridge
• Skirlie—oatmeal fried with fat, onions and seasonings

Soups

• Cullen skink—a thick soup made of smoked haddock, potato and onion
• Baud bree—hare broth
• Cock-a-leekie soup
  —leeks, peppered chicken stock, often with rice or barley
• Game soup—a soup made of meat products found in game
• Hairst bree (or hotch potch)—one-pot dish, usually with lamb or mutton, seasonal vegetables
• Partan bree—seafood soup with crab and rice
• Powsowdie—a Scottish sheep's heid (head) broth or soup
• Scotch broth—soup with barley, lamb or mutton, and root vegetables

Fish and seafood

• Arbroath smokies—a type of smoked haddock, a speciality of the town of Arbroath in Angus
• Cabbie claw (cabelew)—young cod in white sauce with chopped egg white
• Crappit heid—fish head stuffed with oats, suet and liver
• Eyemouth pale
  —cold-smoked haddock with light golden hue, subtle smoke flavour
• Fish and chips—fried fish in crispy batter, served with chips
• Finnan haddie—another cold-smoked haddock
• Kippers—a whole herring butterflied, salted or pickled, and cold-smoked
• Kedgeree—rice, smoked haddock, eggs, parsley, butter or cream
• Rollmops—pickled herring, rolled up with onion, gherkin or green olive, with pimento (on a stick)
• Scampi
• Smoked salmon
• Tatties and herring

Meat, poultry and game

• Ayrshire bacon—specially cured
• Black pudding, red pudding and white pudding——savoury puddings, variously of meat, fat and cereal
• Boiled gigot—leg of mutton or lamb
• Forfar bridie—meat and onion filled pastry
• Chicken tikka masala—roasted marinated chicken in curry
• Collops—escalope, thick slice of meat off the bone cut across the grain
• Haggis—a savoury pudding containing sheep's pluck (heart, liver and lungs) and several other ingredients
• Howtowdie with Drappit eggs—young hen with poached eggs
• Kilmeny Kail—rabbit, bacon, greens
• Mince and tatties—minced beef, potatoes, onions, often carrots
• Mutton ham—lamb ham
• Pottit heid
  (brawn)—head cheese
• Potted hough
  —another head cheese
• Reestit mutton—salted meat
• Roast Aberdeen Angus beef
• Roast haunch of venison
• Roast grouse
• Roast woodcock/snipe
• Solan goose or guga (gannet) in the Western Isles
• Scotch pie—double-crust meat pie, usually mutton
• Lorne sausage—sausage meat, not encased, mostly served for breakfast
• Stovies—slow-stewed potatoes, often onions and meat

Vegetables

• Clapshot—potatoes, swedes, chives, butter
• Curly kail
• Neeps and tatties (swede turnip and potatoes)
• Rumbledethumps—a traditional dish from the Scottish Borders with main ingredients of potato, cabbage and onion

Fruits

• Blaeberries—not identical to US blueberries, cf.
• Raspberries
• Slaes
• Strawberries
• Tayberries

Dairy

• Bishop Kennedy—soft, round, brie-like cheese with a yellowish runny interior
• Bonchester—soft cheese with a white rind
• Caboc—cream cheese
• Crowdie—soft, fresh cows' milk cheese
• Dunlop cheese—originating in Dunlop in East Ayrshire^[10]
• Gigha—a Dunlop-style cheese, long-produced on the isle of Gigha^[11]
• Lanark Blue—a rich, blue-veined artisan sheep's milk cheese
• Teviotdale cheese—full-fat, hard, cows’ milk cheese

Puddings and desserts

• Apple frushie (variant of
  apple tart
  )
• Burnt cream
  , also known as Crème brûlée or Trinity cream.
• Blaeberry
  pie
• Carrageen moss—a milk pudding thickened with seaweed
• Clootie dumpling—pudding made with flour, breadcrumbs, dried fruit
• Cranachan—cream, raspberries, oats and whisky
• Hatted kit—milk pudding
• Marmalade pudding—made with stale bread, dried fruit, marmalade, milk and eggs
• Stapag, Fuarag-oats with cold water and cold milk respectively
• Tipsy laird—trifle made with whisky or Drambuie
  , custard and raspberries

• Bannock—flat quick bread
• Berwick cockles—white-coloured sweet with red stripes
• Black bun—fruit cake completely covered with pastry
• Butteries/Rowies—savoury bread roll
• Caramel shortbread—with caramel, milk chocolate
• Deep-fried Mars bar
• Drop scones
  —form of pancake
• fruit cake with a rich flavour^[12][13]
• Edinburgh rock—soft and crumbly confection
• Empire biscuit— two shortbread biscuits with jam between, white icing, cherry on top
• Fatty cutties—girdle
  cake
• Festy cock—oatmeal pancake
• Fruit slice or Flies' graveyard
  —sweet pastries with currants or raisins
• Granny sookers—sour, hard, boiled sweet or a peppermint sweet, also known as a pan drop
• Hawick balls
  —peppermint-flavoured boiled sweet
• Jethart Snails—boiled sweets in the shape of a snail
• Lucky tatties—white fondant with cassia, covered with cinnamon
• Moffat toffee—notable for its tangy but sweet centre
• Morning rolls—airy, chewy bread roll
• Oatcakes—flatbread similar to a cracker, biscuit, or pancake
• Pan drops
  —white round boiled sweet, hard shell, soft middle
• Pan loaf—bread loaf baked in a pan or tin
• Penguin biscuit
• Petticoat tails—form of shortbread
• Strippit baws—aniseed flavoured hard boiled sweet
• Plain loaf—formerly and traditionally the most common form of bread
• Puff candy—sugary toffee with a light, rigid, sponge-like texture
• Scones
• Scots crumpets—broadly similar to the pikelet
• Scottish macaroon—made with a paste of potato and sugar, and often chocolate
• Selkirk bannock, variations include Yetholm bannock—types of flat quick bread
• Shortbread — biscuit usually made from sugar, butter, and wheat flour
• Soor plooms—sharp-flavoured, round, green boiled sweet
• Tablet
  —a medium-hard, sugary confection
• Tattie scone (potato scone)—regional variant of the savoury griddle scone
• Well-fired rolls—a more strongly flavoured morning roll

• Dundee marmalade
• Rowan jelly
• Heather honey

• 90 shilling ale, 80 shilling ale, 70 shilling ale
• India pale ale
• Atholl Brose
  – prepared using oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions)
• Crabbie's
• Drambuie
• Ginger wine
• Het pint—hot spiced ale to which sugar, eggs and spirits may be added
• Heather ale—ale flavoured with young heather tops
• Scotch ale
• Scotch mist – a cocktail containing mainly Scotch whisky
• Scotch whisky

• Andrew Fairlie
• Tom Kitchin
• Tom Lewis
• Angela Malik
• Alan Murchison
• Nick Nairn
• Gordon Ramsay
• Mark Greenaway
• Gary Maclean
• Tony Singh
• William Curley
• James Morton