Winter warmer Scottish recipes to help you through the cold nights

Winter warmer Scottish recipes to help you through the cold nights

It gets colder and the nights draw in well. Yes, winter is on its way and the hot summer nights are starting to feel very far away.

In Scotland, this generally means that it’s time to turn out the comfort food, especially the warming dishes that your mother or grandmother always makes.

With generations of experience dealing with the cold, the Scots have over the centuries perfected a rich selection of warming recipes that will surely delight on these crisp, dark autumn and winter nights.

Tartan Toast

The incredible creation of Scottish mother Susan Bracken is the perfect comfort food. Not only that, you can experiment by adding different colors using cold meats or other cheeses.

Tartan Toast is an ideal accompaniment to a solid soup
Tartan Toast is an ideal accompaniment to a hearty soup

What you need (per person):

A few slices of Scottish cheddar cheese

A few slices of Red Leicester

Two slices of bread

Here’s how to do it:

1. Toast the bread first while you wait, cut your cheese slices into small squares that fit into a tartan pattern on your toast (approx. 2.5 cm x 2.5 cm).

2. Place your squares neatly on your toast in the tartan pattern with each type of cheese alternately and place under the grill until the cheese melts.

3. Other variations of this fun creation could include switching from one of the cheeses to sliced ​​meat or even creating a sweeter version using different colored chocolate toppings.


Delicious Stovies
Delicious Stovies

The ultimate Scottish cozy food stoves can be made in a variety of ways, and that versatility is what makes this dish such a base.

Traditionally served with slices of beetroot and oatmeal, it is the perfect dish to deplete leftovers (usually from the Sunday roast).

Now we know we will not please everyone with our version, but we hope you will still enjoy them anyway.

What you need:

• 1 large brown onion (diced)

• 5 or 6 large potatoes, peeled and cut into cubes

• 1 small turnip (small cabbage), peeled and cut into cubes (optional)

• 2 carrots, peeled and cut into cubes (optional)

500 g leftover cooked meat, cut into small chunks – traditionally this is lamb or beef, but it can be square sausage, hot dogs or even corned beef if you have nothing else to use. (Some people even used minced beef, but we’m not sure).

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• two tablespoons of beef drips (or fails the oil).

• salt and pepper

• 400-500 ml reduced beef stock

Here’s how to do it:

1. Take a large frying pan and cook the beef (or oil), then add the onion and cook until soft, add the carrots and sauté at this point if you need extra vegetables.

2. Then add the potatoes and cover with the beef stock.

3. Add your leftover meat and season with salt and pepper.

4. Add a little extra water if necessary at this time to cover the meat and potatoes. (If you use corned beef here, wait to add it until the potatoes are cooked for 20 minutes or so)

5. Bring to a boil and simmer gently with the lid on.

6. Remove the lid and cook for another 15 minutes, or until the potatoes and vegetables are soft.

7. Taste and serve with the beetroot slices and oatmeal cakes.

Scotch Broth

Warming and tasty Scoth Bouillon
Warming and tasty Scoth Bouillon

This wonder with one pot can be made in the traditional way or even a slow cooker and represents the perfect comfort food dish.

The best recipes seem to contain anything and everything, but two essential ingredients are mutton (though this can be switched to ham or beef depending on your preferences) and barley.

Good Scottish broth should be more like a stew than a soup, with the kind of consistency that will “line your stomach” and warm you up on a cold autumn evening.

What you need:

• 800 g lamb on the bone (or for non-purist ham or beef) *

• 3 medium-sized carrots, peeled

• 1 turnip (bowl), 1/2 diced and 1/2 grated

• 2 onions, peeled, diced

• 1 sliced ​​leek

• 100g pearl barley

• 100g dried peas, soaked in water for 4-5 hours, drained

• salt and pepper

• Chopped parsley

* For a vegetarian option, do not use meat, and instead use a few cubes of vegetable bouillon cubes in the water

Here’s how to do it:

1. Put the meat in a large saucepan and cover with water, set the heat on about medium.

(If you are a vegetarian, just use vegetable bouillon cubes here instead of meat)

2. Cut half of the scallion, the onions and one of the carrots into cubes, then grate the other half of the scallion and the 2 carrots and then cut the leek into slices.

3. When the pan is simmering, add the above vegetables and skim off any foam while it is boiling.

4. Rinse barley and peas (soaking) and add to pan.

5. Let it simmer for about 2-3 hours, add the parsley after an hour or so, remember to stir occasionally, and skim grease and foam off with a wooden spoon.

6. Add salt and pepper.

7. Stir more often towards the end of the cooking time, as barley can stick to the bottom of the pan.

8. Remove the meat 15 minutes from the end and allow to cool slightly before removing the meat from the bones. Discard the bones.

9. Cut the meat into small pieces and add it to the soup.

10. Season with salt and pepper and serve.

Clapshot (recipe provided by Scottish food historian Fraser Wright)

Clapshot is comfort food at its best.
Clapshot is comfort food at its best

Clapshot, probably native to the Orkney Islands, is a fascinating vegetable dish that is as filling as it is tasty.

The perfect side dish, it is nutritious and a nice range picks me up on a cold winter evening.

What you need:

• butter

• salt and pepper

• nutmeg (optional)

• 1 small turnip – approx. 500 g

• 3 medium-sized potatoes, approx. 500 g

• 1 medium brown onion (optional)

• small bunch chives (optional)

Here’s how to do it:

1. Prepare the turnip by removing the outer skin, then cut it into small, smooth cubes.

2. Peel the potatoes and cut them into cubes. Boil both vegetables in salted water in separate pots.

3. Meanwhile, peel and cut the onion as thin as possible, then slowly fry it in a pan with a little butter or cooking oil until well browned, sweet and crispy.

4. Once the turnips and potatoes are soft, when they can be easily pierced with a sharp knife, drain them and let them steam for 5 minutes to help get rid of excess water.

5. Mash turnip and potato together in a saucepan over low heat, it helps remove excess water and keep it warm. Add a generous dollop of butter, a grater of nutmeg and a grinder of black pepper.

6. Stir half of the onions through and save the rest for the top. Check for spices and serve sprinkled with the remaining onions and chives.

Tablet (recipe by Scottish national chef Gary Maclean)

This Scottish sweet case is the perfect pick me up to get someone through a hard day – or even just as a small reward for an enjoyable day out going on a crisp autumn day.

This crumbly, buttery and delicious sweet recipe from Scotland’s national chef Gary Maclean is the idea to make this Scottish favorite.

What you need:

• 1 can of condensed milk

• 1 kg granulated sugar

• 400ml milk

• 250g unsalted butter

• 20 ml of vinegar

• A few drops of white chocolate

Here’s how to do it:

1 Pour condensed milk, sugar and milk into a thick-bottomed saucepan (broad-based is better) and heat gently until the sugar is dissolved.

2 Bring to a boil and stir for 20 minutes.

3 Remove from the heat and whisk the butter vigorously for 7 minutes.

4 The mixture should start to feel a little grainy around the sides of the pan.

5 Once you have achieved a medium brown color, turn off the heat.

6 Carefully pour into a greased tray and allow to cool until firm.

7 Once firm, cut 3 cm square pieces and let them set completely before tilting them out of the can.

8 Share with the rest of your household and enjoy

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