Scotland's Finest Dishes - the "must taste's" of Scotland's traditional dishes - The Edinburgh Address Scotland's Finest Dishes - the "must taste's" of Scotland's traditional dishes Details Written by Aija Published: 24 October 2013 One of the most enjoyable things to do when travelling is to try all the local specialties. Each nation has its traditional dishes that go way back to the beginnings of a nation. Scotland is no different. Everyone's aware of the fact that some of the best lamb and mutton comes from Scotland, as well as what haggis is. But there is so much more in traditional Scottish cuisine to be explored - for those with a strong stomach and a taste for hearty home meals. The indigenous game and temperate climate, Scotland is a well of delicious dishes; the abundance of seafood, pastures of free grazing lambs and the plenty agricultural lands ensure fresh, home-made goodness. And deep-fried Mars bars. Being a expatriate now local to Edinburgh, I went digging for some of the most typical Scottish dishes, so here they are – and they are, in their own way, scrumptious !

Aberdeen Rowie A buttery, also known as a rowie or Aberdeen roll, is a savoury Scottish bread roll. They are noted for their flaky texture and buttery taste (hence the name). To those who have never experienced one they are probably best described as a flattened, round croissant, with a very salty taste. Cullen Skink Cullen Skink is a thick Scottish soup made of smoked Finnan haddock, potatoes and onions. This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Sheep's Head Broth Also called powsowdie. Best way to dissuade you from even thinking about this traditional Scottish food is to quote part of the recipe. 'Choose a large, fat, young head. When carefully singed by the blacksmith, soak it and the singed trotters for a night… Take out the glassy part of the eyes... then split the head with a cleaver.' Mmm – right? Also, Sheeps' heads are not skinned in Scotland but singed only and this gives the good flavour to the broth.

Stovies Recipes and ingredients vary widely between regions, and even families, but the dish usually consists of tatties (potatoes) and onions and some form of cold meat (especially sausages or leftover roast.) The potatoes are cooked by stewing with fat stove being the old Scots word for stewing. And absolutely heart-warmingly tasty especially on a cold day – comfort food at its best! Lorne Sausage Sliced sausage (often known as square sausage, or lorne sausage) is a delicacy which may be pork, beef, or a mixture of the two - is set into a square and sliced into pieces. The sausage is rarely a perfect square given the minced state of the meat, which is often bulked out with other ingredients such as rusk. Especially great for breakfast with a couple eggs and a fresh-from-the-oven roll! Scotch Pie A Scotch pie is a double-crust pie originating in Scotland but also popular in England. The traditional filling is minced mutton, often highly spiced with pepper and other accompaniments such as mashed potatoes, baked beans, brown sauce or gravy, contained in a crust of thin, stiff pastry.

An individual piemaker's precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. Every year, the Scotch Pie Club holds the World Scotch Pie Championship (entry deadline is November 1, 2013!). Butchers and bakers enter their pies into this competition, and the maker of the pie judged tastiest by a panel of judges is awarded the title of World Scotch Pie Champion! Bridie Another type of meat pastry or pie, with this one originating from the town of Forfar. It is made of minced beef, sometimes with onions and spices, placed on rolled-out pastry and folded into a semi-circular shape; the whole thing is baked in an oven. Haggis, neeps and tatties Scotland is famous for its game and salmon, the national dish is haggis and neeps (innards and offal chopped up lungs, liver and heart) mixed with suet, onions, herbs and spices, all packed into a skin bag traditionally made of a sheep’s stomach. Haggis is often served with mashed potatoes and mashed swede or turnips. And don’t forget to serve with some mouth-watering whisky sauce!

Traditionally served on Burns Night suppers as the main deal. The Cornish Pasty presents Scottish pasties From Wikipedia ..... "A bridie or Forfar bridie is a Scottish type of meat pastry or pie , originally from the town of Forfar, similar to a Cornish pasty in shape, but the pastry is not as hard and no potato is used. It is made of minced beef , sometimes with onions and spices , placed on shortcrust or puff pastry and folded into a semi-circular shape; the whole thing is baked in an oven . The contents of the bridie are indicated by the number of holes in the top; one hole signifies that no onions are in the ingredients and two holes indicates onions have been used. It is the subject of the Dundee Scots shibboleth Twa plenn bridies an an ingan ane an aa ("Two plain bridies and an onion one and all", an aa being Scots for "as well"), supposedly impossible to say if one does not come from that town." Retrieved from " " Besides no potato being used, there is also no yellow turnip/swede in the bridie as used in the traditional Cornish pasty.

A full description of the Forfar Bridie, including the recipe etc., can be seen HERE on the " Scots Independent " weekly online newspaper. Bells - Forfar bridies - available at Asda, Coop, Iceland, Morrisons, Sainsbury's, Somerfield, Spar and Tesco supermarkets Hardiesmill.co.uk - online bridies etc. from the Scottish Borders Camerons of Kearny.net, New Jersey, USA - online Forfar bridies in America There is an interesting link with Cornwall to be seen in the English translation of the Dundee shibboleth mentioned above: "Two plain bridies and an onion one and all" - "One and All" being the national motto of Cornwall, as is enshrined in the Cornwall coat of arms. There 'ee go, boy, another Celtic pasties connection ...... ? Bridie | ICH Scotland Wiki ICH Scotland Wiki Login Bridie A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town of Forfar, reminiscent of a Cornish pasty, but made without potato!

The bridie is made of minced beef, sometimes with onions and spices, placed on rolled-out pastry and folded into a semi-circular shape, and then baked in an oven. Forfar bakers traditionally use shortcrust pastry but similar products on flaky pastry or puff pastry are occasionally found. Traditionally the contents of the bridie are indicated by the number of holes in the top; one hole signifies that no onions are in the ingredients and two holes indicate onions have been used. Food | ICH Scotland Wiki ICH Scotland Wiki Aberdeen Rowie The buttery, which is also known as a rowie or Aberdeen roll, is basically a bread roll, characterised by a flaky texture and buttery taste. They are often eaten toasted with jam/butter As the alternate name of Aberdeen roll suggests, butteries are a speciality of Aberdeen but they are actually common throughout the North East of Scotland and can be found in Elgin. They were created in the 1880s, to provide the growing Aberdeen fishing industry a type of high-fat roll which would keep for longer perio... Read More Arbroath Smokies Angus Culinary Traditions Year round Arbroath Smokies are a particular variery of smoked haddock.

They originated in Auchmithie, a small fishing village a few miles north of Arbroath. The smoking technique is similar to one used widely in Scandinavia, which indicates probable Scandinavian origins of the villagers Tradtionally, the fish was smoked in halved barrels with fires underneath, trapping the smoke under layers of hessian sacking. With the decline of local fishing industry at the start of the 20th century, much of the local population ... Read More Bere Bannock A bere bannock is a kind of flatbread made with bere, a barley-like grain which has been grown in Orkney for thousands of years, both for human and animal food. In the old days, it was called bygg and today is usually called corn in Orkney. Its cultivation on any scale is currently restricted to Orkney. Bere is still milled at the Barony Mill by Loch Boardhouse on Mainland Orkney and bags of the flour can be bought there, or in local village shops. If you're using it for bread-making, it will produce a heav... Read More Black Bun Black bun is a type of fruit cake that is baked within a pastry crust.

It was originally eaten on Twelfth Night but now enjoyed at Hogmanay. The cake mixture typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and pepper.... Read More Bridie A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town of Forfar, reminiscent of a Cornish pasty, but made without potato! The bridie is made of minced beef, sometimes with onions and spices, placed on rolled-out pastry and folded into a semi-circular shape, and then baked in an oven. Forfar bakers traditionally use shortcrust pastry but similar products on flaky pastry or puff pastry are occasionally found. Traditionally the contents of the bridie are indicated by the ... Read More Clapshot Clapshot is a traditional Orkney recipe of tatties (potatoes) and swede (yellow turnip) and may be served with haggis, oatcakes, cold meats or sausages. Clapshot is sometimes called Clapshaw or Orcadian Clapshot. Further afield, clapshot is a traditional accompanyment to haggis....

Read More Cock a Leekie Soup Cock a Leekie Soup is a soup, traditionally served in the winter, made with leeks and chicken stock. It is frequently served as a starter at Scottish events such as Burns Night, St Andrews Night and at Hogmanay. As explains, the soup dates back to the 16th century when a fowl would be boiled with vegetables such as leeks to provide a filling broth and this is why Cock a Leekie soup is so named. A traditional Scottish Cock a Leekie soup recipe includes prunes though some cooks will ... Read More Cranachan Cranachan is a traditional Scottish dessert. It is usually made from a mixture of whipped cream, whisky, honey, and fresh raspberries topped with toasted oatmeal. It is sometimes called Atholl Brose (which is more properly a drink using similar ingredients) and Cream Crowdie. A traditional way to serve the dessert is to bring dishes of each ingredient to the table, so that each person can assemble their dessert to taste. Tall dessert glasses are also of typical presentation. It was originally a summer dish...

Read More Cullen Skink Cullen is a small town in the North east of Scotland, the traditinal home of the soup Cullen Skink. The soup is traditionally made with Finnan haddock, potatoes and onions. Finnan haddock is often called Finnan haddie. The word skink means soup or stew. ... Read More Fish supper The 'Fish Supper' consists of fish (commonly haddock in Scotland) deep fried in batter with chips purchased from a 'Chip shop'. It is traditionally served wrapped first in brown paper, then in newspaper in order that the food should retain its heat on the customer's journey home. This is more than a foodstuff in Scotland - it is truly a tradition. The traditional question from the Chip Shop proprietor to the customer on serving the delicacy: 'Anyhin oan it?' can be met with the reply,'Sauce an salt' i... Read More Haggis A traditional food of Scotland eaten across the country made from meat offal, herbs and spices contained within a natural or artificial skin that is ball-shaped; can also be made as a vegetarian variety. Haggis features in the ICH of the traditional New Year ceremonies and Burns Night.

Haggis is exclusively a Scottish traditional food not associated with any other country.... Read More Haggis Pakora Pakora is a foodstuff of South Asian origin [see Made by binding several ingredients together (onion, potato and other vegetables), coating them in batter then deep-frying them, it is easy to understand why pakora has become popular in Scotland. In addition to chicken pakora, the fusion of Asian and Scots’ cultures has seen the introduction of a haggis variety. ... Read More Haggis, Neeps and Tatties Haggis is a tradtional Scottish dish containing sheep's offal (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours (although nowadays haggis tends to be simmered in a casing rather than the stomach). It is often considered to be the national dish of Scotland, and is memorialised in Robert Burns' poem Address to a Haggis. Originally a modest dish ensuring no part of the sheep goes to... Read More Lorne Sausage Lorne sausage is a traditional cooked sliced sausage, which is enjoyed across Scotland.

The origins of the name appear unclear, with there being some suggestion it is a reference to Scottish comedian Tommy Lorne. The sausage meat itself- which may be pork, beef, or a mixture of the two - is set into a square and sliced into pieces. It is usually served as part of a Scottish breakfast!... Read More Moffat Toffee Moffat Toffee is not toffee, but a boiled sweet made in the Scottish town of Moffat.The confectionery is notable for its lemon centre which gives the sweet its unusual flavour. The shop also has its own unique type of tartan which is black and white in colour. It is the largest confectionery shop in Moffat and has a wide range from well known brands to homemade sweets made in the factory that is located in the town.... Read More Rumbledethumps Rumbledethumps is a dish that originated in the Borders area of Scotland, the main ingredients of whch are cabbage, potatoes and onions. The name of the dish itself apparently comes from the noise made in the kitchen as the potatoes and cabbage are rumbled and thumped in the preparation. It can be served as a main dish or as an accompaniment to something else. ...

Read More Scotch Collops Scotch Collops are a traditional Scottish dish; the term 'collops' means 'thin slices of meat', and is derived from the French 'escalope'. The dish can be created using either thin slices or minced meat of either beef, lamb or venison. To prepare the dish, the meat slices are combined with onion, salt, pepper, and suet, then stewed, baked or roasted with optional flavourings according to the meat used. It is traditionally served garnished with thin toast and mashed potato.... Read More Scottish Blackface Carpets and Meat The Scottish Blackface Sheep is one Scottish animal that rarely gets the recognition it deserves. Although it is commonly bred on the British Isles, it’s origins are traced back to the Anglo-Scottish border, and it can also be found around the Glasgow area. The wool produced from the Blackface is in a league of its own. It has been used for decades to create quality carpets and clothing that feel fine and comfortable. It is also used for meat across Scotland, including haggis. The Blackface ... Read More Scottish High Tea Normally served between 3-7pm, which is available in some hotels in Scotland. The meal offered varies from location to location.

Usually it consists of toast/bread/rolls served with each course, soup or similar starter, main meal (fish or steak pie is common), a choice of puddings and then a huge plate of biscuits, cakes and fancies served on a cake stand. Tea is served throughout the meal. ... Read More Skirlie Skirlie is a traditional savoury oat dish made with oats and onions cooked in butter or dripping. It can be either eaten on its own or used as a stuffing for meat dishes such as chicken and other fowl, and also is used to enhance mince and tatties and stovies.... Read More Stovies Stovies is a traditional potato-based Scottish dish, although the precise ingredients vary widely. In addition to potatoes, the dish will usually contain onions and often leftover roast beef, mince or other meat. The potatoes are cooked by stewing with fat; stove also having the meaning of stew or to stew in Scots. Lard, beef dripping or butter may be used.... Read More Tablet Tablet is a hard, sugary slab of confectionary, with a brittle, grainy texture. It is usually made from sugar, condensed milk, and butter.

It is often flavoured with vanilla, and sometimes has nut pieces in it. The tablet is made by boiling the mixture, allowing the sugar to crystallize, then letting it cool and set, at which point it can be sliced into bars or chunks. Additionally, it is often flavoured with vanilla, and can have nut pieces in it. It's a bit like toffee, but not chewy!... Read More Tattie scone Tattie (Tatty) scones or potato scone are usually served as part of a Scottish breakfast. There are many Scottish recipes for Tattie Scones a couple of links provided. A typical Tattie scone is made with mashed potato, plain flour, butter and salt. The flour is added to make it into a dough. Some recipes include egg. The dough is rolled out to about 5mm and put on a griddle to cook or baked in a hot oven. They are traditionally made as circles of about 90 mm in radius and then cut into quarters. They are... Read More Wedding Cogs Wooden wedding cogs are vessels from which ale is consumed at Orcadian weddings.

These cogs have long been a prominent feature of island weddings, and remain a prominent feature today. The exact mixture which now goes into the cog varies with every wedding, as each family tends to have its own views on the correct recipe. Despite the family variations, the base ingredients of this potent alcoholic mixture are usually hot ale, gin, brandy and whisky mixed with sugar and pepper. Traditionally, there were best... Read More Forfar Bridies - Mycitycuisine.org Make your contribution to the project, add an article. Find out how Forfar Bridies Jump to: navigation , search A bridie or Forfar bridie is a Scottish type of meat pastry, originally made in the town of Forfar, Scotland. A bridie is a savoury pie similar to a pasty, but the pastry is not as hard and no potato is used, making it much lighter in texture. The filling is made of minced steak, butter, and beef suet seasoned with salt and pepper, and sometimes with an addition of minced onions. The filling is placed on rolled-out pastry dough which is then folded into a semi-circular or triangular shape and the edges crimped before it is baked in the oven.

Bakers in Forfar traditionally use shortcrust pastry, but flaky pastry is more commonly used in the rest of Scotland. A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. The Famous Forfar Bridie originated in the early part of the 19th century. One story of their origin is that they were made for wedding meals (the Brides' meal) hence the horseshoe shape (for luck). Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar. James McLaren and Son have been making Forfar Bridies since 1893 and the present owner, Mrs Karen Murray, is the great, great granddaughter of the firm's founder James McLaren and the 5th generation of the family to run the business. In some establishments the contents of the bridie can be indicated by the number of holes in the top, one hole signifying that no onions are in the ingredients, and two holes indicating onions have been used.

The classic description, often quoted by Alan Reid the local historian, was given by Jeems Stark, a one-time local character and frequenter of bakehouses. Contents bridie bridie Advertisement Login or register (free and only takes a few minutes) to participate in this question. You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy. 19:14 Nov 16, 2008 English to Polish translations [PRO] Cooking / Culinary / XVIII wiek Za Wikipedią ( "A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally made in the town of Forfar, similar to a Cornish pasty in shape, but the pastry is not as hard and no potato is used. It is made of minced beef, sometimes with onions and spices, placed on rolled-out pastry and folded into a semi-circular shape; the whole thing is baked in an oven. Forfar bakers (Sadlers and Maclarens) traditionally use shortcrust pastry but similar products on flaky pastry or puff pastry are occasionally found".

Pieczony pieróg, jako żywo; takie coś piekła moja pochodząca ze wschodniej Ukrainy babcia. Tylko że ja mam XVIII-wieczną Szkocję, a potrawa sprzedawana jest z wózka na ulicy. Nie napiszę przecież, że sprzedawali pierogi! Myślałam jeszcze o pasztecikach, ale wydają mi się zbyt wytworne jak na te uliczne okoliczności... Biorąc pod uwagę kontekst, może to być nawet słowo regionalne, byle nie brzmiało zbyt współczesnie. Any ideas? Scotiafile: Traditional Scottish Fare A collection of facts about Scotland that you may or may not be aware of. Posted in good faith and for all Scot-o- files. Please feel free to comment. Tuesday, July 22, 2014 Traditional Scottish Fare Apart from the best fish suppers in the world, and the great divide between Glasgow and Edinburgh (vinegar or brown sauce), what has Scotland got to offer the well-educated palate?

Fried Mars Bars, pudding sandwiches (bread, butter, brown sugar and sultanas – the new jeely piece), and deep fried pizza for sure but, the new Munchy Box, must take the biscuit. Described by none other than Steven Segal as the true sign of multiculturalism in Scotland the Munchy Box contains all you could ever imagine a doggy bag would from the food hall. Every stall that is and the Scots are lapping it up. In the past our ancestors feasted on game, dairy products, fish, fruit, and vegetables which form the chief ingredients in traditional Scots cooking. The absence of expensive spices meant common fair was simple but nutritious. The wealth of seafood available on and off the coasts provided the earliest settlers with their healthy sustenance. When agriculture was introduced because of the climate wheat was difficult to grow so oats become the staple diet supplemented by a pottage of herbs and roots (and when available some meat or stock for flavoring), with bread and cheese whenever possible. Come feudal times the landed gentry gorged on venison, boar, and salmon all heavily seasoned with expensive spices (pepper, cloves, cinnamon, etc.), whilst poor people ate meagerly by comparison.

The main source of carbohydrate was bread made from oats or barley. Oatmeal was the staple diet and was commonly carried in bags so it could be quickly made into porridge or oatcakes. Cooking was done in the kitchen with a big kettle that always hung over the fire. Every day new things were added to the pot. Any leftovers were kept in the pot as stock for the next day. Often the stew had food in it that had been there for quite a while. Hence the rhyme: “Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old." The influence of French Cuisine became apparent during the reign of Mary, Queen of Scots and the discovery of the potato, again impacted upon our national cuisine. By the 19th and 20th centuries large-scale immigration to Scotland from Italy, the Middle East, India, Pakistan and China started to influence Scots cooking with more emphasis on fresh produce and spiced foods. The influence of newcomers continues to evolve Scottish cuisine. Chicken tikka masala is a dish of roasted chunks (tikka) of chicken in a spicy sauce and yogurt.

It is thought to have been invented by Ali Ahmed Aslam (proprietor of the Shish Mahal restaurant in Glasgow).The sauce is usually creamy, spiced and orange-coloured. It has been baked in a tandoor oven, and served in a masala (spice mix) sauce. Soups Cullen skink (Scots for a shin, knuckle, or hough of beef) Traditional fish soup from Cullen in Moray and made with smoked haddock, potatoes and onions. A finnan haddie is used in authentic Cullen skink. Eaten with oatcakes (breed). Cock-a-leekie soup Made from leeks and chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking to increase the nutritional value of the broth. Probably originated in France and was made with onions. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.

Scotch broth is a filling soup made from the principal ingredients of barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Fish Dishes Arbroath Smokies are originally from Auchmithie (Angus). So the story goes a fish store caught fire one night, destroying barrels of haddock preserved in salt. The following morning they found the haddock cooked and quiet tasty. In reality smoked haddock probably originated in Scandanavia and brought over by the Vikings. Crappit heid might be an apt description for someone who has been out for a night on the skite, but is also a traditional Scots fish course. The origins can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century. Whilst the more expensive fillets of fish, such as cod or haddock were sold in the market to the better off, fish offal was cooked up in a pot by the fisher folk.

The receipt includes the head of a large cod or similar sized fish, washed, descaled and stuffed with a mixture of oats, suet, onion, white pepper and the liver of the fish in question. This was then sewn or skewered to close the aperture and boiled in seawater. The cooked dish was served with potatoes or other root vegetables in season. Later a court bouillon of fish stock and onion was used to make a soup which was often eaten before the fish head. This was a healthy and nutritious dish, rich in carbohydrates, proteins, fats and more importantly cod liver oil. Finnan haddie (aka Finnan haddock, Finnan or Findrum speldings) is a cold- haddock which was smoked over green wood and peat. Some believe the name comes from Findon, Aberdeenshire, (also sometimes called Finnan), others insist it is a corruption of the village of Findhorn at the mouth of the river in Moray. Certainly a popular dish in Aberdeenshire since the 1640s but only was eaten South of the Border in the mid-19th century with the construction of the railway link connecting Aberdeen to London in the 1840s.

The traditional preparation was to roast or grill the whole pieces of fish over high heat. Finnan haddie is also often served poached in milk for breakfast and is an important part of traditional kedgeree and the Arnold Bennett omelet. Fish Supper. Deep-fried fish was first introduced into Britain during the 16th century by Jewish refugees from Portugal and Spain. Originally the dish was derived from pescado frito. Busy North Sea ports in the late 19th century combined with development of railways meant major industrial cities in the UK could be supplied quickly with fresh fish. The first fish and chip shop was opened in Oldham in 1860 and very quickly fried fish and chips became the stock meal among the working classes. The first chippy appeared in Dundee in 1870. During World War 2 when food was rationed, fish and potatoes were exempt and many believe fish and chips kept the nation going during the war. In Scotland haddock was the fish of choice where as in England it was traditionally made with cod. Best made chips came from Golden Wonder potatoes cut thicker than French Fires. Traditional beef dripping or lard was used to fry but these have been generally replaced with vegetable oils.

Batter varies now but originally consisted of a simple water and flour batter, with a little sodium bicarbonate (baking soda) and vinegar added to create lightness. A fish supper was usually served with salt and vinegar sprinkled over the fish and chips at the time it is served. In Edinburgh, saut a sauce in the form of "chippy sauce” is a combination of Gold Star brown sauce and water or malt vinegar and is very popular. Originally a fish supper was served in an old newspaper. Traditionally a fish supper was eaten on a Friday and this may relate to the long-standing Roman Catholic tradition of not eating meat on Fridays. Rising sea temperatures are transforming the makeup of fish stocks in coastal waters around the UK. Where cod and haddock once thrived, sea bass, hake, red mullet and anchovies are now being caught in rising numbers. Marine scientists have found that the seas round the UK have risen in temperature by a remarkable 1.6C since 1980, a jump that is almost four times the global average rise for ocean temperatures. Cold-loving fish so favoured in battered fish dishes have moved north towards Iceland and the Faroe Isles and only haddock survives in some northern UK waters.

Kedgeree (kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas. Its origins lie in India and were brought to the UK by returning British colonials in Victorian times. Became part of the fashionable Anglo-Indian cuisine and was eaten by the better off for breakfast. Ordinary people picked up on the idea and in an age of pre-refrigeration by converting yesterday's leftovers into a hearty and appealing breakfast. Bubble and squeak is probably the best known refry of left over food. Kippers are herring split from tail to head along the dorsal ridge, gutted, salted or pickled, and cold smoked over smoldering woodchips (typically oak). Scottish kippers are red in colour not achieved by dying but caused by the curing process. Mallaig was once the busiest herring port in Europe and famous for its traditionally smoked kippers, as well as Stornoway kippers and Loch Fyne kippers.

The exact origin of kippers is unknown, though fish have been slit, gutted and smoked since before recorded history. Kippers are traditionally eaten for breakfast, sometimes with scrambled eggs and were very popularly with inland and urban working-class populations before World War II. Meat Dishes Mince and tatties where traditionally the meat came from cheaper cuts of beef, such as chuck and blade or neck and clod. Essentially the dish consists of varying amounts of onions, minced beef, carrots or other root vegetables, seasoning and stock, to which some cooks add thickening agents such as flour, oatmeal or cornflour. The Square Sausage (lorne sausage, sliced sausage) is said to originate in Lorne, Argyll. The sausage is also the ideal size to make a sandwich using one or two slices from a plain loaf of bread or a Scots roll (well fired). Sausage meat is a mixture of pork and beef minced and then mixed with rusk and spices and set in a rectangular cuboid tin. Once set, it is sliced into pieces generally about 10cm square by about 1cm thick. The sausage is rarely a perfect square given the minced state of the meat.

Unlike other forms of traditional sausage, square sausage is not encased in anything and needs to be tightly packed into a mould to hold it together. There are two theories as to how it got its name. Tommy Lorne was a popular Scottish music hall comedian of the 1920s; or more than likely it was named after the historic Scottish region of Lorne, part of modern day Argyll and Bute. A Scotch pie (mutton pie) is a small, double-crust made from hot water crust pastry and filled with minced mutton or other meat. Individual pie maker’s recipes are closely guarded secrets for fear of imitations. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top "crust" (which is soft) is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown sauce, gravy or an egg. Typically there is a round hole of about 7.5mm in the centre of the top crust, which has given rise to the colloquial name 'chimney pie' in Scotland.

Traditionally on the football terracing accompanied by a drink of Bovril, resulting in the occasional reference to football pies. Every year, the Scotch Pie Club holds the World Scotch Pie Championship. Bridies were thought to have been invented by a Fofar baker in the 1850s. Although the etymology is unknown many believe the name came from Margaret Bridie of Glamis. She sold the popular pasties at the Buttermarket in Forfar. Unlike pasties bridies are made without potatoes and much lighter in texture. Shortcrust pastry was traditionally used but in the rest of Scotland, flaky pastry is preferred. Bridies are filled with minced steak, butter, and beef suet seasoned with salt and pepper. Sometimes minced onions are added. Prior to baking the bridie’s filling is placed on pastry dough, which is then folded into a semi-circular or triangular shape; finally, the edges are crimped. To differentiate between plain and onion bridies the baker pokes one hole in the top for plain and two for onions.

Oatmeal Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours. Modern commercial haggis is prepared in a sausage casing rather than an actual stomach. Haggis is now considered the national dish of Scotland as a result of Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately and a dram (a glass of Scotch whisky), especially as the main course of a Burns supper. There is no evidence to support haggis originated in Scotland with reference to a Lancashire dish called 'hagese' in 1430. The first Scottish reference appears in circa 1520 in William Dunbar poem, Flyting of Dunbar and Kennedy. Irrespective of its true origins haggis represents the first real fast food and was a practical way to use spoiling offal near the site of a hunt.

Preparation required no additional cooking vessels with the ingredients boiled in an ad hoc vessel made from animal hide . The liver and kidneys were grilled directly over a fire, but the stomach, intestines, and lungs needed to be boiled for human consumption . Available fillers such as oatmeal, salt and onions were added to the mix. Haggis provided the ideal food for Highland cattle drovers. The men were sent with dry ingredients conveniently packaged in a sheep's stomach for easy transport. Porridge Oats is a dish made by boiling ground, crushed, or chopped oats in water, milk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar or served as a savoury dish. Traditionally cooked in a large metal kettle over hot coals or heated in a cheaper earthenware container by adding hot stones until boiling hot. Porridge is one of the easiest ways to digest grains or legumes and is used traditionally in many cultures to nurse the sick back to health. Toasting the oats beforehand for a couple of minutes gives the finished dish a distinctly nutty, roasted flavour.

Letting the porridge sit, lidded, for 5 to 15 minutes may develop a little more flavour. A little salt added towards the end of cooking is essential, whether or not the porridge is sweetened. Savory Puddings Skirlie Skirlie hails from the NE of Scotland and consists of oatmeal fried with fat (lard, beef dripping or butter), onions, and seasonings. Used as the basis of white puddings, it can also be served as a side-dish or used as a stuffing for chicken or other fowl. Ideal with mince & tatties. White pudding (mealy pudding) is very similar to black pudding, but does not include blood. Consequently, it consists of pork meat and fat, suet, bread, spices and oatmeal formed into the shape of a large sausage. Earlier versions (pre-1990) had sheep's brain added as a binding agent. The pudding may be cooked whole, or cut into slices and fried or grilled. Red pudding is a meat dish served mainly at chip shops in parts of East Scotland (Fife).

The ingredients consist of bacon, beef, pork, pork rind, suet, rusks, wheat flour, spices, salt, beef fat and colouring. To encase it, the food is thickly coated in batter, deep fried, and served hot, ready to be taken away. The taste is similar to a saveloy, a type of pork sausage. Black pudding is a type of blood sausage from pork blood and a relatively high proportion of oatmeal. It can be eaten cold, as it is cooked in production, but is often grilled, fried or boiled in its skin. Black pudding is a delicacy in Stornoway and other parts of the UK. The Stornoway black pudding, made on the Western Isles of Scotland, has been granted Protected Geographical Indicator of Origin status. Bannocks and Oatcakes Bannock (Northern English or Celtic meaning baked dough) describe a variety of flat quick bread. Bannock is also a word applied to any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are called scones. In Scotland, the words bannock and scone are often used interchangeably.

Bannocks can be distinguished from oat cakes because they are baked on a girdle, whereas oatcakes are toasted before the fire after having been partly baked on a girdle. Bannocks come in a large variety of types ranging from cake to shortbread and are not restricted to oatmeal as the only ingredient. Oats were one of the few grains which grow well in the north of Scotland and were, until the 20th century, the staple grain used. Oatcakes were traditionally eaten with every meal as a major source of carbohydrate in the diet. First defined in 1562 but in common use long before that time. The original bannocks were heavy, flat cakes of unleavened barley or oatmeal dough formed into a round or oval shape, then cooked on a girdle. Oat biscuits were known to exist in Scotland since at least the time of the Roman conquest of Britain in AD 43. Before the 19th century, bannocks were cooked on a bannock stane, a large, flat, rounded piece of sandstone, placed directly onto a fire, then used as a cooking surface.

Scottish soldiers in the 14th century carried a metal plate and a sack of oatmeal. They would heat the plate over fire, moisten a bit of oatmeal and make an oatcake to ease the pangs of hunger. The Scottish were renowned then for being able to march long distances. In the Druid tradition bannocks were baked in different forms to mark the changing seasons. When Christianity took over bannocks also became assimilated: St Bride's bannock for spring (Imbolc 1st February ) St Bride's Bannock was baked for the first day of spring and was called "bonnach Bride" or "Bride's Bannock." These were given out to small girls who went around town with a Bride doll. One bannock was also left out that night for St Brigid as she visited farms to bless them. St Bride’s bannock became St Brigids bannock in honor of St Brigid became a popular Christmas treat. Sautie Bannocks were made for Bannock Nicht (aka Shrove Tuesday -14th February) from oatmeal, egg, and salt, with the liquid for the mixture being either beef broth or milk.

Only one person made the Sautie Bannock, and she was not allowed to speak. The other girls would try to tease her into speaking. A finger ring would be worked into the dough. The cooked bannock was shared out amongst the unmarried women present; whoever got the piece with the ring would be the next to be married. Bealtaine bannock for summer (30th April/1st May ) This bannock is made with animal fat (such as bacon grease), and it is placed in a pile of embers, on top of a stone, to cook in the fire. Once it's blackened on both sides, it can be removed, and eaten with a blend of eggs and milk. It's said that if you eat one on Beltane morning, you'll be guaranteed abundance for your crops and livestock. Lughnasagh or Lammas bannock (August 1) The Lughnasagh or "lunastain" and Lammas Bannock (bonnach lunastain") were always made form the first grains of the first harvest. Traditionally the lunastain, was given to a man and when given to a woman was called a luineag.

As Christianity took over, the Lammas bannock (or Loafmas) became the Marymas bannock in honor of the Virgin Mary. Eventually the Marymas Bannock became a loaf of bread made on the 15th August, the Feast Day of Mary ("Feill Moire"). More recently the Mary mas loaf became critical part of the Christian Harvest Festival. At the Feast of the Assumption of the Blessed Virgin Mary, once the loaf was blessed it was taken home and the father broke the bread giving a piece to each of his family in order of age. The family would then sing a song to Mary, walking clockwise around the fire. The ashes from the fire were then scattered in the fields. Samhain bannock for winter (end of October). This was a plain bannock made at Hallowe'en. These were left outside the door along with milk for the dead, or it could be included amongst food set on a table inside for ancestors who had passed to the "Summerlands" and wanted to join others at the table. This was called a "Dumb Supper" as it would be served and eaten in silence.

Later the Samhain Bannock included currants and evolved into "soul cakes." Children would beg for Samhain Bannock from house to house on All Souls Day. This collecting was called "Souling." The cakes were made in memory of those who had died. In exchange for the bannocks, the collectors were supposed to say prayers for the dead people. Samhain Bannocks could also be called "Dumb Bannocks", and were used to predict who would get married in the upcoming year. In this tradition, the cake was baked one hour before midnight on Hallowe'en. The women would then score their initials in it, and wait. A shadow figure was supposed to appear, and say who would be getting married. In a similar fashion the "Sautie Bannock" was made for Hallowe'en in some parts of the Highlands . The bannock would be made by four or five single women working together in silence. A small bit of soot was added whilst complete silence was maintained until the following morning. Each girl took a piece of the Sautie Bannock to put under their pillow that night in order to dream about who would be their husband.

There are many regional variations found in Scotland. Like the above these were often made for special ocassions: In Orkney the Beremeal Bannock was made from beremeal, flour, salt, milk or water, plus either baking powder, or baking soda and cream of tartar (older recipes). In the Shetlands they are called "Bruinies". On the Isle of Barra Cod Liver Bannocks are made from oatmeal and minced-cod liver, and steamed. The Cryin' bannock (or "Cryin' Kebback" ) was baked prior to women going into labour. It was made from oatmeal, milk and sugar and eaten by the women attending the childbirth (men were bad luck at a birth in Scots tradition). It was also handed out to the first person met on the way to church to get the child baptized. The "Faillad bannock" or “leftover bannock" could attract the unwanted attention of little people and it was a strongly held belief uneaten bannock needed to be broken and a piece of coal left on the top of it.

The uneaten bannock also had a hole made in the centre, usually by pressure from the thumb of the right hand in the centre, and turned clockwise. As the name implies the fife bannock is made in Fife but was made with finely ground wheat flour. The Brodick Bannock from the Isle of Aran was verty similar. Hogmanay Bannock was made for Hogmanay (Scottish New Year), in the form of a small bannock made with oats and caraway seeds, with a hole in the centre and notched edges. Children were given them in the morning, and had to eat them all otherwise bad luck would follow. The hole was made by holding the bannock in your left hand, and by pressing in the centre with the thumb of your right hand, and rotating the bannock sunwise (i.e. clockwise.) Some speculate that the fluting or notching on the edges symbolized the sun's rays and is a hangover from Celtic Yule festivals. If the Hogmanay Bannock crumbled during baking, it meant bad luck such as illness or death for the particular child the bannock was made for.

Mashlum Bannocks were made with a mixture of flours, rather than entirely from one grain, such as oatmeal, barley or wheat. Michaelmas Bannock (or "struan" ) is a special cake sometimes called a Struan Michael or St Michael's bannock. Traditionally these were baked on the eve of St Michael's day by the oldest daughter and without using metal implements. The ingredients were barley, oats and rye, ideally, in equal parts, and then mixed together with sheep's milk and baking soda to make soft, smooth dough. Available fruit could be added, as well as flavourings such as caraway seed and a sweetener, like honey. In some traditions, a silver coin would be hidden in the bannock for a child to find. A batter made from cream, eggs, and melted butter was brushed on one side of the bannock. The bannock was baked on a lambskin (called a "uinicinn"), and when the underside was brown, it was flipped to cook the batter side. Brushing and flipping continued until each side had three layers of cooked batter.

It was a large bannock, around 9 inches (23 cm) wide, and about 1/2 inch (1 cm) thick. If the Michaelmas Bannock broke before being baked, it was bad luck to the daughter. If it broke after baking, it was bad luck to the whole household. Those that made Michaelmas Bannock the night before would take them to a mass at church the next morning to have them blessed. Leftover flour on the baking surface had to be gathered up, put in a legging, and taken the next day and sprinkled on the livestock as both a blessing and protection against curses. Michaelmas Bannock could be served plain, or with a topping such as butter and honey. It was traditional for everyone in the family to have a piece of the bannock. Later, the Michaelmas Bannock faded from tradition and was replaced with scones. Pease Bannock was made in the Borders and consisted of dried field peas ground into a meal sometime with bean meal added.

It would be made in an oval shape, about 2 inches (5 cm) thick, and called a "fadge." Pitcaithly bannocks came from Pitcaithly in Perthshire, and are like shortbread in consistency. It is made as a large, round circle, from a mixture of wheat and rice flours, sugar, and butter, along with chopped almonds, and candied citrus peel. A dough is formed by mixing the flours and sugar with butter added and a then mix of nuts and peel. Cut into a thick circle, then pricked with a fork before cooking. Often the Pitcaithly Bannock is decorated with refined sugar right after removing it from the oven. Salt Bannock ("Bonnach Salainn" ) was a bannock made from whatever meal was available with the addition of a whole lot of salt. Traditionally they were eaten in silence without a drink and just before bed. The salt bannock was thought to allow the person to dreams about their future. Young single women were advised to go to bed backwards as well. They were told that what they would see in their dreams was the man who would be her husband bringing her a drink.

Silverweed Bannock was made from the boiled roots of Silverweed Cinquefoil, the favourite food of Fairies. These were definitely not left in the house overnight as the "Fallaid Bannock." St Columba's Bannock was a special bannock made for St Columba's Day (the day before Good Friday). The night before, the bannock would be made out of oats or rye with a silver coin in it, and cooked on a fire made from wood from oak, rowan or yew trees. Children got pieces of it on the day to see who found the lucky coin. Whoever got the St Columba's Bannock, was in charge of the baby lambs for the next year. St. Columba is the patron saint of shepherds and oatmeal, barleymeal or rye bannocks was one of the few food stuffs that Columba allowed himself in his monastery on the island of Iona. Teethin' Bannock was a large bannock made of oatmeal and butter or cream, for young children whose teeth were coming in.

Traditionally Teethin' Bannock was baked with neighbours present, but the person making it had to remain silent. Sometimes a large teething ring was baked into it, and then it was given to the child to play with. The neighbours present took a piece of the bannock home with them. Yetholm Bannock is shortbread which contains pieces of (crystallized) ginger. The plain shortbread is made from wheat flour (with no oatmeal) with added egg yolk for added richness, plus 1 generous tablespoon of chopped candied ginger. The dough is shaped in an oblong form before baking. Yetholm Bannock is named after Yetholm, a town near Scotland's southern border with England. Yule Bannock is made from finely-ground oatmeal, rolled into a circle and notched at the end to prevent crumbling. The tradition was to bake them early on Christmas Day with one for each person as a present. Storing them could present a problem but if they survived intact to the Christmas table it meant good luck. As a mark of Christianity, the bannock was marked on the top with a cross, dividing it into four.

For serving, the bannock was broken into pieces. Potatoe Dishes "To stove" means "to stew" in Scots. The term seems to derive from the French adjective "étuvée" which may be translated as "steamed" or bra. Stovies is a potatoe dish with variously additions, onions, carrots, other vegetables, roast beef, corned beef, minced beef or other meat. Like Bubble and squeak, Stovies it is a dish intended to use left-over food. The potatoes are cooked by slow stewing in a closed pot with fat and stock. Lard, beef dripping or butter may be used as the fat. It is also common to stew the potatoes in water alone with onion before adding the other ingredients. Stovies may be accompanied by oatcakes. A potato scone (tattie scone) is a savoury griddle scone made with boiled potatoes (mashed), butter (no milk) plain flour, and salt. Potato scones are traditionally made as circles about 6 inches (18 cm) across and then cut into quarters. They may also be baked in small rounds.

They are generally unleavened and are thinner, 7 mm or so, than what is usually considered a scone; they resemble a soft oatcake. They are often served hot as part of the full Scottish breakfast with fried eggs, bacon and sliced sausage. Dessert Clootie Dumpling (from cloot meaning a strip or piece of cloth) is a traditional dessert pudding made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried before the fire or in an oven. Recipes vary from region to region e.g. in North Fife and Dundee it is not common to use breadcrumbs but the use of treacle is common. Cake Black Bun is a fruit cake completely covered with pastry. Up until the Scottish Reformation, 1560 it was eaten on Twelfth Night (5th January) on the eve of Epiphany, and the end of the Twelve Days of Christmas.

It is thought to be introduced been introduced following the return of Mary, Queen of Scots. After the Reformation it was enjoyed at Hogmanay. The cake mixture typically contains raisins, currants, almonds, citrus peel, allspice, ginger, cinnamon and black pepper. The cake contents are similar to a traditional Christmas cake or Christmas pudding mixture. It was called the King Cake and there was a bean hidden in the cake. Whoever found it became the King for the evening. This may relate to a common practice at Christmas time when the roles were reversed and the Royal Family served their servants. In Scotland the celebration of Christmas was outlawed in 1560 and the use of a King cake at that time ended. It became common by the early 19th century to carry black bun with you when first footing. The gift of a black bun was meant to symbolise that the receiving family would not go hungry during the forthcoming year. It was also used a traditional cake to serve to those visiting homes as part of Hogmanay, to be consumed with whisky. Dundee cake is a famous traditional Scottish fruit cake with a rich flavour.

The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so the cake was first made for her, as a fruit cake that used blanched almonds and not cherries. By the nineteenth-century Dundee Cake was mass-produced by the marmalade company called Keiller's. The top of the cake is typically decorated with concentric circles of almonds. Scottish Rolls A buttery (rowie, rollie, or Aberdeen roll) is a savoury Scottish bread roll. The buttery was originally made for the fishermen sailing from Aberdeen's harbour. They needed a roll that would not become stale during the two weeks or more that they were at sea. The high fat content meant the rolls also provided an immediate energy source. They are noted for flaky texture and buttery taste, similar to a flattened, round croissant, with a very salty taste. They are often toasted with jam or butter, or just with tea, although the high fat content (partly lard) makes them extremely hot when toasted.

The name Aberdeen roll suggests butteries are a specialty of Aberdeen but they are common throughout the Northeast of Scotland. Preserves Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. According to the Oxford English Dictionary, "marmalade" appeared in the English language in 1480, borrowed from French marmelade which, in turn, came from the Galician-Portuguese marmelada. The extension of "marmalade" in the English language to refer to citrus fruits was made in the 17th century, when citrus first began to be plentiful enough in England for the usage to become common. The Scottish city of Dundee has a long association with marmalade. James Keiller and his mother Janet ran a small sweet and preserves shop in the Seagate section of Dundee.

In 1797 they opened a factory to produce "Dundee Marmalade", a preserve distinguished by thick chunks of bitter Seville orange rind. The business prospered, and remains a signature marmalade producer today. Orange Marmalade in Britain happened by accident after a ship full of oranges broke down in the port of Dundee and the ingenious Scots made marmalade out of them. The Abernethy biscuit was invented by Scottish doctor John Abernethy in the 18th century as a digestive improver and improve health. Abernethy thought most diseases were due to disorders in digestion and had a local baler make up a biscuit by adapting the plain captain’s biscuit with added sugar (for energy), and caraway seeds as an anti-flatulence agent. In the baking the effect of ammonium bicarbonate makes the Abernethy a cross between an all butter biscuit and a shortcake. Abernethy biscuits remain popular in Scotland Although shortbread has been around for centuries, it became more refined during the reign of Mary, Queen of Scots in the 16th century. .

Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house. Short is an old word for crumbly and traditional shortbread is made from one part white sugar, two parts butter, and three parts flour (by weight). Some add a portion of salt. The crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. Shortbread is usually formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven (petticoat tails, which may have been named from the French petits cotés, a pointed biscuit eaten with wine, or petites gastelles, the old French for little cakes); individual round biscuits (shortbread rounds); or a thick (¾" or 2 cm) oblong slab cut into fingers. The biscuits are usually patterned with the tines of a fork before cooking or with a springerle-type biscuit mould.

Shortbread is sometimes shaped in hearts and other shapes for special occasions. Thomas Tunnock Limited (Tunnock's), is a family baker based in Uddingston, Lanarkshire, Scotland. The company was formed by Thomas Tunnock as Tunnock's in 1890. It is now the 20th oldest family firm in Scotland. One of their evergreen products is the Tunnock's Tea Cake. This is a biscuit and not a tea cake per se, and consists of a dark chocolate covered marshmallow perched on shortbread. The Snowball is similar to the Tea Cake, with the addition of grated coconut to the exterior of a soft chocolate shell but with no biscuit base. Tunnock's Caramel Wafers are also popular. Confectionary Tablet (taiblet in Scots) is a medium-hard, sugary confection. Tablet is usually made from sugar, condensed milk, and butter, boiled to a soft-ball stage and allowed to crystallize. It is flavoured with vanilla, and may have nut pieces added. Tablet differs from fudge in that it has a brittle, grainy texture which is medium hard. Fudge is much softer.

A Soor ploom is a sharp flavoured, round, green boiled sweet originally associated with Galashiels, Scotland. They are sold loose by weight in paper bags, traditionally in "quarters". They are said to have been first made in 1337 in commemoration of a skirmish near Galashiels. A raiding party from England were overwhelmed and killed by local men when discovered eating unripe plums. "Soor Plooms" is the motto of the town Galashiels. Creamola Foam was a soft drink produced in the form of soluble crystals. It was manufactured at Kinning Park, in Glasgow and sold mainly in Scotland from the 1950s until Nestlé ended production in October 1998. The colourful crystals were dissolved in cold water to form a sweet, effervescent drink. It was packaged in a small tin with a tight metal lid. To open you pried off the top with a teaspoon. And paper seal covered the foam crystals to keep them dry. The label had a cartoon girl and boy drinking with straws. The drink originally came in raspberry, orange, and lemon flavours. Cola was added to the range at a later date.

More recently due to popularity similar confectionary products have been introduced. Irn Bru was first produced in 1901 in Falkirk under the name Iron Brew. In 1946 laws prohibited the use of brew in the title because the drink was not brewed. It was rebranded as Irn-Bru. The product was successfully branded as "Scotland's other national drink" (after whisky) and is now made in Westfield, Cumbernauld, by A.G. Barr of Glasgow, since mid-1990s. The orange coloured sweet drink remains the number one selling soft drink in Scotland and the third best selling soft drink in the UK and is bright orange colour. As of 1999 it contained 0.002% of ammonium ferric citrate, sugar, 32 flavouring agents including caffeine and quinine (but not in Australia), and two controversial colourings (Sunset Yellow FCF and Ponceau 4R). On 27 January 2010, A.G. Barr agreed to a Food Standards Agency voluntary ban on these two colourings although no date has been set for their replacement.

A common myth was it was used as a cure for hangovers. Irn Bru now sells all over the globe. Posted by

Question: Originating in the Scottish town of Forfar, which pie is made from minced beef, and sometimes onions, in shortcrust pastry folded into a semi-circular shape?
Answer: Bridie