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The most typical Scottish dessert most appreciated by the inhabitants of the country for them and as if it were the breakfast, because in almost every the meals it is present.

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Igredients

225g oats

60g wholewheat flour

1/2 tsp bicarbonate of soda

60g butter

1 tsp salt

1/2 tsp sugar

60-80ml hot water

Method

1. Pre-heat the oven to 190C.

2. Mix together the oats, flour, salt, sugar and bicarbonate of soda.

3. Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.

4. Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.

5. Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use. In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)

6. Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

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Colcannon Recipe

Prep time: 10 minutes

Cook time: 25 minutes

Yield: Serves 4 as a side dish

For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too.

INGREDIENTS

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks

Salt

5-6 Tbsp unsalted butter (with more butter for serving)

3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green

3 green onions (including the green onion greens), minced (about 1/2 cup)

1 cup milk or cream

METHOD

1 Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.

Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.

2 Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.

Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.

Add the green onions and cook 1 minute more.

3 Mash the potatoes with milk or cream, add greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.

Use a fork or potato masher and mash the potatoes, mixing them up with the greens.

Add salt to taste and serve hot, with a knob of butter in the center.

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Haggis is the most famous Scottish dish with a wonderful and unique fiavour, for those brave enough to eat it!

Haggis is made from a sheep’s internal organs. This mixture is minced and mixed with beef fat and toasted oatmeal. It is then stuffed into the lining of the sheep’s stomachs and sewn up. It is then cooked for hours by boiling and then served with neeps and tatties (turnips and potatoes).

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This is a traditional dish found on the Western Isles of Scotland. It is made from boiled cabbage, carrots, turnip and potatoes. This dish is a cross between a soup and a stew.

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This is a savoury biscuit made from barley and oat flour. It is traditionally cooked on a griddle. This is now a common side dish to cheese.

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The famous Scottish beer known for its immense sophisticated flavour is the most appreciated drink in the country

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Scottish cuisine is well known for its drinks as well.

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The whiskey of Scotland is currently one of the best whiskey in the world.

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In Scottish cuisine, various types of dishes are produced. Those who are most consumed by the population of the country are:

Oatcakes.
Scotch Broth.
Colcannon.
Haggis.
Porridge.
Whisky.
Beer.