We’re ringing in the new year (or should I say belatedly celebrating Hogmanay?) with SCOTTISH as our COTQ! I’m looking forward to seeing your finest neeps and tatties recipes, among other things. A Guid New Year tae ye’ n’ yours, HOs!
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I’ll add the Burns Night thread for reference, as that is where I have posted about quite a few Scottish recipes I have tried.
I look forward to this Quarter.
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It will be interesting to look at the influence Scottish cuisine has had on the modern-day cuisine of places like Nova Scotia, too!
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True!
I have enjoyed Modern Scottish food in Edinburgh, too. I enjoyed a phenomenal tasting menu at Number One a long time ago.
Some recipes from Number One
I am prompted to make Scottish tatties again!
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This should be an interesting thread to watch. Traditional Scottish cuisine can be a bit limited, mainly due to the climate constraining the fruit and vegetables that can be grown. But, on the other side of that coin, there’s fantastic game. And the seafood is great and would be better if we ate more of it on this island, rather than seeing it exported to Spain.
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I’m also going to watch this thread with interest.
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Don’t forget Cranachan.
I’ll be mostly just watching.
I think Waitrose magazine included some Scottish-inspired recipes in their January issue - I can’t find them online so I’ll try and post photos when I get back from work, which isn’t for another 15 hours.
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Me too! And maybe sipping some Scotch!
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Don’t you mean, whisky?
Do you also just call it “food” in Scotland without any qualifiers? 
Apparently Ireland also make it?!
But there’s trouble brewing apparently:
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https://www.waitrose.com/ecom/recipe/traditional-haggis-with-whisky-gravy
Found at least one recipe online!
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This looks like an interesting twist on haggis
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You’re on a roll! Or should that be a bap or softie? >ducks<
Would you believe I’ve never tried haggis? Despite me plastering this thread with recipes for it or using it?!
