Peat Smoked Haddock
"Cooked in milk and served with a poached egg (and a large a'bunadh!)"
Sandy Kenneway
Reestit Mutton
"Mutton, salted for several days then dried over a peat fire (just like the barley), can keep indefinitely. Makes a great tattie soup."
Gordon Laurenson
Roast Beef
"Roast Angus beef."
Karen Bynoe
Scotch Pie wi' Clapshot
"A real delicacy and, like the haggis, affordable to all."
Alan Mitchell
[Clapshot is a potato, turnip and onion mash.]
Skirlie
"Oatmeal and onions fried together and taken with mashed potato."
Alexander J Allan
Stovies
"I roast a joint of beef specially to make stovies. Add lots of chopped onion, sliced potatoes, beef stock and my secret ingredient, beer."
Jane Morrice
"Pieces of left-over roast meat (lamb or beef preferably) mixed with mashed potatoes and any other suitable veg, and served piping hot with gravy. Delicious (and thrifty!)."
A Storie
"Stoved potatoes (with mince or corned beef)."
David Gray
Also suggested by John Donnelly, Melanie Jeffrey, Gillian Pearson, Rashelle Reid, Alan Shepherd, Bill Thain and Linsey Watson.
Venison Delight
"Venison with a lattice pastry and a whisky sauce. (My heart's in the Highlands my heart is not here, my heart's in the Highlands a chasin' the deer)."
Helen Laverty
Veggie Haggis
"As great as the original but with nuts and veggies instead."
Gail Rankin
Clootie Dumpling
"A boiled fruit pudding which you can have as a dessert with custard or fried for a breakfast."
Anne McCutcheon
Also suggested by M Cook and Terry Robins.
Cranachan
"Cream mixed with honey, whisky, oatmeal and raspberries."
Andrew Schofield
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