Mince And Tatties by Bob Towlson

Chicken Stovies by Bob Towlson

Lorne Sausage Ingredients by Bob Towlson

Autumn Meat Pasties by Bob Towlson

Chicken in Apple and Whisky Sauce by Bob Towlson

Vegetarian Haggis Recipe by Bob Towlson

For those who wish no harm on the famously shy, wee beastie then here's a vegetarian adaptation for your table.

1930s Recipe Classic Scottish Stovies by Derek Johnsen

Scottish Stovies (Copied and adapted from a 1930s cook book) The French create the classic “Gratin Dauphinoise” by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. The name probably comes from the Scottish and north of England word for stewing. There are many variations on the…

Bacon and Egg Pie by Bob Towlson

Scottish Sliced Sausage by Bob Towlson

1930s Recipe Belgrade Stew by Derek Johnsen

Very popular in my granny's house in the 1950s and 1960s. Veal used to be a reasonably cheap cut of meat back then.