Champit Tatties With Skirlie by Bob Towlson

Mashed Neeps / Turnips by Bob Towlson

Lentil and Ham Soup by Karen Vivers

Home cooking at its best. Filling, warming, super tasty. The best soup to come home to on a Winter's evening

Cullen Soup by Bob Towlson

A traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland.

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.

Scottish Currant Scones by B Innes

Warm Scottish Scones with sweet Currants are a treat for breakfast any time of year, or for that matter any time of day.

Loch Fyne Beer Battered Mussels by Bob Towlson

• This is a quick, easy and great starter, but works equally well as a snack - serve with a cold beer.

The Connor MacLeod Cocktail by Mal Parido

For fans of The Highlander, or just fans of delicious, unconventional cocktails, this recipe literally came to me in a dream... Enjoy!

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…

World's Best Pecan Shortbread by B Innes

The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store. Here’s my version. It’s easy to make and is sure to become a family favorite.

Bacon and Egg Pie by Bob Towlson

Shortbread Linzer Tart Cookies by B Innes

Being a little enthusiastic this year I decided to try a new twist, making a combination of two of my favorite Christmas Cookies. This is a slight adaption of my World's Best Shortbread Cookies that is although time consuming certainly worth the effort.

Scottish Sliced Sausage by Bob Towlson

Scottish Cuisine: Green Peas and mint Soup by Robert-Gilles Martineau

I have nurtured a special fondness for Scotland where I stayed many times as far back as in the 1970’s. I’m still an ardent fan of Hamilton Academics, better known as the “Accies”, Football Club (Soccer)! Scotland has more to offer than whisky and haggis, and its gastronomy is slowly but steadily getting better attention thanks to…