St. Andrew’s Day offers countless opportunities to celebrate. From ceilidhs and dinner parties to whiskey tastings, there are so many ways to embrace the day. To help you get into the Scottish spirit we have curated a selection of our favourite Scottish recipes for you to try out. Whether you’re gathering with friends or just want to treat yourself, these dishes are a great way to bring the taste of Scotland to your table.
Soup is always a great way to start a meal, and this hearty, warming Cullen Skink is the perfect dish to bring a touch of Scottish spirit to the table.
Ingredients
500g smoked haddock fillets
1 large onion, finely chopped
1 leek, finely sliced
1 large potato, peeled and diced
600ml milk
300ml vegetable stock
1 bay leaf
Fresh parsley or chives, chopped
Salt and black pepper, to taste
Butter or oil, for frying
Instructions
Place the smoked haddock in a large saucepan and cover it with the milk. Add the bay leaf.
Heat gently until the milk starts to simmer. Let it cook for about 5 minutes then remove the fish and set aside. Strain and set the milk to the side.
In a separate pot, heat a small amount of butter or oil. Add the onion and leek, cooking gently until they are soft and translucent.
Add the diced potato and cook for a few minutes, stirring to prevent sticking.
Pour the reserved milk and the stock into the pot with the vegetables. Bring to a gentle simmer and cook for 10-15 minutes, or until the potatoes are tender.
Flake the smoked haddock into large chunks, discarding any skin and bones. Add the fish back into the soup and cook for an additional 5 minutes.
Flake the smoked haddock into large chunks, discarding any skin and bones. Add the fish back into the soup and cook for an additional 5 minutes.
Taste and season with salt and pepper.
Enjoy your Cullen Skink—it’s a true taste of Scotland!
For a delicious Scottish main course, the classic choice is often mince and tatties. But if you’re looking to add a little flair this St. Andrew’s Day, why not try the flavourful Scottish Balmoral Chicken?
Ingredients
4 skinless chicken breasts
200g haggis
8 slices of bacon
Salt and pepper to taste
Whisky Cream Sauce
1 tbsp butter
1 small shallot, finely chopped
100ml whisky
200ml double cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 180°C. Butterfly each chicken breast by cutting a pocket in the thickest part, ensuring you don’t cut all the way through.
Divide the haggis into four portions and stuff each chicken breast pocket with haggis. Press to secure.
Wrap each stuffed chicken breast with two rashers of bacon to keep the haggis inside. Season with salt and pepper.
Heat an ovenproof pan over a medium-high heat. Add a touch of oil and sear the bacon-wrapped chicken breasts for 2-3 minutes on each side. Transfer the pan to the oven and bake for 20-25 minutes until the chicken is cooked all the way through.
In a small pan, melt the butter over medium heat and sauté the shallot until soft. Carefully add the whisky and simmer for 2-3 minutes. Stir in the cream and season with salt and pepper. Simmer for a few more minutes until the sauce thickens.
Slice the Chicken Balmoral and drizzle with the whisky cream sauce. Garnish with fresh parsley.
The perfect side for your Chicken Balmoral is a generous serving of neeps and tatties.
Ingredients
500g turnips, peeled and diced
500g potatoes, peeled and diced
2 tbsp butter
Salt and pepper to taste
A dash of milk or cream
Fresh chopped chives or parsley, for garnish
Instructions
Place the diced turnips in one pot and the diced potatoes in another, covering each with water. Add a pinch of salt to each pot, then bring to a boil over medium-high heat.
Boil the turnips for about 25-30 minutes and the potatoes for about 15-20, until both are tender. Drain well.
If you prefer separate mashes, mash each vegetable individually with 1 tbsp of butter, seasoning with salt and pepper. For a combined mash, place both in a large bowl and mash together with 2 tbsp of butter.
For a richer texture, add a splash of milk or cream to the mash as you combine everything.
Garnish with fresh chives or parsley. Serve hot as a delicious side to your Chicken Balmoral.
Last but not least is a delicious Scottish dessert, and there is no better option than to make some delicious buttery shortbread.
Ingredients
225g unsalted butter, softened
100g granulated sugar
250g all-purpose flour
30g cornstarch
1/4 tsp salt
Instructions
Preheat your oven to 150°C. Line a baking tray with parchment paper.
In a large bowl, cream the softened butter and sugar together until smooth and fluffy.
Sift the flour, cornstarch, and salt into the bowl. Mix gently until just combined. Be careful not to over-mix, the dough should be in a crumbly texture.
Transfer the dough to a floured surface and knead lightly until it forms a ball. Press or roll it out to about ¼-inch thickness.
Use a knife to cut into fingers or a round cutter for individual cookies. Prick the tops with a fork and sprinkle a little granulated sugar over each.
Place the pieces onto the prepared baking tray and bake for 30-35 minutes until the edges are just starting to turn golden.
Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
This traditional shortbread is the perfect way to finish off your yummy Scottish meal.
St. Andrew’s day is the perfect excuse to lean into Scottish heritage and treat yourself to some classic dishes. These recipes bring authentic flavours of Scotland right to your table with each dish helping you celebrate in true Scottish spirit. Set your table, play some Scottish tunes and make this St. Andrew’s Day a great tribute to Scottish tradition.