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The Clan Table

Recipes of the Highlands

Ten traditional dishes of Clann Dòmhnaill — the fare of the isles and glens, from smoky chowders to whisky-laced sweets. Cook the food our ancestors knew.

01Cullen Skink

Cullen Skink

Moray Firth Serves 4 40 mins

A rich, smoky soup of smoked haddock, potato and onion from the fishing villages of the Moray Firth — thick enough to warm a winter's night.

Ingredients

  • 450g undyed smoked haddock
  • 1 onion, finely chopped
  • 500g floury potatoes, diced
  • 600ml whole milk
  • 300ml water
  • 50g butter
  • Chopped chives, to serve
  • Salt and black pepper

Method

  1. 1Poach the haddock in the milk and water for about 5 minutes until just cooked, then lift out, reserving the liquid.
  2. 2Flake the fish, discarding any skin and bones.
  3. 3Melt the butter and soften the onion without colouring, about 8 minutes.
  4. 4Add the potatoes and the reserved poaching liquid; simmer until tender, 15 minutes.
  5. 5Lightly mash some of the potato to thicken the soup.
  6. 6Return the flaked haddock, warm through, and season to taste.
  7. 7Serve scattered with chives and plenty of black pepper.
02Scotch Broth

Scotch Broth

The Highlands Serves 6 2 hours

A hearty barley and vegetable broth simmered with lamb or mutton — the everyday soup of Scottish kitchens for centuries.

Ingredients

  • 500g lamb neck or mutton on the bone
  • 75g pearl barley
  • 1 onion, diced
  • 2 carrots, diced
  • 1 leek, sliced
  • A quarter of a small swede (neep), diced
  • 2 litres water
  • Chopped parsley
  • Salt and pepper

Method

  1. 1Put the meat, barley and water in a large pot and bring to the boil, skimming off any foam.
  2. 2Simmer gently for 1 hour.
  3. 3Add all the vegetables and simmer for a further 45 minutes.
  4. 4Lift out the meat, shred it from the bone and return it to the pot.
  5. 5Season well and simmer 10 more minutes.
  6. 6Serve hot with chopped parsley and crusty bread.
03Haggis, Neeps & Tatties

Haggis, Neeps & Tatties

Scotland Serves 4 1 hour

Scotland's national dish — savoury spiced haggis served with mashed swede (neeps) and potatoes (tatties), traditionally with a dram of whisky.

Ingredients

  • 1 haggis (about 900g)
  • 600g swede (neeps), peeled and diced
  • 600g potatoes (tatties), peeled and diced
  • 75g butter
  • A splash of milk
  • Whisky, to serve (optional)
  • Salt and white pepper

Method

  1. 1Wrap the haggis in foil and gently simmer or bake following its instructions, about 45 minutes.
  2. 2Boil the swede until tender, about 25 minutes; drain and mash with half the butter.
  3. 3Boil the potatoes until tender, 20 minutes; drain and mash with the rest of the butter and a splash of milk.
  4. 4Season both mashes generously.
  5. 5Split the haggis open and spoon out the filling.
  6. 6Serve the haggis with the neeps and tatties, and a wee dram if you like.
04Cock-a-Leekie Soup

Cock-a-Leekie Soup

Lowland Scotland Serves 6 1 hour 30 mins

An old Scots 'national soup' of chicken and leeks, gently sweetened with a few prunes — a dish once fit for the laird's table.

Ingredients

  • 1 whole chicken, or 4 chicken thighs
  • 3 leeks, sliced
  • 1 onion, halved
  • 2 litres chicken stock or water
  • 50g long-grain rice or barley
  • 6 prunes, halved
  • 1 bay leaf and a sprig of thyme
  • Salt and pepper

Method

  1. 1Put the chicken, onion, herbs and stock in a pot; bring to the boil and simmer for 1 hour.
  2. 2Lift out the chicken, strip the meat and return it to the broth; discard the onion.
  3. 3Add the leeks and rice (or barley) and simmer for 20 minutes.
  4. 4Add the prunes for the last 10 minutes.
  5. 5Season to taste and serve steaming hot.
05Stovies

Stovies

The Highlands Serves 4 1 hour

A homely stew of potatoes slow-cooked with onions and leftover roast meat — thrifty Highland comfort food.

Ingredients

  • 1kg floury potatoes, thickly sliced
  • 2 onions, sliced
  • 300g leftover roast beef or lamb, diced
  • 50g beef dripping or butter
  • 300ml beef stock
  • Salt and plenty of pepper

Method

  1. 1Melt the dripping and soften the onions until golden.
  2. 2Layer in the potatoes and meat, seasoning each layer.
  3. 3Pour over the stock, cover tightly and cook gently for 40 to 45 minutes.
  4. 4Stir occasionally, letting some potato break down to thicken the dish.
  5. 5The stovies are ready when the potatoes are meltingly soft.
  6. 6Serve with oatcakes.
06Cranachan

Cranachan

The Highlands Serves 4 20 mins

A celebrated Scottish dessert of whipped cream, toasted oats, raspberries, honey and a dash of whisky — summer in a glass.

Ingredients

  • 300ml double cream
  • 50g pinhead or rolled oats
  • 300g fresh raspberries
  • 3 tbsp heather honey
  • 2 tbsp whisky
  • 1 tsp vanilla (optional)

Method

  1. 1Toast the oats in a dry pan until golden and fragrant, then leave to cool.
  2. 2Whip the cream to soft peaks, then fold in the honey and whisky.
  3. 3Fold in most of the toasted oats and half the raspberries, lightly crushed.
  4. 4Layer the cream mixture with the remaining raspberries in glasses.
  5. 5Finish with a scatter of oats and a drizzle of honey.
  6. 6Chill briefly and serve.
07Traditional Shortbread

Traditional Shortbread

Scotland Serves Makes 12 45 mins

Buttery, crumbly shortbread made from just three ingredients — a Hogmanay and teatime treat perfected in Scottish kitchens.

Ingredients

  • 250g butter, softened
  • 125g caster sugar, plus extra to finish
  • 250g plain flour
  • 125g rice flour or cornflour
  • A pinch of salt

Method

  1. 1Beat the butter and sugar until pale and light.
  2. 2Sift in the flours and salt and bring together into a soft dough.
  3. 3Press into a lined tin and prick all over with a fork.
  4. 4Chill for 20 minutes, then bake at 160°C for 30 to 35 minutes until pale gold.
  5. 5Dust with sugar and mark into fingers while still warm.
  6. 6Cool in the tin before cutting.
08Clootie Dumpling

Clootie Dumpling

Scotland Serves 8 3 hours 30 mins

A spiced fruit pudding boiled in a cloth (a 'cloot'), traditionally served at Christmas and celebrations across Scotland.

Ingredients

  • 225g plain flour
  • 110g shredded suet
  • 110g breadcrumbs
  • 170g mixed dried fruit
  • 110g sugar
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 egg
  • Milk, to mix

Method

  1. 1Mix all the dry ingredients and dried fruit in a large bowl.
  2. 2Stir in the egg and enough milk to make a soft dropping consistency.
  3. 3Scald a cloth in boiling water, dust it with flour, and spoon in the mixture.
  4. 4Tie loosely to allow room to swell, then simmer in boiling water for 3 hours.
  5. 5Turn out and dry the skin in a warm oven for 10 minutes.
  6. 6Serve hot with custard, or cold in slices.
09Selkirk Bannock

Selkirk Bannock

The Scottish Borders Serves Makes 1 loaf 3 hours

A rich, buttery fruited bread from the Scottish Borders, packed with sultanas — famously enjoyed by Queen Victoria.

Ingredients

  • 500g strong white flour
  • 7g fast-action yeast
  • 100g butter
  • 75g sugar
  • 250ml warm milk
  • 350g sultanas
  • 1 tsp salt
  • Beaten egg, to glaze

Method

  1. 1Rub the butter into the flour, then stir in the sugar, salt and yeast.
  2. 2Add the warm milk and knead to a smooth dough; prove for 1 hour until doubled.
  3. 3Knead in the sultanas, shape into a round and prove for 45 minutes.
  4. 4Glaze with beaten egg and bake at 200°C for 30 to 40 minutes until deep golden.
  5. 5Cool on a wire rack.
  6. 6Serve sliced and buttered with a pot of tea.
10Scottish Tablet

Scottish Tablet

The Highlands Serves Makes about 40 pieces 40 mins

A crumbly, melt-in-the-mouth sugar confection somewhere between fudge and toffee — a beloved sweet at Highland gatherings.

Ingredients

  • 900g granulated sugar
  • 250ml whole milk
  • 100g butter
  • 1 tin (397g) condensed milk
  • 1 tsp vanilla extract

Method

  1. 1Melt the butter, milk and sugar gently, stirring until the sugar dissolves.
  2. 2Stir in the condensed milk and bring to a gentle boil.
  3. 3Boil, stirring constantly, for 15 to 20 minutes until it reaches soft-ball stage (115°C).
  4. 4Remove from the heat, add the vanilla and beat vigorously until it begins to grain.
  5. 5Pour into a buttered tin and mark into squares as it sets.
  6. 6Cut when cool and firm.
From the Clan Table

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