Themes

We have arranged the themes in 'Recipes from Scotland' like the chapters of a cookery book — from soups and broths to drinks.

Soups and broths

Nourishing, warming soups have been the basis of much of Scottish cookery for centuries.

Fish and shellfish have been of great importance in the Scottish diet for centuries, especially for those living by the coast and rivers.

Although today health-conscious Scots eat their 'five-a-day', until relatively recent times most ate few vegetables.

Most Scots only ate fruit in season. Until the 19th century, jams and preserves were generally made and eaten by the wealthy.

Many a Scot has been raised on oats. This nutritious, energy-giving cereal thrives in the soil and climate of Scotland.

While Scotland has a rich natural larder of meat and game, until the 1800s for most people meat was a luxury.

The Scots are renowned for their baking and puddings, but sweet foods were first eaten at a high social level.

Nowadays we take running water and fresh hot and cold drinks for granted. Our ancestors were not so fortunate.