The Recipes

The following recipes are a purely personal selection which I have used as the starting point or inspiration to experiment within the Scottish idiom.

Most of them are old dishes which have something worthwhile to say to modern cooks. They are sensible, practical ideas: some still firmly held to, some less so. Some are particular dishes belonging to a region of Scotland which may have no appeal to others in a different environment. But they are, nevertheless, the people’s food, and for that reason alone are an important part of the Scottish food tapestry. In these circumstances, culinary excellence is relevant to the experience and the food expectations of the eaters. We may not all appreciate the attractions of Willie Fulton’s cooked cormorant but he clearly enjoys both the ploy of catching and eating his fishy meal.