If you’re doing the big shop this weekend, why not load up with Scotland’s finest foods and have yourself a Burns Supper? Here’s your shopping list, courtesy of guest blogger Louisa.
Traditionally on Burns Night, haggis, neeps (swede/turnip, let’s not get into the difference here, just eat one of these) and tatties (potatoes) are served. All washed down with whisky, or Irn Bru if you’re ‘aff the drink’. The meal is usually finished with oatcakes and cheese.
Despite the jokes about deep fried Mars bars, I have never tried one, nor have I ever seen one. They’re basically an urban myth, but I believe some fish ‘n’ chip shops make them for novelty factor.
Scottish foods aren’t known for their health benefits (chips are jokingly referred to as a Glasgow salad), but they’re certainly unique – and often very tasty.
Here are more Scottish foodie treats you can sample this Burns Night.
Lorne sausage (square/sliced sausage)
Unfamiliar to any shop south of Berwick, Lorne sausage is a peculiar thing. It’s made of pork and is part of the full Scottish breakfast, but is also enjoyed in a roll or a sandwich at the start of the day. It looks wholly unappetising but tastes pretty good – like a normal sausage but with a hint of spice.
Stornoway black pudding
Stornoway (the capital of the Isle of Lewis) is renowned for its black pudding, and has PGI status. It’s said to be one of the finest in the world due to the addition of Scottish oatmeal. Black pudding is essentially congealed animal blood but you need to look past the basic description. It’s very rich, quite spicy and partners excellently with apple sauce. If you like haggis, you’ll probably like black pudding.
Cullen skink is a thick fish soup with an odd name. Cullen is a fishing town in the Moray Firth, the origins of the word ‘skink’ are a bit more conflicting. It consists of haddock, onion, milk/cream and potatoes, and is a popular starter in Scottish restaurants.
A very traditional ‘cake’ closely resembling a Christmas pudding. It’s a rich dish, chock full of dried fruit and spices. It’s steamed in a piece of rag or ‘cloot’, hence the name.
Cranachan is a grown-up dessert made of Scot’s oats, whisky, fresh raspberries, honey and whipped cream. It’s a simple dish but with a lot of flavour. Sort of the Scottish equivalent to Eton Mess.
Not to be confused with the frou frou French fancies, Macaroon bars consist of a thick brick of fondant (made using potato) covered in chocolate and sprinkled with coconut. They were first manufactured in 1931 by Lees and are extremely sweet but delicious.
A staple in any Scottish guiser’s Halloween haul, tablet is similar tasting to fudge but with an entirely different texture. It’s made in hard or soft form – the soft being melty, sugary, tooth-coating goodness. The hard type starts with a tough bite but the finale is the same. It’s thought to date back to the 18th century.
This is entirely dissimilar to the standard British seaside rock. Edinburgh rock is typically served as small pastel-coloured chunks, it’s crumbly and soft, and fruit-flavoured. Ubiquitous on the capital’s Royal Mile and Prince’s Street.
NB: Scotland is the only country in the world where Coca Cola is not the top selling soft drink. Irn Bru holds that fizzy crown.
If you’re after some sweet flavours for your e-cig, check out our sweet variety pack.