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Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
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Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used ...
Scotland: First Foot Revelers pay close attention to starting off on the right food in the New Year. It is believed that whomever is the “first foot” through the door is indicative of the luck ...
Haggis is one of Scotland's most recognisable and traditional foods associated annually with Burns' night. Irn-Bru is Scotland's most popular home-grown soft drink. Shortbread is a classic Scottish dessert that consists of flour, sugar, and butter. Whisky is the quintessential drink of Scotland.
Despite concerns that British people are no longer eating traditional dishes, [3] mince and tatties remains popular in Scotland. A survey by the Scottish Daily Express in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat mince and tatties once a week.
Scottish cuisine has closer links to Scandinavia and France than English cuisine has. [254] Traditional Scottish dishes include bannocks, brose, cullen skink, Dundee cake, haggis, marmalade, porridge, and Scotch broth. [254] [255] The cuisines of the northern islands of Orkney and Shetland are distinctively different from that of mainland ...
Enjoy a classic game of Hearts and watch out for the Queen of Spades!