From delicious Islay crab pâté to traditional Scotch broth and Edinburgh raspberry fog, home recipes originating from Scotland have been captured in a new free recipe book.
Produced by VisitScotland, You’ll Have Had Yer Tea? Treasured Tastes of Scotland features more than 40 homemade (and often secret!) recipes submitted by members of the public following a nationwide appeal.
Recipes submitted from every corner of the country
Each region of Scotland, from Shetland to the Scottish Borders, is included, with recipes submitted by people from every corner of the country. Other choices include Cullen Skink from Aberdeen & Grampian, rice pudding with stewed rhubarb from Greater Glasgow & Clyde Valley and potato scones with crowdie from the Highlands & Islands.
Each recipe is accompanied by a special memory giving the background to each dish. Whether it’s a childhood recollection of helping mum bake shortbread or frying the catch of the day after a fishing trip with granddad, every delicious recipe is brought to life by the story behind it.
“Our local Scottish roots, our
home-cooking skills and memories of days gone by…”
“The idea behind this recipe book was to create a legacy for the Year of Food & Drink 2015, reminding ourselves of our local Scottish roots, our home-cooking skills and memories of days gone by when family food, cooking and eating together were more prevalent,” said Scottish chef and food enthusiast Shirley Spear, who wrote the foreword for You’ll Have Had Yer Tea. “I would love to see more of this in the future.”
You’ll Have Had Yer Tea? Treasured Tastes of Scotland is available in VisitScotland Information Centres throughout Scotland – or download your own copy by clicking here.
Try one yourself!
Maggie Morrison’s Christmas Trifle
- 8 mini sponge cakes
- Raspberry jam
- 1 medium tin of fruit cocktail
- Half a glass of sherry
- 2 bananas
- 375 mls custard
- 250 mls double cream
- Glacé fruits (optional)
1. Slice sponge cakes thinly, spread with jam and place around glass dish in layers.
3. Mix juice from fruit cocktail with sherry and pour over the jam sponges.
4. Place a layer of bananas over the sponges and jam.
5. Pour two thirds of custard over the mixture.
6. Place remaining fruits on top of the custard then cover with remaining custard.
7. When cold, spread whipped double cream on top.
8. Decorate and serve.