A buttery, also known as a rowie or Aberdeen roll, is a savoury Scottish bread roll. They are noted for their flaky texture and buttery taste (hence the name).
Arbroath Smokies are prepared using traditional methods dating back to the late 1800s.
A bridie or Forfar bridie is a Scottish type of meat pastry or pie, originally from the town of Forfar,
Scotland is notorious for its sweet tooth, and cakes and puddings are taken very seriously. You might have heard of Clootie Dumpling, Cranachan or Atholl Brose
Cullen Skink is a thick Scottish soup made of smoked Finnan haddock, potatoes and onions.
The Scottish city of Dundee has a long association with marmalade. The oft-related story of how this came about begins sometime in the 1700s when a Spanish ship with a cargo of Seville oranges docked in Dundee harbour to shelter from storms.
Finnan Haddie is smoked haddock which originated in the Aberdeen fishing village of Findon.
Fish and chips is very popular across Scotland, with an abundance of chip shops or 'chippies' bound, the best often found in coastal towns within sight of the fishing boats tied up in harbour.
Chieftain O' The Pudding Race - Bridget McGrouther spills out the myths, history and ingredients of the humble haggis
Irn-Bru is widely reputed to be an excellent cure for hangovers!
Sliced sausage remains a favourite in Scottish cooked breakfasts and is often eaten in a bread roll. It can be pork or beef or a mixture of the two.
Moffat Toffee is not toffee, but a boiled sweet made in the Dumfries & Galloway town of Moffat.
Rowan berries can be made into a slightly bitter jelly which in Scotland is traditionally eaten as an accompaniment to game
A Scotch pie is a double-crust pie originating in Scotland but across other parts of the UK.
In many hotels and B&Bs you'll be offered a Scottish breakfast, similar to its English counterpart of sausage, bacon and egg, but typically with the addition of local favourites such as black pudding
Bannock is a bread the same thickness as a scone. It is a form of flat cake, baked on a griddle and popular in Scotland.
Stovies is a traditional Scottish dish, similar to the French Pot au Feu.
The traditional recipe uses just sugar and cream. More modern recipes substitute condensed milk and butter for the cream