Scotland’s best culinary concoctions from haggis pakora to tablet ice cream

Scotland is renowned for its world-class seafood and top-notch chefs, but we’re also a nation of food innovators.

We Scots don’t just stick to the norm when it comes to culinary creativity and we’re responsible for some truly inventive meals, food fusions, and, of course, comfort foods.

From putting pasta in a pie to giving an Indian twist to our national dish, here are some of our favourite Scottish culinary creations.

Vegetarian haggis

Haggis is one of the most underrated ingredients around and has been getting an unfair rap for many years, likely down to its traditional contents and cooking method.

If you are put off by that, then the vegetarian version may be for you. It is also delicious and it is so popular that sales rocketed by 60 per cent in the years from 2015, with many people turning to meat-free alternatives for a number of meals.

Tattie scone French Toast

If you didn’t know already, Hall’s of Scotland are geniuses when it comes to creating recipes with their breakfast products. Our favourite has to be this simple yet effective way to elevate your breakfast by replacing the bread in your French Toast with tattie scones.

Irn-Bru pulled pork

What’s better than cracking open a cold can of Scotland’s favourite soft drink? Using it to create slow-cooked pulled pork of course.

While this bold recipe might put some people off right away, if you want to give it a try then just pop a pork shoulder into the slow cooker, add the seasoning and, of course, splash just the right amount of Irn-Bru on top. You can find the full recipe with Scottish blogger, Foodie Quine.

Macaroni pie

Mac and cheese is a staple of most kitchens (and restaurants, pubs and chippies too) and when combined with a Scotch pie, it is a proper Scottish favourite. This cult classic was once a common sight in Greggs until the baker sadly discontinued it in 2015.

There are still plenty of places to pick them up, however, and with the cheesy pasta replacing traditional mutton, the macaroni pie is a treat vegetarians can enjoy too.

Haggis pakora

Scotland is known for its affinity with curries, let’s not forget that Chicken Tikka Masala was born in Glasgow. Pakora is a favourite starter for most people heading to an Indian – and merging it with our national dish has been a masterstroke.

The haggis variant – rather than chicken, veg, or fish – is simply divine and the perfect fusion of south-east Asian and Scottish cuisine.

Roll and fritter

Scots have a penchant for pairing bread with potato to create the ultimate comfort food, be it a roll and chips or even a roll and crisps. However, for the unrivalled king of the occasional lunchtime snack, look no further than the roll and fritter.

With the perfect balance, it tastes even better when smothered in generous helpings of salt and vinegar or salt and sauce.

Tablet ice cream

Scotland boasts some fantastic ice cream and gelato producers and this tribute to the nation’s favourite sweet delight is best savoured on a warm day out at the seaside.

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