
Typsy Laird is simply a boozy Scottish trifle that is perfect as an end to a Christmas and/or Burns Night dinner party.

Welsh Cakes are a smaller, but similar version of Scottish Girdle Scones.

Cranachan Parfait, a French twist to the traditional Scottish dessert of cream, honey, Whisky, oats, served with raspberries, buttery shortbread and topped with a crunchy oat praline.

Scotch eggs may be a British dish, but they certainly are not Scottish.

Cock-a-Leekie soup is a popular choice for the soup course on Burns Night, but you can make this chicken, leek and rice soup anytime of year.

This is an excellent winter meal, combining a classic Scottish ingredient with fresh fish and generous amount of butter