We've picked out ten of the most popular Scottish recipes on Pinterest for you to check out

Following our articles on some of the best bloggers and chefs to follow on social media, we decided to look and see what other great places on the web there are for inspiration, advice, recipes and articles on Scottish food and drink.

Personalised media platform come social media site Pinterest offers a great place to discover everything from traditional recipes to advice on modern cooking techniques.

Pinterest CEO Ben Silbermann describes the company as a “catalogue of ideas,” that inspires users to “go out and do that thing.”

Here are some of the most pinned Scottish recipes on Pinterest:

Peter Hogan’s recipe for Potato Scones

This is an easy to follow recipe for making one of Scotland’s favourite breakfast items.

Picture: Peter Hogan

Picture: Peter Hogan

Peter says “Tattie Scones, no Scottish breakfast is complete without them. Americans have the Hash Brown we Scots have the Tattie Scone. Taters or tatties both refer to potatoes – the usage depends on which side of the Atlantic you hail from.

The potato or tattie scone recipe requires very few ingredients and is suitable for vegetarians.”

Eugenie Kitchen’s recipe for 3-Ingredient Shortbread Cookie

This an interesting twist on a classic Scottish sweet.

Eugenie describes the recipe as: “3-ingredient shortbread, Scottish biscuits. For winter, especially Christmas, you don’t have to buy salty and sweet Scottish tradition anymore. Just use this tender and crumbly cookie recipe for family gathering next time. It’s also eggless and doesn’t require a stand mixer.”

Cakey Boi’s recipe for Scottish tablet

A wonderful recipe for a Scottish classic that’s harder to make than you think.

Picture: CakeyBoi

Picture: CakeyBoi

Cakeyboi says: “For those not in the know, tablet is a treat, Scottish in origin, which lies somewhere near fudge and toffee on the confectioner line up. Yet, it’s not chewy or brittle like some toffees, nor is it as soft as fudge. It’s sort of crumbly with  a vanilla, sweet, buttery taste. Having said this, the recipe I followed did not use butter, so maybe it’s not real tablet, but it certainly tasted like it and has the same texture.

This is definitely for the sweet of tooth. Once tried, you will be a convert.”

Goodfood TV’s Cullen Skink

This traditional Scottish soup is a rich winter warmer, great for celebrating Burns’ Night.

Picture: Good Food TV

Picture: Good Food TV

Good Food TV say: “A very popular winter warner. At Sam’s Brasserie, the chef serves Cullen skink garnished with a poached quails egg and a little more chopped parsley.”

Larder Love’s recipe for Aberdeen Crulla and chocolate whisky dipping sauce

Definitely one of the most adventurous recipes on this list, we can’t wait to try it

Picture: Love Larder

Picture: Love Larder

Lover Larder says: “This is definitely one for those with a sweet tooth. These sugary plaits are mainly associated with Aberdeen and thought to derive from the doughnuts brought into Scotland by the Dutch fishing fleets. They are a bit like the Churros that you get in Spain and Mexico which is why I decided that a choccy dip would go so very well with them. Kids love these, but for an adult treat I like to serve them with my whisky and chocolate dip, yummy!”

London Eats Macaroon Bars

A great Scottish sweet first made famous by confectionery giant Lee’s.

Picture: London Eats

Picture: London Eats

London Eats say: “The Scottish macaroon bar is something of tooth-aching sweetness. It has a snowy-white intensely sugary interior that has been dipped in chocolate and then rolled in toasted coconut. This is probably as bad as sweets can get (and a dentist’s worst nightmare) but it has a firm place on the heart of a nation that, well, loves just about anything that is very, very, very sweet.”

Tinned Tomatoes’ recipe for Cranachan

A classic Scottish desert popular on Burns Night

Picture: Tinned Tomatoes

Picture: Tinned Tomatoes

Jacqueline Meldrum of Tinned Tomatoes says: “Cranachan is a Scottish dessert made with cream, raspberries, honey, whisky and oats. Yum!”

Food.com’s Traditional Bannock recipe

A traditional recipe for a variety of flat quick bread or any large, round article baked or cooked from grain.

Picture: Food.com

Picture: Food.com

Food.com says: “This recipe for traditional Bannocks comes from the 1983 cookbook, Traditional British Cooking.”

About Food’s recipe for Stovies

A wonderfully filling recipe for this classic comfort food.

Picture: About Food

Picture: About Food

About Food says: “Ask 100 Scots how to cook traditional Stovies and you will get 100 different answers. Much like the English Bubble and Squeak recipe, this one is pretty much a free for all; it is a recipe using whatever you happen to have to hand on a Monday, after your Sunday Roast.

Stovie means “bits from the stove”, all those bits which are left over, with the main constituent being the bits of meat from the roast the day before. Not that you have to be restricted to the pickings from your Sunday lunch; Stovies can also be made using a tin of corned beef or some cooked minced beef or sausages. It really is up to you.”

Saveur’s recipe for Partan Bree

This classic dish from the North East gets it name from its ingredients – partan being the Gaelic and Scots for crab and bree a Scots term for soup

Picture: Saveur

Picture: Saveur

Saveur says: “Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland’s Isle of Skye.”

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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