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:
This is an easy to follow recipe for making one of Scotland's favourite breakfast items.
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."
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."
A wonderful recipe for a Scottish classic that's harder to make than you think.
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."
This traditional Scottish soup is a rich winter warmer, great for celebrating Burns' Night.
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."
Definitely one of the most adventurous recipes on this list, we can't wait to try it
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!"
A great Scottish sweet first made famous by confectionery giant Lee's.
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."
A classic Scottish desert popular on Burns Night
A traditional recipe for a variety of flat quick bread or any large, round article baked or cooked from grain.
Food.com says: "This recipe for traditional Bannocks comes from the 1983 cookbook, Traditional British Cooking."
A wonderfully filling recipe for this classic comfort 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."
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
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."