Fancy adding some Scottish flavour to Christmas dinner? Here are some traditional (and not so time-worn) dishes, complete with links to recipes from Michelin-starred Scots chefs, and famed Scottish foods that will work a treat around the turkey.

Chances are you’ll be getting things off to a Scottish start anyway – with some smoked salmon and scrambled eggs over Buck’s fizz at breakfast. Carry on the celtic Christmas theme and whip up some haggis bon-bons courtesy of Martin Wishart to serve as canapés with your pre-dinner Champagne.

MasterChef : The Professionals winner and Head Chef at The Golf Inn, Derek Johnstone. World Whisky Day in the Kitchen - Haggis Bon Bons with Arran Mustard and Glenkinchie Whisky Mayonnaise

Haggis Bon Bons with Arran Mustard and Glenkinchie Whisky Mayonnaise. Picture: TSPL

All you need is haggis, eggs, flour and breadcrumbs – try serving with orange marmalade mixed with a dram of whisky for a quick and easy dipping sauce.

Cock-a-Leekie soup – a well-loved concoction of chicken and leek bulked out with barley or rice – is a traditional starter at Christmas dinner in Scotland.

Tom Kitchin food for Spectrum Magazine Autumn comfort food cock-a-leekie soup

Cock-a-leekie soup. Picture: Marc Millar

Tom Kitchin’s version should get your spread off to a flying start.

Clootie dumpling makes for a good Scottish alternative to Christmas pudding, having much the same DNA – a rich, spiced, steamed pudding of apples, raisins, sultanas, cinnamon and allspice, ginger and nutmeg, cooked by wrapping in a cloth (or cloot, in Scots) and simmering in hot water and served with custard or cream.


For something a little lighter, Cranachan is always a crowd-pleaser.

Cranachan. Picture:TSPL

Cranachan. Picture:TSPL

Similar to Eton Mess, this dish was traditionally made with crowdie cheese but modern recipes (which are more like assembly instructions, making this a quick and easy option) tend to swap in whipped cream – plus Scottish raspberries, oats, honey and whisky.

Round off the meal with a cheeseboard stocked with Scottish favourites such as Caboc – Scotland’s oldest cheese originating in the Highlands in the 15th century – a cream cheese rolled in toasted oatmeal; sheep’s-milk Lanark Blue; the mild, soft and Cheddar-like Dunlop; soft Bonchester and Isle of Mull Cheddar – don’t forget the oatcakes.

Lanark Blue cheese. Picture: TSPL

Lanark Blue cheese. Picture: TSPL

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