We love a crispy cold Autumn walk with the family but especially when you have a bowl of delicious warming traditional Scottish Broth to come home to. The two are a perfect match! We absolutely love Scotch broth and its even more satisfying when you make it with a piece of leftover meat to save on food waste and extract every last bit of goodness out of something that was equally delicious the night before. It’s the perfect soup for Autumn and Winter and is made with a selection of hearty root vegetables.
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Garlic Rib Roast
This delicious beef rib roast has been on the recipe bucket list for a long time. I knew it was a pretty pricey cut so it put me off for some time but today we decided to give it a try instead of getting a Friday night takeaway and we’ve not been eating out just now too so that was a good excuse also to splash out a bit. It’s definitely the perfect recipe for a special treat and would even work really well at Christmas or New Year!
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Mince and tatties
This dish is such a classic and a favourite of the Scottish people, especially here in the North East. It’s a hearty yet easy meal to make and is delicious on a cold Autumn of Winters day. We love making this dish now and again and enjoy it with fresh garden tatties (potatoes) and creamy neeps (turnips).
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Smoked Salmon pate
We love this creamy traditional Scottish smoked salmon pate. It works really well with pasta, oatcakes, toasted sourdough and you can even make a delicious smoked salmon and prawn terrine with this recipe. My favourite has to be traditional Scottish smoked salmon pate on my home made Scottish oatcakes.
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Beetroot Brownies with cacao nibs
I can’t possibly think of a better way to use up the garden beetroot than in these beetroot brownies! They are so good and most definitely count as one of your five a day right?! They add a healthy dose of fibre and the kids are eating beetroot so that’s surely a win?! They are delicious though and the perfect way to use up the garden glut of beetroot at this time of year.
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Traditional Scottish Oatcakes
We love these traditional Scottish oatcakes as they are so easy to make yet so delicious with a slice of cheese and fresh jelly from the garden. I always thought that traditional Scottish oatcakes were difficult to make but they are acutally pretty easy. It just takes a little patience and careful preparation to make sure they don’t break. The warmth and smell that these traditional oatcakes bring to the kitchen is worth the little extra effort to make them fresh.
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Traditional Scottish Beef Stew
We love this traditional Scottish beef stew. Its very simple and very much like how Scottish beef stew would have been cooked traditionally. I like to use the slow cooker for this beef stew as it creates the most delicious melt in the mouth stew and the kids absolutely love it! Its packed with nutritional wholefoods and you can serve it up alongside delicious seasonal vegetables too for an extra veggie boost. I like to serve my traditional scottish stew with creamy mashed potatoes to mop up the beef gravy, stir fried kale fresh out of the garden and a whole head of buttery broccoli. What a treat!
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Scottish Haggis Balls
Ok I’ve called these Haggis balls but I did squish them down in the pan to cook easier but you could keep them round and deep fry instead. I just thought they would be a little healthier cooked in the pan. They were delicious and served up with all the classis were a real Scottish treat! 🙂
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Wartime Rhubarb Sponge
This delicious rhubarb sponge is moist and crumbly at the same time. It’s half way between a rhubarb crumble and a sponge and is the kind of delicious pudding your Grandma would have served you after a Sunday lunch. My kids loved it so much I barely got a shot of it coming out of the oven. lol 🙂 Check out the video below for this simple recipe.
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Coconut & Orange Cake Bars
These delicious cake bars are perfect for packed lunches, school break snacks, take to work snacks and afternoon pick me ups for those busy work at home mums! These fluffy cake bars are delicious with a thin coating of orange icing on top. You could also skip the icing and just eat the cake bars on their own too.
You could also add a delicate sprinkle of desiccated coconut on the top also but I enjoy these with a light sprinkling of grated orange zest. It adds a bit of colour.
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The Wee Larder by Angie Milne 