Because of the country's rugged climate, and the prevalence of an outdoor way of life, Scottish cuisine tends towards the warming and sustaining: thick, nourishing soups and stews, for example, rather than delicate sauces or fancy pâtés. Many recipes are based on one-pot dishes that are cooked slowly for long periods, such as Scotch broth and cock-a-leekie soup. For the same reason, rich baked goods are also common - the Aberdeen buttery is one that comes to mind.
Vegetarianism
At a first glance, you might assume that vegetarianism fares badly in the Scottish kitchen. After all, it's a cuisine in which venison, beef, game birds and fish all feature strongly. But the country is also noted for its cereals (especially oats), its vegetables and its soft fruits. Many dishes are naturally vegetarian. Many others can be made so without sacrificing their underlying qualities. In many cases, a vegetarian make-over will improve the taste of a dish as well as its health credentials.
One of my aims in this blog (in which this is the first post) is to introduce you to fine Scottish food - with a vegetarian accent. I'll recommend restaurants and pubs that serve healthy, meat-free meals, and I'll share recipes from my collection of Scottish vegetarian dishes.
Scotland is noted for the quality of its products, and that applies equally to its food. By using traditional recipes made from fresh, local ingredients, many cooks - professional chefs and ordinary people who cook for their families - are producing first class food that's equal to the best that you'll find anywhere in the world.
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