01 SOMETHING FISHY

Hailing from the village of Cullen in Morayshire, Cullen Skink is a thick and warming soup made with smoked haddock, sometimes the traditional Finnan Haddie, potatoes and onions. A warming dish for a cold Scottish winter, Cullen Skink is often served as a starter on a traditional Scottish dinner menu.

02 OOR ANGUS

Aberdeen Angus beef is synonymous with quality. The marbled meat remains moist and mouth-wateringly tender when cooked. The breed was developed in the early part of the 19th century in the North East of Scotland and has since spread around the world.

03 I WANT CANDY

Despite its name, Moffat Toffee is not actually a toffee at all, but a boiled sweet. The confectionary, produced at The Moffat Toffee Shop, is renowned for its tangy, sweet flavour. The shop has its own unique black and white tartan, which features on the sweet’s packaging, making it instantly recognisable.

04 BERRY NICE

The main berry growing areas in Scotland are in Tayside, and at this time of year, you will see ‘pick your own fruit’ signs spring up all around the countryside. Long summer daylight hours help berries to thrive in Scotland and the sweetest fruit can be found right now. What better way to spend a summer’s afternoon.

05 DEER DEER

Scottish venison and game is second to none, and this delicious meat is one food experience that you can enjoy without guilt. Venison is low in calories, fat and cholesterol, so indulge at will!

06 PERFECT PUDDING

Stornoway on the Isle of Lewis produces world renowned black pudding, or marag dhubh as it’s known in Gaelic. More than just a fabulous addition to any cooked breakfast, this pudding has had somewhat of a renaissance, and can today be found gracing the menus of some very fi ne restaurants. Sources indicate that the famous pudding had its origins in ancient Greece, and Homer’s Odyssey makes reference to the roasting of a stomach stuffed with blood and fat. That’s the other thing about black pudding, it’s really best just to enjoy it without thinking too much about what it’s made from!

07 WARM THE COCKLES

The famous cockle strand or Traigh Mhor on Barra also serves the island as the world’s only tidal beach airport. Here, cocklers armed with a rake and bucket can make a meal of these tasty little members of the clam family, found just under the sand. However, harvesters who have long made a living from selling cockles are alarmed by the recent drop in the numbers being harvested on Traigh Mhor.

08 NOT BAAAAAAD

The rich, fertile soil of the Scottish Borders makes excellent pasture, providing some of the country’s best grazing. The area is famed for its lamb, traditionally from the Cheviot breed, named after the hills that form the border line between Scotland and England. Now is the time to look out for Borders lamb in restaurants and butcher’s shops, as this most succulent meat is now in season.

09 A BUTTERY BELTER

The Aberdeen Buttery, or Rowie as it is sometimes known, is a savoury bread roll. Noted for its fl aky texture and buttery taste, it is the Scottish equivalent to the croissant. Although butteries are savoury, they are mainly served toasted with (yet more) butter and jam. Butteries were created in the 1800s to provide a high-fat roll that would keep for long periods, making them the perfect form of sustenance for the Aberdeen fishing fleet.

10 THEY’RE SMOKIN’

Originating in Auchmithie, a small fishing village a few miles north of Arbroath, Smokies are salted haddock smoked over a pit. The fi sh were originally smoked by fishwives on sticks over halved whisky barrels with fires underneath. The smoke was trapped under layers of coarse sacking, provided by jute mills in the local area. Today, the Arbroath Smokie has official protection through the Protected Geographical Indication. This means that like Champagne and Parma ham, only haddock smoked in the traditional way and within an 8 kilometre radius of Arbroath can be called an Arbroath Smokie. This protection was inspired by Bob Spink, the father of renowned Smokie producer Iain R. Spink. www.arbroathsmokies.net.

11 MADE IN SCOTLAND FROM GIRDERS

Scotland’s other national drink and our best selling soft drink, Irn-Bru is probably as famous for its advertising campaigns as for its fl avour. Perhaps its popularity is down to its reputation as a miracle hang-over cure? Irn-Bru is hitting the headlines with the news that Robin Barr, Chairman of the family run drinks business, A.G. Barrs, is set to retire. He is one of only two people who know the top secret recipe. However, he intends to visit the factory monthly to mix the secret syrup until he eventually passes on the 32 ingredients to his daughter Julie, currently Company Secretary.

12 A TASTE OF ARRAN

The island known as ‘Scotland in Miniature’ has a huge array of culinary delights to offer. Arran produces wonderful cheese, and now their famous fromage comes shaped to fit snugly on top of an oatcake. Try it piled on a handmade oatcake, also produced on the island, and don’t forget to wash it all down with a fi ne Arran beer or whisky! www.taste-of-arran.co.uk

13 BEAUTIFUL BANNOCKS

A fruity treat from the Scottish Borders, the Selkirk Bannock is a form of fruit bun made with fl our, butter and an abundance of sultanas. The first known maker of the Selkirk Bannock was Robbie Douglas, who sold the sweet treat, made in his nearby Hawick bakery, in Selkirk market square. Alex Dalgetty, who worked for Douglas at the time, then passed the recipe down through his family. His shop in Galashiels still produces the bannock today. It is reputed that Queen Victoria gave the Selkirk Bannock her royal seal of approval in 1867 when taking tea at Abbotsford, home of the late Sir Walter Scott. Alex Dalgetty and Sons Bakers, 21 Island Street, Galashiels, 01896 752508 www.alexdalgetty. co.uk.

14 IS THAT YOUR AYRSHIRE BACON?

Famous the world over, and missed by ex-pats everywhere, the best Ayrshire bacon comes from outdoor reared, free range pigs. Sides of bacon are cured in the traditional way with no added water. For a taste of real old-fashioned, awardwinning Ayrshire bacon try Ramsay of Carluke, www. ramsayofcarluke.co.uk.

15 OAT SO GOOD

The traditional Scottish start to the day, porridge is made from boiled oatmeal in water or milk. Porridge should be served with salt, but you can’t go wrong with a little sugar and cream instead!

16 GET SHORTY

Shortbread is a Scottish traditional biscuit with an irresistible crumbly texture. Made by grannies Scotland-wide and carried home to countries across the globe by visitors to Scotland. www. walkersshortbread.com

 17 MARVELLOUS MOLLUSCS

Most scallops are harvested by dredging the sea bed, which can be a damaging practice. However, the sheltered waters and sea lochs around the west coast of Scotland also provide wonderful hand-dived scallops, a more environmentally friendly and sustainable method of harvesting these tasty bivalve molluscs. Farmed scallops are available all year round, but wild scallops are out of season in November when they spawn. Grilled or fried, the subtle sweet and nutty flavour of a fresh scallop is equally impressive on the menu of a Michelin starred restaurant or cooked on a beach barbecue.

18 BRILLIANT BRIDIES

Forfar Bridies are said to have been fi rst made by travelling food seller Maggie Bridie of Glamis. Famously produced in the Angus town of Forfar, the bridie is similar in shape to a Cornish pasty. However, the pastry is generally not as hard and no potato is used. The contents can be determined by the number of holes in the crust. One hole indicates no onions lurk within, while two holes mean that the bridie contains onions.

19 THE FINEST FISH AND CHIPS

You just can’t beat a fresh fi sh supper, and what better place to partake of this delicacy than at the Anstruther Fish Bar, the winner of the prestigious title of Fish and Chip Shop of the Year 2008/2009. Only the freshest local fish is served at this firm Fife favourite, where you can enjoy your fish with a good helping of sea air. The shop has fed a host of celebrity patrons over the years including Oscar winning actors Robert De Niro and Tom Hanks. The fish bar was also a favourite of Prince William during his university years at nearby St Andrews. www.anstrutherfishbar.co.uk

20 GREAT CHIEFTAIN O’ THE PUDDIN’-RACE

Our national dish needs no introduction, but don’t just save it for Burns Night. Serve haggis with neeps and tatties and enjoy all year round.