- Cooking

A Special Serving of Scottish Fayre

Over the next couple of weeks we’ll be looking at some of the produce, techniques and dishes that make Scotland famous – and occasionally infamous. Scottish Food Fortnight begins as plump Scottish raspberries ripen and cereal oats are cut and dried. Together in a Cranachan they make Scotland tasty.


Cullen Skink


Usually, this simple yet hearty bowl of soup uses smoked haddock, but today we will substitute it with smoked salmon fillets for a little colour.

Roughly slice 1 onion before gently softening it for several minutes in butter, then stir in 2 tbsp of our wholegrain Cider & Horseradish Mustard. Peel and cut 3 Maris Piper potatoes into approximately 1cm cubes and 1 or 2 carrots similarly. Add the potato and carrot cubes to the onions with 300ml of water. Bring the water to the boil, then simmer for 10 minutes.

Cut 250g of smoked salmon fillets into large chunks, put them in a pan with 275ml of milk and simmer for 4 or 5 minutes. Lift the salmon from the pan, pour the smoky milk into the potatoes and simmer for 10 minutes more, or until ‘yr tatties’ are cooked.

Finally, tear the salmon into smaller pieces as you add it to the potatoes, with 2 tbsp of Chilli Ketchup giving further depth to the flavour as everything simmers together for a couple of minutes, then serve with a sprinkling of chopped parsley and enjoy.


Black Pudding - 'Marag Dubh'


Scottish black pudding doesn’t come finer than the source-protected star of Stornoway on the Isle of Lewis. Cooked to the pack instructions, or to your liking, it makes a wonderful starter or delicious lunch, served with sautéed apples or pears.

Use crisp eating apples, peeled, cored and cut into wedges. Start to caramelise the apples in foaming butter. Add 2 tbsp of our fruity Bramley Apple Sauce. The slightly tart cookers and cider vinegar in our sauce subtly balance the sweet eaters.

Intensify the sweetness with runny honey and, again, balance this with the popping whole mustard seeds in our Cider & Horseradish Mustard.

When the apples have caramelised, serve them alongside the black pudding, spooning the residual sauce over the top.

Venison Casserole


Pre-heat the oven to 180°C/gas mark 4. Using about 1kg of cubed stewing Venison, dusted with seasoned flour and brown it in half and half oil and butter.

Add 2 roughly cut carrots, a couple of diced onions, 2 sticks of finely cut celery and 1 tsp of thyme leaves. Now for the taste booster, add 3 tbsp of our deliciously thick Tomato Ketchup, 3 tbsp of Redcurrant Jelly, 2 glasses of red wine and 500ml of good beef stock, sufficient to cover the meat .

Bring this to the boil, cover and put it in the oven for 2 hours. After 1 1/2 hours, add firm new potatoes and return the pan to the oven. To finish, put the pan on the hob and stir in a good knob of butter which adds an instant sheen to the sauce.

Now enjoy this, the King of Casseroles – Monarch of the Glen.

A Recent Scottish Classic


Chicken Tikka Masala was created for ‘gentler’ Scottish palates in the light of Asian immigration to the cities in the 60’s. It’s now a classic.

There are so many instant fixes available in the form of bottled sauces and marinades. There’s also a ubiquitous array of ‘ping ready’ meals in every supermarket. Some are pretty good chicken curries but they can be pretty flat and often dry.

They need help.

Try this – tip it all out into a pan with 2 tbsp of curry powder, a tub of natural yogurt, 1tbsp of curry powder, 1tbsp of garam masala and 3 or 4 spicy shakes of Stokes Chilli Ketchup.

When the chicken has cooked through and piping hot, you’re ready to go, with our sweet and fruity Mango Fruit Chutney spooned onto the side


Ordered, Delivered, Enjoyed



Enjoy the Taste of Stokes

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