Cullen Skink - This classic fish and potato soup is good and filling. The word 'skink' means stock or broth.
Dundee Biscuits - Scotland is famous for rich, mouth-wateringly short biscuits, and these are no exception.
Dundee Cake - A classic rich and buttery fruit cake, with a characteristic pattern of blanched almonds on top, named after the town where it originated.
Herrings In Oatmeal - The oatmeal in this dish adds to its bulk and fibre as well as absorbing the rich oiliness of the herrings.
Inverness Gingernuts - These favourite biscuits are good and gingery with an extra treacle flavour and a crisp texture.
Petticoat Tails - These traditional Scottish shortbread biscuits date back beyond the 12th century.
Raspberry And Walnut Shortbread - Two of Scotland's most celebrated foods - shortbread and raspberries come together in this recipe to make a truly mouth-watering dessert that tastes even better than it looks.
Scotch Broth - This has been described as the national soup of Scotland and is both hearty and filling.
Scotch Collops - Collop is another word for escalope, the thick slice of meat off the bone which is cut across the grain.
Scotch Woodcock - This savoury dish was popular in Victorian and Edwardian days, when it was served at the end of a meal With today's trend towards lighter eating habits, savouries have gone out of fashion but this dish is sufficiently tasty to be served as a snack at any time.
Scottish Ginger Cake - Lovely and dark, this teatime treat is flavoured with mixed spice as well as ginger.
Smoked Finnan Haddock With Egg Sauce - True Finnan haddocks are smoked in Findon (corrupted to Finnan) , near Aberdeen, but any properly smoked haddock - brownish not bright yellow in colour- will do for this dish.
Smoked Salmon - This mousse tastes just as good if made from cheap end cuts or flakes which can be bought in the required quantity.
Stoved Chicken - Sometimes also called 'stovies' this Scottish recipe derives from the French etouffer, to cook in a closed pot, and dates from the strong Scottish/French links of the seventeenth century. It makes a filling family dish which can safely be left to its own devices; a little extra cooking time will not spoil the flavour.
Teviotdale Pie - Originating in the Borders where good meat is taken for granted, this dish is a kind of suet pie which makes a small amount of meat go a long way.
Venison Stew - Venison is becoming more widely available with the development of deer farming and can be bought all year round because of freezing techniques. The rich gamey flavour of venison comes out well in this slow-cooked dish.
Whim Wham - This is a very simple recipe for a delicious and swiftly made trifle. It originates from the 18th century, when the word whim-wham was used to describe something light and fanciful.