Scottish Cuisine ; Oats, Haggis & Cranachan

La Cuisine Écossaise is a wonderful collection that celebrates Scottish cuisine. Easy recipes and anecdotes tell the story of this country steeped in mystery.

Scottish Cuisine

The Cookbook

The passion for the United Kingdom goes back a long way. It grows even stronger during a ten-day road trip in Scotland (in French). The wonderful French-language blog French Kilt then introduces Sarah Lachhab’s gourmet project. It is a book devoted to Scotland, La Cuisine Écossaise, available online. Sarah had already made a name for herself on the TV show Échappées belles. This collection full of surprises reveals her from a new angle.

Easy and Indulgent Recipes

Scottish Cuisine

After a wait that seems endless, the book finally arrives. For cookbook collectors, it is a real joy. Leafing through its pages means rediscovering a country full of mystery and charm. This high-quality book exudes passion and love for this enchanted land. Dotted with anecdotes, it offers a true journey through Celtic lands. Oats, haggis or cranachan are made without difficulty. Other Anglo-Saxon books are featured in the article on English cuisine and British books (in French).

Scottish Cuisine ; Oats, Haggis and Cranachan

Three essentials of the Scottish table

Oats hold a central place in the country’s cuisine. They appear in morning porridge, crunchy oatcakes and many desserts. This hardy cereal grows easily in Scotland’s cool, damp climate.

The national dish, haggis combines sheep’s offal, oatmeal, onions and spices. It is traditionally served with neeps and tatties, meaning turnip and potatoes. On 25 January, Burns Night celebrates it in honour of the poet Robert Burns. On the sweet side, cranachan brings together whipped cream, raspberries, honey, whisky and toasted oats. This simple dessert perfectly embodies the flavours of Scottish produce.

Scottish Cuisine ; A Few Specialities to Try

Beyond haggis, Scotland holds lovely culinary discoveries. Scottish smoked salmon is among the most renowned in the world. Shortbread, a butter biscuit, goes perfectly with a cup of tea. Cullen skink, a smoked haddock soup, warms up rainy days. Finally, whisky is tasted in the country’s many distilleries. The article on Edinburgh in winter (in French) offers more travel ideas.

Scottish Cuisine ; From Blog to Cookbook

Sarah Lachhab has more than one trick up her kilt. Author of the French Kilt blog, she is also a licensed tour guide. She hosts the podcast Écosse Toujours with Assa Samaké-Roman. She also wrote this cookbook, published by Éditions de La Martinière. The tasteful illustrations are the work of Aurélie Bellacicco.

French Kilt
Écosse Toujours
Scottish recipes
Aurélie Bellacicco

Scottish Cuisine

Photo credits: Aurélie Bellacicco, Sarah Lachhab