Scotiacon Eat Scotland Recipes

Scotiacon 2019

Hairst Bree Recipe


800g lamb neck (cut in half) or another cheap cut of lamb on the bone will be just as good. Alternatively, use 800g or diced sweet potato to make it vegetarian.

500g peas in the pod, podded

1 sweetheart cabbage, shredded

whole bunch of spring onions (8-10 spring onions), sliced into small logs

2 lettuce heads (little gem), shredded

3 carrots, sliced fairly thinly (some old recipes suggest grating it)

2 bay leaves

generous bunch of chopped soft herbs to garnish such as mint, chives, parsley

sea salt


  1. Put the meat or sweet potato in a large pot and cover with cold water, add a generous helping of salt and two bay leaves.
  2. Slowly bring to the boil and simmer for 1 – 2 hours, or until the sweet potato is soft and cooked.
  3. You may need to top the water up if it gets far below the meat.
  4. Occasionally remove the scum with a metal spoon.
  5. Never let it boil so the scum doesn’t get a chance to boil back into the stock.
  6. If using meat, when it has softened remove it to a dish.
  7. While it is cooling prepare the vegetables.
  8. When the meat is cold enough to handle shred it into bitesize pieces, getting rid of any gristle.
  9. It is easier to do this when the meat is still warm.
  10. Put the tougher vegetables into the pot with the lamb broth (Water from earlier.) or add vegetable stock to the water used to cook the sweet potato. Add the carrots and cabbage and then simmer for 20 minutes.
  11. Now add the peas, lettuce and spring onions and cook for another 10 minutes, add the lamb or sweet potato at the end to reheat.
  12. Check for seasoning and finish with the chopped herbs.


Suitable for vegetarians – gluten free – (gluten free rolls will be available upon request) – contains celery

Smoked Haddock kedgeree Recipe


50g butter

1 medium onion, finely chopped

3 cardamom pods, split open

¼ tsp turmeric

1 small cinnamon stick

2 fresh bay leaves or 1 dried

450g basmati rice

1 litre/1¾ pints chicken stock or fish stock, ideally fresh

750g un-dyed smoked haddock

3 eggs

3 tbsp chopped fresh parsley

1 lemon, cut into wedges, to garnish


  1. Melt 50g butter in a large pan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

  2. Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

  3. Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

  4. Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

  5. Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

  6. Hard-boil 3 eggs for 8 minutes.

  7. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.

  8. Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.

  9. Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.


contains fish, dairy/milk, eggs and gluten – may contain celery.

Victoria Sandwich Recipe


200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam

icing sugar, to decorate


  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  2. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
  4. Bake for about 20 mins until golden and the cake springs back when pressed.
  5. Turn onto a cooling rack and leave to cool completely.
  6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
  7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
  8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.


Contains gluten, tree nuts, peanuts, soya, eggs, dairy/milk, sesame, sulphur dioxide

EatPirate 2017 – Recipes

Bone Soup:


  • 3 to 4 pounds of beef marrow and knuckle bones
  • 2 pounds meaty bones such as short ribs
  • ½ cup raw apple cider vinegar
  • 4.5 litres of Water
  • 3 Celery stalks halved
  • 3 carrots, halved
  • 3 onions, quartered
  • Handful of fresh parsley
  • Sea Salt


  1. Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
  2. Add more water if needed to cover the bones.
  3. Add the vegetables bring to a boil and skim the scum from the top and discard.
  4. Reduce to a low simmer, cover, and cook for 24-72 hours (if you’re not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
  5. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
  6. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
  7. Add sea salt to taste and drink.

Black bean Hash:


  • 200g Black beans (From a can), drained and rinsed well.
  • 280g new or waxy Potatoes, cut into cubes
  • 2 tbsp Butter
  • 2 tbsp Olive oil
  • 1 Red chilli, half sliced, half deseeded and finely chopped
  • 1 garlic clove, chopped
  • 1 tsp Cajun Seasoning
  • 198g (Can) of Sweetcorn, drained and rinsed
  • 2 Eggs
  • 1 Ripe Avocado, chopped and destoned


  1. Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
  2. Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.

Salted Beef:


  • 300g soft light brown sugar
  • 350g coarse sea salt
  • 2tsp black peppercorns
  • 2tsp juniper berries
  • 1 tbsp coriander seeds
  • 6 bay leaves
  • 1 tbsp mustard seeds
  • 50g saltpetre (optional)
  • 2kg piece beef brisket
  • 1 large carrot, cut into large chunks
  • 1 onion, quartered
  • 1 celery stick, cut into chunks
  • Handful of parsley stalks
  • 6 unpeeled garlic cloves


  1. Place the sugar, salt, peppercorns, juniper berries, coriander seeds, 4 bay leaves, mustard seeds and saltpetre in a very large pan. Add 2 litres water and bring to the boil, stirring, until the sugar has dissolved. Simmer for 2 mins. Remove from the heat and leave until cold.
  2. Pierce the piece of beef all over with a skewer. Place in a large clean heavy duty polythene bag or a sterilized plastic food tub. Add the cold spiced liquid and seal the bag or cover the container, making sure the meat is covered by the liquid. Leave in a cool place or fridge for 7 days, turning the bag every day.
  3. Rinse the meat thoroughly in cold water then roll up and tie with string. Place in a large pan with the vegetables, parsley stalks, remaining bay leaves and garlic. Cover with water, bring to the boil and simmer for about 21/2 hrs until meltingly tender. Leave to cool in the cooking liquid then cut into thick slices or tear into pieces with two forks.

Tack Biscuits

Original Ingredients:

  • 1lb Flour
  • ½ Pint Water
  • ½ Tbsp Sea Salt

Optional to suit modern tastes:

  • 2oz Butter
  • Use ½ pint of skimmed milk instead of water.


  1. Measure out the flour and place in a mixing bowl.
  2. Measure out the milk a butter and place in a pan (or if using the original ingredients, measure out the water instead.)
  3. Melt the butter in the milk over a very low heat (If using these.)
  4. Add the sea salt to the flour and mix.
  5. Add the milk and butte to the flour and mix into a dough (or just pour the water in if using this instead and mix into a dough). Knead the dough until all the flour is absorbed (it should be a thick, shiny, stiff mix.)
  6. Roll the dough until it is fairly thin, (To about the thickness of a pound coin.)
  7. Cut the biscuit shapes using a cup rim or cookie cutter.
  8. Place on a baking tray and prick all over with a fork to let out any air when cooking.
  9. Bake slowly at a moderate heat (180 degrees C) until golden brown (30-40mins, depending on the thickness of the biscuits.)
  10. Turn off the over and leave to cool, store in a dry place until needed.