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Scottish Heritage Food and Cooking, written by Carol Wilson and Christopher Trotter, features the authentic and varied cuisine of Scotland from the Highlands to the Lowlands with over 150 recipes and 700 gorgeous photos. Favorites include Angus Pasties, Haggis with Clapshot Cake, Kailkenny (mashed potatoes with cabbage), Black Pudding with Potato and Apple, Rowies, Smoked Haddock and Cheese Omelet, and so much more. I will also be sharing their recipe for Scottish Morning Rolls following the review.
Disclosure: I received a digital copy of this book from Lorenz Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Carol Wilson and Christopher Trotter
Carol Wilson is an expert on the history and origins of British food. She has been featured in The Times, The Illustrated London News, Heritage, Food and Wine, and Gastronomica. She is also the author of variety of books including The Bacon Cookbookand The Whole Hog: Recipes & Lore for Everything but the Oink.
Christopher Trotter has a passion for Scottish cuisine and focuses on traditional and new dishes. He trained at the Savey and in a prestigious Michelin-starred restaurant in France and is now the chef of the 16th-century Myres Castle Highland hotel in Scotland. He has also written other books includingThe Scottish Kitchen, The Whole Cow, and TheScottish Cookery Book.
Scottish Heritage Food and Cooking
Before getting to the incredible assortment of recipes, the book begins with a history of the food and culture of Scotland from the earliest settlers’ arrival in 4000-3000 BC to the present day influences from the tourism industry. The variations in landscape and foreign involvementare explained in how they shaped regional favorites.
There is a detailed section on the ingredients used in the Scottish kitchen with photos, descriptions, and how they are used. You will also geta closer look at how some of Scotland’s most popular products are createdsuch as whiskey, smoked foods, and salmon.
Chapters are divided based on course: The Flavours of Scotland; The Scottish Kitchen; Breakfasts; Soups; First Courses; Fish and Shellfish; Meat and Venison; Poultry and Game; Side Dishes; Desserts; Breads and Baking; Preserves, Relishes, and Sauces; and Drinks.
I particularly enjoyed reading about the daily life in the highlands along with the introduction of the clan system. The foods and traditions during festivals such as Hogmanay (New Years Eve), the Edinburgh International Festival, and The Highland Games are also explained.
Measurements are provided in Metric and US Customary. The stunningphotography is provided by Craig Robertson. Every single recipe includes a well-styled photo of the finished dish, often with step-by-step photos as well. There are also plenty of beautiful photos to showcase the Scottish scenery and people.
Scottish Morning Rolls
I am sharing a recipe for the Scottish Morning Rolls, or Baps. These rolls are a favorite breakfast item servedas an accompaniment to fried eggs and bacon/sausage. We especially loved them warm from the oven alongside butter and jam.
These rolls are a particularly great place to start for those new to working with yeast-based breads. There are only a handful of ingredients and the rolls require short rise times compared to many other types of rolls. Flour is combined with milk, water, yeast, and salt, then kneaded until smooth and soft. After rising at room temperature until doubled (about one hour), the dough is divided into 10 pieces and each is formed into a round or oval before transferring to a prepared baking sheet.
They rise for a second time (about 30 minutes), then the tops are pressed gently with three fingers (this will pop any air bubbles and keep them from puffing up too much), brushed lightly with milk and sprinkled with flour. Bake in a 400˚F (200˚C) oven until golden, about 15-20 minutes.
The Scottish Morning Rolls are definitely best shortly after baking and definitely within a day. The bread will quickly dry out and lose that wonderfully thin, crisp crust with a light and fluffy interior.
If using active dry yeast instead of fresh, you will need about 1 tablespoon. To activate the yeast, make sure the liquids are 105-115˚F (40-46˚C) and don’t combine directly with the salt.
Other Dishes
I also made Leek and Potato Soup, Dundee Beef Stew, Baked Tomatoes with Mint, and Cranachan Smoothie.
I used the Leek and Potato Soup to warm up on our first cool autumn day. Leeks and onions are sautéed in butter, then simmered in stock with potatoes until the vegetables are tender. It is perfect for a light lunch with a little bread or as a first course.
Dundee Beef Stew is another great dish for a cool day. Beef is simmered with paprika, onions, mushrooms, garlic, red wine, and stock. I loved the interesting addition of bitter marmalade, a well-known staplefrom Dundee. This stew is best served with a side of creamy mashed potatoes.
I made the Baked Tomatoes with Mint just as tomato season was coming to an end. Peeled and sliced tomatoes are layered in a casserole dish and covered with a mint-infused cream. The creamy casserole is topped with grated Bonnet cheese, a hard goat’s cheese before baking until bubbly.
The Cranachan Smoothie is a quick and easy way to get the flavors of the traditional Scottish Cranachan dessert in drink form. Oats, raspberries, honey, and yogurt are blended together for a light and refreshing smoothie.
Scottish Heritage Food and Cooking is a great pick for those wanting to learn more about Scottish cuisine and its history. The recipes focus on homestyle cooking with a variety of options from appetizers and first courses to plenty of seafood, meats, vegetables, desserts, preserves, and drinks.
Most of the ingredients are readily available in the average American grocery store, but access to a seafood market and an area with speciality European products will be helpful. More difficult to find items include a variety of fish and shellfish, heather honey, black pudding, English mustard, speciality cheeses, game meat, tarragon vinegar, haggis, pickled walnut juice, rowan jelly, quail eggs, golden raisins, and blackcurrants.
Scottish Morning Rolls Recipe
Adapted from Scottish Heritage Food & Cooking
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4.75 from 8 votes
Scottish Morning Rolls
A recipe for Scottish Morning Rolls from the cookbook, Scottish Heritage Food and Cooking, written by Carol Wilson and Christopher Trotter.
Course Bread
Cuisine Scottish
Keyword bread, roll, Scotland, Scottish
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Resting Time 1 hour hour 30 minutes minutes
Total Time 2 hours hours 5 minutes minutes
Servings 10 Rolls
Ingredients
- 450 grams (4 cups) unbleached all-purpose flour plus extra for dusting
- 10 grams (1 3/4 teaspoons) salt
- 20 grams (3/4 ounce) fresh yeast or 1 tablespoon active dried yeast
- 150 ml (2/3 cup) lukewarm milk (105-115˚F, 40-46˚C), plus extra for brushing
- 150 ml (2/3 cup) lukewarm water (105-115˚F, 40-46˚C)
Instructions
If using active dry yeast: in a small bowl, sprinkle yeast over the milk. Stir to combine. Allow to sit until frothy, 5-10 minutes.
In a large bowl, combine the flour and salt. Make a well in the center and add the yeast, milk, and water. Mix together to form a dough.
On a lightly floured surface, knead the dough until smooth and soft. Place in a lightly oiled bowl and cover with lightly oiled plastic. Allow to rest at room temperature until doubled, about 1 hour.
Line two baking sheets with parchment or lightly grease. Preheat oven to 400˚F (200˚C/Gas 6).
Punch down the dough on a lightly floured surface. Divide the dough into 10 equal pieces. Shape each piece into a circle or 4x3 inches (10x7.5 cm) oval. Transfer to the prepared baking sheets. Cover with lightly oiled plastic wrap and allow to rise for 30 minutes.
Press each risen roll gently in the center using three middle fingers. Brush lightly with milk and sprinkle with flour. Bake in preheated oven until golden, 15-20 minutes.
Serve warm or shortly after baking.
