When it comes to gastronomy Scotland is perhaps unfairly best know for the deep-fried Mars Bar.
However, with its blossoming culinary scene, a community of exciting new chefs and fresh resources that are hard to beat, this reputation is quickly changing.
As MasterChef: The Professionals champion and Scotland’s first National Chef, Gary Maclean is at the front of that movement, and he wants to prove why Scottish cuisine is something to be celebrated.
Here are some of his favourite dishes…
Chicken tikka masala
Serves 4-6
It might surprise people to see this here, but chicken tikka masala has strong Scottish roots. The dish was created in Glasgow and has gone on to become one of the UK’s most popular meals. For me, it’s the perfect example of how Scottish food continues to evolve while still holding onto its story.
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 250ml yoghurt
- 5 garlic cloves
- 3cm ginger
- 3 red chillies
- 2 tsp garam masala
- ½ tsp turmeric
- 1 tsp chilli powder
- Salt and pepper
- 1kg boneless chicken thighs
- 4 onions, diced
- 2 red chillies
- 5 garlic cloves
- 3cm ginger
- 1½ tsp garam masala
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 can tomato soup
- 200ml double cream
- 1 tsp mango chutney
- 50ml oil
- Fresh coriander
Dry-toast the cumin and coriander seeds in a pan until fragrant, then grind. Blend with the yoghurt, garlic, ginger, chillies and spices to create a marinade. Coat the chicken and marinate for at least two hours, or overnight if possible.
Heat the oil in a pan and brown the chicken in batches, then set aside. In the same pan, cook the onions until soft. Add the garlic, ginger and chillies and cook for a minute, then stir in the spices and cook briefly.
Add the tomato soup and salt and allow to simmer for 10-15 minutes until thickened. Stir in the cream and mango chutney. Return the chicken to the pan and cook gently for around 20 minutes until tender. Finish with fresh coriander and serve.
Smoked haddock mac’n’cheese
Serves 4-6
I’ve always thought of macaroni cheese as a Scottish dish. Growing up, it was a staple in most homes, and Glasgow even has its own pasta heritage. Adding smoked haddock takes something familiar and gives it a proper lift – it is comfort food, but with a bit more depth and character.
- 1 small onion
- 2 cloves
- 1 bay leaf
- 1 litre milk
- 450g smoked haddock
- 85g butter
- 85g plain flour
- 2 leeks, finely sliced
- 1 tsp oil
- 900g macaroni
- 170g Cheddar, grated
- 8 tbsp breadcrumbs
- Salt and pepper
Stud the onion with the cloves and bay leaf, then place in a pan with the milk and haddock. Slowly bring this to a gentle simmer, then remove from the heat and allow the fish to cook gently in the milk.
This stage is important, as it both cooks the haddock and gives you a beautifully flavoured milk for the sauce.
Remove the haddock carefully, flake into large pieces and set aside. Strain the milk and keep it warm.
Melt the butter in a pan, stir in the flour and cook for three minutes to form a roux.
Gradually add the warm milk, stirring continuously to avoid lumps, until you have a smooth sauce the consistency of thick double cream. Cook gently for around 10 minutes.
In another pan, cook the leeks in a little oil until soft and sweet. Meanwhile, cook the macaroni in salted water until just tender, then drain.
Add the leeks and half the cheese to the sauce, then fold through the pasta and haddock. Finish with the remaining cheese and breadcrumbs and serve straight away.
Macaroons
Makes 10-12
This is a proper nostalgic sweet for me. First made in Coatbridge in the 1930s, it’s one of those treats you grow up with and never really forget. The idea of using mashed potato might surprise people, but it works brilliantly — simple, clever and very Scottish.
- 60g mashed potato
- 600g icing sugar
- 120g dark or milk chocolate, melted
- 125g desiccated coconut, toasted
Place the mashed potato into a mixer or food processor and begin adding the icing sugar, starting with around three-quarters. Mix slowly, then continue adding until you achieve a soft, pliable dough with a pastry-like consistency. The exact amount will depend on how dry your potato is.
Once the fondant is ready, roll out and cut into bars orbite-sized shapes.
Melt the chocolate in a bowl over a pan of hot water. Rather than dipping, use a pastry brush to lightly coat each piece. This keeps the chocolate layer thin so it doesn’t overpower the fondant. As each piece is coated, roll it in the toasted coconut until evenly covered.
Place on a wire rack, to set at room temperature. Once firm, store in an airtight container in the fridge.
Gary Maclean is Scotland’s first National Chef and winner of MasterChef: The Professionals. A chef, educator, author and restaurateur, he has spent over 35 years championing Scottish food and produce