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, Black Pudding with Potato and Apple, Smoked Haddock and Cheese Omelet, and 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 Cookbook and 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 including The Scottish Kitchen, The Whole Cow, and The Scottish Cookery Book.
Scottish Heritage Food and Cooking
Before getting to the incredible assortment of recipes, Scottish Heritage Food and Cooking 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 involvement are 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 get a closer look at how some of Scotland’s most popular products are created such 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 stunning photography 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 served as 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.
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 addition of bitter marmalade, a staple from Dundee.
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 black pudding, English mustard, speciality cheeses, tarragon vinegar, haggis, pickled walnut juice, rowan jelly, quail eggs, golden raisins, and blackcurrants.
Scottish Morning Rolls Recipe
Adapted from Scottish Heritage Food & Cooking
Scottish Morning 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 milliliters (2/3 cup) lukewarm milk (105-115˚F, 40-46˚C), plus extra for brushing
- 150 milliliters (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 4×3 inch (10×7.5 centimeter) 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.
Evi
These look yummy! I’ve always wanted to try Scottish food!
Platter Talk
I’d love one of these right now, lightly toasted and slathered with butter and honey.
Stephanie@ApplesforCJ
I’m always interested in learning about different cuisines. I’m also loving the looks of the baked tomatoes and potato soup you have going on here.
Anjali @ Vegetarian Gastronomy
There’s nothing like fresh rolls in the morning for breakfast with some jam!
Lynne Smith
Reminds me of Czech Kolaches. Yeast dough, but make an impression in the center, fill with fruit (apricots/cherries etc., cooked as compote but use sugar sparingly) and bake.
Tara
Those are definitely on my list!
Elizabeth
I lived in England during the early 70s and our local bakery always simply referred to these little gems as “Baps”.
Annie
Hi Elizabeth, I doubt you would have found Scottish morning rolls in England as these are not made or sold south of the border. For a truly traditional scottish morning roll, which has a distinct fluffy pillow texture try dissolving 50g of suet in your water before adding to your dry mix. These rolls are traditionally made with suet or dripping to give them their light fluffy texture.
Aisling
Incorrect, Corby Northamptonshire, England. AKA ‘Little Scotland’
Even Tesco’s sells them.
Verena
We can even find Scottish baps in Australia!!
Doug
I tried these but they were pretty flat. The dough expanded well at the first proving but at the second proving they expanded sideways and did not rise much. Where did I go wrong?
Tara
Hi Doug! These rolls are supposed to be wider than they are tall.
Jesse
These rolls are perfect for our Sunday morning breakfast! Thanks for sharing.
Carol
Very salty but nice and light. I’d make again but add a teaspoon of sugar
david green
at what point would it be possible to freeze the dough for baking at a later date. Thanks
Tara
Hi David! I have never personally frozen this dough, but you can try after dividing into the individual rolls.
Sheila
A tablespoon of dry yeast is a lot of yeast to just 4 cups of flour. Is this correct? I normally only use two teaspoons of dry yeast to make a 3.5 cup loaf of bread.
Tara
Hi Sheila! Yes, that is the amount I added when following the recipe in the cookbook. It was 3/4 teaspoon more than the amount in 1 package.
Joanne
Very easy. Turned out as I remember them from living in Scotland.
Tara
So happy to hear Joanne! Thank you for sharing
Dave
Hi. I have followed this recipe to the t every time I’ve made them. I grew up with Scottish parents with a lot of Scottish bakery’s in my town. I’ve hade these many times but for some reason the rolls seem very dense with this recipe. Am I doing something wrong?
Tara
Hi Dave! Sorry they are coming out dense! Could be too much flour. Did you measure the flour by grams or cups? If measuring by cups, may be packing the flour in too much?
Angela
Instead of scooping the flour, spoon it into the measuring cup and level the top with a butter knife… scooping packs in more flour.
Michelle
Mmmm just the thing for square sausage and egg. First thing I ask for when I go home for a visit.
Richard Douglas
Hi Tara, I made the Scottish rolls using the Heritage recipe. I substituted an egg for part of the water, aiming for an enriched dough and a softer crumb. The dough was very dry and wouldn’t come together. I added more liquid in the form of milk, about an extra 150ml. The resulting dough was smooth, silky and quite challenging to handle. It rose well – no jokes about extraterrestrials please – and after knocking back, held its shape. I divided the dough into 8 rolls, sceptic that I am and wound up with enormous balls of deliciousness. I note the suggestion to add suet or lard, as the traditional Scottish recipe would have but I’m veggie and I think the dough is rich enough with the egg. I shall continue with my modified recipe, forming more pieces of a less high-rise, more oval character. As modified, it’s the best yet. I know whereof I speak.
BTW, I’ve ordered the book and hope to find recipes for Rummelty-Thumps and Meallie Puddens…
EMILY
Most definitely weigh the ingredients for this recipe! I didn’t and ended up adding a little more water because my dough was too dry. They still turned out great, but next time I certainly will. We made them for my son’s heritage project at school.
Samantha Geiger
These were super easy to make. they did turn out very dense though. I think i used to much tightly packed flour. I had to add 2 tsps of water as the dough would not knead and they were still very dense. They still went great with my caramelized onion sausage mushroom stew I made. I am going to keep playing with the recipe till I figure out how it works for me.