Scottish foods for Burns' Night

We Scots are used to people making fun of our traditional fare, be it actor Mike Myers saying “My theory is that all Scottish cuisine is based on a dare,” or the oft-repeated quip that the phrase ‘Scottish cuisine’ is an oxymoron.

Scotland is also criticised for its high rates of cardiovascular disease, brought on by our fondness for frying everything prior to consumption, including chocolate bars. But there is more to Scottish food than sheep’s innards and deep-fried mars bars.

Burns’ tonight, Sunday 25 January, which is also the 250th anniversary of Robert Burns’ birth, here is a a look at some of the healthier treats on offer north of Hadrian’s Wall.

Porridge



Robert Burns, Scotland’s national poet, called it ‘Chief of Scotia’s food’ and in terms of health benefits, porridge does indeed reign supreme. Made simply by boiling oats in milk or water, porridge is a great source of slow-release carbohydrate, meaning you feel full up for longer, while also providing you with essential fatty acids, fibre and B vitamins, which give you energy. So grab your spurtle (the kitchen utensil used for stirring oatmeal) and eat porridge for breakfast as often as you can.

Oatcakes




Samuel Johnson defined oats as, “A grain, which in England is generally given to horses, but in Scotland supports the people.” Then again, his blood pressure was through the roof when he died, so what did he know? Oatcakes are made almost entirely of oatmeal and therefore offer many of the same health benefits as porridge. They are low in fat and sugar, high in fibre and are great energy boosters – making them a perfect alternative to biscuits, chocolate or other calorific snack.

Haggis



The centrepiece of a Burns’ supper is always the haggis – Scotland’s national dish. It is often said that haggis is a tasty dish, so long as you don’t know what is in it. But in case you were wondering, it’s a heady mix of sheep’s pluck (the heart, liver and lungs), oatmeal, suet, salt and pepper, all boiled together in the sheep’s stomach. Not for the squeamish, but it tastes much better than it sounds and is full of almost every vitamin and mineral your body could need. When paired with traditional accompaniments mashed turnips and potato, it becomes a highly nutritious meal.

Scotch broth



Some traditional Scottish dishes were born out of the need to make simple recipes using whatever was at hand. And though it flies in the face of the modern perception of Scottish cooking, this means that many of them were packed with healthy ingredients harvested from the land. The ingredients of Scotch broth, for example, are root vegetables such as turnips, Swedes, carrots and leaks (all full of vitamins and minerals) mixed with barley (an excellent source of fibre) and braised beef (high in iron and protein).

Scottish salmon



It may not be in any way exclusive to Scotland, but with around 400 populations of Atlantic salmon living in its waterways, Scottish salmon is prized throughout the world – mainly for its sublime taste but also for its health benefits. Rich in omega-3 fatty acids, one of the ‘good fats’ thought to protect the body from conditions such as cancer and improve brain function, salmon is also low in calories and high in protein.