Tag Archives: Scotland

Smoked Haddock Chowder


This is one of my all time favourite soups!

I managed to get my hands on four gorgeous fillets of Scottish smoked haddock, not so easy in Australia, and had to come up with a plan to make the most of them while feeding a very hungry family of five!

This recipe serves 12, we eat half and freeze half for another night.


50g butter

2 leeks, quartered lengthwise, sliced and washed

1.2kg potatoes, peeled and diced, 2-3 cm

750g Scottish smoked haddock, cut into 2-3 cm pieces

600g frozen sweetcorn

500mls vegetable stock

900mls full cream milk

300mls cream

lots of freshly ground pepper

A little salt taste

dill or parsley to garnish


In a large pan, melt the butter over a medium heat, add the leeks and cook until soft.

Add the potatoes to the pan and cook for 5mins, stirring regularly.

Pour the stock, milk and cream into the pan and bring up to a gentle simmer, simmer until the potatoes are nearly cooked through.

Add the haddock and sweet corn to the pan, again bring up to a gentle simmer and cook until the haddock begins to flake.

Season with pepper and check for salt, it may not need any depending on your fish and stock.

Serve with a little chopped dill or parsley sprinkled over the top.


Gluten Free Shortbread


It took a fair bit of trial and error to make my favourite shortbread taste like the wheat version.

Normally, egg yolks are not used in shortbread but with the flours here you really need the yolk both to bring the dough together and to add a little colour to the very white flours.

Glutinous rice can be found at Asian food stores and just double check your cornflour is wheat free!

I use salted butter as I would for wheat shortbread.

Makes 24


220g butter, salted, at room temperature

110g caster sugar

200g glutinous rice flour

120g cornflour

2 egg yolks


Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, cream the butter, sugar and egg yolks until light and fluffy.

Sieve the flours over the butter mix and mix well to form a dough.

Roll into walnut sized balls and place on the prepared baking sheet.

Using a fork, gently press down a little.

Bake in the oven for 30mins.

Allow to cool slightly on the baking sheet, then gently move to a baking rack to cool completely.



Growing up in Scotland, shortbread was often in the biscuit barrel.

This is an easy recipe that lasts well in an airtight container.

The  dough can be rolled out and cut into shapes too but I find this method less time consuming and still quite attractive!


220g butter

110g caster sugar

330g plain flour

100g Demerara/ Raw sugar


Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Process the butter and sugar in your food processor.

Add the flour and process until the dough has come together  remember to scrape down the sides occasionally.

Place a large piece of cling film/plastic wrap on your work surface and sprinkle a line of the Demerara length wise.

Take half of the dough and shape it into a sausage around 4cm thick,now roll it in the Demerara and wrap the cling film around it.

Repeat with the other half of the dough.

Pop in the fridge for 30mins.

Remove from the fridge, discard the plastic and cut the dough into 2cm discs.

Place on the baking sheets and bake for 25-30 mins until pale golden.

Remove to a wire cooling rack and allow to cool completely before storing in an airtight container.