Proving that there's much more to Scottish cuisine than deep-fried Mars bars and haggis (though those feature in our collection, too), these dinner party–worthy dishes cover all the bases, from classic tattie scones and flavour-packed fish dishes to creamy, fruity desserts. Prepare to add some Celtic charm to your culinary repertoire.

Click or scroll through our gallery to discover the most delicious Scottish recipes everyone will love.

For a modern twist on classic haggis, try these croquettes. Coated in paprika and panko breadcrumbs and served with a whisky-mayonnaise dip, this shareable starter is an easy way to incorporate a touch of haggis into your meal without making it the centrepiece. You can make it using vegetarian haggis, too, so it's a dish everyone can enjoy.

Get the recipe for haggis croquettes with whisky sauce here

Perfect for parties, these tasty nibbles – created by celebrated Scottish chef Tom Kitchin – are a fancy take on homemade potato scones (or tattie scones, as they're commonly known in Scotland). Try serving them up with Scottish smoked salmon, scrambled eggs and a few slices of mature Cheddar for maximum wow factor.

Get the recipe for Cheddar potato scones here

Hearty and satisfying, Cullen skink is a traditional Scottish soup made with smoked haddock, potatoes and onions. It's luxuriously thick and creamy in texture – and the sweetness of the onions and potatoes balances the smoky flavour of the haddock perfectly. Best of all, it can be whipped up in well under an hour, and you'll only need a few easy-to-find ingredients to make it.

Get the recipe for Cullen skink here

Renowned Scottish chef Tom Kitchin is the brain behind these Cheddar bites – delicious, filo-wrapped cheesy pockets that make brilliant party snacks. Simply mix apples with Cheddar and hazelnuts, spoon the mixture into squares of pastry, then fold them up and bake. Top tip: make a double batch. You won't regret it.

Get the recipe for Cheddar bites with apple and hazelnuts here

A delicious way to prepare Scottish salmon is to cure it – a fairly easy preserving process that takes it to the next level. This six-hour cured salmon is infused with delicate-tasting maple syrup, which adds a subtle sweetness that intensifies as it cures. Plate it up as a starter with lemon, dill and a sour cream topping, or serve it as a canapé on squares of buttered toast.

Get the recipe for maple-cured salmon canapés here

Perhaps the most famous Scottish dish of all, haggis, neeps (swede) and tatties (potatoes) is often served as the main course in a Burns Night supper. The savoury pudding is made by mixing sheep offal with oats, onions, coriander, pepper and nutmeg, and the whole thing traditionally comes encased in a sheep's stomach. While it may not sound like the most appetising dish, it's a true Scottish delicacy, with a wonderfully crumbly texture and the perfect mix of peppery spices.

Get the recipe for haggis, neeps and tatties here

Plant-based versions of haggis are readily available – but it's way more fun to make it at home. This surprisingly easy recipe uses lentils and barley to replicate haggis' crumbly texture, and keeps the traditional blend of spices that makes the dish unique. For a well-rounded meal, serve it with steaming neeps and tatties (mashed swede and potatoes) on the side.

Get the recipe for vegan haggis here

A sumptuous slow-cooked dish, beef olives consist of thinly sliced steak wrapped around sausage meat, black pudding or haggis. The parcels are braised in gravy with onion and vegetables for a couple of hours. Incredibly warming and comforting, this recipe is perfect for a midweek meal.

Get the recipe for beef olives here

Looking for a modern Scottish recipe that features haggis? Try chicken Balmoral: chicken breasts stuffed with haggis, wrapped in bacon or ham, then baked or grilled. The dish is named after Balmoral Castle, the British royal family's Scottish residence, and is an elegant yet easy-to-make meal that tastes heavenly served with gravy and mashed potatoes.

Scottish scallops are prized for their sweet, delicate flavour and firm texture, and they're often served seared or pan-fried. For a modern twist on scallops that's guaranteed to impress your dinner guests, try baking them with chipotle butter. This dish only takes 15 minutes to make, but it looks fantastic – you'll feel like a master chef serving it up.

Get the recipe for baked scallops with chipotle butter here

This light-as-air soufflé is another brilliant recipe from Scottish chef Tom Kitchin. While the prospect of making a soufflé may be intimidating, this impressive-looking dish is surprisingly easy to whip up at home – and it uses strong Cheddar and (ideally) Scottish smoked salmon, so you know it's going to taste delicious.

Get the recipe for Cheddar cheese soufflé with smoked salmon here

For a show-stopping main, try this maple and whisky–glazed poached lobster. The luxurious recipe was created by Scottish chef Peter McKenna, chef director and co-owner of The Gannet – an AA 3-Rosette restaurant in Glasgow with a menu inspired by seasonal, local produce. Utterly irresistible, the lobster is enriched with the mouth-watering aromas of Scotch whisky and smoked butter.

Get the recipe for maple and whisky–glazed poached lobster

It's no wonder Scotland is famous for its salmon – the icy, crystal-clear waters of the North Atlantic provide the perfect environment for the fish to thrive. Whether or not you can get hold of Scottish salmon, try these fish cakes for a fabulous dinner party starter or light midweek meal. They combine smoked salmon with trout and horseradish for classic, and irresistible, Scottish flavours.

Get the recipe for smoked salmon fish cakes here

This rich fisherman’s pie, from top Scottish chef and restauranteur Tom Kitchin, is a comforting dish that'll feed the whole family. Take any fish of your choice, mix it with a creamy béchamel sauce, then top it with cheesy mashed potatoes for a truly sumptuous meal. Serve with green vegetables or a light salad.

Get the recipe for Cheddar fisherman’s pie here

Also known as drop scones, Scotch pancakes are smaller and thicker than traditional pancakes, making them perfect for a snack, breakfast or dessert. They're perfect topped with a dollop of cream or a drizzle of custard and plenty of berries – use frozen, or whatever's in season.

Get the recipe for Scotch pancakes here

Cranachan is a creamy, fruity delight that's made by layering whipped cream, whisky, toasted oats and fresh berries in a glass. The oats are toasted in the oven to give them a nutty flavour, then steeped in whisky to create a rich, satisfying texture.

Get the recipe for traditional Scottish cranachan here

Take a famous Scottish tradition and bring it bang up to date with this tempting cranachan cheesecake recipe. As you might guess, it combines all the flavours of traditional cranachan (raspberries, rolled oats and plenty of cream) in stunning cheesecake form, and it comes with a boozy kick of Drambuie, a sweet Scotch whisky liqueur.

Get the recipe for cranachan cheesecake here

This delicious ice cream cranachan sundae recipe was dreamt up by innovative British chef Heston Blumenthal. Irresistibly fruity, boozy and creamy, it's topped with a tongue-tingling assortment of meringue, caramelised oats and popping candy, making it a seriously decadent way to end a meal. Personalise it with your favourite whisky, if you like.

Get the recipe for ice cream cranachan sundae here

A clootie dumpling is a sweet treat made with dried fruits and a suet pastry dough, similar to a fruit pudding. The dough is formed into a round shape, wrapped in a cloth – a 'clootie' – and then boiled for several hours. When it's ready, slice it up and serve it with a generous splash of vanilla custard for the ultimate celebratory dessert.

Get the recipe for clootie dumpling here

A British classic that features the very best Scottish flavours, this raspberry-and-custard trifle packs a delicious punch of honey liqueur, both in its sponge base and its creamy topping. Easy and fairly speedy to make, the tipsy laird is the perfect dessert to prep ahead when you're hosting a dinner party – whether you decide to go for individual servings or one big centrepiece.

Get the recipe for Tipsy Laird trifle here

Dundee cake is a traditional Scottish fruitcake crowned with a beautiful arrangement of blanched almonds. Rich and zesty, it's the perfect treat to have with a cup of tea or coffee. Some believe the cake was first made for Mary, Queen of Scots back in the 16th century. Whether or not that's true, it certainly has the royal seal of approval – the tasty bake was famously a favourite of the late Queen Elizabeth II.

Get the recipe for Dundee cake here

The craze for deep-frying Mars bars took off in Scottish chip shops during the 1990s – and while the sweet snack is rather indulgent, it really is delicious. If you feel like trying it at home, all you'll need is a chilled Mars bar and some batter. Make the batter by mixing 4.5oz (125g) plain flour, 6 tbsp cornflour and a pinch of bicarbonate of soda, then add soda water or beer until the batter is the consistency of cream. Dip your cold Mars bar in the batter, deep-fry until golden – and enjoy. There should be enough batter for a few bars.

Made from a simple mixture of Scottish oats, flour and butter, these traditional Scottish oatcakes are incredibly easy to whip up at home – just stir the ingredients together, roll out the dough, cut it into wedges, then bake for 20 minutes. Rustic and nutty, they're best enjoyed with a chunk of tangy cheese, a drizzle of sweet heather honey or a spoonful of jam.

Get the recipe for Scottish oatcakes here

What better way to finish your Scottish-inspired meal than by toasting Scotland's fantastic cuisine with this layered coffee cocktail? A twist on a classic Espresso Martini, this boozy concoction combines Scottish honey liqueur, whisky and coffee with a delicate layer of cream – and it'll set you up nicely for a post-dinner snooze.

Get the recipe for Scottish coffee cream cocktail here

Looking for more recipe inspiration? Discover how to turn tonight's meal into tomorrow's lunch

Last updated by Dominique Ayling.