Ethnic Meals
Recipes and meal time ideas


The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.

Scottish Fish Recipe and Meal Ideas
Scotland Main Meal Ideas

Cabbie Claw (Cod) Fish Recipe

This hearty fish dish takes its name from the fact that a young cod is called 'cabbilow' in Shetland. It is a warming dish which MUST use fresh cod as one of its ingredients. Don't even think of using frozen as it will not turn out the same.

1 Hard Boiled Egg, roughly chopped
1 tablespoon chopped parsley
1 lb Cod Fillets
2 lb potatoes, boiled and mashed
2 teaspoons grated horseradish
Sprig of Parsley


1 oz butter
pint fish stock
1 oz flour
cup milk
salt and pepper to taste


Place the cod fillets in a pan with the horseradish, sprig of parsley and salt. Cover with between one and one and a half pints of cold fresh water. Bring this to the boil and simmer until the fish is cooked. Drain the fish keeping pint of the stock for the sauce.

Pipe a border of mashed potato around a large oven proff dish (commonly called an ashet in Scotland) and arrange the fish in the centre. Keep the dish and its contents warm while making the sauce. Melt the butter in a saucepan, add the flour and cook for a few minutes without adversely affecting the colouring. Add the fish stock and milk, bring to the boil and cook to thicken. Stir in the (chopped) hard boiled egg, season and pour over the fish. Garnish with parsley and paprika.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.