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.

Scotland Pie food and Drink Ideas
Traditional Scottish Rabbit Pie Recipe

This is a recipe for a traditional Scottish rabbit pie.

Rabbit Pie

Ingredients:
1 rabbit (fully jointed-most good butchers will do this)
8 oz bacon (cubed)
2 hard boiled eggs (chopped)
3 oz breadcrumbs
1 oz bacon fat
1 egg (beaten)
10fl oz chicken stock
1 lb shortcrust pastry
Seasoning(Salt Pepper & Thyme)

Method:
Pre heat oven to 425F. Take the jointed rabbit and remove/set aside the liver. Arrange in the pie dish, the ingredients of rabbit, bacon and hard boiled eggs.

Finely chop the rabbit liver and mix with the breadcrumbs, bacon fat and a little seasoning. Mix well, then bind the mixture with the beaten egg. Divide these into 8-10 small "stuffing" balls and place evenly in the pie. Add the stock. After rolling out, place pastry on top of pie and trim/pinch edges as per preference. Make a hole in the middle of the pie (steam hole). Glaze the top of the pie

Bake for 15 minutes, then reduce the heat to 350F and continue to bake for another 1&1/4 hours or until pie is golden brown.

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.