Scottish

Skip the fuss of individual servings; this sheet cake sticky toffee pudding is cozier, easier, and, dare we say, far more festive.

We would eat pretty much anything topped with mashed potatoes.

The chicken and leek meld together as they cook in the filling.

A cousin of the Irish colcannon and English bubble and squeak, this mashed potato and cabbage dish is topped with cheese.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

Chef Pairing: The Galvin Brothers with Craig Sandler (WAHR Chefs) and Cara Stadler (JBF Chef)

Pinhead oats, which are similar to steel-cut oats but contain some oats that are ground finer, like flour, make a foolproof crunchy-crisp gluten-free crust for pan-fried fish. You can exchange the catfish for just about any common white fish here—use a lower heat level under the pan and a longer cooking time for thicker fillets. Some good options include U.S. farmed tilapia, ocean perch, Pacific halibut, and line-caught Atlantic cod. Wild salmon would also be delicious—just be sure to avoid overcooking it.

Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together? Of course, in curry-crazy Britain, you shouldn't be surprised. Traditionally, this dish is called a Scottish curry, but it's really just a British rabbit stew with curry added.

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.

The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we’ve used it here to flavor a traditional Scottish cookie.

These are best the same day they are baked, when they’re still nice and crisp,especially around the edges. After that, they will be softer but still delicious.

I adore pearl barley, yet seldom remember to cook it. But at least once a year, in late spring leaning toward summer, when the weather is still chilly, I suddenly have a notion to make Scotch broth. It is essentially a homespun celebration of root vegetables bolstered by and enriched with lamb. The usual vegetable selection includes leeks, carrots, turnips, rutabagas, kohlrabies, and parsnips. Hamburg parsley, which is grown for its root rather than its leaves and is popular in northern European cooking, is also a good addition, adding herbal appeal. Unfortunately, it is so far not widely available in U.S. markets, but a garnish of fresh parsley nicely fills the herbal niche. Lamb neck and bone-in shoulder chops, the customary cuts for Scotch broth, create a meat broth as the soup cooks. Here, I turn the lamb into sausage and use a quick and convenient-to-make vegetable broth. That way the meat is thriftily stretched while still providing its depth of flavor to the soup. I add a tablespoon of tomato paste for color and a hint of acid: perhaps a shocking sidestep to staunch traditionalists, but I think the soup appreciates it.