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• 1 cup whole oat groats, soaked overnight* (SEE NOTE)
• 4 cups additional filtered water
• Pinch of sea salt

For the Whole Oat Porridge (base recipe): Drain and rinse the oat groats and transfer them to a blender. Add 4 cups fresh water salt and pulse until the grains are coarsely ground. Pour into a medium pot and bring to a boil over high heat, whisking frequently. Cover the pot, reduce the heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking, until the grains are soft and the porridge is creamy. Serve hot, with desired toppings.

*You CANNOT substitute rolled oats or steel cut oats for the oat groats in this recipe because the water ratio will be incorrect and your porridge will not thicken. If you want to use another type of oat, follow the cooking directions on the package of your oats.

• 1 cup carrots (diced)
• 1 cup parsnips (diced)
• 1 cup onions (diced)
• 1 cup turnips (diced)
• 1 cup mushrooms (sliced)
• 1 cup leeks (diced)
• 1 cup cabbage (chopped)
• 1 cup green beans (chopped)
• 2 qts vegetable broth (low sodium)
• 1 bay leaf
• ½ tsp rubbed sage
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp black pepper
• ¾ tsp salt
• ½ cup red wine
• 1 Tbs balsamic vinegar
• ½ cup rolled oats
• ½ cup barley flakes

1. Peel and chop all vegetables
2. Add carrots, parsnips, onions, and turnips to a large stew pot with about ¼ cup veg broth 
3. Saute for 10 minutes or until softened 
4. Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
5. Add broth, seasoning, and wine and stir well
6. Bring to a boil, lower heat, and cover.  Simmer for 30 minutes.  
7. Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
8. Stir in vinegar, remove bay leaf, adjust seasonings, and serve

• 2 1/2 to 3 1/2 pounds haggis
• 1 1/4 pounds potatoes, peeled and coarsely chopped
• 1/2 teaspoon sea salt, divided
• 4 tablespoons (2-ounces) unsalted butter, divided
• 1/4 cup milk, divided
• 1 pinch freshly grated nutmeg
• Freshly ground black pepper, to taste
• 1 1/4 pounds turnips, peeled, and coarsely chopped

1. Gather the ingredients.
2. Cook the haggis first by placing it in a large pot and covering it with cold water. Cover the pan with a lid and bring to boil over high heat.
3. Reduce the heat to a simmer. Cook for 40 minutes per pound; for a 3 1/2-pound haggis, cook for 2 hours and 20 minutes. While the haggis cooks, prepare the potatoes and turnips.
   

1. Place the potatoes in a large saucepan. Cover with cold water. Add a pinch of salt.
2. Cover the pan with a lid and bring the potatoes to a boil. Reduce to a simmer and cook until tender, about 20 minutes.
3. Drain the potatoes. Do not wash the saucepan, you will use it again.
4. Mash the potatoes with a potato masher or ricer. Set aside.
5. In the pan in which the potatoes were cooked, add 2 tablespoons of the butter and 2 tablespoons of the milk. Melt over medium heat.
6. Add the potatoes to the pan and mix well.
7. Add a pinch of nutmeg and pepper to taste and stir well to create a smooth, creamy mash. Set aside.

1. Add the turnips to a large saucepan. Cover with cold water. Add a pinch of salt.
2. Cover the pan, bring the turnips to a boil, then reduce to a simmer. Cook until tender, about 20 minutes.
3. Drain the turnips.
4. Mash the turnips with a ricer or potato masher. Set aside.
5. In the pan that you cooked the turnips, add the remaining 2 tablespoons butter and 2 tablespoons milk. Melt over medium heat.
6. Add the cooked turnips and stir until smooth and creamy.

1. Once cooked, remove the haggis from the water, place on a serving dish and let rest for 5 minutes before cutting it open with scissors or a knife.
2. Slice the haggis and serve with tatties and neeps.

• 2 ounces (55 grams) steel-cut oats, or pinhead oats
• 8 ounces (250 grams) fresh raspberries, Scottish if possible, divided
• 1 pint (475 milliliters) heavy cream, or double cream
• 3 tablespoons malt whisky, good quality
• 1 tablespoon honey, or Scottish honey, plus more for serving, optional

1. Gather the ingredients.
2. Heat a large, heavy-bottomed frying pan until hot, but not burning.
3. Add the oats and, while stirring, toast until they have a light, nutty smell and begin to change color. (Do not leave the oats unattended as they can quickly burn.) Remove immediately from the pan.
4. Remove a handful of the raspberries for later, and place the remainder in a food processor. Pulse once or twice to create a thick purée; do not over blend it. It's okay if there are a few bigger lumps of berry.
5. Alternatively, you can simply crush the raspberries with a fork. This will give you a more rustic-looking dish.
6. In a large, clean bowl, whisk the cream along with the whisky to form firm peaks. Take care not to overwhip.
7. Fold in the honey (if using), followed by the toasted oats.
8. Layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream. If you wish, you can sprinkle a little oatmeal on the top for decoration.
9. Cover the bowl or glasses with plastic wrap and chill for a minimum of 1 hour.
10. To serve the cranachan, drizzle over a little extra honey, if desired, top with the reserved whole raspberries, and if you fancy, add a piece or two of Scottish shortbread
11. Serve and enjoy.