1. Cranachan
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This traditional Scottish dessert is a heavenly (and calorific) blend of whisky, whipped cream, honey, and fresh raspberries topped with toasted oatmeal.
2. Cock-a-leekie soup
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This hearty dish is is made with leeks, chicken stock, and barley. It's often referred to as "Scotland's National Soup".
3. Clootie dumpling
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The word "clootie" means cloth, and refers to the fact that this traditional suet fruit pudding is wrapped in linen before being boiled for a couple of hours.
4. Crowdie
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Crowdie is similar in texture to cottage cheese, but much tastier. Legend has it that it has the power to prevent a whisky hangover if it's eaten before a drinking session.
5. Arbroath smokie
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A smokie is a flavour-packed, strongly smoked haddock made in Arbroath, Angus. The fish are salted, hung over a burning barrel, and then sealed in with wet sacks.
6. Scotch pie
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These meaty treats are pure joy on a cold day. Thick pastry is filled with peppery mutton and then baked in a high round tin, leaving a rim that can hold gravy.
7. Rumbledethumps
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This fantastically-named vegetable dish originated in the Scottish Borders. Mashed potato, onion, and cabbage are fried, then baked with cheese until golden brown.
8. Finnan haddie
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Finnan haddie is a variety of smoked haddock made in north-east Scotland. The fish is lightly smoked over green wood and peat to give it a subtle, delicate flavour.
9. Strathdon Blue
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This rich, full, and creamy Highland blue cheese is made by the Stones family at their farm in Tain, Ross-shire. It's made with 70% Friesian and 30% Holstein milk.
10. Caboc
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This luxurious, primrose yellow Highland cheese is made with double cream and rolled in pinhead oatmeal. The recipe dates back to the 15th century.
11. Atholl brose
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Atholl brose is a delicious Scottish drink made by mashing oats in water, straining the resulting 'brose' and combining it with honey, whisky, and sometimes cream.
12. Scottish macaroons
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Bright, colourful macaroons like these are very popular, but they're not as tasty as the Scottish version made with coconut, chocolate, and (weirdly) mashed potato.
13. Cullen skink
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This thick Scottish soup was invented in the town of Cullen in north-east Scotland. It's a combination of potatoes, onions, and smoked haddock (usually finnan haddie).
14. Moffat Toffee
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These sugary treats have been made by the Blacklock family in Moffat since the late 1800s. The toffees have a sweet caramel shell and a sharp lemon centre.
15. Scotch broth
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Hot, filling soups are a great antidote to the Scottish weather, and few are as filling as this broth: A mixture of lamb or beef, vegetables and sometimes split peas.
16. Ayrshire Dunlop
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This mild East Ayrshire cheese is made with unskimmed milk. The method was invented by local farmer's wife and inventor Barbara Gilmour in the 18th century.
17. Tipsy Laird
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This Scottish dessert is traditionally served on Burns Night. It's made in a similar way to trifle but is made with whisky not sherry, and raspberries instead of strawberries.
18. Dundee cake
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This famous variety of fruitcake is made with currants, sultanas, and almonds. A Dundee company started to mass produce the cakes in the nineteenth century.
19. Isle Of Arran Cheese
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This island cheese company is relatively new, but their award-winning flavoured waxed cheddar definitely deserves a place on the list (especially the whisky variety).
20. Stovies
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Stovies (meaning "to stew" in Scots) is a traditional dish made with potatoes, onions, and various forms of meat and other veg, often eaten with home made oatcakes.
21. Heather ale
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Heather ale (leann fraoich) has been brewed in Scotland since ancient times, but this particular variety by Williams Bros. was inspired by a 17th-century recipe.
22. Abernethy biscuits
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These tasty, buttery biscuits were invented by a doctor called John Abernethy in the 18th century. He included aromatic caraway seeds in the recipe to help digestion.
23. Black bun
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What's better than a fruit cake? A fruit cake wrapped in pastry. Black bun is eaten on or around Hogmanay and is similar to a traditional Christmas cake in texture.
24. Aberdeen butteries
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These butter filled, flaky savoury rolls are basically a Scottish croissant. They were originally given to fishermen; their high fat content means they don't go stale at sea.
25. Haggis, neeps, and tatties.
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Haggis done well is a revelation. Forget that it's made of innards and enjoy the sweet, salty, spicy, meaty and unique flavour, ideally with a whisky sauce.
26. Tunnocks Caramel Wafers
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The Tunnocks Teacake is a fine thing, but finer still are crisp, chocolatey Tunnocks Caramel Wafers: they beat Kit Kats hands down.
