Leftover roast meat slow-cooked with potatoes, onion and stock until everything collapses together. A Sunday-roast next-day plate from Edinburgh's working kitchens.

Stovies began as a Sunday-roast leftover in nineteenth-century Edinburgh tenement kitchens, where the cold roast meat got reheated in dripping with onion and potato through Monday lunch. The dish carries no fixed recipe; family arguments over corned beef versus lamb and whether to add carrots are the working tradition. Burns Night suppers still serve stovies as the next-morning hangover plate, and Edinburgh pubs run it as the Sunday-evening special when the kitchen needs to clear down Monday's prep.

4 editor picks for Stovies in Edinburgh, ranked by editorial score. All Edinburgh signature dishes · Stovies across every city.