World Food Day in Scotland Breakfast, Starters, Main Course and Desserts

Potato Scone Ingredients For Potato Scones 500g of mashed potatoes 100g of plain flour 50g of butter Pinch of salt How To Make Potato Scones A girdle or griddle pan is the best way to make potato scones though a frying pan can also be used. The trick is not to let the mixture get dry. Boil the tatties and then mash them thoroughly. Add butter and salt if needed. A healthier potato scone recipe should omit the salt. In a mixing bowl mix in the plain flour with the mashed tatties ensuring the mixture does not go dry. Empty onto a flat surface and use a rolling pin to roll out the mixture evenly and to a desired height of about 3mm. For this recipe for potato scones cut into the traditional shape of triangles, though some bakers now sell round ones. Put each one into the griddle or frying pan and cook on both sides until brown. Serve whilst hot.

Butteries Aberdeen Butteries 250g butter 125g lard 1 tablespoon soft brown sugar 500g flour 2 teaspoons of dried yeast 450ml warm water Pinch of salt Aberdeen Buttery Recipe This Aberdeen buttery recipe should make about 16. 1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside. 2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise. 3. Cream the butter and lard and divide into three portions. 4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick. 5. Then spread one portion of the butter mixture over two thirds of the dough. 6. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size. 7. Allow to cool for 40 minutes. 8. Repeat stages 5-7 of this Aberdeen butteries recipe twice more. 9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays. 10. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.

Cullen Skink Soup 1. Skin the smoked haddock and cover with just enough boiled water to cover it. 2. Bring to the boil and then add the chopped onion. 3. Remove the haddock once it's cooked and remove the bones. Remove the head and tail. 4. Break up the fish into a dish and replace the bones into the pot and boil for one hour. 5. Strain the stock and put back to the boil. Boil the milk in a separate pot and then add to the stock along with the fish. 6. Add the salt and boil for several minutes then add the mashed tatties until you get a nice consistency. 7. Add the butter and pepper and serve.

Scotch Broth 1kg neck of mutton or lamb (my mum sometimes uses chicken in this recipe for Scotch broth) 75g pearl barley 1 large onion 75g split peas or fresh peas 1 large leek 3 wee neeps (swede rather than turnip) 1 swede water depending on thickness required - try 2.5 litres 3 carrots 2 tablespoons of freshly chopped parsley salt and pepper small cabbage (optional ingredient for this Scottish broth recipe) How To Make Scotch Broth 1. Pre soak the barley and split peas 2. Chop all the vegetables 3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top. 4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes. 5. Add the remaining vegetables. 6. If used, remove the bone and strip off the meat and return this to the pot. 7. Some people might be tempted to give a dog the bone afterwards. However the boiling of the bone weakens it, making it softer and causing fragments to come off when chewed by an animal. This stock bone could cause mouth ulceration, choking or tears to the lining of the stomach wall from bone fragments and cause dogs pain and discomfort. 8. Add parsley before serving. Great with warmed bread rolls.

Haggis 1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out. 2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities. 3. Mince the heart and lungs and grate half the liver. 4. Chop up the onions and suet. 5. Warm the oatmeal in the oven. 6. Mix all the above together and season with the salt and pepper. Then add the cayenne. 7. Pour over enough of the pluck boiled water to make the mixture watery. 8. Fill the bag with the mixture until it's half full. 9. Press out the air and sew the bag up. 10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on. 11. Serve with neeps and tatties.

Mince and tatties Ingredients 500g minced Scotch Beef 1 onion, peeled and diced/chopped 2 medium carrots, peeled and diced 1 small stick of celery, diced 1 tbsp vegetable oil 2 tbsp plain flour 600ml beef stock 2 tbsp Worcestershire sauce Freshly ground black pepper and salt Cooking Method In a broad based pan over a medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned, about 8-10 minutes. When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and veg and stir for a couple of minutes to cook the flour. Add the stock, Worcester sauce, salt and pepper. Stir while the sauce comes gently to the boil and begins to thicken. Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender

Shortbread Recipe Ingredients: 1 cup plain flour 3 oz butter 1 oz lard ¼ cup icing sugar (powdered sugar) 2 teaspoon caraway seeds Preparation Method: Preheat oven to 350F. Sift flour and sugar into a bowl. Add butter and lard, and rub in completely. Add caraway seeds; turn out onto a board, and knead till firm. Roll out to 5mm thickness into a circle (or cut out a circle). Cut into wedges the size you want and bake for 20-30 minutes until the shortbread is pale golden brown. Dredge with caster sugar (superfine sugar) while still hot.