The Scottish fry-up is a subtle variant on the English fry-up. Simply add black pudding and tattie scones to the plate - and preferably some grilled oatcakes and skirlie too.
Go the whole hog - so to speak - with a lump of Lorne, the iconic Scottish ‘sausage slice’. Montreal blogger, Braising Hell, has a recipe for lorne he picked up when working in Glasgow.
The more puritanical Scot kick starts the day with plain porridge - perhaps with a little salt. This year Gaelic singer, John Boa, was awarded the Golden Spurtle as the best porridge maker in Scotland, thanks to his winning combination of Hamlyns Medium Oatmeal, tap water from Carrbridge, and normal kitchen salt.
6. Porridge and whisky.
Often, Scots top their porridge with a little salt. Though variants range from Golden Syrup to stewed apple, butter and brown sugar. Or the ultimate Scottish start to the day - porridge with a wee dram. Click here for food writer, Felicity Cloake’s tips on how to cook perfect porridge.
10. Arbroath Smokie.
Smoked salmon is a famous Scottish export, but by far the most rustic smoked fish are Arbroath smoked herrings, or ‘smokies’. Read more about the local delicacy, made within a five-mile radius of the east coast town of Arbroath.
“Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!” - so the haggis should be formally addressed. Available to buy from most Scottish butchers, and not just on Burns’ Night. For a step-by-step guide on making your own, click here.
14. Fish and Chips.
A cooking technique championed by the Scots is battering and deep-frying. Friday is the night for a traditional ‘fish supper’ of either battered cod or battered haddock… perhaps with some battered butter balls, which have been creeping onto chipshop menus nationwide. Click here for a traditional fish supper recipe.
17. Deep Fried Mars Bar.
Around the 1990s, deep-frying reached new levels with the battered Mars bar. Despite being something of a regional speciality, Mars have still refused to endorse the delicacy. Apparently it “goes against [their] commitment to promoting healthy, active lifestyles.” Click here for a no-nonsense recipe, recommending either a milk or beer-based batter.
19. Pudding Sandwich.
The Pudding Sandwich is the perfect thing to serve guests who unexpectedly turn up when your pantry is bare. All you need is bread, butter, brown sugar and sultanas. Pudding sandwiches were allegedly invented back in 1944, and have something of the wartime rationing about them. Find a recipe here.
21. A Michelin-starred cuisine.
Full of fresh ingredients, Michelin-starred destinations like Inverlochy Castle, and top chefs like Tom Kitchin, Scotland has fast become a dining destination. You can taste such fine dining dishes as Bonnie & Wild’s deep-fried mars bar with Irn Bur sorbet, and an Irn Bru and Buckfast syrup.