Tagged Fraser Wright

Potato scones are dearly loved by anyone who has grown up eating them in Scotland. A weekend treat, they are closely associated with a good breakfast – either fried and ­sandwiched inside a morning roll...

In every newsagents, corner shop and petrol station across Glasgow (and elsewhere across Scotland) you will find freshly baked crispy morning rolls, probably piled up on top of a misused ice cream...

Lorne sausage, the vivid pink beef sausage, usually sandwiched inside a morning roll is a firm Scottish favourite. The cheapest of the lot are made of mystery meat, and lots of fat, so they will be exactly...

Here are three traditional Scottish recipes for pancakes to be eaten at breakfast, or for a teatime treat. Scotland has a rich tradition of using a griddle for baking, or girdle as it is called in...

There is a small notebook, dated 1683, from Dunrobin Castle in Sutherland, seat of Clan Sutherland, written by an anonymous lady, which contains a set of recipes for preserving fruit. One of the recipes is...

Rowans are often called berries when in fact the fruit is a pome, the same family as apples. Incidentally, close up they really look like little apples. For poetic satisfaction, as well as...

Hairst Bree (Hotch Potch) Put the meat in a large pot and cover with cold water, add a generous helping of salt and two bay leaves. Slowly bring to the boil and simmer for 1 - 2 hours. You may need to...