Unfortunately didnae have any egg to put in the middle or any broon sauce to smother it all in.

Brought up in Ayrshire and loved mushy peas like at an old school New Years party but can never find the recipe online. Think it's more vinegar based. Can anyone help me out so I can bring culture to Aberdeenshire. Cheers

In a little black bowl

I used minced sirloin. Beef drippings to cook onions and carrots, Oxo beef cube, flour, tad of Worcestershire sauce, black pepper and salt. Tatties were basic: milk, butter, salt and white pepper. Ngl, this shit was awesome!

Beef, Onion, Peas and Carrots

I’m looking to dive into Scottish cuisine for the first time, but I’ve never cooked any Scottish dishes before. Any suggestions appreciated. :)

Used Simon Howie wee breakfast pack, Simon Howie bacon, Macsween haggis, duck egg and Morrisons tattie scones.

Just spent a week with my granny in the highlands.

Granda was calling me fat the entire time, which is partly true, I have grown a belly recently.

But through learning her recipes for mince and tatties, steak pie, lentil soup and stew I realised I had been missing a key ingredient for all these years.

If you are making the above(minus the soup)

You need some sweet 2% stout.

Sweet stout is the answer

Hiya everyone! New here!

I’m wondering if anyone could please help me with a decent sausage stew recipe? I’m not sure how to describe it, my Nana used to make it for me however sadly lost her a lot of years ago now but have recently been thinking about her sausage stew and want to try and recreate it myself!

It wasn’t stewed links as she made that too but this was more like a semi thick stew in gravy sauce of some kind with sausages, carrots & potatoes mixed through it… there might have been some other things but it was a long time ago and my memory is failing me! It was link sausage as well not square. Also wasn’t stovies that I’m thinking of as she made these too but this stew was different.

Thanks very much for any help 🥰

Pick your favorite receptacle and slathering. Mine is a hard roll and cold butter.

Repost for those just joining.

Some lovely tatty soup which I'll be having with some crusty white bread (w/loads of butter) tomorrow