Modern Recipes

Sliced sausage on hot and spicy beans with fried potatoes and yellow tomatoes Sausages, chips and beans is a very popular combination throughout the United Kingdom and is probably a popular stereotype among foreigners of typically unimaginative and boring British food. The one principal difference in Scotland compared to the rest of the country is simply that the sausages will usually be of the sliced or Lorne variety as opposed to the more widely popular bangers. It is, however, incredibly easy to vary this age old dish so as to make it almost unrecognisable without any extra effort or even that many extra ingredients. This is just one example of the ways in which this is possible and this creation takes account above all of the modern day love of spices and spicy food in this country. Ingredients (Serves 1) 1 medium sized baking potato 1 sliced (Lorne) sausage 2 tablespoons vegetable or sunflower oil Salt and pepper 8 ounce (small) can baked beans in tomato sauce 1/2 teaspoon ground ...

One representation of an all day Scottish fried breakfast I've made reference to the full Scottish breakfast on this blog before and based a couple of dishes on the concept, including the Breakfast Sandwich Megabite I featured only last month. What I only realised a few days ago, however, was that I hadn't yet featured an example of how to prepare the breakfast itself and so I've decided to put that right. There is no recipe as such for a full Scottish breakfast, as just about everything ever used in its preparation is optional. Generally, however, sausage, bacon and egg will be served. As well as what I have included in this instance, you could add mushrooms, baked beans in tomato sauce, fried bread (instead of the tattie scones) or even choose to cook the egg in a different way. As the title of this post suggests, this is a meal which can be eaten at any time of day, not just breakfast time - and if you're anything like me, you'll probably enjoy it more later on ...

Black pudding Lorne sausages on rolls with fried peppers and onion A roll and sausage is usually considered a fairly unhealthy item, almost like the Scottish equivalent of a burger. If you think about it, though, and break down a roll and sausage in to component parts, it needn't be quite as unhealthy as you first think. For example, if you buy low quality sausages and white rolls packed full of salt and sugar, spread the rolls thickly with salted butter, fry the sausages in lard and squeeze on a great glug of tomato ketchup before closing the rolls over, you are going to have a pretty unhealthy production. Sure, I agree it will taste great - but the saturated fat, salt and sugar in your light breakfast/lunch is probably more than you should consume in the course of several days! So how can we make a roll and sausage healthier but still enjoy it every bit as much? Don't believe it's possible? Why not give this idea a try? Blackheart Lorne sausages see black pudding stuffed ...

Homemade Lorne sausages and tomato sauce on Scottish rolls In my previous post, I looked at the Scottish roll and sausage, which sees a square/sliced/Lorne sausage served on a bread roll. I focused largely upon cooking and serving bought sausages in a healthier fashion. In this post, I'm going to look at making not only the sausages but the accompanying tomato sauce from scratch in a hopefully healthier way. The sauce has to be made first. What I am doing is essentially roasting some tomatoes in the oven before mashing them up to form a sauce. You could strain the tomatoes through a sieve or even blitz them in a food processor or blender but I ultimately chose to do neither and make a chunky, rustic tomato sauce. Take three small tomatoes and cut them in half. Lay them cut sides up on a roasting tray. Season with salt, pepper and a pinch of oregano. Grate a peeled garlic clove over the top and drizzle with extra virgin olive oil. They then go in to the oven at 150C/300F/Gas Mark 2 ...

Roll and Lorne sausage, fried onions and HP Sauce Whether you call them Lorne sausages, sliced sausages or square sausages (unless they're round), Scotland's most popular (probably) type of sausage is pretty different from sausages you are likely to find elsewhere. This is because rather than being stuffed in to skins, the sausage meat is compressed in to blocks and subsequently sliced. Consisting usually of a combination of minced (ground) beef and pork as well as a variety of seasonings and spices, sliced sausages are probably Scotland's equivalent to the burger, especially when served on a Scottish morning roll. As with any such creation, a Scottish roll and sausage is not always the healthiest of food items. The sausage will often contain artificial colours and preservatives, it may be made with very low grade meat and even meat by-products (bone and gristle), then it will be fried at home in lard before being served on a heavily buttered roll with a variety of sugar an...