Modern Recipes

Cheesy sliced sausages with peppers, chunky skin on chips and kidney beans Sausages, chips and beans is a creation widely served throughout the UK and is perhaps particularly popular with children. It is also a stereotypical view overseas of what British people tend to eat on a regular basis. This dish is a twist on the mundane and uses Scottish Lorne/sliced sausages instead of links as well as spiced red kidney beans instead of baked beans in tomato sauce. Small to medium potatoes are used for making the chips for this dish Ingredients (Serves 1) 4 medium sized new potatoes Salt 2 Lorne sausages Vegetable oil 1/2 red bell pepper 1/4 small red onion 6 slices Scottish cheddar cheese (or as required) 1 large garlic clove Small can of red kidney beans in water 1 teaspoon freshly chopped coriander (cilantro) Black pepper Paprika Chips are cut chunky and skins are left on potatoes Directions Wash the potatoes very thoroughly. Cut them firstly in half long ways then cut each half in to two o...

Taking a Scottish Breakfast Favourite One Step Further Traditional Scottish rolls and sausage with cheese, beans, onion and tattie scone This was a total spur of the moment experiment which I'm please to say worked very well. My original intention was simply to have a couple of rolls and sausage for brunch one day last weekend but then I remembered I had a couple of tattie (potato) scones requiring to be used up.  Tattie scones are a common addition to rolls and suasage in Scotland of course (particularly in Glasgow and surrounding areas) but perhaps the only further common addition would be either tomato ketchup or brown sauce. I decided on this occasion to take matters a little bit further in the name of food experimentation and enhancement. Sliced sausages are firstly gently fried in oil Ingredients (Serves One) 2 sliced/Lorne sausage Vegetable oil for frying 2 tablespoons baked beans in tomato sauce 6 slices Scottish cheddar cheese, or as required 2 tattie scones 1/2 a small on...