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Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to the country's low temperatures and high humidity. [19] As a result, oats became the staple grain of Scotland.
In Scotland, oatcakes are made on a girdle (or griddle, in other forms of English) or by baking rounds of oatmeal on a tray. If the rounds are large, they are sliced into farls before baking. Oats are one of the few grains that grow well in the north of Scotland and were, until the 20th century, the staple grain eaten in that area.
Sales of porridge oats continue to be higher in Scotland than in the rest of the UK, with Scott's Porage Oats taking the highest brand share. [5] The company holds a Scott's Porage Oats Food & Drink Fair at the St Andrews Festival in November each year at the Byre Theatre. It has a Golden Spurtle Award for competitive porridge making. [6]
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
Cooked oatmeal in a bowl. The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. [2] It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter.
Meal Monday (also known as Oatmeal Monday [1]) was a traditional holiday observed by the ancient universities of Scotland on the second Monday of February. During the 17th century, Scottish university students lived in very basic accommodation and were required to bring their own fuel, firewood or peat , to maintain a fire. [ 2 ]
White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Great Britain and Ireland. White pudding is broadly similar to black pudding , but does not include blood . Modern recipes consist of suet or fat, oatmeal or barley , breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose ...
Atholl brose (or Athol brose, Athole brose) is a Scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). ). Atholl brose has also become an alternative name for the dessert cranachan, which uses similar ingred