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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.
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The bridie is the subject of the Dundee Scots shibboleth Twa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well). [3]Forfar Athletic Football Club, who play in the Scottish Professional Football League, have a bridie as their mascot.
Dundee cake often incorporates ingredients like butter, sugar, lemon zest, orange zest, marmalade, flour, baking powder, eggs, milk, dried fruit, glacé cherries ...
Food was also cooked at the bonfire and there were rituals involving it. In the Scottish Highlands, Alexander Carmichael recorded that there was a feast featuring lamb, and that formerly this lamb was sacrificed. [34] In 1769, Thomas Pennant wrote of Beltane bonfires in Perthshire, where a caudle made from eggs, butter, oatmeal and milk was cooked.
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The Oxford English Dictionary definition is: "A dish made of a mixture of various kinds of meat, vegetables, etc., stewed together" and "esp in Scottish = Hotchpotch – A dish containing a mixture of many ingredients; spec. a thick soup of barley, peas, and other vegetables, and sometimes meat". [1]
Scotland Food & Drink is the industry leadership trade association established in 2007. It aims to collaboratively grow the value of the industry to £30 billion by 2030 and to reinforce the reputation of Scotland as a Land of Food and Drink. In addition to its private sources of income it receives financial support from the Scottish Government.
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