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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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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.
Dundee cake often incorporates ingredients like butter, sugar, lemon zest, orange zest, marmalade, flour, baking powder, eggs, milk, dried fruit, glacé cherries ...
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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.
Despite concerns that British people are no longer eating traditional dishes, [3] mince and tatties remains popular in Scotland. A survey by the Scottish Daily Express in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat mince and tatties once a week.
Haggis pakora is a Scottish snack food that combines traditional Scottish haggis ingredients with the spices, batter and preparation method of Indian and Pakistani pakoras. [2] [3] It has become a popular food in Indian and Pakistani restaurants in Scotland, and is also available in prepared form in supermarkets.
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