We ventured out for a final lunch of the holidays today. On the menu succulent roast chook (chicken) with all the trimmings and skirlie - a gorgeous type of oatmeal stuffing which goes great with this and mince and tatties.
Pin head oatmeal, onions and some butter (or dripping) in roughly equal parts. Cooking is easy- fry off in a pan and with serve dry or add a wee bit water to make it moist. Your call, I prefer dry but Either is good. It's like a savoury porridge when wet, more texture when dry.
An old Scottish favourite - give it a go! You'll see it in the supermarkets in the chiller aisle if you're unsure....
Until next time, think about some of your old favourites - happy scoffing!
