Time for traditiion

A staple of Scottish food for generations has been the ever-popular potato scone. Here is one traditional recipe.

One pound of potatoes
Two level teaspoons of salt
Four ounces of flour
Two ounces of butter
Some flour for rolling out

Boil the potatoes for about 20 minutes then drain and mash well. Add the butter and salt, then work in a little flour to make a stiff dough. Turn out onto a floured board and roll until about half an inch thick. Then cut into three-inch rounds and fry in a lightly-greased pan for five minutes each side. Serve well-buttered when still warm.

Modern health experts would probably look askance at the recipe, as reducing salt in the Scottish diet is a major target today. Excessive salt can also to high blood pressure and other problems. It's probably best not to think about the two ounces of butter in the scones and the lashings of butter that have to go on top before eating.

Meanwhile, Sharon was asking her mother for a recipe for Toad In The Hole. Liddy is a Yorkshire girl born and bred but, like many people who have made things for decades, is a bit vague about the details. “You just mix up eggs, flour, salt and a bit of milk,” said mum. “A bit like a pancake mix. Lightly fry the sausages first and put then in an oven dish. Make sure the oven is hot. Then pour over the mix and cook until brown.” Hmnnnnnn...maybe it is that simple.

An attempt to bake another favourite from Sharon's childhood days, Sad Cake, “very easy”, ended in a quick trip from the oven to the bin.

Talking of easy simple dishes reminded Liddy of Sausage Pie which she used to make when the family was living in Kenya in the 1950s and 60s. Liddy worked at the Donovan Maule Theatre in Nairobi and the pie was a favourite at social functions there. Actors arriving late in the evening after long flights from the UK devoured it on arrival at the theatre.

“Roll out some ready-made shortcrust pastry and put it into an oven dish. Lay chippolatas or other thin sausages on the pastry. Sprinkle sweet corn over the sausages. Beat up two eggs and pour over everything. Put in a hot oven until cooked. Eat warm, or allow to cool and then cut into squares before putting them on a plate and serving.

“We also used to always serve these at our parties at home,” said mum. “My friend Delia would come along and get everyone into the swing of things. She would dress up, grab a sweeping brush and start singing.”

www.sharonskitchenworld.blogspot.com