How to make a full Scottish breakfast
- Jo Laidlaw
- 22 March 2010
Can’t face getting out of your pyjamas? Jo Laidlaw tracks down the best ingredients for a home-cooked full Scottish
For the kind of ingredients you just can’t get at the corner shop, first stop on the breakfast trail should be the farmers’ markets. Fife-based Puddledub Pork & Fifeshire Bacon are regulars at both Edinburgh and Glasgow markets, and their farm-butchered bacon is just begging to go crispy under your grill. It’s dry-cured, so there’s no nasty white gunk in the pan. Bacon freezes well – stock up on the good stuff for midweek treats.
Stay with the farmers’ markets to turn a simple soft-boiled egg into something special with daisy-fresh, free range eggs. In Edinburgh, look out for Brewsters – their eggs come from a range of rare breed hens, while Corrie Mains are regulars at Glasgow and other Strathclyde markets.
If mushrooms are a must-have, try growing your own, with the help of quirky home-growing specialists Arndamushooms. Soak the block provided in cold water, tuck it away somewhere dark, and a few weeks later you’ll be harvesting your own crop of shiitake or oysters. Kits available online and at Edinburgh and Glasgow farmers’ markets. (www.ardnamushrooms.co.uk)
If a hangover is raging, you probably want to go traditional and that means black pudding. Make friends with a decent local butcher who makes their own, like Edinburgh’s John Saunderson. They’ve been making puddings for over 50 years, with a secret blend of seasoning giving just the right spicy kick.
Finally, you’ll want toast. Lots of it. Thankfully, it’s easier than ever to get hold of good bread, with artisan bakeries popping up all over the place. In Edinburgh’s Gorgie Road, new baker on the block, Patisserie Jacob is recommended; while Glasgow Tapa Bakehouse not only offers a brilliant range of traditional breads, but also classes and recipes, so you can have a bash at baking your own. (www.tapabakehouse.com)