Author Archives: Matthew Dalby

Seaweed Oatcakes

Few foods rival the iconic status of oatcakes in the traditional Scottish diet. Making them for myself has recently become an aim of mine through which I have learnt that while the various traditional recipes are simple enough their execution … Continue reading

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The Arbroath Smokie

A pair of Arbroath Smokies tied at the tails High above the shingle beach and tiny dilapidated harbour on the rocky clifftops of the Angus coast north of Arbroath lies the village of Auchmithie the original home of what was once … Continue reading

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Bere and Beremeal Bannocks

Beremeal bannock with Orkney cheese and rowan jelly “At the sight of Dumbarton once again, I’ll cock up my bonnet and march amain, With a gude claymore hanging down at my heel, To whang at the bannocks o’barley-meal.” – John, … Continue reading

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Cullen Skink

Cullen Skink Cullen skink is a traditional thick Scottish soup originating from the North East of Scotland that has remained popular to the present day. It can be found on the menus of local restaurants here in the North East and is often served … Continue reading

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Oatmeal pancakes

An oatmeal pancake Oatmeal used to be such an intrinsic part of the traditional Scottish diet that it was utilised in many different ways that have now rather fallen out of fashion. Reading through my copy of A Scots Kitchen, … Continue reading

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Atholl Brose

Atholl Brose Whisky, oatmeal, honey, and sometimes cream. While not an obvious combination for a drink, there are few things as Scottish as this ancient libation that could be called a cocktail if it did not date from a time … Continue reading

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Blackberry Whisky

Having been enthused by my attempts at Elderberry liqueur I have endeavor to concoct some other alcoholic infusions this autumn. Inspired by my like of malt whisky I investigated the use of whisky as the infusing spirit. In my copy of The Scots … Continue reading

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Razor shells

Razor shells fresh from the fishmonger. Razor shells, also known as razor clams, are bivalves that are commonly found around the coasts of the British Isles. While common they are by all accounts not easy to catch as when sensing … Continue reading

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Carrageen Seaweed Pudding

Carrageen seaweed pudding with raspberries. Following on from the previous post on seaweed eating in Aberdeen this is another quote from a later passage in the same article of the 8th November 1856 edition of Household Words. “The common plants which … Continue reading

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Forgotten foods: Seaweed eating in Aberdeen

The Dulse Gatherers by W. H Bartlett Seaweeds have been used as a source of nourishment for millennia by coastal peoples around the world. The culinary uses of seaweed as best known in Britain now from cuisines of the East … Continue reading

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