Part 4/9:

The Arbroath Smokies

The preparation of Arbroath smokies involves salting haddock before drying it overnight on the coast and smoking it in a barrel. This method, likely introduced by Viking customs, remains largely unchanged and offers a delightful, meaty texture that pairs remarkably well with butter and pepper.

The Classic Bannock

Bannocks represent one of the oldest types of Scottish bread, differing from modern varieties as they are unleavened and resemble a flatbread more than a fluffy loaf. The host prepares bannocks using whole milk, butter, and finely ground oatmeal, creating a pliable dough that can either be shaped into a large pancake or cut into smaller rounds for easier cooking.