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Traditional Scottish food tends to be uncomplicated: fresh ingredients, locally sourced and simply prepared, but always tasty. This weekend I made a 12 hour lamb shoulder with a ras el hanout crust, spiced aubergines and couscous, but there wasn’t a gram of meat left to be used, and if there had been, it might have been a touch too fragrant for stovies.
When my boyfriend lived in Johnshaven, Aberdeenshire, he would always be given oatcakes and pickled beetroot on the side, so we often eat it that way now – frankly, any excuse for eating pickled beetroot is fine by me.
Sift together the flour and salt before adding the butter and rubbing it together with your fingertips until it resembles breadcrumbs. Simply mix together all the filling ingredients together before rolling the pastry into ovals (either two or four).

It’s a meat and potato one-pot wonder that is perfect for using up leftover meat from your Sunday roast. Bridies are Scottish meat pastries that are often made with flaky pastry, but traditionally use simple shortcrust. Place a generous amount of meat in the middle and fold over the pastry, sticking each side together with a brush of water, into a half moon shape. From the creators of The Knot, The Bump gives first-time parents the inside scoop on fertility, pregnancy, birth, and babies with stage-by-stage advice, stylish ideas, local resources, interactive tools, and a savvy online community.
Crimp the pastry together with your fingers, prick the top with a fork and brush with a little milk.

The other night I was shivering under a 10 tog duvet and today the sunshine is pouring through the window, casting a warming glow on my sleeveless arm.

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