Skirlie, Roast Chicken and Potatoes

For the frugal Scot, a pot of potatoes (chicken for a treat) and a frying pan of skirlie made with oatmeal, onions, meat dripping or chopped suet might be your dinner. It gets its name from the frying noise, as in the skirl of the bagpipes. It was first known as ‘skirl-in-the-pan’.

About Catherine Brown

Catherine Brown is a food writer, author, teacher and Fellow of the Society of Antiquaries (Scot.). Noted for her food columns in The Herald (Glasgow) for over two decades, she was also a presenter, with Derek Cooper, of Scotland’s Larder. She can be visited at

Share This

By continuing to use this site, you agree to the use of cookies. Navigating to anothe section shall be considered consent. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.