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 www.catherinebrownfoodwriter.com.