Scottish Oat Foodways

Specialised

Oats ripen where wheat will not, and Scotland ran on them. PORRIDGE — oatmeal, water and salt, stirred with a spurtle, traditionally poured into a drawer to set and cut cold for the field; ⚠ THE SALT-VERSUS-SUGAR QUESTION IS GENUINELY CONTESTED and no version is recorded as the only authentic one. BROSE, oatmeal simply scalded rather than cooked. OATCAKES, fired on a girdle and toasted at the fire. Bannocks. Skirlie. CRANACHAN, with toasted oatmeal, cream, whisky, honey and raspberries. And oatmeal in haggis, black pudding and mealie pudding.