Light, fluffy potato bread scones are my favorite thing to eat in Scotland – and this simple and delicious tattie scone ...

Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon ...

Heap your plate high with homemade lorne sausage, tattie scones, haggis and black pudding in the ultimate Scottish fry-up ... in the fridge for at least 2–3 hours, or preferably overnight.