True Highlands Blog
My first memories of scotch pancakes, was rolling up at the holiday caravan (after a 10 hour drive) on the Ardnamurchan peninsula and the farmer’s wife taking us into the farmhouse kitchen and feeding us until we burst!
For those of you who don’t know the culinary traditions of North-east Scotland, the buttery, also known as a rowie, is an individually sized flat bread made of flour, yeast, salt and a huge amount of whipped lard. It is eaten usually at breakfast. Some consumers, with little regard for their hearts, spread this already highly calorific treat with liberal smears of butter, often topped with jam or cheese.
What’s the one thing better than relaxing over a dinner of the finest fresh produce Scotland has to offer? It is of course tucking in to your feast knowing that you foraged everything you are eating yourself. Fresh and free, are the bywords of the recent renaissance in foraging and here are a few pointers to inspire you.