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Full Scottish skillet breakfast
Fruit and vegetables
2 tsp ground
coriander
500g/1lb 2oz
floury potatoes
, such as Maris Pipers, peeled and cut into 5–6cm/2–2½in chunks
small handful
chestnut mushrooms
Tins, packets and jars
100g/3½oz
plain flour
, plus extra for dusting
50g/1¾oz
baked beans
Cooking ingredients
250g/9oz
breadcrumbs
2 tsp ground
black pepper
2 tsp ground
nutmeg
1 tbsp
vegetable oil
Baking and patisserie
1 slice
white bread
Dairy, eggs and chilled
2 tbsp
butter
, softened
1 free-range
egg
Meat, fish and poultry
500g/1lb 2oz
pork mince
, at least 20% fat (ask your butcher)
500g/1lb 2oz
beef mince
, at least 20% fat (ask your butcher)
1 slice lorne
sausage
(see above)
1 slice
black pudding
1 slice
haggis
(shop-bought or homemade)
Other
2 tsp salt
1 tattie scone (see above)
Back to recipe
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