MAIN INGREDIENTS
Pease pudding is an English dish consisting of boiled peas with onion and carrots, which are seasoned with salt and other spices, and then cooked together with bacon or ham for extra flavor. The final result is a thick porridge with mild, yet rich flavors.
Originally, pease pudding was cooked in large cauldrons which were hanging over an open fire. Today, it is even available in cans throughout the United Kingdom.
MOST ICONIC Pease pudding
Originally, brose referred to a dish of oatmeal soaked in boiling water or milk, sometimes with a little butter stirred in for a richer flavor. Probably the simplest Scottish fare, depending on what was locally available, brose could be made with barley or beremeal, peasemeal, but also vegetables like young nettle tops, spring onions, swede, and kale.
The origins of brose are unknown, however, up until the 18th century it was known to be a staple of Scottish soldiers on active service who used to carry along a bag of oatmeal with them until they had time to boil some water and prepare this humble, yet hearty meal.
Enjoyed for centuries in Scotland and made from oats–one of the few grains that grow well in the country–Scottish porridge is a healthy and tasty dish containing high amounts of fiber, vitamins, and minerals. Traditionally, the oatmeal is cooked in water with a pinch of salt, stirred clockwise (to fend off the Devil) with a wooden rod called a spurtle that prevents the porridge from congealing.
It is then served in wooden bowls while still hot. Sometimes, a bit of milk, dried fruits, and brown sugar are added as sweeteners. The dish should be eaten while standing up; a tradition left over from busy farmers who were simultaneously working and eating their breakfast.
MOST ICONIC Scottish Porridge
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