Full Scottish Breakfast

• For the tattie scones

• 300 g floury potatoes
• 60 g plain flour
• 25 g butter
• A good pinch of salt

• For the breakfast

• 4 -6 rashers of bacon
• 6 sausages
• 4 slices of lorne sausage
• 4 slices of black pudding + 4 slices of haggis
• 2 eggs
• 2 tomatoes
• 4 tattie scones
• My homemade baked beans and bread or toast to serve

Make the tattie scones

1. 1

   Peel and chop the potatoes, then boil them in salted water until completely tender. Drain really well and leave them for a minute or two to steam dry, then mash until smooth.

2. 2

   Mix the butter into the warm potato, followed by the flour and salt. Bring everything together gently to form a soft dough. Try not to overwork it. Turn onto a lightly floured surface and roll to around 5mm thick. Cut into rounds, or into triangles for a more traditional shape.

Cook the breakfast

3. 3

   Heat a dry frying pan or griddle over a medium heat and cook the tattie scones for around 2 to 3 minutes on each side, until lightly golden and cooked through. Set them aside while you make the rest of the breakfast.

4. 4

   Fry the sausages until a rich golden brown. Then, cook the bacon in a large frying pan until golden and crisp to your liking, then keep warm. Add the Lorne sausage to the same pan too if you like and cook until well browned on both sides and cooked through.

5. 5

   Next, fry the black pudding and haggis for a few minutes on each side until crisp around the edges and piping hot in the centre. Add the tomatoes cut side down and cook until softened and caramelised alternatively you can roast for 45 minutes at 180 °C Fan.

6. 6

   Return the tattie scones to the pan with a little butter or some of the bacon fat and fry again until crisp and deeply golden on both sides. Warm the homemade baked beans, then fry the eggs last so they are hot and the yolks stay runny. Serve together.