This is used as a savoury spread for nibblies or as a starter. You can spread it on warm toast (either dry or buttered), potato scones or oatcakes.
This recipe apparently has its origins in 18th century Edinburgh, Scotland — where the unlucky rooster that lost a cock fight would be tossed into a pot and fed up to the spectators.
A classic Scottish quickbread recipe.
You can make this a few hours ahead, and then reheat using a bit of milk or butter.
A classic recipe for classic scones.
This is so fast, the two minutes this takes is barely enough time to organize the tea and toast to go with. Once you’ve made porridge in a microwave, you’ll never go back to cleaning up a sticky porridge pot again.
These fritters taste as good as they are good for you.
Though not exactly actually whipped, whipped shortbread cookies are much lighter than regular shortbread, and almost melt in your mouth.