Full Scottish skillet breakfast recipe
 Heap your plate high with homemade lorne sausage, tattie scones, haggis and black pudding in the ultimate Scottish fry-up. Use shop-bought lorne sausage and tattie scones to save time. 500g/1lb 2oz pork mince, at least 20% fat (ask your butcher)500g/1lb 2oz beef mince, at least 20% fat (ask your butcher)250g/9oz breadcrumbs2 tsp ground black pepper 2 tsp ground coriander 2 tsp ground nutmeg 2 tsp salt 500g/1lb 2oz pork mince, at least 20% fat (ask your butcher) 500g/1lb 2oz beef mince, at least 20% fat (ask your butcher) 250g/9oz breadcrumbs 2 tsp ground black pepper 2 tsp ground coriander 2 tsp ground nutmeg 2 tsp salt 500g/1lb 2oz floury potatoes, such as Maris Pipers, peeled and cut into 5–6cm/2–2½in chunks2 tbsp butter, softened100g/3½oz plain flour, plus extra for dusting 500g/1lb 2oz floury potatoes, such as Maris Pipers, peeled and cut into 5–6cm/2–2½in chunks 2 tbsp butter, softened 100g/3½oz plain flour, plus extra for dusting 1 slice lorne sausage (see above)1 slice black pudding1 slice haggis (shop-bought or homemade)1 tbsp vegetable oilsmall handful chestnut mushrooms 1 tattie scone (see above)1 slice white bread 1 free-range egg 50g/1¾oz baked beans 1 slice lorne sausage (see above) 1 slice black pudding 1 slice haggis (shop-bought or homemade) 1 tbsp vegetable oil small handful chestnut mushrooms 1 tattie scone (see above) 1 slice white bread 1 free-range egg 50g/1¾oz baked beans Method To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices.To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up.To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat up the baked beans separately in the microwave or in a small saucepan. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices. To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed. Line a small loaf tin with greaseproof paper or cling film, leaving an overhang. Transfer the meat mixture to the lined tin, pressing down so it is tightly packed. Wrap the overhanging paper or cling film over the top to cover and chill in the fridge for at least 2–3 hours, or preferably overnight. Using a sharp knife, cut the block into 3cm/1¼in slices. To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. To make the tattie scones, cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until cooked through. Drain and leave to cool for around 5 minutes until slightly fluffy. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Put the potatoes through a ricer and mash until soft. Mash in the butter, then add the salt and sift in the flour. Mix well until everything is combined to a dough mixture. Leave to cool completely, then transfer to a bowl, cover and chill in the fridge for 1 hour. Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Dust some flour over a large chopping board and use a rolling pin to roll out the potato mixture to a large rectangle with a depth of 1cm/½in. Cut into squares, then halve the squares into triangles (there should be 10–12 tattie scones). Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up. Gently place the triangles back onto the board, cover and place back in the fridge for roughly 1 hour to firm up. To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. To serve, place a large skillet over a medium heat. Add the lorne sausage to one side of the skillet and fry for about 2 minutes on each side. Add the black pudding and haggis and fry for about 2 minutes on each side until cooked through. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat the oil in the skillet and add the mushrooms and tattie scone. Season with some salt. Cook the scone on both sides until golden brown. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat some oil in a separate frying pan and shallow fry the bread on both sides until golden. Once everything is cooked in the skillet, push all of the ingredients neatly to one side to create room for the egg. Add the egg and fry sunny-side up. Heat up the baked beans separately in the microwave or in a small saucepan. Heat up the baked beans separately in the microwave or in a small saucepan. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. Serve the breakfast immediately with the fried bread and beans on the side. Use the leftover lorne sausage and scones as described in the tips. Recipe tips This recipe makes 10–12 tattie scones and 10 slices of lorne sausages – increase the quantities of the other ingredients to serve more people, cooking the different elements in different pans. You can store the sausage in an airtight container in the fridge for a couple of days with a slice of parchment between each slice, or left whole. Fry slices in 1 teaspoon of vegetable oil for 2 minutes on each side to use in sausage sandwiches with plenty of brown sauce. Store the scones in an airtight container in the fridge for 3 days or the freezer for 3 months. Fry them in a little vegetable oil in a pan for 1½ minutes on each side until golden brown, then eat them hot with butter for a snack. Alternatively, save time by buying ready-made lorne sausage and tattie scones.