Today it is often eaten for breakfast, with the addition of milk, and a small plate keeps you feeling full until lunchtime. Traditionally crofters in the Highlands of Scotland would make a large pot of porridge at the beginning of the week. Once allowed to cool, it would be cut into slices, and the crofter would places a slice in his pocket eack day for lunch. Porridge must be cooked with salt to obtain the correct flavour. Stovies are a potato-based dish, designed to use up left over meat and vegetables.
More water is added only if the pan is likely to become dry.
The resulting stovies should have the consistency of mashed potatoes, but the potato pieces should still be detectable. Modern cooks would add a beef stock cube to the mixture prior to simmering. Vegetables, such as potatoes, carrots, turnips, cabbages, cauliflower Succulent Lamb from the Hill Pastures A host of locally produced cheeses, including Cheddars from Galloway. Known as the Water of Life or Uisge-Beatha in Gaelic. Blended Whisky - cheaper and more popular, this comes from several distilleries and is mixed, often with some proportion of industrial spirit, to give a standard flavour.