Dec 14

Dec 14 Advent Calendar - Day 14 - Skirlies

Advent, Breakfast Brunch Lunch, Robert Jones

As someone with a non-standard existence, mealtimes have always ‘slipped.’

It’s a dilemma that I have as yet been unable to remedy. Not that it matters.

If you start work at 11pm, what do you eat before you start your commute? If you finish at 6am and are about to hop into bed, you can’t really have breakfast. But to have lunch or dinner is crazy. On waking mid-afternoon, the same problem arises.

The answer for me has always been - eat what you want, when you feel like it. Problem gone.

In recent months, I’ve settled into a pattern of sorts. If it’s not a swimming day, I roll out of bed and - after a cup of tea - get stuck into the work that has appeared overnight from other time zones. China wakes up at about 3am my time. America comes on stream at 2pm. None of them know or care where I am, so don’t take kindly to excuses like ‘I’ll start your urgent job as soon as the sleepy dust has cleared from my eyes.’

When I surface at about 11 or later - there’s the question of what to eat? Breakfast, Brunch or Lunch?

Imagine my joy at finding something that fits all three meals nicely - Skirlies. A Scottish dish discovered during my ‘Glasgow Years.’

So, why mention it here in the run up to Christmas? Well … not only is it a quick easy dish make, but it’s ideal to snack on while you are busy wrapping Covid compliant presents. It’s also a nice side to any dish or for unexpected guests, and it’s fabulous as an alternative stuffing.

Made in this way:

Add about 50g of fat to a pan - fifty-fifty butter and lard works well. Beef dripping is preferred. We always had a crock of dripping on the AGA at home as a child.

Finely chop a large onion and fry till just on the turn of yellowing. Add 150g of rolled Oats. You’re supposed to use Pin Head Oats. Season with salt and pepper.

Fry on a low heat to allow the oats to soak up any of the fat and cook through. You should end up with a toasted-oaty-gritty mix.

I served mine - as you see - with a slightly poached yolk of an egg.

It goes well with Neeps and Tatties, Mince or stir it into Mash. I’ve seen recipes where it’s served with Grouse or Venison or Scallops. Anywhere you’d find stuffing.