A sandwich filled with curried chicken, ham or tongue, cut into small rounds and fried.
A long Scottish slicing sausage of beef, bacon, oatmeal and seasoning, including spices.
A pale bronze haddock lightly smoked over peat, so it will only keep for a day or two. To smoke haddock, it is first gutted, cleaned and split before being brined and then hung up to drain. It is then smoked until it develops a straw colour. They darken after they process has been completed. Best cold with a squeeze of lemon and brown bread (US: wheat bread).
A Scottish name for a witch sole. A side-swimming flatfish with pinkish-purple, marbled skin, having a blunted shape similar to the sole although it is not a true sole.
Sponge cakes from Aberffrau in Anglesey made in scallop shells and sprinkled with sugar.
A plain sweet biscuit (US: cookie) flavoured with caraway. It is said to have been invented by a Dr Abernethy of St Bartholomew's Hospital in London, who suggested to a baker in the early 19th century that he add caraway and sugar to a plain biscuit.