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Ingredients

½ lb minced (ground) lamb

½ tsp dried rosemary, ground to powder in pestle and mortar

Salt and pepper

½ lb plain/all purpose flour

3oz lard

3 fl oz water

4 tbsp lamb stock (or gravy)

Butter to grease pie cases

A little bit of milk to glaze

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Ingredients :

4 medium potatoes, peeled and cut

300 ml of cream

300 ml of whole milk

250 ml of water

300 grams of smoked haddocks (or if they get haddock much better)

60 grams of butter

1 finely chopped onion

1 teaspoon extra virgin olive oil

A pinch of nutmeg

Black pepper to taste

Salt to taste

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https://en.wikipedia.org/wiki/Scotch_pie

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https://culturainglesa-sc.com.br/voce-conhece-a-irn-bru/

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https://pt.m.wikipedia.org/wiki/Cullen_Skink

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Ingredients:

450g butter, softened

200g caster sugar

500g plain flour, sifted

340g raspberry jam

24 glace cherries, halved

950g icing sugar

125ml milk

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https://en.wikipedia.org/wiki/Empire_biscuit

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The soup originates from the town of Cullen in Moray, North East Scotland and is served at formal dinners, although it may also be part of a normal meal there.
It is traditionally served with ''breed'', an Old Scottish term for bread or, more specifically, oat bread.
An 'authentic' Cullen skink should be made with 'finnan haddie', ie cold smoked haddock, with green wood and peat from northeastern Scotland.

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This drink has caffeine and its color is bright orange. Barr was the family that started do produce it in 1901 but during the World War ll it disappeared from the shelves of Scotland. It just came back in 1946 but with another name due to a law.

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Every year, since 1999, Scottish Bakers, a trade association, hold the World Championship Scotch Pie Awards. The winner of the Scotch pie section of the competition is judged World Champion.

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A Scotch pie or mutton pie is a small, double-crust meat pie filled with minced mutton spiced with pepper and other ingredients. The Scotch pie is to originated in Scotland, but can be found in other parts of the United Kingdom, and is widely sold all over Canada.
An individual piemaker's precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. It is baked in a round, straight-sided tin.
Scotch pies are often served hot by take-away restaurants, bakeries and at outdoor events.

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An Empire biscuit is a sweet biscuit popular in Scotland, and other Commonwealth countries. It is considered a traditional Scottish snack but is also popular in other countries.
The biscuit was originally known as the "Linzer biscuit", and later as the "Deutsch biscuit". With the outbreak of the First World War it was renamed: in England to Empire biscuit. In Scotland the name now varies depending on the region.
The typical Empire Biscuit has a layer of jam in between two biscuits, typically shortbread. The top is covered with white water icing, usually decorated with a glace cherry in the centre.

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Typical foods