Tattie scones and scrambled eggs, toasted bannocks with honey butter and roast plums – Anna Higham’s big breakfast recipes

Scottish breakfasts are worth getting up for: think eggs and potato cakes in a freshly baked roll, or toasted barley bread laced with sticky plums and honey butter I’ve long wanted a space to cook the food that really excites me, and Clementine, which opens its doors in north London next month, is exactly that. […]
http://dlvr.it/TVZP0H