Scotland’s cuisine is far more varied, rich and exciting than many people give it credit for, with many of the country’s regions from the highlands and islands to the lowlands providing exciting dishes.
However, many of these are not as well known outwith Scotland’s borders - from sweets and desserts to breakfast items and savoury favourites, here are 17 foods that only people who grew up in Scotland will know what they are. (Main picture: Square sausage, credit: Naomi Vance)
Also known as square sausage, square slice and Steak slice - a roll and Lorne sausage is a weekend breakfast staple for many a Scot.
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Usually reserved for Burns night, Cranachan is made using whipped cream (or crowdie if you want to be truly authentic), honey, fresh raspberries, and toasted oatmeal usually soaked overnight in a little bit of whisky
Potato scones (or tattie scones as they are more commonly known) are another versatile breakfast staple, usually made with left over potato, flour and butter.
This wonderfully named regional favourite is a rich, suet-based fruit pudding usually made with spices and dried fruit.
Different to a traditional bannock, the Selkirk Bannock is more like a fruit cake and is made using sultanas.
A thick Scottish soup made using smoked haddock (usually Finnan Haddie), potatoes and onions which orginated in the town of Cullen.
Also known as rowies, these are savoury bread rolls popular in Aberdeenshire.
Similar to pasties (but without the potatoes) Bridies are popular around Scotland and are thought to have originated in Forfar in the 1850s
Probably best reserved for a once a year treat, this is usually a slice of pizza which has been battered and then deep fried.
Combining two of Scotland's loves - Indian cuisine and Haggis - this a popular starter in many a restaurant these days and is made by covering the haggis in a spicy batter.
Popular throughout Scotland, morning rolls are usually combined with square sausage or bacon to delicious effect, and can be regular, like the ones pictured, or well-fired.
Usually made using leftovers, ingredients for stovies can vary widely, but the dish usually contains a mixture of vegetables - potatoes, onion etc - and meat - sausages or cuts of beef.
Scotland's best loved treat is extremely hard to make (trust us) and is probably best described as a delicious and crumblier version of fudge.
Thick cut plain breid was a traditional favourite of many a Scottish school child, though it has fallen out of fashion a little in recent years, it is still enjoyed across the country.
As a nation with a massive sweet tooth, Scotland has many regional sweets however the Soor Ploom (Scots for "sour plum"), a boiled sweet with strong flavours, is probably one of the best known.
This dense and rich fruit cake is often used for the ritual of first-footing at Hogmanay.
Clapshot is a simple vegetable dish originating on Orkney that is made using turnip, potatoes and butter as well as chives or onions.