Oatmeal Porridge:
* Oatmeal porridge is a traditional Scottish dish made by boiling oats in water or milk.
* It was often served with butter, honey, or other sweeteners, and could also be flavored with spices such as cinnamon or nutmeg.
Bread:
* Bread made from barley, oats, or wheat flour was a staple food in medieval Scotland.
* It was often made into bannock, a type of flatbread that could be cooked over an open fire, or baked in an oven.
Soups and stews:
* Soups and stews were common ways to make use of leftover meat, vegetables, and herbs.
* Examples include cullen skink, a fish soup made with smoked haddock, and broth, a meat and vegetable soup made with beef or lamb.
Meats:
* Fresh meat was a luxury, and was often reserved for special occasions or for the wealthy.
* Common types of meat that were eaten included beef, pork, lamb, and mutton.
* Meat was often salted or smoked to preserve it.
Vegetables:
* Vegetables such as cabbages, carrots, turnips, and leeks were grown in Scotland and were an important part of the diet.
* They were often boiled or steamed, and could be used in soups and stews.
Fruits:
* Fruits such as apples, pears, and plums were grown in Scotland, but were not as abundant as vegetables.
* They were often eaten fresh, or used in pies and tarts.
Dairy Products:
* Dairy products such as milk, cheese, and butter were important sources of protein and fat.
* Cheese was often made from sheep's or goat's milk, while butter was made from cow's milk.
Beverages:
* Water was the main drink, but ale and beer were also consumed.
* Wine and spirits were also available, but were considered luxuries.
