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Sustainability of SOTA


#21

Here in the NW, we have it for tea as well - steamed, with mashed spuds and onion gravy. Maybe that’s why you left?

I was working on Burns Night, so we had our belated haggis supper last night - FB.


#22

I could hardly imagine anything to top having somebody at hand on a summit, frying some black pudding for me. Some of those Polish sausages (I forget the name) would do too. :bacon: :fried_egg: [no black pudding emoji!]


#23

I prefer it grilled for breakfast, as part of a “full English” it has sustained most of my “days on the hill” for the last five decades! More unusually, perhaps, I slice it thinly and serve it “raw” as a party nibble. I say “raw” because it is actually cooked during production. Delish - but perhaps not with whisky!


#24

Stornoway Black Pudding with Scallops and a Whisky Sauce - now there is a dish :yum: