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Stovies is a traditional Scottish potato and meat stew. For the full recipe, pls see. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.

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Composition - Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF:

1. Give stovies
2. Require 1350 grams peeled potatoes, sliced into thick discs or diced
3. Provide 2 of onions, roughly chopped
4. Provide 230 grams for diced meat OPTIONAL (or non-traditionally poultry) such as beef, lamb, sausage
5. Make ready 4 tbsp of beef drippings or vegetable oil
6. Get of salt & pepper
7. You need - oatcakes
8. Give 225 grams for gluten-free oats
9. Get 60 grams gluten-free / plain flour
10. Prepare 1 tsp for salt
11. Take 1/2 tsp for bicarbonate of soda
12. Provide 1/2 tsp - sugar
13. Make ready 60 grams - gold-foil Stork margarine / butter
14. Give 60-80 ml for freshly boiled water

Truth is that's exactly what stovies is - something to do on Monday with all that delicious meat and veg, fat and gravy, left over. The oatcakes are a peculiar but particularly Scottish addition. Use them to scoop up the savoury mince or crumble them into any remaining gravy. Season simply with salt and pepper.

Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF step by step:

1. In a heavy pan with a lid, mix together the onion and potato. Season with salt & pepper and add the drippings / fat
2. Fry off lightly to release some flavour, then pour some hot water into the pan so it sits around a quarter inch up the sides
3. Add the meat if you're using any then cover the pan and heat through before turning down to low
4. Let sit on the low heat for around 30 minutes. Don't be tempted to open the lid much as we're steaming what's inside but do give a stir a couple of times during cooking by swirling the pan around gently
5. Meanwhile, preheat the oven to gas 5 / 190C / 375°F and mix the dry ingredients together for the oatcakes, then cut in the butter so the mix resembles breadcrumbs
6. Add the water a bit at a time. Different oats require different amounts of water so you may need less or more
7. Form a dough then roll out onto a floured surface about a quarter inch thick and cut into discs. You should get around 12
8. Place the shapes on a baking sheet and put in the oven for 25 minutes or until golden brown
9. Check your stovies when you take the oatcakes out of the oven. They're ready when the water is all gone. I like to bash mine around a bit so some potato breaks up but some stays whole
10. Serve with some sliced cooked beetroot and a couple of oatcakes. My dad prefers HP sauce on his, my kids like ketchup, each to their own!

Serve the hot beef and potatoes with a pile of wilted greens and the oatcakes on the side. We always had stovies made on New Year's Eve for all Hogmanay friends, neighbours and family. Still very very popular at Scottish gatherings, weddings, etc. Many families have this as a weekly meal. Nowadays, for many larger families its often made in advance.

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