MINCE & TATTIES

We prepared a recipe for Mince & Tatties from Colman Andrew’s, The British Table. This project gave us the opportunity to study a specific country's food culture and cook a traditional meal and share it with our peers. Most of our classmates had never tried black pudding before, but were pleasantly surprised by the taste. They thought our dish “[was] very comforting, especially for winter” and “very flavourful and better than Shepherd’s pie”. We learned a lot about Scottish dishes, culture and specifically Mince & Tatties and how that dish fits into the diet of Scottish people. It gave us insight into which foods are easily accessible in Canada and which ones must be imported. It was interesting to analyze food you would not normally consume, cook and serve.