Stovies in The Oven from A Year in a Scots Kitchen by Catherine Brown
Baked in a straight-sided soufflé dish this can be left in its dish or turned out for serving.
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Cooking tools:
- Souffle dish
- Oven
- Chef's knife
- Cutting board
- Grater
- Spoon
- Serving platter
Ingredients
- salt, freshly ground white pepper
- chopped, or grated Cheddar cheese (optional)
- 2 tablespoons olive oil
- 125 g (4oz) cooked leftover meat orbacon, finely
- 1 kg (2lb) potatoes, washed
- 2 cloves garlic, crushed
- 3 tablespoons sunflower oil
- 3 medium onions, halved and finely sliced
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