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Tattie Scones

No prizes for quessing which Scot, dead for over 200 years, who is still worth 3 million a week to the Scottish economy. It is, of course, our National Bard, Robert Burns. A recent report estimates that the Ploughman Poet's brand value is 157 million a year. Some two-thirds of that sum comes from tourism with the Bard's birth county of Ayrshire getting the largest share.

The Moffat Centre at Glasgow Caledonian University was commissioned to prepare the study on how the 250th anniversary of the Bard's birth could be used to boost tourism. Scots should be preparing now for massive celebrations in 2009 in homage to the greatest Scot of all time. Robert Burns came at the right time. In the dark days following the incorporating Union of 1707 it was Robert Burns who reminded Scots that we Scots and that Scotland is our country. His work helped to save the Guid Scots Tung. On all levels - literary, culturally, politically and linguistically Robert Burns gave invaluable service to his nation. He is Abune Thaim Aw. Perhaps as a first step towards the 2009 celebrations, Prestwick Airport should be renamed The Robert Burns International Airport with the slogan The World O'er. Deed aye, the byornar Robert Burns is kent the warld owre.

Ayrshire tatties are renowned and this week's recipe recipe Tattie Scones is obviously potato based and is a reminder that Robert burns struggled for most of his life to eke a living from the soil.

Tattie Scones

Ingredients:  450 g (lb) mashed potato, approx. three large floury potatoes, peeled and chopped into chunks;  50 g (2 oz) butter, melted;  1 tsp salt;  100 g (4 oz) plain flour

Method:  Cook potatoes in lots of water until tender.  Drain well and mash.  Make sure you have exactly 450 g (1 lb) mash, then add butter and salt.  Sift in flour and combine thoroughly.

Turn mixture on to a floured board and roll out to a half centimetre thickness.  Cut into circles or wedges and cook in batches on a lightly greased, medium hot griddle pan for three to four minutes each side until golden and firm.

Serve warm buttered, or with stuffed mushrooms, crispy bacon or fried eggs.

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