Most visitors to Scotland will be well aware that one of the great Scottish outdoor attractions are the many Highland Games held all over the country. This column would also recommend another great outdoor attraction held Scotland-wide , the many Agricultural Shows. These are held at various times of the year and offer, like the games, another enjoyable family day out.

 

The number of Scots employed directly on the land has dropped considerably over the past century but the farmer's work is still vital to the Nation's well-being. Agricultural Shows allow us all the opportunity to glimpse farming life and the chance to see the finest of Scottish stock animals. From small shows in towns and villages to huge events such as The Royal Highland Show, all have their individual appeal and attraction. Stock judging and trade stands are a common denominator but each show has its own individual event - this could be riding events, motor cycle displays, vintage vehicles or sky-diving. Some shows such as the Atholl & Breadalbane Society combine both an agricultural show and a Highland gathering over their annual two-day event in August.

 

The main show for all Scotland is The Royal Highland Show held since 1960 at the permanent Ingilston site in Edinburgh. Prior to that the show was held in a different venue each year. The Highland Show is organised by The Royal Highland and Agricultural Society which has a long pedigree as it was instituted in 1784.

 

Agricultural Shows like Highland Games can guarantee a great family day out and this week's recipe can be used to make sandwiches to sustain you through a day spent in the open-air! Scotland is famous for both steak and oatmeal and Porridge Meat Loaf combines both.

 

Porridge Meat Loaf

 

Ingredients : 1/2 lb minced steak; 1/2 cup minced leek; 1/2 cup minced onion; 2 cups oatmeal porridge; 1/2 teaspoon crushed herbs; salt and pepper to taste; 1/2 cup beef stock

 

Mix all ingredients till blended. Pack evenly into a well-greased loaf tin dredged with flour. Stand tin in a baking tin, containing hot water coming one inch up the side of loaf tin. Bake in a slow oven, 325 deg F, for about one hour. Serve hot or cold with salad and pickles, or use cold for sandwiches.