Daniel Wolff, Food Detective

You’re running a little restaurant in the Midlands, Britain. A family come in and order cawl, Cullen skink, partan bree, skirlie, Arbroath smokies, collops, a large Melton Mowbray (with a side of neeps) and some clootie for dessert. What do you bring them?

Answer: lamb and leek broth, seafood soup, crab in cream, oats fried with [...]