Tomé Morrissy-Swan

A campaign led by food historian Peter Gilchrist seeks UNESCO living-heritage recognition for Scotland’s morning roll, emphasizing its distinctive preparation, regional variations and ritual ordering culture. The article explains the roll’s enduring importance to Scottish identity and highlights support from Glasgow bakery McGhee’s and Glasgow café Café D’Jaconelli. It also recommends seven overlooked British bakes for similar recognition: Empire biscuits, Cornish saffron buns, Devonshire splits, Staffordshire oatcakes, North-Eastern stotties, Yorkshire parkin and Welsh cakes.

Tomé Morrissy-Swan argues that disposable barbecues should be banned because they remain hot for hours, contribute to carbon monoxide emissions and have been linked to destructive wildfires. He also criticizes their poor cooking performance, chemical taste and contribution to throwaway culture. With supermarkets withdrawing them and the National Farmers’ Union, MPs and Andy Burnham supporting restrictions, he recommends reusable portable barbecues or picnics instead.

The wide range of cow’s milk now available in the UK reflects demand for less processed foods, richer flavours and specialist uses such as coffee making. The guide explains the differences between regular, unhomogenised, raw, brewed, organic, Jersey or Guernsey, barista, UHT, filtered, lactose-free and cow-calf milk. Pasteurised milk remains the safer choice for vulnerable groups, while raw milk carries risks from potentially dangerous bacteria despite claims about its nutritional benefits. Processing affects texture, shelf life and flavour, but most varieties remain nutritionally comparable.