Death on a plate
I WAS intrigued to hear that many traditional delicacies that are now said to be on the culinary critical list.
These included the Aberdeen rowie, a lard-based roll which used to be a breakfast staple for inhabitants of the Granite City, childhood home of my dear husband.
On my first trip to meet my prospective in-laws, and keen to please them, I actually ate one.
It took about three days for my digestive system to process this impenetrable ball of fat and pastry which makes the deep-fried Mars bar look like a green smoothie.
Its possible demise will add at least ten years to the average Scottish lifespan.