From brill bolognese to superb stovies, you share your fave family recipes...

I had an old great-aunt who swore by what I think she called a “piece and dip”, which was the fat left over from cooking something in the frying pan in a sandwich.

Billy Higgins, Dundee.undee.

My gran always ys put brown saucee in her mince. I hate brown sauce, but it’s something I always do now and it really adds to the flavour! Kaye Gallacher, Broughty Ferry.

My mum’s stovies – made with boiling beef, of course! – are beyond perfect whwhen I make a little ho hole in them and pour some milk in.n Delish w when m mopped up with oatcakes. Barry Fordyce, Montrose.

My mum makes the best lasagne in the world. I’d tried to recreate it many times but it was never as tasty – until she told me her secret ingredients! A grated carrot, a squirt of red and brown sauces, a big glug of red wine in the mince mix and a teaspoon of mustard in the cheese sauce. Tiny things butt they do really work! D. Donaghey, ey, Dundee.

My Italianan nana madede the best bologneseognese I’ve ever tasted.

The recipe came from her grandmother.

It turns out her secret ingredient was a couple of spoons of sugar to take the bitterness of the tomat tomatoes away and a splash o of red wine vinegar. Tracey Watt, Uddingston.

My dad makes aan amazing steak and sausage pie. I tried to make it so many times when I moved out of my parents and I could never get it right. It turns out the magic ingredient is a big dollop of ketchup

in the gravy. He wouldn’t ever tell me what it was – but one Sunday I caught him sneaking the bottle back into the cupboard! Laura Hall,

Airdrie.

My dad’s breakfast rolls are a sight to behold. A white morning roll with sliced sausage, bacon, a fried egg, a link sausage sliced in two, a tattie scone, a wee spoonful of beans, a sprinkle of grated cheese and sauce of your choice. Not exactly healthy, but a cast-iron hand-held hangover cure. Yum! Eilidh Henderson, Wigtown.

Supper time for my sister and I when we were young meant mum’s wonderful grilled cheese on toast. What made it so special? She would grate the cheddar and then mix it with a drop of milk and a dash of Worcester sauce. All in all, a creamy, cheesy, cosy delight. Harry MacLean, Edinburgh.