Stovies are an old Scottish dish traditionally made with the fatty leftovers from a roast of beef. Or beef dripping if you couldn't afford a joint. Cheap and abundantly cheerful, I associate them with Hogmanay as my Gran always had a vatful on the stove for serving after the bells. Great for staving off drunkenness and fuelling first-footers into the wee small hours. But equally great for a simple dinner any night of the year, winter or otherwise. Eating them at Hogmanay simply reminded me how good they are, and a friend asked for the recipe. So Laura, here it is for you.
I first made this chorizo version over ten years ago, to bring in 1999 or 2000. Tired of the sheer hard work involved in hosting a typical New Year's Day dinner (jaded and green-complexioned from the previous night's partying), I was looking for a lazy yet special option. Stovies scored three plus points: supremely simple, plate-lickingly tasty and festive. But they lacked glamour; unless already initiated into the joy of stovies, I doubted my guests would be impressed at the prospect of a plateful of fatty tatties.