The canonical breakfast item at any Scottish café is the humble roll with a slice of Lorne sausage, a "roll and square". Here's how we make an excellent one.

First comes the roll. We get the old fashioned sheets of big, fluffy soft Scottish morning rolls delivered daily, fresh from the oven, by our local bakery. Rolls that come in plastic wrap with preservatives aren't as fresh and just don't taste the same, and wee rolls don't do justice to a full size piece of Lorne. We spread them lightly with real butter.

We buy steak Lorne in whole blocks made in house by our local butcher, fresh never frozen. We slice it ourselves, a wee bit thicker than the butcher does to sell by the slice in their own shop, and fry it gently in a proper pan with a selected blend of oils, not on a greasy plancha gill, for a delicious meaty taste.

We know this attention to detail makes for a difference you can taste.