Instruct: Given a question, retrieve passages that can help answer the question.
Query: What is Scotlands national dish?
Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish,[6] as a result of Scots poet Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper.
The mobile nature of Scots society in the past required food that should not spoil quickly. It was common to carry a small bag of oatmeal that could be transformed into a basic porridge or oatcakes using a "girdle" (griddle). It is thought that Scotland's national dish, haggis, originated in a similar way: A small amount of offal or low-quality meat, carried in the most inexpensive bag available, a sheep or pig's stomach. It has also been suggested that this dish was introduced by Norse invaders who were attempting to preserve their food during the long journey from Scandinavia.
For the culturally and ethnically diverse nation such as Indonesia, the national dishes are not just staple, popular or ubiquitous dishes such as Nasi Goreng or Gado-gado. It may also be considered as the dishes that transcend cultural and ethnics differences, yet still retain common Indonesian cuisine traits. It has to be able to cross boundaries of diverse Indonesian culture and ethnic groups. As a result, it is impossible to nominate a single national dish of Indonesia. Sate and Soto are good examples of Indonesian national dishes, since there is no singular satay or soto recipes. Both dishes have myriad variations and recipes and are adopted regionally across Indonesia.
Darkin is a prolific collaborator and her Scottish theatre work includes "Roam" (Grid Iron/National Theatre of Scotland), "Helter Skelter" (Tramway) "You tell us what was, we tell you what is" (National Theatre of Scotland), "Bint Jbeil" (Grid Iron/National Theatre of Scotland), "The Three Musketeers" (Traverse/Belgrade), "Beauty and the Beast" and "Anna Karenina" for Dundee Rep.
In Cotter's final campaign as Scottish Coach, Scotland had their most successful Six Nations despite finishing 4th in the table. They won all three of their home games, beating Ireland 27–22, Wales 29–13 - in what was Scotland's first win over Wales since 2007 - and Italy 29–0 - which was the first time that Scotland had not conceded any points in a test match since beating Canada 41–0 in 2008. It was also the first ever time they kept Italy pointless and in a Six Nations game. Leading into the fourth round, Scotland were still within a chance of winning the Championship, however with a loss to France in round 2 (22–16) and then England in the fourth round (61–21) Scotland could not secure the Championship. However had France and Ireland not had their respective wins in the final round, Scotland would have finished in their highest ever positioning in the Six Nations of second.
Wason attended a Burns Night dinner in honour of the Allied Nations at the Criterion Restaurant in London on 25 January 1918 as one of the guests of the London Robert Burns Club. Unfortunately however the guests had to do without the traditional dish of haggis. The haggis had been ordered but owing to the food restrictions in Scotland caused by the war, the necessary ingredients were not available. This was ironical in view of Wason’s previous role as Chairman of the Committee on Food Production in Scotland. The guests had to make do with what The Times newspaper report of the event described as ‘an Italian dish’ (otherwise unspecified) but which was properly piped in by the bagpipes.
Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland. It is among the United Kingdom's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was "a true British national dish".
Offal is the internal organs of butchered animals, and may refer to parts of the carcass such as the head and feet ("trotters") in addition to organ meats such as sweetbreads and kidney. Offal is a traditional part of many European and Asian cuisines, including such dishes as the steak and kidney pie in the United Kingdom or "callos a la madrileña" in Spain. Haggis has been Scotland's national dish since the time of Robert Burns. In northeast Brazil, there is a similar dish to haggis called ""buchada"", made with goats' stomach.
Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when "all parts of an animal were used in cooking and nothing was wasted". The National Library of Scotland included powsowdie in a 2015 food history exhibition named "Lifting the lid", which was an exhibit of historic Scottish recipe books that included example dishes.
Minor dishes may be served before, during, or after a meal, to add interest and variety; they are the appetizers, side dishes, desserts, tid-bits — never to be served as main dishes. In other words, these sciences, while important, are yet only auxiliary and secondary. What is primary is the Torah. What is central is the life-giving law.
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
The Scotland national football team represents Scotland in international association football and is controlled by the Scottish Football Association. It is the joint-oldest national football team in the world, alongside England, Scotland's opponents in what is now recognised as the world's first international football match, which took place at Hamilton Crescent in Glasgow in November 1872.
White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. 
Cullen skink appears in many traditional Scottish cookery books and appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. In 2012 a "Guardian" columnist described the dish as "the milky fish soup which has surely replaced your haggises and porridges as Scotland's signature dish".
This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.
Though mansaf is frequently referred to as Jordan's "national dish", Massad states that mansaf is not a truly "traditional" dish, but is rather a more recent dish which was developed during the Hashemite-Mandatory era of the early 20th century, and then promulgated as a "national" dish following independence. Massad notes that the current form of mansaf differs from the independence-era and Mandate-era recipes, but is portrayed by the state as a dish that is both national and a Bedouin tradition, despite it also historically being a dish of the peasants and Bedouins of the neighboring regions of Palestine and Syria.
Some popular Indonesian dishes such as "nasi goreng", "gado-gado", "sate", and "soto" are ubiquitous in the country and considered as national dishes. The official national dish of Indonesia however, is "tumpeng", chosen in 2014 by Indonesian Ministry of Tourism and Creative Economy as the dish that binds the diversity of Indonesia's various culinary traditions.
Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. 'Belgian cuisine' therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.
The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. The National Trust for Scotland's book "The Scottish Kitchen" by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India.
Clarissa Dickson Wright says that it "came to Scotland in a longship [i.e., from Scandinavia] even before Scotland was a single nation."[11] She cites etymologist Walter William Skeat as further suggestion of possible Scandinavian origins: Skeat claimed that the hag– element of the word is derived from the Old Norse haggw or the Old Icelandic hoggva[12] (höggva meaning 'to chop' in modern Icelandic[13]), Modern Scots hag, meaning 'to hew' or strike with a sharp weapon, relating to the chopped-up contents of the dish.
The National Parks (Scotland) Act 2000, an Act of the Scottish Parliament, sets out 4 main aims of the national parks of Scotland. It also lays out criteria for what qualifies a park for National Park status, and the process necessary to create such features. The Act in itself does not establish any new National Parks; it merely creates powers for the designation of National Parks.
The title alludes to "Hey Diddle Diddle", an English nursery rhyme whose last line is "And the Dish ran away with the Spoon". According to the British librarians, the story shows "what happens next in the astonishing tale of the dazzling Dish and Spoon duo, after they run away together". According to the U.S. national library summary, they "become vaudeville stars before turning to a life of crime."
Peasemeal brose, also known as brosemeal, is a traditional breakfast dish in the north of Scotland. In Scotland it is made in the traditional way and usually eaten with butter, and either salt or honey.
In parts of the Midlands, it replaces mushy peas as a traditional accompaniment to fish and chips and is thought to be the original side order, only to be later replaced with mushy peas due to a lack of knowledge or availability of the dish.
Guyanese cuisine is similar to the rest of the Anglo Caribbean, especially Trinidad, where the ethnic mix is somewhat similar. The food reflects the ethnic makeup of the country and its colonial history, and includes Ethnic groups of African, Creole, East Indian, Portuguese, Amerindian, Chinese and European (mostly British) influences and dishes. The food is diverse and includes dishes such as Dal bhat, curry, roti and cookup rice (the local variation on the Anglo-Caribbean rice and peas. The one pot meal while not the national dish is one of the most cooked dishes. With its various versions, according to what type of meat, beans and other ingredients available, is a true reflection of the country.
Gillian Glover visited the restaurant in 2004 for "The Scotsman", calling the lobster dish with lime and herb butter "so compelling public demand will ensure the poor chap is still smoking lobster shells in his eighties". She agreed with her dining partner that the meal was the best she had eaten in Scotland. Richard Bath, of the newspaper "Scotland on Sunday", was apprehensive of the complexity of the dishes when he visited the restaurant in 2008. However, he was pleased at the "unfussiness" of the menu, praising the veal loin served with veal shin and sweetbreads. He said that the "delicate flavours of the loin meshing with the richer, darker tones of the juicy shin, and rounded off with the tender, velvety sweetbreads to produce an exquisitely balanced dish." He gave the meal a rating of nine out of ten.