My aunt Norah, who lived in Glasgow, found that this popular dish combines three virtues: it is very easy to prepare, nutritious and tasty. She recommended that the bacon rashers be cut thin and that Wiltshire bacon should be first choice, with Ayrshire as runner-up. The fillets of smoked haddock should be small and it is best to buy the kind which have been skinned. If you have them with the skin on, cook them skin side down.
