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Plum shortbread, celeriac and kale soup, and mince on toast.Danielle Matar/The Globe and Mail

Earlier this summer, when the U.S.-based online food magazine Eater suggested mince on toast was a classic British dish, foodie drama unfolded. Many in Britain denied it jeeringly, others stepped up to claim it nostalgically and a bunch of New Zealanders shot back to say it had been invented in their country.

All I know is that as a child in Scotland, I ate this every Thursday night. It was strongly flavoured and succulent because, back then, all Scottish beef was grass-fed. My mother fried the bread in beef fat, if she had any, although chicken fat would also do. If she didn't have wine on hand, she used a little whisky to heighten the flavour.

My version is healthier but just as full of flavour and a filling meal when paired with a hearty soup. It might not be a classic English dish, but we Scots consider it part of our food heritage.

Celeriac and kale soup

Mince on toast

Plum shortbread

Chef Matt DeMille walks you through the simple steps to the best breakfast you'll have all summer

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