Scotland’s larder is acclaimed across the world and many of its premium produce finds its way onto some of the finest dining establishments and it is easy to see why.

From beef, venison, lamb and salmon to seafood, many top chefs demand the best from Scotland for their restaurants where they are served with a premium price tag.

Even some of our local delicacies such as Cullen Skink, Arbroath smokies and Stornoway black pudding are admired and rightly so.

Let’s face it, once you’ve tried Stornoway black pudding then there’s no going back to anything else.

A particular favourite of mine are Barra cockles freshly dug from the island’s unique beach runway and fried in local oatmeal.

It is simple things like this which make Scotland’s culinary offerings so appetising and in many ways, a large number of Scots don’t really appreciate what delights are out there across the country and that is a real shame.

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But one thing everyone can probably agree on is that there’s nothing better than a roll, smothered in butter and filled with bacon, square sausage, fried egg or whatever else is your personal favourite.

Great for helping nurse a hangover too, apparently, although I wouldn’t know about that.

But is a morning roll really an intrinsic part of Scots culture and worthy of official UNESCO status?

Well, no, of course not.

It comes as Green MSPs back a campaign to secure UNESCO recognition for the morning roll, with the party's Glasgow Southside MSP lodging a parliamentary motion celebrating the ‘iconic’ baked breakfast good.

Holly Bruce has tabled the motion in support of food historian Peter Gilchrist’s plan to  have the........

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