Alison Maclean

With the country in full 'Great British Bake Off' mode, we caught up with Scottish favourite Flora to find out what it's really like in the tent. How, and when, did you get the baking bug?I have no memories of not baking – both my mum and granny are amazing bakers and cooks. It was always the done thing! Any particularly memorable disasters along the way?A million disasters, the majority of which involved icing sugar explosions and burnt cakes. Although the creations on your site are definitely a step up from your average home baker, I’ve heard the 'GBBO' application process is pretty daunting. What gave you the final push to enter?My sister Hebe was very encouraging when it came to applying. I don't reckon I would have gone for it had it not been for her bullying me into doing it. Also I was on a year out from studying and doing my blog whilst not working at the gallery. I think the timing is pretty important when it comes to these sorts of things. Had I still been at uni I doubt I would have gone for it. What are Paul and Mary really like?Paul and Mary certainly make sure you have your wits about you. Mary is very encouraging regardless of how badly you have done (arctic roll and cheesecake spring to mind!). She always finds one small success to point out. Are Mel and Sue really that disruptive in the tent?Mel and Sue are beyond fantastic and although disruptive, it's for all the right reasons – it's only cake! They are responsible for a lot of laughs and my sides aching re

Scottish cuisine undoubtedly has a lot to offer but how many of the traditional choices have you tried? Whether a you're proud countryman or just here for a visit, make sure you complete this check-list of traditional Scottish food. Savoury The deep fried Mars barIt may be controversial, but you can't argue that Scotland has cemented itself as the home of the deep-fried Mars bar. It's not for the faint hearted, but those with sufficient gastronomic bravery can venture down to Cafe Piccante on Broughton Street to sample this local delicacy. The Fish Supper A delicious way to round off any night and the city is overflowing with options. The 'best' supplier is a matter of much debate, but names that crop up time and time again are: The Tailend on Leith Walk, The Codfather near Summerhall, Franco's in Stockbridge and L'Alba D'Oro near Canonmills. HaggisEven the most hardy carnivore may not want to look too closely at how haggis is made, but whether sampling the full meat version or its vegetarian counterpart, the famous producers Macsween should be your first port of call. With such a plentiful supply of haggis dishes offered at cafés and restaurants, there's far too many to list, but Arcade Haggis and Whiskey House on Cockburn Street is the only establishment solely dedicated to the delicacy. For those with a sweeter tooth, Coco and The Chocolate Tree, both conveniently found on Bruntsfield Place, offer haggis (spice) chocolates. PorridgeStart your day right with stalwart porrid