The Best Traditional and Contemporary Scottish Recipes
From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest flavours and the fine quality of its ingredients. Even the names of the dishes are evocative: cullen skink; stoved howtowdie; crappit heid; Forfar bridies; rumbledethumps; puggy buns; and - no translation needed - whisky and honey ice cream.
Using only fresh local ingredients such as the fish, beef, lamb, venison, soft fruits and oatmeal for which Scotland is famous, these 120 time-honoured recipes have been tested for the modern kitchen and are as satisfying and delicious today as when they were first devised.
Each recipe, introduced with fascinating stories about its origins, highlights methods and traditions that have been handed down through generations. True Scots and Sassenachs - and indeed anyone who is interested in the best of Scottish regional cookery - will find something in these pages.
