Scots have a curious relationship with food, we have some of the finest in the world - Aberdeen Angus steak, Highland Venison, west coast sea-food and glorious soft fruit - yet we are also the home of such horrors as deep-fried Pizzas and Mars Bar, and we celebrate our national poet with a meal made of offal packed in a sheep's stomach. Our best cookbooks use simple recipes but fresh ingredients. We also have a tradition of excellent food writers and fine chefs.
A look at the various ingredients that are produced and cooked in Scotland
Recipes, some traditional and some fanciful, from the much loved cartoon series The Broons
A major new cookery book highlighting the superb seafood found around Scottish shores.
F Marian McNeill
In this new edition we revisit the joys of McNeill's recipes whilst also catching a glimpse of the social and historical importance of the book when it was first published. This is the first new edition of The Scots Kitchen for over thirty years
Award winning chef Shirley Spear brings to life the story of the Three Chimneys restaurant in Skye - a winning combination of recipes, culinary essays, personal anecdotes and stunning photography.