Acclaimed cookery writer Sue Lawrence celebrates the enormous range of Scottish soups in this imaginative and practical collection of recipes, organized in three sections: Fish/Seafood, Meat/Game and
Ever since the humble potato arrived from Peru around 1730 it has been a key component of the Scottish diet. In this book Liz Ashworth introduces the heritage and history of the potato and the numerou
Marmalade is an iconic Scottish food, traditionally made every year in January and February when Seville oranges are available. Shirley Spear, whose multi-award-winning Three Chimneys restaurant on th
