Och Aye The Noo, sort of

Sue Lawrence has long been one of our favourite food writers, and her new book, 'Scots Cooking ­ The Best Traditional and Contemporary Scottish Recipes' is just the book Scottish food needs in order to convince people that it isn't just an historical curiosity, but a living and developing food culture.

The titles of many of the dishes are pure darling: 'Dods McFarlane's Mussels in a Bag'; 'Chew and Spit Lobster'; 'Cullen Skink Tart'; 'Crappit Heid' (believe us, we're not making these up); 'Cabbie Claw'; 'Tweed Kettle' are just a few of the dishes that are given Lawrence's idiomatic and authoritative treatment. Here is a book to change your mind about the cooking of our near-neighbour, and it is packed with interesting lore and fool-proof tips, as well as great dishes. Published by Headline at £18.99 stg.

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text © John & Sally McKenna
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