sure Lawrence has been on a personal odyssey – a trip round some of Scotland’s many Islands speaking to producers and cooks, gleaming recipes long the way.
From Islands such as Skye, Harris, Out skerries and Luing she has massed over 100 recipes , mainly created from ingredients and produce she came across on her travels.
Some of the recipes are traditional, for example using seaweed to reestit mutton In a soup: others are more contemporary; like Mull haggis pastilla and raw bramble cheesecake.
This celebration of the landscape and history of the Scottish Islands is illustrated with photos of some of the most beautiful scenery in the world and with mouth-watering pictures of the Islands’ best cooking.
Keen home cooks will find this here a whole new world of delicious but easy-to-prepare dishes, presented with Sue’s trademark warmth and clarity method.
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