The Scottish Cook is a mouth watering introduction to the traditional culinary delights of Scotland both past and present.

Judy Paterson includes easy to follow recipes ranging from Mussel Bose to Salmon Steaks, Haggis Royale to Vension Pasty, Cranachan to Cloutie Dumplin. With a blend of dishes old and new. The Scottish Cook is an essential and welcome feature for kitchen bookshelves around the world. The book is beautifully illustrated with picture that go with the recipes.

A recipe that is one of my Scottish favorites is included:

Cranachan

3-4oz (75-100g) slightly toasted and sifted oatmeal

10fl oz (300ml) double or whipping cream

1 tablespoon malt whisky

6oz (175g) raspberries or blackberries

Whip the cream. Pour the whisky over the oatmeal and fold the mixture into the cream. Fold in the fruit reserving a few pieces for decoration.

Serve in glasses chilled.
Serves 4

At Halloween small charms were stirred into the Cranachan brining the finders good luck.

This paper back book is available for £3.99 plus postage and handling and you can order by clicking on The Scottish Cook. If you want to pay with cash, or call in the order go here.