Clarissa Dickson Wright is famous for her appearance at one of the eccentric TV cooks on "Two Fat Ladies." Being of Scottish descent she settled in Musselburgh, has a cookery bookshop at the Grassmarket in Edinburgh, and a café at Lennoxlove House, family home of the Dukes of Hamilton, and is the Rector of Aberdeen University. Henry Crichton-Stuart is her partner in the Cooks' Bookshop.

This book is packed with many recipes from the Scotland of old. The Royal Museum has illustrated it with beautiful pictures of related items out of their collection. You can find recipes for cullen skink, mushroom pasties, mince and tatties, and many more. One of my favorite Scottish items is Oatcakes and we will include that recipe for you.

Oatcakes
225g/8 oz fine oatmeal
½ tbsp fat
½ tsp salt
½ tsp bicarbonate of soda
warm water

Put the oatmeal, salt and bicarbonate in a bowl and work the fat into this, then add enough water to form a stiff but pliable dough. Roll out to an eighth of an inch thick. You may either cut this into large round and quarter it or cut into small rounds. Heat on girdle for 5 minutes turning once. For crisper effect finish in a hot oven for a few minutes more.

This is a really fun cookbook and the illustrations are lovely so I gave it a four thistle ratting.