13/02/2007

A Cook’s Tour of Scotland – Sue Lawrence (Headline, £20)

"There is so much good food in Scotland,” says Sue Lawrence in her introduction, “We have the best raw ingredients in the world…If only we Scots would eschew processed foods and return to our natural, healthy ingredients.” It’s a sentiment which has to be supported and through her latest book, Lawrence proves what a wide palette of produce Scottish chefs have on their doorsteps.

Her wanderings have been distilled down into 19 specific ingredient sections: to pluck a few from her basket – haddock and herring, haggis and clouties, kale and seaweed.
Each chapter, as well as being beautifully illustrated by Dan Jones’ understated photography, sees Lawrence move through an enthusiastic and passionate history of the ingredient, plus a quick guide to her favourite suppliers.

History aside, Lawrence also provides more contemporary recipes to take full advantage of the best of Scotland, such as Haggis Lasagne (fans of Radio Four’s Food Programme will remember this one) or Seakale with Parmesan.

Lawrence's inspiring book proves just how easy it is to source the best of Scottish ingredients and why there is even less excuse not to make the most of what this country offers.