Summary
Critic's choice CLASSIC SCOTS COOKERY by Catherine Brown (Angel's Share, Pounds 8)
ABERDEEN ANGUS, marmalade, West Coast shellfish, haggis, porridge, venison, grouse, cranachan and single malt whisky. The litany of Scottish produce is long and lustrous.See the full content of this document
Extract
Toast to the Historic Taste of Scotland
The problem, of course, used to be our inability to ease the raw ingredients through the cooking process without boiling, braising and basting all the goodness out of them.
Cuisine-wise, things have been looking up in Sco...See the full content of this document
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