A taste of Scotland’s Islands
Meals of a MasterChef
THERE’S nothing quite like the fresh and fine produce found right here in Scotland. And our natural, national larder means we boast some of the best dishes in the world.
From langoustines and lobster to smoked salmon, Aberdeen Angus, luscious lamb, rich black pudding, artisan cheeses and, of course, haggis – not to mention a divine selection of traditional desserts – a Scottish menu is truly mouthwatering.
Few know this better than former MasterChef winner and cookbook writer
Sue Lawrence. In her latest collection, A Taste of Scotland’s Islands, published this week by Birlinn, she shares her favourite recipes from the likes of the Hebrides, Shetland and Orkney.
We’ll be showcasing a few of these delectable new dishes, along with island classics from Sue’s archive, today and tomorrow in our special four-page pullouts.
Today, Sue details how to prepare such mouthwatering meals as Hebridean hot-smoked salmon fish cakes, Hebridean lamb shanks with rosemary and thyme, Orkney clapshot and reestit mutton soup from Shetland.
Sue, who was raised in Dundee but now lives in Edinburgh, has travelled extensively around Scotland’s islands with her husband, Patrick, and her three children – and never fails to be inspired by the beauty and bounty.
She says: ‘I have always been drawn to the islands. Ever since we went on family picnics over the causeway to Cramond Island in the Firth of Forth when my children were small, I was hooked.
‘When my children were older, holidays were spent on Islay, Lewis and Harris.
‘Some days we were lucky enough to chat to a fisherman who would sell us a couple of crabs, and I would boil these back at the house and teach the kids how to crack the claws and suck out the delicious sweet meat. This was in the early 1990s, when very few crabs, lobsters or langoustines were retained in Scotland. Rather, they were packed immediately into trucks and taken to France and Spain, while the shellfish that had for centuries been part of every islander’s diet was superseded by processed meats and frozen fish fingers.’
Her love of island seafood is evident – as is her love of baking. Few dessert lovers will be able to resist her rhubarb crumble traybake or trifle.
So why not enjoy the tempting tastes of Scotland’s islands for yourself?
Sue’s easy-to-follow recipes make it so simple to make the most of Scotland’s natural larder. Enjoy!