Ready, steady, cook...

Your articles on luxury foods in the October issue of Scottish Field prompts me to write on two fronts.

First, the best milkshake I ever had was a buffalo milkshake in Bombay in 1970. It was thick and creamy and so packed with with fruits that not all the bits of fruit would go up the wide, non-plastic, straw. It has never been equalled.

And I would totally support Miguel Mayor in his quest, but he might perhaps have put his finger, probably unintentionally, on the key problem. I am sure that not many fathers here know how to cook, let alone can teach their children to cook.

But there is plenty of scope for traditional local Scottish food to be served, cooked to perfection, in restaurants or canteens at reasonable cost. Bring it on!

Adair Anderson, Selkirk