COOK­ING ON THE EDGE

Fru­gal, hearty food dished up in Shet­land by James and Tom Mor­ton

The Simple Things - - FRESH -

The ar­chi­pel­ago of Shet­land is 12 or 14 hours on the ferry from Aberdeen, arc­ing around Orkney, be­fore you ar­rive at the cap­i­tal Ler­wick. As an iso­lated place, its cook­ery is based on thrift, in­ge­nu­ity and af­fec­tion. Fa­ther and son James and Tom Mor­ton’s Shet­land: Cook­ing on the Edge of the World is a ‘recipe book and a love story to a com­mu­nity’. They serve up dishes of lamb shank, beef cheek and all the fruits of the sea – mus­sels, whisky-smoked hal­ibut and pick­led her­ring. There are Vik­ing feasts and singing carrots, cooked with su­perfine caster sugar and good sea salt; salt­wa­ter bis­cuits and lovely land­scapes, all bril­liantly pho­tographed by Andy Sewell and ac­com­pa­nied by evoca­tive anecdotes. ( Quadrille)

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