Fifty recipes from Scourie and the hill
Langoustine and shellfish from the loch, sea trout, mackerel, halibut and salmon off the boat and out of the river, grouse and pigeon from the moor, venison from the hill, and whatever's foraged along the way. Nothing flown in. Simple technique, done properly.
First compiled 2026
Built entirely around what's actually in season, not a supplier's catalogue. If a recipe calls for brambles and you've only got bilberries, use the bilberries: the ingredient always outranks the instruction.
Learn the five recurring sauces at the back and half the book opens up. No specialist kit needed: a fire, a heavy pan, a pot and a girdle will get you through every recipe in it.
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