Hebridean Baker: My Scottish Island Kitchen
Cosy up with a Hot Toddy Bundt Cake or a Cullen Skink Tart and enjoy a dose of Hebridean Hygge.
Author: MacLeod, Coinneach
Publisher: Black and White Publishing
Format: Hardback
Pages: 256
Dimensions: 246x189mm
Reviving classic recipes and showing us all that Scotland’s larder has to offer, the Hebridean Baker uses fresh and local produce to transform rustic dishes into modern fare. Alongside his signature hearty recipes like Beef Cheek with Dumplings, Cock-a-Leekie Soup and Treacle Toffee Banoffee there are opportunities to impress with Bradan Rost Pate on Blinis, Hogmanay Whisky Espresso Martinis and a spectacular Queen of Puddings.
