Front cover; Copyright page; CONTENTS; FOREWORD; INTRODUCTION; CHAPTER ONE: SOUPS AND STARTERS; Carrot and Chervil Soup; Cullen Skink; Game Soup; Leek and Potato Soup; Oatmeal Soup; Onion, Carrot and Stilton Soup; Parsley Soup; Arbroath Smokie PatΓ©; Beetroot and Goats' Cheese with Orange Juice; Blue Cheese in Breadcrumbs; Cheese SoufflΓ©; Easy Devilled Eggs; Extra Scrambled Eggs; Porridge; Scallops with Trout and Leeks; Smoked Breast of Duck with Wild Mushrooms; CHAPTER TWO: MAIN COURSES: MEAT, POULTRY, GAME AND FISH; Arbroath Smokie 'en Papillote'; Baked Stuffed Onions; Beef in Brammle Sauce.;Scotland has an enviable reputation for producing some of the finest food in the world. Langoustines from the West Coast of Scotland are eaten at tables all over Europe; the Scottish Aberdeen Angus has long been the byword for quality meat; Scottish soft raspberries and tayberries are considered the finest available, and so the list goes on! Scottish kitchens are moving away from the global produce offered by supermarkets and are returning to locally-produced, seasonal food. Local growers and producers are supplying markets from the Borders up to Orkney and they are becoming increasingly popul.