The Scottish Tattie Bible

Ever since the humble potato arrived from Peru around 1730 it has been a key component of the Scottish diet. In this book Liz Ashworth introduces the heritage and history of the potato and the numerous varieties available, including information on nutritional benefits, the tattie season and how to grow your own. The recipes are organized in themed sections: Breakfasts, Snacks, Soups, Traditional Favourites, Salads, Pies, Puddings, Baking and Biscuits (including gluten free), recipes from Further Afield and Drinks.
In addition to basic potato dishes (boiled and steamed; mashed; roast, sauted, chips, wedges and baked), she also includes a mouth-watering selection of recipes, from Tattie Scones, Norwegian Potato Pie and Haggis Frittata to Hot Tattie Salad, Rumbledthumps, Cheese Cottage Potato Pudding and Orkney Tattie Wine.

Liz Ashworth is a Scottish food writer and food product developer, with a particular interest in using local products. The author of apioneering series of cookery books for beginners of all ages, she writes food columns in various publications, and coordinates the food programme in the annual Orkney International Science Festival. Her most recent book is Orkney Spirit: Food Journeys with Liz Ashworth.