"...usually described as fish-meets-fowl, although more fishy (not unlike anchovy) than fowl." This is how Sue describes guga, a seabird eaten on isle of Lewis.
Unless already initiated in this delicacy, you may well be relieved to hear that there are no recipes for guga in A Cook's Tour of Scotland. There are, however, some fascinating insights into the traditions of Scottish cuisine from remote island to city street. Both narrative and recipes make this book as much a good read, as a good cook.
Sue asserts that she has attempted to combine a mix of homely and comforting recipes with funky contemporary dishes. And in this she has succeeded.
The Fife Miner's Stew 'feeds 4 hungry miners', and is a dish that was served among the mining community on a Sunday, for late breakfast after church. It's a rich casserole that would stand up as a hearty meal in any household, if not for breakfast. Cloutie Dumplings, Bronies and Bannocks, Baked Buttered Smokies, Clotted Cream Cranachan and Herring in Oatmeal keep the traditions alive, while modern adaptations like Orkney Fudge Cheesecake, Venison Steaks with Beetroot and Horseradish Pesto, Bramble and Chocolate Bread and Raspberry Porridge, still pay tribute to old traditions but in a delicious and imaginative new way.
This book is a celebration of Scotland's rich culinary traditions, fresh local produce and flavoursome food.