BBC HomeExplore the BBC
This page has been archived and is no longer updated. Find out more about page archiving.

Accessibility help
Text only
BBC Homepage
BBC Radio
Woman's Hour - Weekdays 10-11am, Saturdays 4-5pm
Listen online to Radio 4

Contact Us

Like this page?
Send it to a friend!

Sue Lawrence, A Cook's Tour of Scotland. 10 Aug 2006
Sue Lawrence, A Cook's Tour of Scotland
Scottish cook Sue Lawrence went on a tour of the length and breadth of Scotland looking for new regional recipes and ingredients for a book. The book is a celebration of Scotland's landscape and history as well as its food.  On the tour, Sue cooked gannet for the first time, and made a whisky cake. 

Jenni talks to Sue about her journey and some of the recipes she came across.

Scottish Tourist Board
The BBC is not responsible for the content of external websites.
Barra Scallops with Cockles

Serves 2
6 plump scallops
extra virgin olive oil
25g/ 1 oz butter
150g/5 1/2 oz cockles (shelled weight), cooked
2 tablespoons chopped fresh dill

Rub the scallops in a little oil then heat a frying pan to very hot, add a smear of oil then add the scallops. Fry them for 2 minutes, turning after 1 minute or so, then remove them to a warm plate.

Add the butter to the pan then add the cockles and heat until hot. Add the dill, toss everything together, tip on top of the scallops and serve at once with good bread, as a starter (or serve as a main course, with roasted vegetables).

Whisky Cake

Makes 1 substantial cake
300g/10 1/2 oz raisins
300g/10 1/2 oz currants
100g/3 1/2 oz mixed peel
350ml/12 fl oz malt whisky
150g/5 1/2 oz butter, softened
150g/5 1/2 oz dark muscovado sugar
3 large free-range eggs
200g/7 oz self-raising flour
2 teaspoons mixed spice
40g/1 1/2 oz ground almonds

Soak all the fruit in the whisky overnight, (If it is really warm, put it into the fridge overnight then bring back to room temperature well before mixing.)
Preheat the oven to 170oC /325oF/Gas 3 and line a 22-23cm/8 1/2-9 in deep cake tin.  (Line the sides of the tin with high lining paper, to protect the surface from burning.)

Cream the butter and sugar together until soft and light.  Add the eggs one by one then tip in all the fruit and whisky.

Sift in the flour and spice, add the almonds and combine well.

Spoon into the prepared tin.  Bake for 1 3/4 - 2 hours, or until a skewer inserted into the centre comes out clean.  (It is a good idea to cover the top loosely with foil towards the end of cooking, to prevent the fruit that pokes out from burning.)  Transfer to a wire rack and leave until completely cold before removing the tin.
Recent items about Food + Cooking
24 March 2010: Cooking on a budget
More items in the Food + Cooking Archive
Listen now to the latest Woman's Hour
Listen Now
Latest programme
Listen again to previous programmes
Listen Again
Previous programmes

Retired? Downsizing? Moving home to be nearer the kids?

We'd like to hear your stories about moving house

Image: Find out how more about the Woman's Hour podcast
More about Woman's Hour podcasts

About the BBC | Help | Terms of Use | Privacy & Cookies Policy