The Changing Tides

‘Here are over a hundred recipes for all the ways I like to eat, from small snacky bites to brunches, big meaty feasts to sumptuous puddings. Some are simple, some a little more challenging, but they’re always about celebrating Scottish produce and the pleasure of sharing food with friends and family.

At the end of each chapter is a seasonal dinner party menu, thoughtfully designed so it’s easy to make a showstopper meal that everyone can relax and enjoy, including the chef.’

Celebrate the best of spring with Asparagus and Roast Chicken Hollandaise or Trout and Spring Vegetable Galette, or imagine summer feasting tables laid with Lamb Rack, Labneh and Sweetheart Cabbage and Chilled Rice Pudding. The gamey flavours of autumn include Mallard Rillettes and Whole Roasted Partridge, and as the nights draw in for winter, turn to Roberta’s signature Braised Beef and Caramelised Onion Pie or her Chocolate Fudge Cake of dreams, served with malt chocolate custard.