Generations of Scots have grown up on recipes using oatmeal, curly kail (cabbage), haddock, potatoes, offal, and soups made with a good ham hough. This book combines traditional, classic recipes with Scottish family favourites - complete with tips - handed down within families to produce a tried and tested working cookbook of 86 recipes. All the recipes are simple and easy-to-follow, and each has an introduction that gives a short history or helpful explanation of origins, or tips on how to make each classic well. Recipes include soups and starters, game, meat, and vegetables, fish, and shellfish, bread, baking, and desserts and puddings, using dairy, cereal and soft fruit produce. Elderberry wine, rhubarb and ginger jam, roast leg of Scotch lamb with fresh rosemary and floury potatoes. Other staples include lentil soup, Scotch broth, steak pie, stovies, haggis, pan-cooked pheasant, steamed pudding with Drambuie syrup, pancakes, fruit loaf, potato scones, shortbread, macaroon bars, tablet, marmalade, Clyde valley chutney and Gaelic coffee.

Velleius Paterculus' short work is the earliest surviving attempt on the part of a post-Augustan historian to survey the history of the res publica from its origins to his own times. In a period from which no other contemporary historical narrative survives in more than meagre fragments, Velleius' work is uniquely important. It is a critical counter to the later accounts of Tacitus, Suetonius and Cassius Dio, not simply because it offers a different view of Tiberius, but because Velleius saw continuity where later authors saw only radical change which destroyed the Republic and put monarchy in its place. For other reasons, too, Velleius occupies a unique position in Roman historiography. This collection of papers, by a distinguished cast of scholars, represents a wide-ranging re-examination of Velleius' work, of its place within, and contribution to, Roman historiography and the intellectual history of the early Principate.