The earliest evidence of honey being enjoyed in Scotland dates back to 1000 years BC - an Iron-age beaker that once contained mead was found in a burial chamber in Fife. Since before history, honey has added delicacy and sweetness to the Scottish diet. Scottish honey, with its fragrances of heather, meadowsweet, clover and birch, is a unique, magical ingredient, and the Honey Bible features a host of easy-to-prepare recipes drawing on this wonderful resource. Liz Ashworth introduces us to its versatility from dishes as varied as Medieval sweet pickled salmon and honey-spiced beetroot, to the delectable cranachan and more contemporary chocolate honey fudge cake. Prepared in collaboration with one of the UK's oldest and largest honey farms, Chain Bridge in the Borders, this book draws on the experience and traditions of generations of skilled beekeepers and Scottish cooks in the use of this quintessentially natural and organic food. Chain Bridge honey farm is a flourishing family business started by beekeeping advisor William Selby Robson in 1948. Specialising in natural honey products they produce everything from honeycombs to beeswax candles.

Scottish baking is famous the world over. In this book, Liz Ashworth introduces a whole range of recipes arranged by theme - Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies. From bannocks to butteries, seaweed nibbles to shortbread, from indulgent lemon Madeira cake and light-as-a-feather strawberry sandwich cake to wee fancies such as raspberry buns and 'sair heideis', the book features 40 recipes from all over the country. All are graded according to level of complexity (though none are difficult), making it ideal for bakers of all abilities to explore this glorious part of Scotland's culinary heritage.

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.