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Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes
Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

  • About
The first thing I want to say to you is chill out when cooking – it’s only a plate of food. When cooking savoury food, you have in many cases the ability to add, substitute or adapt what the recipe states. For example, if a recipe calls for 400g (14oz) of mince and your packet is 500g (1lb 2oz), use the lot. Sweet recipes and most things with a combination of butter, flour and sugar need to be followed precisely.

Butter is always unsalted; it is much better for cooking with. In years gone by, the salted butter was cheaper, but nowadays they are more or less the same price.

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