Treating every ingredient you use in the kitchen with respect lays the foundation for a wonderful meal. MasterChef finalist Sarah Rankin has a passion for Scottish produce and flavours - not just for the ingredients themselves, but for the seasons and weather which nurture them and the people who tend, harvest and prepare them. The book contains ever one hundred specially written recipes, from grouse with beetroot and cherry, and Arbroath smokie souffle, to squash ravioli with sage butter, and lemon posset with caramelised white chocolate and oat crumble.