Bob Dewar – illustratör

Scottish produce is celebrated the world over. The demand for game, for example, far exceeds what can be supplied, and Scottish cheeses surpass many from mainland Europe. In this book Claire Macdonald celebrates the very best of home-grown ingredients - from oatmeal, dairy produce, meat and fish, fruit and vegetables and even whisky - in 60 imaginative recipes for starters, main course and puddings, as well as for sauces, dressings, baking and other treats.Recipes include: Grilled goat's cheese on stir-fried beetroot with orange and Balsamic vinegar Chocolate oatmeal biscuits Iced honey and whisky creams Herb crepes with smoked salmon, creme fraiche and diced cucumber Steam-baked cod with lentils, coriander and lime Venison fillet with green peppercorn, ginger and port sauce

Marmalade is an iconic Scottish food, traditionally made every year in January and February when Seville oranges are available. Shirley Spear, whose multi-award-winning Three Chimneys restaurant on the Isle of Skye is a magnet for foodies, has written the ultimate guide to marmalade - not just to making it, but to using it as an ingredient all the year round in a delicious variety of dishes. The recipes here are both sweet and savoury, from Chocolate Marmalade Tart, Marmalade Ice Cream and Apple and Frangipane Tart with Marmalade Glaze, to Marmalade Sauce for Roast Duck, Glaze for Roast Gammon, use of Seville oranges in fish and shellfish dishes and Marmalade Chutney - and not forgetting the Three Chimneys' own legendary Hot Marmalade Pudding. Shirley mixes in fascinating information about how marmalade was invented, the great Scottish marmalade producers like Keiller and Robertsons, and even a link with Mary, Queen of Scots! This book will be the ideal Christmas stocking-filler for anyone interested in cooking, and an irresistible impulse-buy at any time of the year.

Acclaimed cookery writer Claire Macdonald turns her attention to food for free in this selection of recipes using a huge variety of produce that can be found growing wild in fields, forests, hedgerows and along the seashore.Featuring blackcurrants, brambles, crabapples, dandelions, elderflower, funghi, hazelnuts, wild garlic, meadowsweet, nettles, sorrel, kelp, razorfish, mussels, and much more, Claire includes over 40 recipes for soups,  mousses, salads, accompaniments, jams and jellies, cordials, cakes and biscuits as well as main courses and puddings.

Brunch should evoke a sense of pleasure and relaxation – and perhaps also the temptation to try something new.Food writer and broadcaster Ghillie Basan offers 50 recipes in seven themed sections: brunch in a bowl, brunch with eggs, brunch on bread, baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring Scottish ingredients in traditional recipes as well as imaginative combinations – from herring in oatmeal with creamy scrambled eggs and cranachan smoothie to pancetta scallops with Caesar salad bruschetta and bacon butties with honey gooseberries – this little book is the perfect inspiration for those days when time is more generous and food less rushed.

In today's world of ready meals and snacking, the value of healthy eating has never been more important. Seafood is one of the healthiest things you can put on your plate: fish is good for the heart, improves circulation, keeps your joints mobile and your eyes healthy, and is packed with minerals. There's even evidence it can boost your brain power.In this book, Sally MacColl presents 50 delicious tried-and-tested seafood recipes featuring produce from the waters around her home island of Mull, including salmon, trout, haddock and mackerel as well as mussels, langoustine, lobster, scallops and crab.Arranged in five main sections – Quick and Easy Fish Recipes, Quick and Easy Recipes with Smoked Fish, Quick and Easy Recipes with Shellfish, Favourite Fish Recipes, and  Sides and Sauces – and featuring a host of mouth-watering dishes, from Smoked Salmon Hash to Scallops with Island Black Pudding and Garlic Butter, Sally also includes useful information on buying and preparing fish.

Scottish oats are famous the world over. In this practical and imaginative book, award-winning cookery writer Nichola Fletcher features 45 recipes which show the remarkable versatility of different kind of oats.Arranged in themed sections - breakfasts; soups and savouries; desserts and sweets and drinks - the result is a huge variety of mouthwatering recipes, from fish haggis, wild mushroom risotto and grouse soup to oatmeal candy, spiced oatmeal cake and a detox oatmeal drink, that show how oats can be combined with a vast range of other ingredients and also take centre stage themselves.

Scotland's National dish is the source of endless jokes and horror stories, yet continues to provoke curiosity around the world. With an ancient history and an eight-verse tribute penned by Robert Burns, haggis is a Scottish cultural icon. So how did it come to acquire its bad boy image and earn such mixed reviews, ranging from the devotion of its fans to the deep revulsion of the uninitiated?In this informative and light-hearted book, Jo Macsween of the famous family of Edinburgh haggis makers, expertly guides you through the myths and magic to a new realm of haggis appreciation that transcends neeps, tatties and Burns Night. Featuring fifty mouth-watering recipes, Jo rewrites the rules and demonstrates that haggis is a versatile ingredient that can be savoured at all times of day and throughout the year. She even dares to challenge the long-standing association of haggis with whisky, and recommends a new coterie of drinking companions.

Acclaimed cookery writer Sue Lawrence celebrates the enormous range of Scottish soups in this imaginative and practical collection of recipes, ideal for cooks of all abilities.Some soups make ideal starters, others are a complete meal in themselves. Featuring the very best of local produce, the 40 recipes range from Cullen Skink, Winkle Soup and Cock-a-Leekie to Reestit Mutton Soup, Nettle and Potato Soup, and Dulse and Oatmeal Soup.

Seumas MacInnes, one of Scotland's premier restaurateurs and owner of the iconic Cafe Gandolfi in Glasgow, is not afraid to take issue with the national bard over the sobriquet 'Great chieftain o' the puddin race'. Without slighting the qualities of haggis, or indeed white pudding, he wholeheartedly maintains that the title rightfully belongs to black pudding - and, very specifically, Stornoway black pudding. Raised in Glasgow with a Hebridean heritage, he rates black pudding as a versatile and uniquely flavoursome ingredient which can be served in myriad ways that will come as a revelation to those who still mistakenly associate the humble marag dubh solely with fried breakfasts.The 100 recipes in The Stornoway Black Pudding Bible include everything from the Cafe Gandolfi's black pudding and mushrooms with pancakes, to black pudding pakoras, black pudding tarts and black pudding, chorizo and bean stew. Black - or blood - pudding has a venerable past that stretches back to allusions in Homeric literature and a present that ensures its enduring popularity in the cuisines of, among others, Spain, France and Portugal.The Stornoway Black Pudding Bible is a celebration of the quality and versatility of black pudding, and above all is an encouragement to strike out in novel and fresh ways of cooking and enjoying this remarkable and underrated ingredient.

Nichola Fletcher has been a key champion of venison for over four decades and was awarded an MBE for services to the venison industry.In this book she gives fail-safe instructions for the different cooking methods (grilling, frying, roasting and slow-cooking) as well as discussing wild, farmed, red, fallow, roe and muntjac deer. Over 40 recipes show the enormous versatility of this low-fat meat, contrasting the traditional with exciting contemporary dishes like venison steaks with lime, fennel and honey, or Thai-spiced venison casserole. A much-requested section on what to serve with venison completes this imaginative introduction to one of the UK's most popular speciality meats.

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.

King o the Midden is back, and mankier than ever, with his cast of grimy guests, like Sergeant Snoddy (fae Kirkcaldy), exploding fairies and a hungry hairy mammoth. Brewing belly laughs for kids and adults alike, this collection of ridiculous rhymes is not for the faint-humoured. Marking the 20th anniversary of Itchy Coo, and devilishly doodled by Bob Dewar, this collection of musings from mischievous Scots writers covers everything from aliens to sport, family life to superheroes and how it feels to be a fish 'Swimmin in batter'.

These are tough times.Prices spiralling! Climate change! International tension! Pandemics! It’s not hard to find things to worry about.But Scottish grannies can be an oasis of calm. Their wit and wisdom, their compassion and knowhow, their measured good sense and withering reproaches are exactly what is required.Scottish grannies are reassuring. They are relevant. And they need to be heard.

AW ANIMALS ARE EQUAL BUT SOME ANIMALS ARE MAIR EQUAL THAN ITHERSIt didnae seem unco when Napoleon wis seen daunderin aboot the fairmhoose gairden wi a pipe in his mooth...Frae the instant o its first publication ower seeventy year syne, Animal Fairm, in mony weys, has come tae be oor socio-political urtext – oor wan-singer-wan-sang, oor collective pairty piece, the script we’re doomed tae keep repeatin...George Orwell’s faur-kent novel Animal Fairm, yin o Time magazine’s 100 brawest English-leid novels o aw time, has been translatit intae Scots for the verra first time by Thomas Clark. When the animals o Manor Fairm cast aff thirldom an tak control frae Mr Jones, they hae howps for a life o freedom an equality. But when the pigs Napoleon and Snawbaw rise tae pouer, the ither animals find oot that they’re mebbe no aw as equal as they’d aince thocht. A tragic political allegory described by Orwell as bein ‘the history o a revolution that went wrang’, this buik is as relevant noo – if no mair sae – as when it wis first set oot.

Poisoning Pigeons in the Park brings Tom Lehrer into 2023 with this fantastic new collection of the best, funniest and darkest songs from his career - alongside complimentary illustrations by thetalented Bob Dewar.From 'Ivy League alma maters' to 'It makes a fellow proud to be a soldier', these hilariously dark songs will keep you on your toes as you make your way through his ever-familiar and present work. Usingfamiliar favourite tunes as their backing, with an index from the author, this book will be the best way for anyone to enjoy Lehrer's songs.With building political tension around the world, Lehrer's satiric songs will provide comfort to those who need it. It will not only be a hit with fans of Lehrer's work but newer fans of black humour in general. Additionally, those who follow Bob Dewar's work will also be keen to see how he illustrates Lehrer's songs.

Fae the bustling thrang on Sauchiehall Street tae the hunners runnin’ late at Central Station, Morrison’s latest work gies ye a braw glimpse intae the daily crack that keeps Glesga’s streets alive wi’ laughter. Known for their cheeky, straight-talking humour, the Weegies ken how tae turn a phrase, and this book’s fu’ o’ the sharp-witted patter that the city’s renowned for. Whether ye’re a local or just passin’ through, Haud Ma Teeth Till Ah Tie Ma Lace! is bound tae gie ye a right good chuckle.So grab yer copy, an’ get ready tae haud yer sides wi’ laughter!

Lottie meows. Ah tak anither bite o ma sausage roll. Ah wish wee Lottie would shut up. It's no like wur complete strangers tae hur.After her granny's passing, Skye looks after Lottie - her granny's treasured moggie. However, this wee moggie is certainly up to mischief and has a fair set of lungs on her.Efter aw, she wis a moggie thit meowed too much.

Natives know them. Visitors soon get to know them. Some, like the Golf Club Captain, the Last Publican and the Nippy Sweetie, are endangered species; others, like the Whisky Bore and the Munrobagger, are enduring figures on the Scottish landscape. Every generation produces its own variations on the Scottish character and it doesn't take long for the newcomers to become familiar social types like the MSP, the Yooni Yah, the Rural Commuter and the Celebrity Chieftain. Most Scots, if they're honest, will recognise a little bit of themselves in one or other of thes mischievous and frighteningly accurate portraits.Julie Davidson's wickedly observed profiles are complemented by Bob Dewar's witty drawings in this roguish gallery of 'Scots We Ken'.

Which river has half the distilleries in Scotland found along its length and in its surrounding glens? Why were monks at the forefront of developing whisky? Which Speyside distillery has an annual migration of toads? How did Glenrothes distillery expel its ghost?Robin Laing - singer-songwriter, author of The Whisky Muse, and chair of the Scotch Malt Whisky Society's Tasting Panel - set out to visit every distillery in the Speyside area, from Benromach to Tomintoul, and presents a guide to each of them here. There are descriptions of over 50 distilleries in Speyside, including The Macallan, The Glenlivet, Cardhu, Aberlour, Glenfiddich and Glengrant.Each entry is part history, part travelogue and part commentary on the changes in the whisky industry. Includes personal musings by the author, stories associated with the distillery and snippets of poetry and song. Laing's 'spirit' guide in his journey is Alfred Barnard, author of 1887's The Whisky Distilleries of the United Kingdom. Barnard visited many of the same distilleries that Laing visits now and similarly left his impressions of the state of the facilities and the beauty of the surroundings. Much of this present book compares what Barnard found with what exists now, and the differences - and similarities - are often fascinating.

Dealing with grammar in a modern way, with modern terminology, this book gives readers an understanding of the way language works. Providing readers with the vocabulary to think about and discuss Scots, English and other Modern languages, Modren Scots Grammar fits with the Curriculum for Excellence in that it provides the grounding for readers to undertake further exploration and discover language for themselves.Furthermore, this book aims to give readers confidence in using the Scots language. It is important for young Scots today to realise that Scots is not just bad English, but a language in its own right. Increasing understanding of the differences between the two will improve the use of both.

An hilarious and often wise collection of Scots saying straight from the mouths of the Grannies of Glasgow. With each snippet accompanied by a straightforward English translation, this is your introduction to the unique wisdom of the 'Glesca Granny'.

An alternative look at notable figures and events as seen through a unique Caledonian perspective. The attributes associated with being Scottish are applied to well-known quotes and events. Covering topics such as war, politics, cinema, religion and more, the text will be accompanied by light-hearted and witty illustrations making this an ideal book for the gift market both in Scotland and further afield.

The referee. You can’t have a game without one. The most hated man (or woman) in football but you have to invite one to every game.Enjoy a laugh at the antics and wicked humour of Scottish referee Big Erchie, a powerhouse at five foot five, and a top grade referee who strikes fear into he hearts of managers and players alike as he stringently applies the laws of the game.But Big Erchie is burdened with a terrible secret… He’s a Stirling Albion supporter.

Poems, Chiefly in the Scottish Dialect, was the first collection of poetry produced by Robert Burns. Published in Kilmarnock in July 1786 it has become known as The Kilmarnock Edition. The contents include 44 of Burns' best known poems including To a Louse, The Cotter's Saturday Night, To a Mouse, The Twa Dogs and To a Mountain Daisy. Released in 2009 to celebrate Burns' 250th birthday, The Luath Kilmarnock Edition brought this classic of Scottish literature back into print, after being unavailable for many years.New material includes an introduction by 'the man who played Burns' – author, actor and Burns expert – John Cairney, exploring Burns' life and work, especially the origins of The Kilmarnock Edition. Looking to the future of Burns in Scotland and the rest of the world, Clark McGinn, world-renowned Burns Supper speaker, provides an afterword that speaks to Burns' continuing legacy. Illustrated throughout with original line drawings by top political satirist Bob Dewar, The Luath Kilmarnock Edition makes a beautiful gift for any Burns enthusiast.

The Scots have a unique way of communicating their feelings. Their sayings are cheeky, to the point, rude and always funny. Scotland’s bestselling humour author is back with his latest collection of hilarious Scottish sayings.‘Away an’ bile yer heid an’ mak silly soup!’‘If you don’t behave ah’ll pawn ye an’ sell the ticket.’‘That wan’s in everything but the Co-operative windae!’‘If ah had your money ah wid burn ma ain.’‘Ye’ve goat a heid oan ye like a stair-heid.’‘The gemme’s a bogie.’‘Yer cruisin’ fur a bruisin’.’‘Ah’m that hungry ah could eat a scabbie-heided horse.’‘Castor oil cures everythin’ but a widden leg.’‘Wan minute yer a peacock an’ the next yer a feather duster.’‘Yer talkin’ mince withoot a tattie in sight.’‘Lang may yer lum reek, an’ may a wee moose never leave yer kitchen press wi’ a tear in its ee.’‘Yer herr’s mingin’, hingin’ an’ clingin’.’From the infallible wisdom of the Glesca Granny, to the hilarious patter of larger-than-life conductress Big Aggie MacDonald, Allan Morrison has a sharp eye and a silver tongue when it comes to observational humour.SCOTLAND ON SUNDAY on Haud Ma Chips, Ah’ve Drapped the Wean!

Meet Dave. Dave is Prime Minister. Dave really wants to do the right thing. He keeps telling us he wants to do the right thing. Again and again and again. One afternoon he told us four times in half an hour. Then he went off and did the right thing. Every morning when he wakes up, he reminds himself to remind us that he's doing the right thing. But what is the right thing? And what is the wrong thing? And is doing the right thing the right thing or the wrong thing to do? Or is doing the wrong thing the right thing to do when doing the right thing might turn out to be the wrong thing, and doing the wrong thing might turn out to be the right thing? Next to doing the right thing, the most important thing is to let people know you are doing the right thing. JOHN D. ROCKEFELLER You can always count on Americans to do the right thing – after they've tried everything else WINSTON CHURCHILL Sometimes it is better to lose and do the right thing than to win and do the wrong thing TONY BLAIR If I lose the ball, I lose it trying to do the right thing. That's the way it is. FRANK LAMPARD

'Years have passed since the Scottish Independence Referendum was held and the political landscape has changed. Big Nellie Nellis has been voted First Minister, and things are about to get interesting as all the political parties are given the benefit of her very unparliamentary sound bites!'

Dundonians have a defining, distinctive way of expressingthemselves and communicating feelings. The ancient city’scharacteristic accent can be heard in any Lochee bar or Hilltoonplayground, or on any bus – where Dundee grannies haveextraordinary ‘Eh?’ ‘Eh!’ nodding conversations. And to thetrained ear they make perfect sense!

Robin Laing – songwriter, poet, performer – takes the reader on a lyrical tour of the history and lore surrounding Scotland’s national drink. His writing depicts whisky in its many guises; be it a warm comfort on a winter’s night, the perfect accompaniment to beans on toast, or even a perilous substance inciting mayhem and ‘super velocity.’ The Whisky Muse II is an ode to both whisky and the country where its stories began. Laing’s poems are steeped in legend and inspired by a wealth of anecdote; from sea dragons to warring rabbits, culinary finesse to the elusive female haggis. His songs are reminiscent of the foot-stamping and rowdy camaraderie of folk songs performed in a cosy tavern, possibly following a wee dram (or two). So settle down, crack out the Usquebaugh Baul, and join Laing for many a tale of legend, adventure, chaos and love, all in tribute to Scotland’s favourite tipple.