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Scottish cookery |
Thursday 24 January 2002 |
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Scottish cookery has a reputation for being nothing but deep-fried Mars bars and chips with everything. But is Scottish cookery simply misunderstood?
Jenni talks to cookery writer Sue Lawrence and Scottish chef Jeremy Lee who'll be cooking haggis with clapshot in preparation for Burns' Night on Friday.
Sue Lawrence, Scot's Cooking, Headline, ISBN 0 7472 71267, £12.99
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