Book review: Shetland: Cooking on the Edge of the World

Shetland is separated into many different aspects of 'Shetland cuisine': foy (celebration) on the beach; bannocks (bread) and reest (reestit mutton); sea; smoke and fire; land; earth and thrift; the tradition of Sunday teas; and bake.

From simple lentil soup recipes to the more complex, such as buckies with kelp beurre blanc and dulse beurre noisette, the book also outlines techniques such as hot and cold smoking, pickling, dry-curing and smoking mutton to produce 'reest' and even how to prepare and cook piglets' testicles. There is also a guide to traditional Shetland ritual feast days for those interested in what goes on during Up Helly Aa, Beltane and Bena Sunday.

The book focuses on the culture, traditions and produce of Shetland and is a great sit-down read as much as a recipe book. It is beautifully illustrated with photography by Andy Sewell and written with humorous and touching personal anecdotes from both father and son ("literally everyone does have a rhubarb patch"), who have a clear passion for and connection with the place.

I dare anyone to read Tom's guide to creating a 'Viking pit feast' and not be inspired to head to the nearest beach and throw some potatoes and mackerel onto a barbecue.

Shetland: Cooking on the Edge of the World by James and Tom Morton (Quadrille, £25)

•Try out a recipe from the book - jaffa cakes - here