A BEST-SELLING Scottish cook book author is launching his second book – and has exclusively shared with The National two recipes before its upcoming release.
Coinneach MacLeod, known as the Hebridean Baker, is gearing up for the publication of My Scottish Island Kitchen just a year after his debut Recipes and Wee Stories from the Scottish Islands topped Amazon's book charts.
The star baker, who has amassed more than 20 million views on TikTok with his mouth-watering Hebridean bakes, said his new book features 75 brand-new recipes alongside stunning pictures and tales of the Hebrides.
“I became Scotland's bestselling cookbook author in 2021 which is an amazing thing to imagine,” MacLeod told The National.
READ MORE: Scots TikTok star signs major book deal to bring Hebridean recipes to America
“In this new book, there are 75 new recipes, focusing on Scottish stories alongside Scottish and traditional recipes and recipes with a Scottish twist.”
As well as Scottish foods, MacLeod is looking further up for inspiration this time around.
“Obviously being from the Isle of Lewis we look north, as a lot of Scotland does, to Scandinavia with a lot of things," he said.
“There’s a full chapter on Nordic bakes. So I’ve chosen recipes from Iceland, Finland, Sweden, Denmark and Norway.
“It was probably one of my favourite chapters to do because my sister-in-law is Swedish so she helped me with it.
“It’s a similar feel to book one but with brand new recipes. I think folk will love it.”
The baker said people can expect more than just recipes in this cook book.
“There are lots of stories that will make people smile and learn about the Hebrides,” he said.
READ MORE: Scottish TikTok baker is bringing Hebrides heaven to millions online
“I have one about the Herring Girls. My grandmother was one who would leave the Hebrides and work their way down from Lerwick all the way down to the east coast of England working on the herring and the stories that come from that.
“And I think people will love the photography in the book - not only of the recipes but of the islands themselves.
"It will definitely persuade a lot of people to travel to the islands for the first time because it really is looking lovely.”
Coinneach said there will also be a few surprise cooks in the book with recipes from BBC weather presenter Joy Dunlop and BBC Alba’s Cathy MacDonald.
The Hebridean Baker: My Scottish Island Kitchen will available to buy on October 6 with a book tour around the UK to be announced soon.
Below are two recipes from Macleod's upcoming cook book exclusively shared with The National.
Caledonian Cream
Serves 4
Catherine Emily Callbeck Dalgairns (aka Mrs Dalgairns) was a Canadian–Scottish cookbook author born in Charlottetown, Prince Edward Island. First published in 1829, her cookbook The Practise of Cookery was written to inspire novice housekeepers to prepare dishes that were in fashion at the time.
I’ve taken inspiration from her Caledonian Cream recipe (one of the 1434 recipes in her book!). This is a simple dish that combines wonderful kitchen cupboard Scottish ingredients. Easy to whip up at the last minute for those unexpected guests!
Ingredients
200g (7oz) marmalade
75ml (⅓ cup) whisky
1 orange, juice and zest
20g (¾oz) caster sugar
300ml (1¼ cup) double cream
Method
In a bowl mix together 100g (3½oz) of the marmalade along with the whisky, juice from the orange, and sugar.
Take a second bowl and whip your cream until peaks appear.
Fold the marmalade mixture into your whipped cream.
Use the additional 100g (3½oz) of marmalade to create a layer to the bottom of each dish, before dolloping your infused cream on top. Serve with a scattering of orange zest.
Hot Toddy Bundt Cake
![The National: Coinneach MacLeod]( "The National: Coinneach MacLeod")
Coinneach MacLeod (Image: Coinneach MacLeod)
Serves eight slices
Nothing beats a soothing mug of hot toddy on a winter’s evening – and that inspired me to take those wonderful flavours of honey, lemon and whisky and combine them into this beautiful Hot Toddy Bundt Cake. A slice of this will definitely ward off those winter blues!
Ingredients
For the bundt
225g (8oz) butter
225g (8oz) caster sugar
4 eggs
225g (8oz) self-raising flour
1 teaspoon baking powder
2 tablespoon honey
1 lemon, zested
Icing
200g (7oz) icing sugar
3 teaspoons lemon juice
3 teaspoons whisky
(1 teaspoon of cold water at a time if needed to create a runnier consistency)
Method
Pre-heat your oven to 160°C fan (350°F). Lightly butter your bundt tin (I use a 20cm/8” silicone bundt tin).
Cream together the butter and sugar with a handheld mixer until light and fluffy. Beat in the eggs, one by one, until well combined.
Sift in the flour and baking powder, and stir together carefully on a low speed until just combined.
Add the honey and lemon zest, and mix well.
Place the batter into the prepared tin and bake for 40–45 minutes, or until a skewer inserted into the cake comes out clean.
Allow to cool in the tin for 5 minutes, then carefully release the cake onto a wire rack. Leave to cool completely.
To make the icing, sieve the icing sugar into a bowl and begin to mix in the lemon juice and whisky to give a thick but pourable icing. If it isn’t runny enough to pour on, mix in a teaspoon of water.
Pour the icing over the cake, scatter over the lemon zest and serve – an accompanying mug of hot toddy is optional!
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