Sue Lawrence Books

1567, Scotland: no place for a woman. Mary, Queen of Scots, is forced to abdicate in favour of her infant son. She can rely only on the loyalty of her ladies-in-waiting, chiefly Marie Seton. Meanwhile the political turmoil in the country is mirrored behind the walls of beautiful Fyvie Castle. Lilias's marriage to Marie's nephew, the ruthlessly ambitious Alexander Seton, goes awry after the birth of yet another daughter. He blames her, and contemplates drastic action. To what lengths will a man go to secure a son and heir? The Green Lady is a shocking tale of intrigue, secrets, treachery and murder, based on true events, but seen from a different perspective than is found in most history books. Casting a fascinating light on the ruthless nature of power, the story highlights the precarious position of sixteenth-century women, even those in the most privileged of circumstances.

A thrilling historical novel based on the extraordinary true story of Lady Grange, who in 1732 was kidnapped on the orders of her powerful husband and exiled to a remote island beyond the Outer Hebrides.

Montana is a thinker and a rememberer, and tomorrow is his Memory Day.He used to be a foster kid, but now he lives with New Mom, who adopted him. There's a differentness about this mom--she's like a steady stream that gurgles. But Montana is still adjusting to his place in this family and life on a farm in the middle of winter.

Sue Lawrence once again sings the praises of Scotland's bounty as she shares 120 delicious and original recipes. An award-winning food writer, Lawrence has journeyed the length and breadth of the country to meet the people who farm and produce its food. An Orkney barley miller, an Isle of Mull cheese producer, a Dundee sausage-maker, and a Brora jam-maker are just a few of the many Scottish food heroes she meets along the way. In a cornucopia of recipes inspired by Scotland's sublime ingredients, Lawrence serves up dishes like Frittata with Smoked Salmon; Lamb Shanks with Asparagus and Mint; Bean, Kale, and Sausage Crusty Hotpot; and Orkney Fudge Cheesecake. Celebrating the Scottish landscape and history as well as its food, this beautifully illustrated volume is a must for visitors or anyone who loves fresh, seasonal food.

From Arbroath fisherman's soup to Hebridean lamb with skirlie stuffing, Scottish cookery is famed for its honest, strong flavours and traditional, unpretentious ingredients. The names say it all: haggis; neeps and tatties; cullen skink; partan bree; Forfar bridies; apple frushie; and - no translation needed - whisky and honey ice cream. Sue Lawrence has collected together over 200 of the best regional recipes, using only fresh local ingredients such as the fish, beef, lamb and venison for which Scotland is famous. Interspersed with fascinating stories about the origins of the dishes, this is a mine of time-honoured recipes.

The narrative unfolds through Sue's unfiltered diary as she confronts the shocking diagnosis of breast cancer while on her honeymoon and pregnant. Her journey captures the intense emotions and fears associated with her health challenges, reflecting a deep bond with her unborn daughter. The book offers a poignant exploration of resilience, vulnerability, and the complexities of facing a life-altering illness during a significant life moment.

The latest in Birlinn's bestselling Food Bible series features the succulent soft fruits for which Scotland is so renowned - raspberries, Tayberries, redcurrants, blackberries - and shows how to get the best out of them.

A compendium of 70 easy-to-follow recipes, this cookbook brings together the traditional breads, scones, and cakes that have shaped Scotland's great baking heritage as well as new, contemporary recipes for the home baker. This practical working cookbook guides beginners and experienced bakers through a feast of recipes, including Sticky Toffee Apple Cake and Coconut Cherry Chocolate Traybake, making it an ideal reference for anyone who loves to dabble with flour, sugar, and butter.