Kith is a collection of practical, seasonal dishes mixing the traditional and the contemporary which celebrates the extraordinary versatility of Scotland’s larder in a hundred recipes, from Grouse with beetroot and cherry, and Arbroath smokie souffle, to Squash ravioli with sage butter, and Lemon posset with caramelised white chocolate and oat crumble. It also includes a section of drinks and canapes and a section of ‘food foundations’ such as sauces, stocks, pastry, bread and pasta, and butters and creams.