Rosalind's guest on this episode needs little introduction these days as he has become one of Scotland's best known food ambassadors. Coinneach MacLeod aka The Hebridean Baker joins Scran once again to fill Rosalind in on his adventures - sharing his love of hebridean baking, cookery and culture all around the world. He's just launched a new book, The Scottish Cook Book and Rosalind delves into what he's included in this one and hears all about his recent trip to America which included some amazing 'pinch me' moments for Coinneach.
Category
🛠️
LifestyleTranscript
00:00So, hi there again. I know you've been a guest before. How are you getting on?
00:09Rosalind, I'm getting on great. It's been quite an adventure since we spoke last, but
00:16so many amazing experiences and obviously fantastic that the new book came out on Thursday
00:23and already it's doing great, which I'm delighted.
00:28So, this is your new book, The Scottish Cookbook, which is your fourth book, is that right?
00:35Yes, fourth cookbook. And to me, it's kind of amazing that, you know, you would think,
00:43goodness, is there any Scottish recipes that I haven't managed to feature yet? And there is,
00:50like I always seem to find, be it in old cookbooks or from friends or family or an
00:56amazing places, kind of recipes to kind of feature in the cookbook that I haven't before.
01:03And even when I finished the book, I was like, God, I still know a few more that I haven't
01:08done yet. But one thing I did want to do in this book, because I've called it, well, I've
01:15called it The Scottish Cookbook, but I always feel like I need to do it in an American
01:18accent, The Scottish Cookbook. So, you know, if you're going to buy a cookbook this season,
01:24this is the one to get. So, chapter one is like, like nearly like a Scottish baking 101.
01:31It's if you never even get to chapter two, if you can just do these 12 recipes in chapter
01:38one, from the classics, you know, from shortbread to oat cakes to kaluti dumpling, all
01:46with a wee twist, then, you know, you'll, you'll have a very successful wee Scottish
01:52kitchen.
01:54So you've said that obviously it's your fourth cookbook. This is one of your favourites. Is
01:57it just, can you tell me a bit more about that? Is it just, is it the format? Is it the
02:01recipes? Is it just where you're at right now with, you know, your writing of cookbooks?
02:05Yeah, it just, it, it was an amazing experience. I think familiarity helps kind of
02:12thing. I have an amazing photographer, Susie, Susie Lowe, and we work so, so well
02:17together. When you're, when you're doing a cookbook, you know, you're with your
02:20photographer for quite a few weeks, you know, either in the studio, doing the food
02:25or out, you know, climbing the hills or, I mean, even to the point when we were doing
02:32the feature, feature photography of the other guests in the book. I don't know if
02:37you've managed to see, do you know Colin McLean, the swimmer?
02:41I think so, yeah.
02:43He, he even features in the water with his pretty iconic Bramble, Bramble Ripple
02:54ice cream. Susie was in Loch Tay with him taking that photograph. So I have to give
03:01Susie all credit, you know, I'm sure pretty much every other cookbook in the
03:06world she does. She's just in a nice warm studio. I've got, you know, climbing
03:11mountains in the Hebrides, in Loch Tay, shooting topless men. Like she, she
03:17definitely works hard.
03:19She probably quite enjoys it. I mean, that's, that's not an unattractive
03:22topless man.
03:24Look, I'm not complaining either. But no, the book itself, I think, as I said, it
03:30was probably the one that I felt kind of the most excited to do because I really, I
03:38had the build up of the year thinking about what I'd love to do in my fourth
03:41book. I was thinking about the chapters and the kind of stories of each of the
03:46chapters as well. And kind of what themes there were going to be. And really, I
03:52kind of, at its heart is kind of Ceilidh culture, this concept of gathering people
03:59around to dinner. And kind of celebrating not only the food, but stories and songs
04:06and all those things. So that, that really kind of shines through. But I'm never
04:12trying to make anybody into a Michelin star chef. That's not my job at all. There's
04:17other people who do that miles better than I do. But what I would love to make
04:23people feel is like they are, to make them passionate home bakers, but with a
04:29Scottish twist. So that's, that's my absolute goal.
04:33And I think things like that are very approachable, aren't they? Like, you
04:36know, there's chef's cookbooks, which they're trying to make things easier,
04:39simple, or, you know, you don't have a lot of time, but coming at it from like a
04:42home baker, a home cook, you're already on the same level as, you know, people
04:47who are also into cooking and baking. I mean, obviously, you're better, but you
04:51know, you're more approachable than, you know, like you say, Michelin star chef
04:54in terms of like, it's your stories and it's your recipes. And straight away,
04:59it's like, you know, everyone has that in their life.
05:02I mean, what I'm trying to do with the chapters, for example, chapter two is
05:06called I'll Bring Cake. So in other words, when you know you're going to your
05:11aunties or your sisters for a wee catch up the next day, and you say, well, I'll
05:16bring the cake. That's really what chapter two is about. And then I was so
05:21lucky. I do a lot of judging of competitions these days, not Bake Off
05:27yet, but plenty of competitions everywhere from the local agricultural
05:33show on the Isle of Lewis to the World Bread Awards in Las Vegas. You know,
05:39it's quite an eclectic selection of judging that I've done. And one thing I
05:45absolutely love is when it's a very simple thing like a cookie or a biscuit.
05:50And so you're really, you know, judging that rather than a big cake or
05:54decoration. And so I put a chapter called the Hebridean Baker's Biscuit
05:59Tin. And so it's really, again, little kind of wee sweet treats that you can
06:06make, kind of, you know, with your family or yourself. But always
06:14indulgent. There's always a kind of like wee twist to it. So actually,
06:19yesterday I was making, I've got one called a Bedtime Biscuit. Because I
06:25always like to finish the night in a wee sweet treat. And it's like a kind
06:28of oat cookie, but I've got Horlicks or Ovaltine, but I put Horlicks in it.
06:34It's so good. It's so good.
06:36That sounds amazing. I'm a fan of any biscuit, but that sounds very good. And
06:42also, the Bake Off would be great. I mean, I also feel like we should have
06:45the Great Scottish Bake Off because there's hardly ever any Scottish
06:48contestants in it. So, you know,
06:50I'm on it. Can we shout that as loud as possible, please? Yes, the Great
06:55Scottish Bake Off, hosted by myself and yourself. The dream.
07:00I mean, that would be amazing. So just to go back, you mentioned the swimmer
07:06that's in your book. How do you choose the guests that kind of feature in your
07:09books? Is that something that's planned well in advance? Or do people come to
07:12you? Do you go to them?
07:13Oh my goodness, I always go to them. But it's amazing that everybody says yes.
07:17I'm always shocked, you know, when people actually say yes. I'd love to be
07:21in the book. So we have the amazing Anne McAlpine, who is the BBC Scotland
07:27news presenter and does Landward. But she's from my, from the same island.
07:33She's from Lewis as well. So I asked her, I asked Callum, and then the
07:40amazing author and poet Donna Ashworth. Every time, particularly with Donna, I
07:49remember arriving at her house, and she made her banana bread cookies. And it
07:57probably took us about an hour and a half to get to the photography because
08:00we were gossiping and talking. So we just wanted to talk to each other so
08:04much because with a lot of these people, maybe we haven't met, but we've
08:08chatted on social media, or we have some kind of kindred connection between
08:13each other. And it's, it's so lovely when that happens when you, you can
08:19connect, connect through food and connect, you know, through kind of making
08:23these cookbooks. So it's, it's fantastic.
08:26One of the things I mean, during the pandemic and lockdown things, that's
08:29kind of how a lot of people went into baking and sort of relearned things that
08:33they didn't, you know, kind of forgotten in the busyness of life. And then we
08:36coming back together and stuff and being able to share like things like
08:39that. It's just, it's yeah, it was really nice. I think it was a good, a
08:41good period for that type of thing. Anyway, and I know I did it myself. And
08:46you mentioned you've used family, family recipes and talking to friends.
08:50And there's a lot of sort of tradition running through your recipes as well
08:54with a little bit of a modern twist. So how, how do you, you know, you say
08:58you've got more in the bank, are you always like researching things, talking
09:00to people? And you know, you've, you've said yourself, you know, how many more
09:04Scottish recipes are there, but I mean, there'll be a lot more than people
09:06expect. You know, it's not something that a lot of people are doing on a
09:09day-to-day basis again, anymore, unfortunately.
09:12Yeah, no, look, definitely. I mean, one of my favourite days, and you can see,
09:18see behind me, like actually the top two rows are just all cookbooks of this
09:22bookshelf. Like I literally have probably like 200 cookbooks, and
09:26particularly old cookbooks, old Scottish cookbooks. And it's amazing where you
09:31can find research. I remember that classic steamed pudding, it's called a
09:37Spotted Dick. And I always wondered why it was called a Spotted Dick. And then
09:42I realised that it wasn't called a Spotted Dick in Scotland, that was the
09:45English version of it. So in Old English, a pudding was a poo dick. But in Old
09:52Scots, a pudding was a poo dog. So a Spotted Dick was called a Spotted Dog
09:58in Scotland. So hence, then I've put in my cookbook, a rum and raisin Spotted
10:03Dog. And I sort of have this dream or vision, that people are making my
10:08recipes. And when they go to serve them at the table, you know, they're telling
10:11the, telling the story that goes along with them. And I remember for my chapter
10:19on, I've got a chapter called Soups and Pies. And I was chatting to friends
10:25about what I, because I don't like to repeat too much. So I've already put in
10:29cull and skink and cock-a-leekie and Scotch broth and all those things. And so
10:35I put in Feather Fowley and a Neeps and Tatties soup, but I was looking for
10:38another one. And a friend of mine was like, you should put that really lovely
10:44soup from Mull. And I was like, soup from Mull? And she was like, you must know
10:52it. It's delicious. And it's got like a kind of curry flavour to it. And I was
10:56like, I have no idea what you're talking about. And then she looked it up and she
11:02was like, yeah, Mull-a-Cottonie, which obviously is definitely not from Mull.
11:08So in my book, I've called it Isle of Mull-a-Cottonie soup. And it is a delicious
11:14soup with no connection to Mull. But now I, every time I think of Mull, I will
11:19definitely be thinking of Isle of Mull-a-Cottonie soup.
11:24And it's nice that people are also, like you say, getting a slight education as
11:27well as learning something to make something new or something, a twist on
11:31something new. I mean, is that, that was, I mean, we've spoken before about, you
11:35know, you learning to bake from quite a young age and getting inspiration from
11:39your family. But was that always kind of the point of you sitting down to write
11:43these recipes that you wanted to continue on this sort of history and
11:47tradition and that continues on through all your different books?
11:50Yeah, I mean, I think, I mean, absolutely at its heart is I use food as a
11:55conduit to talking about the culture, the storylines, the identity of the
12:01Hebrides and the language of Gaelic. You know, that's definitely what I use the
12:05books for. And the recipes definitely are to create a kind of feeling of
12:12comfort. You know, we're kind of building into the kind of, well, it's
12:16certainly in Lewis, it's already winter, but, you know, I'll pretend it's autumn,
12:20but we very quickly bypass autumn in the Hebrides, it always seems. So it's very
12:26much that kind of comforting feeling, these recipes and be it kind of the pies
12:34or, again, even these, you say about these kind of wee twists, I do. And most
12:40people in Scotland will have had coca leaky soup, or think they might have had
12:44it. You've got the three classic ingredients of chicken, leeks and prunes.
12:50And I was trying to think how I would use that in another recipe. And I love
12:57using risotto or orzo pasta as a kind of midweek meal. And I thought to myself,
13:02you know what, often I'll use leeks and chicken in like an orzo dish. I wonder
13:06if I put prunes through it, would it work? Unbelievable. So I've got a coca
13:15leaky orzo in the book. Oh my goodness, just that kind of slight sweetness with
13:21the prunes and leeks along with the chicken and everything. It's delicious.
13:27That sounds amazing. So is this sort of the sort of cosy kind of time of year? Is
13:34that your sort of favourite time to bake or is it sort of any time?
13:38Yeah, no, I love baking at this point, because look, I have the sweetest tooth in the world,
13:44like non-negotiable. I have the sweetest tooth in the world. And so I have to have dessert
13:52every night. But, you know, not always an indulgent dessert, but I have dessert every
14:00night. So knowing that I'm going to go into the season where you don't mind getting a big jumper
14:05on, getting the fire on and having a wee treat every evening, that to me is perfect.
14:13I mean, how do you stay in good shape? Because I would be about the size of a house if I was
14:17having a dessert every night.
14:19Well, funnily enough, I think there's two things. Firstly, Peter, my partner, he proudly calls
14:24himself the official Hebridean baker, cake taster. He has tried on many occasions, every
14:32recipe. Because normally when you do a cookbook, to get to 75, you probably start with about maybe
14:37140, 150 ideas. And then you practice them, you whittle them down, you start to put them into
14:45chapters. Sometimes they fit, sometimes they don't. So Peter has tried everything. So he always says
14:53that nobody would buy my books if he was skinny. But at the same time, because we spend most of our
15:04time off grid in our wee cabin, the only way to get there is by canoe. So first of all, there's a
15:11lot of exercise, even getting home at night to the cabin. But then when you are there, you know,
15:18you can't just be on the sofa going, Oh, do you know what, I would love a double decker. I'll
15:23just run to the shop. There's no running to the shop in the evenings, you know, it's like an hour
15:28to get to the shop. So you just have to make do with, you know, baking a cake or, or just, you
15:34know, whatever's in the cupboard.
15:36Do you have a favourite recipe or sort of family story, either from this cookbook or throughout
15:42the years that you sort of always come back to?
15:44Yeah, I mean, this whole thing kind of began because of a clouty dumpling, or a duff as we
15:52call it in Gaelic. And my aunt Bella, who is now 96, still my absolute hero, still bakes pretty
15:59much every day, and her amazing clouty dumpling. And that's why I started creating these videos
16:08that I do in my Instagram, to kind of share the stories and recipes and traditions that we have.
16:16And just total coincidence, I think one of my, I don't know, must be one of my first ever
16:23followers in like, maybe in my first 400 followers happened to be the head columnist of Elle magazine
16:33in America. She just happened to find my social media and really liked it and wrote her whole
16:39column one month about my, my voice, my accent. And I would say, even in Scotland, I think a
16:48Hebrew accent isn't that well known, you know, until folk like Anne McAlpine and a few others
16:54started appearing on the news. I don't think people would have heard our accent that often.
16:59And if they had, maybe we would have sounded a wee bit, I don't know, country bumpkin to folk,
17:06or maybe even not, not sounding very Scottish to some folk. So she talked in her column about my
17:13accent. I think my two favourite lines, she said, he sounds like how I imagine a piece of shortbread
17:20would talk if it came to life. And then she said, come for us cakes, stay for the way he says cream
17:30your butter. Which I thought was amazing. And I'm just back from my US tour. I was there for, I just
17:41had my seventh US tour, my third this year. And I was in San Francisco. And there's a beautiful wee
17:47cookbook, a bookshop that only sells cookbooks in San Francisco called Omnivore Books on Food.
17:54And I had an event there. And the place was packed, like literally packed to the rafters.
18:01And I walked in and there were three ladies in the front row with t-shirts with cream your butter
18:06written on their t-shirts. I thought I've made it. I've made it, you know. So it is kind of amazing
18:13that just from something as simple as, you know, somebody finding your social media or, you know,
18:20trying to share your passion for, you know, a Hebridean island has resonated so, so strongly
18:30across the world. It's amazing how the culture of Scotland, the stories and the food, you know,
18:35when I travel in America, going to say Highland Games, you know, I was in New Hampshire Highland
18:40Games just a couple of weekends ago. And there were what, 27,000 people a day at the Highland
18:46Games. And that's not in any way one of the biggest. I was at Grandfather Mountain Highland
18:51Games in July, which has over 50,000 people a day. And they're all there to celebrate Scotland.
18:58Isn't that amazing that there's people around the world that actually will celebrate our country?
19:05Yeah, fantastic.
19:07Yeah, probably more than we do. So yeah.
19:12It was funny you say that about accents because the woman that owns Island Larder on Shetland,
19:18we spoke to her earlier this year, went up for up a hell of a year. She's gone viral because of her
19:21accent. And again, even being from Scotland, you listen and you think, one, that sounds amazing,
19:26but two, you're not quite sure where to place her. So yes, it's funny that something like that,
19:31that's not, that's only for like a sort of quite small group of people, but it goes worldwide
19:36because everyone's really interested in the accent.
19:39You're totally right. And I do remember one of my more eclectic jobs before I
19:46started as the Hebridean baker, I actually used to present the Scottish Cup draw on Sky Sports.
19:56So I was literally, I was the voice of the balls on the Scottish Cup draw. So I would be going,
20:02welcome to the fourth round of the William Hill Scottish Cup. But I remember there was one
20:09fourth round draw and there is a certain thing that is quite hard for Hebridean folk to say,
20:15anything with R S. It's quite hard. We sound like we're Sean Connery when we're doing it.
20:22And so I remember in that draw, there was Rangers, Cove Rangers, Brora Rangers, Berwick
20:34Rangers. And seemingly they got so many complaints that this guy who they thought wasn't Scottish
20:41was doing the Scottish Cup draw, you know. So I think, I mean, I'm delighted now that folk will
20:50have heard Island accents more, be it, as I said, from Anne, who's amazing at reading the news, or
20:56maybe they've gone out to my social media, or as you say, one of the Shetland voices
21:01as well. And realising that, you know, culturally Scotland is amazingly eclectic.
21:10Yeah, definitely. I mean, yeah, just so many different accents. So you've mentioned sort of
21:17putting little twists on more traditional recipes, like your cockleaky orzo. Obviously,
21:23there will be a lot of positives of that. I imagine it's very creative having to do that.
21:27Is there anyone that ever comes up to you and being like, what have you done to this very
21:31traditional thing? Well, that's actually going back to the clouty dumpling. So I kind of feel
21:37obliged because it's such a, for us, it is our, it's the Hebrides most iconic bake. Like if you
21:44go to somebody's house and somebody gives you a slice of clouty dumpling, then they like you a
21:51lot. You know what I mean? That's a big deal. But so in every book, I have done a different twist
21:58on a clouty dumpling. And in my third book, I've never done, I'd never done a banana loaf,
22:06because I just thought, well, I think everybody knows how to make a banana loaf. But I do love
22:11banana loaf. And I thought, what if I did a cross between a banana loaf and a clouty dumpling?
22:19And so called a banana duff or buff, as we call it. I have to, it took a little bit of science
22:27to get it right. Oh my goodness. It's unbelievable. Like it is unbelievable. But I went and did,
22:36I did a book festival in Stornoway. And I had a lot of older ladies, quite cynical about my banana
22:45clouty dumpling. But I remember then going to the supermarket, I think it was about a month later,
22:52and managed unbelievably to see two people who had been at the book event had made the banana
22:57clouty dumpling. Both came up to me that day going, I take it all back. I will never make
23:03it any other way. It is spectacular. So even though they were a little bit worried about the
23:11the banana clouty dumpling, I managed to to win them round, which I was very happy with.
23:18Which, yeah, I mean, because things like this, you mean, I wouldn't ever, I've tried to make clouty
23:22dumpling once and it just didn't work. And then it kind of puts you off. So like these modernizations
23:26will bring more people into something that is quite traditional. So you mentioned Hogwinnie there,
23:30you do have Christmas recipes in all your books. Can you tell us a little bit about Christmas on
23:34Lewis, Christmas at home for you, any sort of traditions, things that you definitely cook or
23:38bake every year? There is amazing traditions in the build up to Christmas. And it sort of starts
23:45for us, look, it's pretty wild and dark being in the Outer Hebrides, you know, at wintertime,
23:54you know, we have tough storms, you know, often maybe only three to four hours of daylight. So
23:59we have to consider that and try and celebrate things, even though it's maybe not the nicest
24:06time of year, you know, weather-wise. So we have a celebration that starts on the 21st of December,
24:11which is winter solstice called Eithne Seac Suibhrain, the Night of Seven Suppers, because
24:17they say that it's dark for so long, you could eat dinner seven times before the sun rises again.
24:25So really, for us, that's the kind of start of 10 days of celebrations. And of course, for us,
24:33we call it Eichal in Gaelic, but Hogmanay is our biggest night of the year, that is our biggest
24:41celebration, with, of course, a ceilidh dance, but, you know, a gathering of people and stories
24:48and songs and food. So even though, as I said, it's a challenging time of year, weather-wise,
24:56and with all the darkness, we definitely try and celebrate it. There was, I mean, I've got a great
25:05friend in Islay, Angus, and he was telling me about, you know, your mum and dad would always
25:12kind of try and scare you that, you know, oh, if you're, if you're, if you're bad, you won't get
25:16presents. Islay, the island of Angus, they just took it to the next level. They had a monster
25:22called Craomh Duithne Nolach, the Dark Crooked Man of Christmas. And if you ever had a storm,
25:29and you would hear, I don't know, something outside or something on the roof, his mum and dad would
25:34say, oh, that's Craomh Duithne Nolach, he's coming, and he would come down your chimney to steal your
25:40presents. Now, if I thought an old crooked man was going to climb down my chimney to steal my
25:46presents, I would be the best behaved boy on the island. So even with all the nice things, there's
25:54always a little bit of mystery, you know, to keep you, to keep you well behaved.
26:00Yeah, that's terrifying.
26:03And it was always, because it was so stormy, there'd always be some noises outside.
26:07So the fact that, you know, your parents could, you know, make it as if it was something scary,
26:12that kept you, that kept you under control.
26:16Yeah, no, that would, that definitely would have worked on me as well. And in terms of
26:21food and drink as well, or sorry, not drink, sorry, food, what's your sort of go-to for Christmas?
26:27Yeah, I mean, look, I'm absolutely with the classics for the first two courses, but I do
26:35definitely do a lot of indulgence for my Christmas Day desserts. I always have three,
26:40non-negotiable, there's always three Christmas Day desserts. And to be honest with you, I sort of,
26:46the first, I know it's not for everybody, but I love Christmas cake. I love it. I love the fruit
26:51cake. I love the marzipan. I love the icing. I love the whole lot. But I actually, I start,
26:57you know, when everybody else is getting up, you know, for a fancy dress at Halloween,
27:05that to me is my first Christmas Day planning. The whole day I put Mariah Carey's Christmas
27:13album on. And that's the day I start making all my Christmas cakes, because I make, that's sort
27:18of one of my kind of Christmas gifts that I give to friends and family is two things, my Christmas
27:24cake, but also I love autumn for foraging and particularly brambles. I think we're totally
27:33blessed in Scotland with so much foraging, but autumn foraging is my absolute favourite.
27:38So my freezer is packed with brambles, wild blackberries, and I make a thing called bramble
27:46whiskey. So I have a bottle of whiskey in a kind of like big jar, fill the rest with brambles. I
27:56put a little bit of lime zest and juice because I like it a wee bit kind of tart as well. And I
28:02shake it. I've got literally bottles and bottles and bottles of it. Shake it every day for about,
28:09I don't know, maybe nine weeks. Firstly, the colour is beautiful. It takes on that dark, dark
28:18ruby purple of the brambles. And it sort of doesn't taste of whiskey and it doesn't taste
28:24of brambles. It's its own remarkable kind of liqueur. So that's, so most people will get a
28:32Christmas cake and a bottle of bramble whiskey from me in the build up to Christmas and
28:37everybody seems very happy. So there's always a Christmas cake, but because there's a lot of kind
28:41of festive spices and you either love them or you're not a fan, you know, these kind of cinnamons
28:48and, you know, kind of all these kind of mixed spices. So I always make sure that is a lighter
28:55dessert. And I love to make a festive pavlova. I love pavlova on Christmas day, that kind of like
29:04envelopment of meringue and cream and fruit. So I like to make sure that there's a balance
29:11between the different types of desserts on Christmas day as well.
29:15Sounds delicious. Sounds, you know how Tom Cruise is famous for sending people a cake every year.
29:20This is like a much more wholesome version of it because he doesn't make the cake.
29:28And just, you've obviously, you've got your new book out, but you're working on a TV program as
29:33well. Can you tell us anything about that? Yeah, I mean, quite exciting to say the least, because
29:39I mean, in my family, Peter is the TV guy. You know, he has his own show on BBC Alba and I
29:46sort of appear in it every so often, but telly was always sort of his thing. But the moment
29:54that they came to me with the idea, I was like, oh my goodness, I love. I always think
30:02if you would watch it yourself, then, you know, it'll work. And this is, it's a show, it's a food
30:09show, but it's a show about islands and island culture as well. So in each episode, I start in
30:15the Hebrides, but then I will travel and learn about the food culture of the Hebrides, but then
30:20I will travel overseas to an island. And this is the first series is Scandinavia. And I will learn
30:27about not only their food culture and go on these amazing food adventures. Like in one episode,
30:34I'm going cod fishing in one of those big trawler fishing boats in the Arctic Circle. I mean,
30:42yeah, amazing kind of adventure like that. But then also kind of learn from the people,
30:49is there something that connects the mentality and culture of islanders together? You know,
30:56is there something in an islander that resonates across the world? That's what I kind of want to
31:00learn in this. So I'm really looking forward to that. We start filming that, that'll be out next
31:06autumn, which I think people will really enjoy. Nice. And that's BBC Scotland.
31:13Actually, I don't know where it's going to land. I'm doing two versions. I'm doing a Gaelic and
31:17an English version. Obviously, the Gaelic version is for BBC Alba. The English version,
31:23the rights have been bought by this global broadcaster. So it's going to be everywhere.
31:31But I don't know yet where. It was amazing to think that I got there because of, yeah, the culture
31:41and the food of the Hebrides. That's what has inspired people. What a treat. So that was pretty
31:48special. And I'm just about to start my Scottish tour. So I am going everywhere from Stornoway to
31:58Aberdeen, to Oban, to St Andrews, Edinburgh, Glasgow, Inverness, Dollar, Stuarton, everything
32:04in between. So people can go on to hebrideanbaker.com to find out the tour dates as well.
32:13Well, I'll hopefully see you in Glasgow. I think I've got that in my calendar, actually. But
32:18yes, thank you very much. It's been great to see you and speak to you again. And I'm looking
32:24forward to seeing your book. It's in the office. I've not seen it yet. So I need to go into the
32:28office to get it. Please do. I'll be looking out for that banana kloosey dumpling. I've never
32:36attempted it again after it kind of went really hard in the oven. So I know you're not supposed
32:40to put it in the oven. Anyway, it's a whole thing. But thank you very much. And yeah,
32:46have a good book tour and Christmas when it comes. Thank you very much, Rosamund.