In The Changing Tides, Roberta shines a light on the abundance and quality of Scottish produce, and how it has inspired her delicious, hyper-seasonal approach to cooking. Using ingredients from game to seafood, wild mushrooms to berries, Roberta creates a culinary calendar of eating through the year, with over a hundred recipes for the home cook and including a complete dinner party menu for each season. The book also features a skills section with basic game and seafood prep.Celebrate the best of spring with Asparagus and Roast Chicken Hollandaise or Trout and Spring Vegetable Galette, or imagine summer feasting tables laid with Lamb Rack, Labneh and Sweetheart Cabbage and Chilled Rice Pudding. The gamey flavours of autumn include Mallard Rillettes and Whole Roasted Partridge, and as the nights draw in for winter, turn to Roberta's signature Braised Beef and Caramelised Onion Pie or her Chocolate Fudge Cake of dreams, served with malt chocolate custard.'Roberta's cooking is unique, delicious, risky and completely remarkable. I am a new and avid fan. It has sailed straight into my heart' - Grace Dent, The Guardian'About two thirds of the way through the meal it began to dawn on me that this was the work of a significant and important cook. The subtlety, the cleverness, the profound feeling for ingredients, Hall-McCarron has them all' - Tim Hayward, Financial Times