Adam Stokes' cooking style aims to reinvent traditional flavour pairings, and there is a focus on texture as well as taste.

Having spent a number of years cooking and living in Scotland, it is unsurprising that some of the stand out recipes of this collection feature game - Grouse with beetroot, for example, or Rabbit loin with tomato couscous - as well as playful twists on Caledonian classics, such as his Cranachan soufflé recipe.