A celebration of Cafe Canna and the small and close-knit island which supports and supplies it. Over 70 recipes showcase the enormous range of dishes produced largely from local ingredients - all of which can be replicated by cooking enthusiasts at home. The range of starters, main courses, puddings, accompaniments and baking is rich and varied, from dulse seaweed croquettes, crab bisque, and Beef, Skye Black ale and Blue Murder Pie, to Wild gorse creme brulee, Nettle and spinach spanakopita and Singapore chilli Canna crab.