Scotland is on a journey – a political, cultural and culinary journey. People don’t like change, unlike the Icelanders in the Phantom Power film who thrive on uncertainty in an ever-threatening landscape, Scots in the main shun uncertainty, have become risk averse. Yet culture and cooking change, evolving with the times. That’s why fish and chips are no longer rated as Scotland’s favourite food, their place taken by curry.

This collection of recipes by members and friends of Yes Berwickshire, published at a time when the Scottish Government has announced plans, along with VisitScotland, to double the value of the food and drink sector to tourism to £2bn by 2030, shows a glimpse of the multi-cultural nature of Scotland today, international in outlook, occasionally adventurous, aware of our sometimes exploitative actions as part of the British Empire (which lingers nostalgically in some memories), still treasuring many of our traditions, yet invariably welcoming of new people and new foods.

The book, in fact, reflects much about Yes Berwickshire (and no doubt other Yes groups) – a mix of people with different lives and experiences with a variety of talents, welcoming, quirky, good fun, empathetic, caring, enthusiastic, ambitious for Scotland and for the lives of our children and grandchildren.