Since the concept of a 'book town' was established in the sleepy Welsh border town of Hay-on-Wye in 1961, book towns have spread all over Europe, including Scotland. With the long tradition of book publishing in Scotland, it was only a matter of time before our country had its own 'book town'. Wigtown was the Scottish choice and the Galloway town now is home to thirty book-related businesses and houses the largest second-hand bookshop outside Edinburgh - The Bookshop - which has half a mile of shelves! Wigtown was declared Scotland's National Book Town in the first debate of the reconvened Scottish Parliament in 1999. As well as housing thousands of books, Wigtown is also the host to an annual Literary Festival and the 5th Festival commences today (26th September 2003) and continues until Sunday with a full programme of events to attract all age groups.

Visit www.wigtown-booktown.co.uk/festival for full details. Among the Scottish authors and broadcasters appearing during the Festival are Alistair Moffat, Des Dillon, Alastair Reid and former Scots Independent editor Colin Bell. Colin Bell, an Oliver Brown Award winner, will discuss his latest book 'Murder Trail - Death for a Living' on Saturday evening in the Main Hall, County Buildings, Wigtown, at 8.30pm.

 

Set in the heart of the captivating Galloway countryside, Wigtown is a town of 1,200 inhabitants and it is expected that the population will quadruple during the Festival. Galloway is, of course, famous for the Belted Galloway breed of cattle, and Belted Galloways is also the name for this week's recipe but is beef free! Our Belted Galloways is a tasty traybake and once again we are grateful to our friends in the Dumfriesshire Federation SWRI for the recipe.It was supplied to 'The Anniversary Cook-Book of the Dumfriesshire Federation SWRI 1922 - 1992' by the Applegarth & Sibbaldbie Institute.

 

Belted Galloways

 

Ingredients : 4 oz ( 100 g) margarine; 4 oz (100 g ) butter; 10 oz ( 275 g) plain flour; 3 oz (75 g) icing sugar

 

Cream margarine, butter and sugar. Add flour slowly. Pipe into strips (No. 10 nozzle). Bake in a moderate oven, 350 deg F,180 deg C, Gas Mark 4,until slightly browned. Sandwich together with icing or melted chocolate, and dip ends in melted chocolate.