Renewable energy awards will celebrate outstanding achievement in the Highlands and Islands' sector
Donations for local museum in 1922, Householders urged not to waste water in 1972 and NHS trust leading the way in 1997
Take your chance to shine and enter the Highlands & Islands Tourism Awards – it's free!
The deadline for entries to the Scottish Highlands and Islands Renewable Energy Awards closes today, May 20, so don't miss out!
Illegal still seized in 1922, Craftsman's glass factory in 1972 and Award for Canisbay landlady in 1997
Try out our latest recipe, courtesy of www.makeitscotch.com
The Scottish Highlands and Islands Renewable Energy Awards will celebrate our special environment with the best natural capital project award
Hotel liquor licences refused in 1922, Reay tourism plan in 1972 and Britain backs Blair landslide in 1997
New social club for Wick in 1922, New thoroughfare named in 1972 and Boost for Pulteney Distillery in 1997
A vegetarian lasagne with layers of pasta, Comté and a rich mushroom, tomato and spinach ragu
Licences refused in 'dry' Wick in 1922, Primary schools under strain in 1972 and Cash for trash at Wick High in 1997
Made with fresh and dried peas, thick-cut bacon and firm new potatoes, this salad is dressed in a mustard vinaigrette and finished with Comté.
School truants' punishment questioned in 1922, Historic well targeted by thieves in 1972 and Wick milk jobs axed in 1997
This is a simple dish that really relies on the quality of the ingredients used.
Minister's poor rates protest in 1922, New pavilion at Dunnet Bay in 1972 and Villagers' speed limit victory in 1997
Try out this latest recipe from www.makeitscotch.com
End to allotments at Wick park in 1922, Scrabster plan approved in 1972 and Dry dock detective work in 1997
Roasting cavolo nero makes it crunchy and in this dish by chef Laura Pope it is combined with raw kale that has a Comté, garlic and lemon dressing
Highlands & Islands Tourism Awards are back for 2022 with brand new RBS climate champion category.
A wonderful vegetarian main course by British chef Laura Pope, this can be served with a simple green salad, or it makes an unctuous side dish.
