”Oatcakes are a delicate relish when eaten warm with ale,” Robert Burns wrote in the late 18th Century. His fellow countrymen may have agreed with that sentiment, but they also ate theirs with eggs, ...

Save time and effort with these quick, pan-toasted Scottish buns Bannock, from the Gaelic bannach, was once a generic term for bread in the north and west of these islands, where wheat and ovens were ...

Whole grain flour 160 g Water 120 g fredda Butter 40 g ammorbidito Instant yeast for salted preparations 5 g Fine salt 1.5 To prepare the bannocks, pour the whole wheat flour and instant yeast into a ...

Bannocks should be eaten as soon as possible after cooking, though they will last for a few days if stored in an airtight container. Cooked bannocks can also be frozen and reheated for future use.

IT’S time to revive interest in spelt, barley and beremeal as tasty, healthy and cheap essential ingredients, says Neil Forbes of Edinburgh’s Cafe St Honoré. Did you know with a Digital Subscription ...

The song 'Bannocks o' bear-meal' first appeared in James Johnson's Scots Musical Museum in 1796. While these verses exist in Burns's holograph, it is likely that they are traditional and were ...