Kale, parsnip, and a recipe for bannocks

I went to my plot today to pick some kale.


I also found this huge parsnip.


It was pretty quiet at the allotments with practically no one there on what is a beautifully warm and sunny spring Sunday. Everything is starting to come to life including the rhubarb. We’ll be eating rhubarb crumble before too long.


The supermarkets have all sold out of yeast. What is it about armageddon that makes people suddenly want to bake their own bread? I could understand if the supermarkets had sold out of bread but there’s been lots of bread on the occasions I’ve gone. I thought I’d try making sourdough again. The last time I tried I baked a brick. This time I’m extra motivated and must succeed! I’m now at day four of making the starter. At this rate, I may have a loaf of sourdough by the end of next week 🙂

There are other breads that don’t require yeast and are very easy to make. To accompany the leek and potato soup I made bannocks. Bannocks are a traditional Scottish bread made with flour and oats – no yeast required. They’re very tasty and go well with soup. Here are my bannocks before baking.


And after baking …


And our soup with one freshly plucked parsnip and home-baked bannocks. Delicious!


I’ll share the recipe for bannocks in case anyone else is struggling to get yeast and wants to give them a try.


It’s from the Scottish Vegan Cookbook by Jackie Jones.