Kale, parsnip, and a recipe for bannocks

I went to my plot today to pick some kale.

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I also found this huge parsnip.

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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.

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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.

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And after baking …

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

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

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