4. Beremeal Bannocks

This is my adaptation of Paul Doull’s recipe from Foveran Hotel near Kirkwall on Orkney. Bere is the ancient barley that has grown on the islands for many centuries, and it is still milled in an old watermill and ground into beremeal.

These Orcadian specialities are delicious served with butter and soused herring, smoked salmon paté or a farmhouse cheese.