Taste the Wild Blog

July 26, 2020

Bannock Bread – SHETLAND – Cooking on the Edge of the World

Bannocks are a Shetlandic staple. Since the book dedicates ten pages it, I thought I'd follow some instruction.

Cooking bread without yeast and over fire takes 10 pages of this great book by father and son,  Tom and James Morton. It’s not just a recipe book. It’s a book about place, culture and community spirit. Shetland’s food stems from survival and this book takes you on a journey around Shetland and the people … Continued

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August 16, 2018

Blackberry, Bilberry, Orange and Apple Cake

This fruity cake is equally good served alongside a cup of tea, or as a dessert with creme fraiche and extra berries.

I made this cake for last weekend’s course in Staithes, – as promised here is the recipe. It’s great for baking ahead of time as it will store wrapped in foil for two days. I used about three quarters blackberries and one quarter bilberries, but you could vary this depending on what is around, – … Continued

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March 7, 2016

Rhubarb, Gorse Flower and Mascarpone Cake

If you’ve never tasted Gorse flowers and you see some, pick a couple of handfuls and celebrate Spring with this fabulous cake This is a Victoria sponge made extra special by the addition of fruit, flowers and cream cheese. A decadent indulgence for a special occasion. Gorse flowers have a fragrant, almost tropical taste that … Continued

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