About the Book
Bere is the native barley of Orkney. In the past it was an important multi-use crop and a staple of the Scottish diet, though its use declined as more easily-processed crops were introduced. Bere is still grown on Orkney farms by an agricultural contractor employed by the Birsay Heritage Trust who run the Barony Mill, Orkney’s last operating water mill. Here the grain is milled into beremeal, a cream-coloured flour with a distinctive, earthy, nutty flavour.
In this book acclaimed food writer Liz Ashworth traces the story of bere from its Neolithic origins to the present day, providing useful culinary tips and recipes on how this ancient grain can be introduced to the modern kitchen for enjoyment. Recipes are included for Breads, Scones, Tea Breads, Cakes, Tray Bakes, Puddings, Pastry Dishes, and Sweet and Savoury Biscuits.
You may also like…
Paperback | Pub: 15 Jun 2017£4.99
Ever since the humble potato arrived from Peru around 1730 it has been a key component of the Scottish diet. In this book Liz Ashworth introduces the heritage and history of the potato and the numerous varieties available, including information on...
Paperback | Pub: 01 Aug 2016£4.99
The earliest evidence of honey being enjoyed in Scotland dates back to 1000 years BC – an Iron-age beaker that once contained mead was found in a burial chamber in Fife. Since before history, honey has added delicacy and sweetness to the...
Paperback | Pub: 16 Apr 2020
Scottish baking is famous the world over. In this book, Liz Ashworth introduces a whole range of recipes arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies. From bannocks to butteries, seaweed...