They might be something you associate with your granny or maybe you’ve never heard of them but the bannock - a quick-to-make flatbread associated with traditional Scottish cooking - are set to be put in the spotlight on the newly launched World Bannock Day (26 March), and it’s all to raise awareness of author and cultural figure, Florence Marian McNeill.
Florence, who wrote under F.M McNeill may be known to some for her recipes but she was a lot more than that. Born in 1885 in Orkney, Florence would go on to write the defining Scottish food recipe book of the 20th century, detailing the regional dishes in the form of “The Scots Kitchen”.
As a researcher for The Scottish National Dictionary, organiser for the Scottish Federation for Women’s Suffrage Societies, women’s rights campaigner, co founder and first Vice President of the SNP, journalist, author and prominent abolitionist, Florence dedicated her life to fighting for rights of women and fellow Scots alike.
To celebrate Florence, a team of historians, artists, producers and journalists have teamed together to raise the profile of her legacy and get some long overdue recognition for one of our greatest Scots.
Together, they have developed an annual event; World Bannock Day, which will take place for the first time on 26 March, Florence’s birthday.
Peter Gilchrist, food historian and blogger at the Tenement Kitchen said: “Bannocks are the perfect food to celebrate Florence with.
"There are dozens of recipes that span from crispy oat cakes to fruited soda breads and until relatively recently, bannocks were served at nearly every meal.
"Every family had a recipe. There were special bannocks made for yule, Hogmanay, and for the changing of the seasons. Every region had their own special recipes or bannock rituals. It was something that used to unite us and now they’re almost extinct.
“Making a bannock is an act as Scottish as a dashing white sergeant, drinking Irn Bru or standing in line for a free prescription.
"It’s something that the majority of Scotland made. It’s not a deep fried mars bar or a tartan tin of shortbread; it was real ordinary working class life.
“I think Florence would have loved that we are using World Bannock Day to celebrate her, although I suspect she’d hate the attention.
"Florence wrote extensively about bannocks in her career. She detailed the regional variations and catalogued ancient bannock rituals. Without Florence’s writing, we’d not know nearly as much as we do about our own food history, let alone bannocks.
“All you need to cook along on World Bannock Day is flour, oatmeal, salt, milk or buttermilk and a frying pan or griddle.
"You’ll try them once and you’ll fall in love. I think the era of the charcuterie board is over. The era of the bannock platter has come.
"Serve them with cheese, butter, smoked fish and dried meats. Have them with eggs and bacon for breakfast or serve with your lunch broth. They’re so versatile; it’s time for Scotland to bring them back.
“A great oatmeal makes a great Bannock, so World Bannock Day is delighted to welcome sponsorship from Hamlyns of Scotland. Hamlyns has been producing world-class oatmeal since 1965 and is available in Tesco, Asda, Sainsbury’s, Waitrose, The Co-operative and Morrisons.”
To get involved all you need to do is make bannocks following this recipe, top as you like with anything from berries, cream and honey to smoked fish, cheese or Scottish butter.
Share your creation on social media using the hashtag #WorldBannockDay.
(even works in an air fryer)
1. Preheat a frying pan or griddle
2. Add dry ingredients to a bowl and whisk until combined
3. Make a well in the centre and add 1 cup of buttermilk/milk, mixing with a knife. Add in more buttermilk/milk until the mixture comes together into a pliable dough; similar to a scone dough. If the dough gets too sticky, you can add more flour in the next step
4. Dust your counter with a mixture of flour and oatmeal and tip out your dough. If it’s too sticky, dust some more flour and oatmeal over the top.
5. Press the dough into an even layer and split into 4. Take each portion and shape into a round with your hands. Roll with a floured rolling pin until about Half an inch tall.
6. Add your bannock round onto the frying pan or griddle. Keep the temperature mid-low. Once the bannock smells like toasted oats, lift the side with a spatula. A bannock that is ready for turning will have a dark beige colour and will have crisped up on the underside.
7. Toss with the spatula and cook until toasted. Remove from your frying pan or griddle onto a plate
8. Repeat the process for all bannocks. They are best eaten fresh.
Find out more about Florence, and World Bannock Day by visiting @TenementKitchen on Instagram.
