The antidote to Storm Barra which is battering us for a second day.
Lovely gentle and simple recipe from Barney Desmazery on BBC Good Food. I used scrag-end and pearled spelt in the absense of barley. 90 minutes @ 150C top and bottom in the Pico. In the fridge over-night and reheated as the rain lashed the windows.
And for day 2 – I think it’s going to be fish & chips …
The PArtisan Baker 