Cassoulet of Rothiemurchus Venison with Onion Chutney

In Scotland it can be challenging to source fresh yeast so I sometimes have to use fast action dried yeast although these days I am less keen as it contains additives I would prefer not to encourage. Indeed for the Scottish Bread Championship 2026, the criteria will include only sourdough and fresh yeast, not dried.
We have just returned from a fascinating visit to Hemp It Up in Angus where they are creating products from their homegrown hemp: original and flavoured oils, powders and hearts, scented soaps and environmental packaging, with more ideas on the way. Nutritious and versatile, I decided to try adding it to my original bread rolls with delicious results. The addition of hemp to dishes adds interest and flavours, enhancing the nutritional value along the way. Hemp grows quickly and thrives in Scotland’s climate, making it an attractive and sustainable ingredient for any cook’s larder.